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Recent content by bostonsmoke

  1. bostonsmoke

    Controlling Temperature in Custom BDS

    I asked about shipping, but he hasn't got back to me yet about that. He said no prob on making a door though. He's out of town now and is going to get back with me next week. Hope he can ship, otherwise I'm SOL
  2. bostonsmoke

    What's the deal with a can in the middle of your fire ring?

    I've done some searches but can't find anything about this "method". Might be searching for the wrong terms though.  I've seen some pictures where people have a tin can in the middle of their fire ring with charcoal all around them. Is this a specific method? What does it do differently than...
  3. bostonsmoke

    Controlling Temperature in Custom BDS

    Tons of room for meat. Not sure I'll ever need it, but more is always better! If you filled that basket, you'd probably have fuel for two days, ha. Yes, I do live in Boston. If I do end up going this route, smoking in the winter will be no problem. It looks like a beast!!! I may put some...
  4. bostonsmoke

    Controlling Temperature in Custom BDS

    Also, keep up posted how the Guru works with it. I love that they include a spot to add one if you want
  5. bostonsmoke

    Controlling Temperature in Custom BDS

    I contacted them and may have them build me one, but with a side door for easier access to the fire box and second grate like a WSM. 
  6. bostonsmoke

    Controlling Temperature in Custom BDS

    That is badass!!!
  7. bostonsmoke

    UDS questions on build! May want to build one soon

    Great info guys!! Thanks so much!
  8. bostonsmoke

    UDS questions on build! May want to build one soon

    I have a couple simple questions in regards to building a UDS.  How do you add more fuel or wood during a cook if you need to? It seems like you'd have to remove all your food and grates to access and refill the basket? Does anyone put doors in the side of theirs like a WSM?? How about cleaning...
  9. bostonsmoke

    Doing my first Brisket. Couple of questions

    I may very well try that. Everything seemed to be perfect, except in parts that were a little dry. Thanks again!
  10. bostonsmoke

    Doing my first Brisket. Couple of questions

    OK, the results are in! For a first time brisket, it went smooth. It was only a 6.5lber and reached 167 in about 4 hours. I wrapped it without any added juice and stuck it back on and it hit 190 in another hour, so 5 or so hours total. Took it off and stuck it in the cooler with towels for...
  11. bostonsmoke

    Doing my first Brisket. Couple of questions

    Awesome!! I'll score it a bit and stick to the plan at hand! Thanks!!!!!
  12. bostonsmoke

    Doing my first Brisket. Couple of questions

    I searched for days on here and read everything I could. Thought I had it down, but I'm questioning myself now. I just bought a flat because I couldn't find any packers. Has the fat cap?? on the top. Do I need to trim anything or is it good to go as is? I am going to mustard and dry rub it...
  13. bostonsmoke

    Help BBQ Experts! Rib time :-)

    I think you've been given some excellent advice here. For baby backs I rub with mustard  first and then with whatever rub you've concocted. Let sit for an hour or so while I get the smoker ready. I cook at ~225 for 2.5 hours and then every 30 minutes after that I spritz with a mixture of rum...
  14. bostonsmoke

    ABTs - Boat vs Cone...

    This is how I do mine!
  15. bostonsmoke

    Fried Potato and Ham Stuffed Breakfast Fatty

    WOW! I'm glad someone brought this back up top! Cowgirl, is there any chance you could shoot me that link to your blog? That weave looks incredible and the fatty look stunning! Thanks in advance
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