Recent content by andrew lb
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Cold smoking bacon for the first time.
I love my UDS. I've done a bunch of pork shoulders, ribs, brisket, and even a pastrami a while back. With the PID controller i just set it and it keeps the temperature plus/minus 2-3 degrees f by turning on the little blower fan as needed to keep 225'f. The cold smoker setup i kinda just threw... -
Cold smoking bacon for the first time.
It was a wet cure. In hindsight, i probably should have dry cured it in order to get as much moisture out of the bacon as possible before smoking. -
Cold smoking bacon for the first time.
Half way through night two of cold smoking. Temp inside the UDS is 69'f. Tonight i added a computer fan inside the UDS so it keeps the smoke moving around instead of stagnating since you don't get that natural convection like when hot smoking. I'm gonna get some sleep and will pull them off... -
Cold smoking bacon for the first time.
So 12 days ago I started curing 10lb of pork belly/side meat using the handy calculator found over on diggingdog and at the time wasn't really sure if i was going to hot or cold smoke it and finally decided on the cold method. Since my two smokers were an ancient electric smoker made of sheet... -
Firearms, AK Conversion, Saiga to 103
Are you planning on replicating the gas nitride finish that was originally on it? I recommend you do because gas nitriding is a form of surface hardening that makes it very resistant to wear. Much more so than your standard oxide finishes- andrew lb
- Post #54
- Forum: Blowing Smoke Around the Smoker.
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Firearms, AK Conversion, Saiga to 103
Umm... the ones people brought back from Vietnam were typically not documented. I had the opportunity to get one that a family friend who was a tank commander in Vietnam in 67-68 brought back and as much as i wanted it, my law abiding nature got the better of me and i declined.- andrew lb
- Post #53
- Forum: Blowing Smoke Around the Smoker.
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The Joke is On Karen
As someone who lives near the beach in Southern Commiefornia, I am astonished that I haven't had an encounter like this. In fact, it's always the opposite. When i get the smoker out, a strange phenomena begins to take place. Neighbors start walking dogs, washing cars, and doing light yard... -
At midnight, i put a 10 pound pork butt into the UDS...
It's actually 9 pounds, and i turned the heat up at the 5 hour point to 250'f. Internal temp is now 190'f and has climbed 2'f over the past 30 minutes. I think it's past the plateau, but i can't be certain since i didn't get the probe in till the 12 hour mark. -
At midnight, i put a 10 pound pork butt into the UDS...
12 hours on so far. Since 5am it's been at 250'f, upped from the initial 225'f. 30 minutes ago iput in a probe and the internal temp was 188'f and just now it is at 190'f. It's still got a ways to go based on the resistance when inserting the probe. -
At midnight, i put a 10 pound pork butt into the UDS...
Excellent. I haven't done a pork butt in a long time. Typically its stuff like ribs, brisket, etc. Even made a pastrami a few months ago. That was incredible. -
At midnight, i put a 10 pound pork butt into the UDS...
So at midnight i put a 10lb pork butt into the UDS with a PID controlling a fan to keep the heat at 225. It's been on now for about 5 hours with plenty of apple and pecan chunks and so there isn't direct heat hitting it, i have a metal heat shield hanging under the grill for protection. My... -
Smoked brisket today, pastrami on Friday!
Mmmm.... it turned out soooooooo good. I smoked it till 170 and since it was late in the evening, finished it off in the oven today till 210'f on a rack in a baking pan with beef stock in the pan covered in foil. here is a pic. -
Smoked brisket today, pastrami on Friday!
It's now been 7 days of curing and Its now on the smoker. Since the only maple i could find around here was in the hardwood lumber section of the big box store, i ended up going with Apple. It's been on for 4 hours now. I should probably go check on it. Ever since i built that PID setup, i have... -
DIY grills & smokers
Saving money is exactly why I built my UDS and put together my own PID controller and I have never been happier. The drum cost me like $30 from a cake factory and whatever the Weber grill cost. Aside from that, $30 for the inkbird PID and everything else I had on hand. oh, and $16 for gloss...- andrew lb
- Post #4
- Forum: General Discussion
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Smoked brisket today, pastrami on Friday!
So I got a sweet deal on a 16lb whole brisket from Smart & Final (yea... I live in Kalifornia where I’m surprised they havent banned charcoal yet) and decided to give it a trim and prepare it two ways. Today I smoked the point cut in my UDS starting at 8am, forgetting to tack 4 hours onto the...
