Secret new cooker REVEALED!!! "007"
- Thread starter Fwismoker
- Start date
Great work Keith and Dave!
I love cooking with fire. Great idea and work!
I love cooking with fire. Great idea and work!
It just hit me - Smokey Banana bread has gotta be awesome!
I'm not sure what it did but sure was good is all I know. lol
Thanks, very much appreciated. It'd be great to see others take advantage to cook this way.
pjtexas1
somebody shut me the fark up.
I never really wanted a uds but now I'm actually considering one. That's just so versatile. I can see where this would be used a lot. Nicely done.:thumb:
"The Del Rogue 007 Stick Burner, Limited Edition".
It still needs the "Octoforks" roti attachment, and grill basket which is in transit.
Fire basket.
Getting ready for its maiden burn.
Got oak?
Hatch, Heritage 6-4, and Big Jim chiles ready for fire roasting.
This when I started getting nervous...:shock:
It is ON. The immediate thing that I noticed is the sweet campfire smell of burning wood, as opposed to the different smell of smoldering charcoal/wood.
Temp was near 350F, and chiles were quickly blistering.
Smoke pork, and beef tongue stuffed poblanos in line.
About there.
Done.
Plated with home made salse roja and sour cream.
Burp...
Now that my maiden burn is over without any real difficulty, I look forward to cooking a big slab of meat on this cooker this upcoming weekend. A very relaxing cook, actually, in spite of the newness of the method. Hard to burn anything when all you have to do is swing the grate away from the fire. It was surprising how hot that barrel can get with just a couple of splits. Very fun, and the smell is like a campfire. Looking forward to longer cooks. Thanks Master Keith!
It still needs the "Octoforks" roti attachment, and grill basket which is in transit.
Fire basket.
Getting ready for its maiden burn.
Got oak?
Hatch, Heritage 6-4, and Big Jim chiles ready for fire roasting.
This when I started getting nervous...:shock:
It is ON. The immediate thing that I noticed is the sweet campfire smell of burning wood, as opposed to the different smell of smoldering charcoal/wood.
Temp was near 350F, and chiles were quickly blistering.
Smoke pork, and beef tongue stuffed poblanos in line.
About there.
Done.
Plated with home made salse roja and sour cream.
Burp...
Now that my maiden burn is over without any real difficulty, I look forward to cooking a big slab of meat on this cooker this upcoming weekend. A very relaxing cook, actually, in spite of the newness of the method. Hard to burn anything when all you have to do is swing the grate away from the fire. It was surprising how hot that barrel can get with just a couple of splits. Very fun, and the smell is like a campfire. Looking forward to longer cooks. Thanks Master Keith!
I could tell you really never were very high on the UDS but I can't blame you since you have a Shirley etc...
I don't even know if I'd put this in the UDS category because besides it's shell is a drum that's where the similarities end. lol You'd definitely dig one Paul!
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"The Del Rogue 007 Stick Burner, Limited Edition".
It still needs the "Octoforks" roti attachment, and grill basket which is in transit.
Fire basket.
Getting ready for its maiden burn.
Got oak?
Hatch, Heritage 6-4, and Big Jim chiles ready for fire roasting.
This when I started getting nervous...:shock:
It is ON. The immediate thing that I noticed is the sweet campfire smell of burning wood, as opposed to the different smell of smoldering charcoal/wood.
Temp was near 350F, and chiles were quickly blistering.
Smoke pork, and beef tongue stuffed poblanos in line.
About there.
Done.
Plated with home made salse roja and sour cream.
Burp...
Now that my maiden burn is over without any real difficulty, I look forward to cooking a big slab of meat on this cooker this upcoming weekend. A very relaxing cook, actually, in spite of the newness of the method. Hard to burn anything when all you have to do is swing the grate away from the fire. It was surprising how hot that barrel can get with just a couple of splits. Very fun, and the smell is like a campfire. Looking forward to longer cooks. Thanks Master Keith!
That's awesome. Love the looks of the peppers.
Dave M
Knows what a fatty is.
- Joined
- Sep 25, 2005
- Location
- Dexter, MI
Sorry if I missed it, but do you tend to run this with the top vent of the lid closed? I saw mention of lesser airflow past the food keeping things moist, so I'm thinking closed but don't know if it would make much difference with the big gap that's there either way.
I run it closed most of the time Dave with one exception... Example, When I cooked the cupcake banana bread and had it swiveled off some to keep 400* I had the lid exhaust open so it pulled the heat over the bread like (offset configuration) if that makes sense. Similar to when you're using a kettle grill and put the exhaust opposite the heat.
You are right it doesn't make a ton of difference.
Dave M
Knows what a fatty is.
- Joined
- Sep 25, 2005
- Location
- Dexter, MI
Thanks for the info. I'm reaaaallly intrigued by this. Very cool thing you've done here. 
Much appreciated..Thanks for the info. I'm reaaaallly intrigued by this. Very cool thing you've done here.
I'll tell ya Dave it's pretty freaking cool. If I could wave a magic wand so everyone could experience using and cooking with it I sure would... unfortunately so many people don't have the desire to do anything for themselves other than ordering a cooker off of Amazon.
Well that does it, I'm going to have indoctrinate my UDS into Her Majesty's Secret Service and give her the 007 treatment. To tell you the truth I've been putting off using my UDS because I'm kinda tired of ribs and brisket, this will open her up to new and different cooks. Very Nice!!
Thanks! ...and I love all the cool gadgets!!
[ame="https://www.youtube.com/watch?v=yGCGWb6nt_c"]Every James Bond Gadget. Ever. - YouTube[/ame]
pjtexas1
somebody shut me the fark up.
I had that big 1/4" vertical built that was like a uds with doors so a 2nd uds didn't appeal to me.
