› Articles
160 article submissions by the community.

First UDS Mini

Describe 'First UDS Mini' here  I just finished a small UDS using a 15 gal, 14.5 inch drum. Thanks everyone for you plans and suggestions. Still have to add a temperature gage, next week. Smoked a pork shoulder and some dry rubber shrimp so far both were excellent. read more

Advice For Vertical Uds Smoker

I recently made a vertical UDS smoker out of a 55 gallon steel drum. As this is my first experience with smoking meat, being only 17, and also my first experience with making my own smoker, comments would be appreciated to mainly help improve the overall design of the smoker (I will attach photos and continue with a description of the smoker so you have grounds to make some constructive criticism) but also some nice advice on how to make some great ribs.   First off, there are four, 1 inch vent holes 3 inches from the bottom of the drum each spaced evenly apart. In... read more

Needle Valves For Gassers

If you are like me, you may be having a hard time keeping the temperatures down on your propane smoker/cooker, hopefully you will find this article helpful . This article describes what a needle valves does, why you might need one, and some sources for obtaining one.   This is your basic LP Needle Valve:     The importance of proper installation of Needle Valves... All well designed needle valves include an arrow shape, either machined, or cast into the main body of the needle valve. It is common to see needle valves, with the same or different... read more


Here are basic hints and a few suggestions when using your own dry rub or making your own custom blends for beef and pork.    Dry Rub Marination on Beef   Trim, cut and rub your beef first, then re-bag or cover in a bowl for good marination. Key marination time for me, is 24 to 48 hours in the refrigerator prior to grilling. For a lighter taste, or if you don't plan your meals that far ahead, twelve hours may suffice. The idea here is that the longer you marinate, the more flavor your beef will have.  If you are used to a 12 hour marination, try it for 36 to 48... read more

I have the great outdoors smoky mountain 20" x 34" gas smoker so far I like it had it for 2 years now have not used it much cause I drive a truck. What do you guys thaink about this smoker?

Describe 'I have the great outdoors smoky mountain 20" x 34" gas smoker so far I like it had it for 2 years now have not used it much cause I drive a truck. What do you guys thaink about this smoker?' here read more

Temperature Summary

I put this together and really find it useful in all aspects of cooking. read more

virgin smoking attempt

Just got a new Electric Bradley Smoker with power bisquit feed for smoke, Wanting to do a whole turkey for Christmas dinner. Going to do a simple sugar and salt brine  for about 12 hrs. The more I read the more confused I become about temp, time how long to smoke , how long to cook, smoke the entire cooking time or just at early time? The sacrificial bird weighs just under 13#  Wanting to start out simple and then move on to some of the fancier stuff, it is about to drive me crazy!  Thanks, Dave Dave Dave read more

Pork Bellies

 'Pork Bellies    I live in the Richmond VA area and can't believe how hard it is to find pork bellies to make my own bacon from. Any body have any ideas where i could obtain some, say 25 to 40 lbs worth.   read more

How to Take Good Food Photos

Members are always encouraged to submit food photos to our monthly SMF Throwdowns, but some of you have asked for help in beating the competition. This article sets out to level the field by providing you with truly easy tips and tricks.   You don’t need fancy equipment -- it’s the photographer who takes a great picture, not the camera. Here are tried and true recommendations:     (1) Never use a flash.   Your typical digital camera’s flash function has one setting, which is not the one that works best for food photography. Most folks don’t own... read more

What is the differences between Brining, Pickling, Corning, Marinating, and Curing?

Describe 'What is the differences between Brining, Pickling, Corning, Marinating, and Curing?' here Marination From Wikipedia, the free encyclopedia This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2011) Chicken in marinade Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in... read more › Articles