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I should be able to get close, just maybe not exact temps, and exact times, but should be able to slowly step it up with my offset, especially in the cold of winter. It would be hard to keep it low in the summer.
The challenge will be fun! I'll make sure I have lots of beer ready!
Glad I came across this thread! I love pastrami, and have lots of venison (lucky 2 years in a row now, after a good slump)!
I have a couple questions though. The stepping up of the smoker temps, is it totally necessary? Can it be cut down some steps?
I have a UDS, a stick burner offset, and a...
Looks awesome! Did you end up steaming it? and, if so, did you steam it to a certain temp, or just for a bit of time to heat it up?
I've tried it with venison 2 times, the first time I smoked to 150, then steamed to about 180, which dried it out too much(still tasted good, just needed more...
Welcome Smoken Mirrors! What are you smoking with?
Chickenwings- I smoke all winter. My offset takes more to keep temps up in this, but my ugly drum runs no problem, so I use it more this time of year.
Ribs would probably be my favorite, especially beef ribs. But, pretty much anything, fatties, briskets, turkey, chickens. I like to switch it up.
And, a Kamado is a pretty capable smoker!
Yes, the ball valve controls the air intake. For initial light up, you uncap the two other intakes, and have the ball valve wide open, then as the charcoal settles in to temp, you put the caps back on and control with the ball valve.
I did it because most of the paint on the barrel I found was already peeling, so I wanted to start with a good base. A friend that I built a UDS for, wanted to keep the original yellow and white paint on the drum he found, which was in perfect shape. It has lasted a little over 1 year, but I...
It wont hurt to have to other nipple (or 2) around the bottom, if you find you don't need them (which you likely wont after the initial start up), you can always just leave them capped.
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