or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Smoker Builds › UDS Builds › "T" style smoker ----- IT'S ALIVE-----
New Posts  All Forums:Forum Nav:

"T" style smoker ----- IT'S ALIVE----- - Page 3

post #41 of 50
Just wondering, have you touched the open exhausts? If so, are they uniformly warm? On mine, even with just one open it the warmth ended about a foot from the connection point...
post #42 of 50
Thread Starter 
Quote:
Originally Posted by inkjunkie View Post

Just wondering, have you touched the open exhausts? If so, are they uniformly warm? On mine, even with just one open it the warmth ended about a foot from the connection point...

 

The open exhausts are uniformly warm. the capped ones are not. My exhausts are only 12" long. So it looks like maybe I picked just the right length. I just uncapped the 2 others and put magnets covering 90% so that the smoke exits and doesn't create some build up to drip. Never thought of that. Also it takes a long long time to recover from opening that cover. Damn. 

 

Edit: Guess it helps if the meat isn't on top of the pit probe... :hit:

post #43 of 50
Sweet, Gunkle. That thing is a beauty. Can't wait to see it finished with TBS coming out and some baby backs laying on her. Keep up the good work, Joe
post #44 of 50
Thread Starter 

Here she is loaded up with food

 

post #45 of 50
That's an awesome smoker!

Nice read too...

Points.
post #46 of 50
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post

That's an awesome smoker!

Nice read too...

Points.

Thanks for the compliment and the points.

post #47 of 50
How did the food turn out?
post #48 of 50
Thread Starter 
The chicken and ribs came out good. The roast wasn't as good as I was hoping.







Roast was way to tough. Not the same cut as the last one I made.
post #49 of 50
Quote:
Originally Posted by gunkle View Post

The chicken and ribs came out good. The roast wasn't as good as I was hoping.







Roast was way to tough. Not the same cut as the last one I made.

is that a sirloin tip? What temp did you take it to?

post #50 of 50
Thread Starter 
Quote:
Originally Posted by timberjet View Post

is that a sirloin tip? What temp did you take it to?

It was a bottom round. All the store had when I went last minute. I cooked it to 130. Same add I did last one but just not very good. Need to learn more about what cuts are good for what type of cooking.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: UDS Builds
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Smoker Builds › UDS Builds › "T" style smoker ----- IT'S ALIVE-----