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Recent content by grimm5577

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  1. grimm5577

    Sopressata..

    Awesome Sop Sam! I've been wanting to make Soperssata ever since I went to Rome and had some. I would love some info on a chamber set up as well, if you don't mind.
  2. grimm5577

    Converting a Weber ONE-TOUCH® SILVER 22.5" to a WSM?

    Standard 55 gallon drums have an interior width of 22.5" and an exterior width of 23"-24". Most UDS have a lip on the inside where the lid can rest. As far as a WSM mini, a lot of people have liked the Vasconia Steamer 32 QT but thats for a smokey joe. For a 22.5" OTG canjun bandit makes a few...
  3. Big Poppa Smoker UDS Kit

    Big Poppa Smoker UDS Kit

  4. grimm5577

    Big Poppa Smoker UDS Kit

    Picked up some Apple concentrate Barrels to make a UDS with. Tried burning out the liner But the liner didn't completely burn off. So I then went to sanding and wire wheel. Got it down to just about bare metal Started Drilling Built: I installed the thermometer on the wrong...
  5. IMG_2794-768x1024.jpg

    IMG_2794-768x1024.jpg

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    • Album: Big Poppa Smoker UDS Kit
  6. IMG_2799-768x1024.jpg

    IMG_2799-768x1024.jpg

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    IMG_2797-768x1024.jpg

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  8. IMG_2784-768x1024.jpg

    IMG_2784-768x1024.jpg

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    IMG_2780-768x1024.jpg

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    IMG_2777-768x1024.jpg

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    IMG_2778-768x1024.jpg

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    IMG_2733-768x1024.jpg

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    IMG_2730-1024x1024.jpg

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  14. IMG_2694-768x1024.jpg

    IMG_2694-768x1024.jpg

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  15. grimm5577

    Poor results. What am I doing wrong?

    you won't get a nice crispy brown skin from an electric smoker. a good tip if you want crispy nice skin, is to remove it from the smoker around the 150 - 155 degree mark and toss it on a hot grill to crisp up the skin and cook it the last 15-10 degrees.
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