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Recent content by ndhall
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Not sure what you mean by ribs being done. If its tenderness you are looking for you can try the bend test or probing the meat between the bones for tender. Temperature is just an indicator. If done means cooked past a certain degree to become safe , then dont worry because pork is definitely...
Yea its a pretty slow controlled burn when using briquettes. The key is to light just enough to slowly bring it up to temp. Its the way I run my drum smoker which is essentially a very similar concept as yours. The problem with the meat being directly over the heat is it gets hot when supplied...
Ive always used kingsford original briquettes with my UDS. Havent tried to use lump because ive heard fire management is best with this particular briquettes. I havent had any bad flavors. My method is fill the basket and mix in smoking wood chunks. Then light a starter cube in the middle of the...
I know you had it built with the stick burner idea in mind but have you ever thought about building a charcoal basket and running a bag of charcoal with fist sized chunks dispersed within the coals? Charcoal will give very even heat with minor fluctuations. The wood chunks would produce nice...
If you foil them it will hold in the heat and slightly tenderize as it breaks down connective tissue. They will stay pretty hot for a while inside a cooler. I wouldnt hesitate to sauce them up before the foil also.
Was in the mood for beef over the weekend so i decided ill do some steaks.
Bought a London broil and a Tomahawk ribeye. Both smoked on the MES til 125° and seared to finish at med rare. They were phenomenal. Forgot to take the money shot of the ribeye!
Hey dudes looking for some tips on smoking quail. Looking for any preparation techniques and what temperature to smoke them. Also cant add any bacon to the mix as this will include the Jewish side of the family.