Glad it turned out.......Get a new camera!!!! fix the phone or something........I'm a junkie and I need a fix!!!
I probably wont be able to get it down that low.. but I can always start on the mini... get the good smoke and direct smoke/moisture effect out of the mini and then throw in the propane box. I think Ill have three if not 4 different rigs going tomorrow. I was just asked to do some wings for my pub for the Cowboys game at 7... so Ill be having fun tomorrow..
We smoke junkies will say some strange things.. that most wont ever think about...
like bones falling off my shanks.. lol.. I though now hope I too can say those words ,, when My bone falls off my shank.. lol
Ill use the UDS for the ribs.. so I don't have to cut them down. Will problaby use it for the wings too... add the wings when I wrap the ribs.
For what a UDS is.......It kicks @$$ and takes names........If you learn to control heat with it.........It will cook with a 10.000.00 pit............if you don't learn it.....It's just a burn berral!
totally agree...I wanna build a trailor smoker one day.. but right now, I don't need anything that big. hell I barely have friends now and I cook good.. but I love throwing the UDS in the back of my jeep and pulling up to someones house or a camp ground and pulling it out and some laugh.. until the see it in action.. and for sure when they eat.. :)
Some day I will build a trailer mounted smoker for my self. I have everything I need to build one...In fact I have the ends welded on the CC and the fire box cut and ready to weld.
It will probably end up like the last ones I have built. Sold or given away...Truth is I don't need anything that big. I already have more cooking toys than any one man needs.
Most of the time I am just cooking for 2.....I over cook pretty much every time I smoke.....so If I had a large trailer rig. I'd have to have a larger freezer for the leftovers.
Well it is true they are not the best pics but i dont care LOL. I'm glad it worked out for you and i give you all the credit for this trial with the shanks, believe me. I think i'll stick to chuck roast or a brisket personaly. I love trying something new but sliced shanks are hard to come by around here. I've cut plenty of shanks and they do sell but it depends on the neighborhood where your shop or store is located. they used to be cheap but no more. When i worked in a store as a butcher [35 years] in downtown Minneapolis we could not keep enough in the counter. However all were used for soups or stews. I dont want to say "now i've seen everything' because cooking is a learning proccess and an adventure. I will say good job on your part and your happy with it and thats all that matters. Reinhard