Recent content by ndhall

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  1. ndhall

    Smoked BBQ Salmon

    Very nice. Cured and cold smoked?
  2. ndhall

    Brisket for the 4th

    Results were awesome. Really good flavor from the Pit Boss Classic wood pellets.
  3. ndhall

    Brisket for the 4th

    3 AM peek. 6 AM brisket was probe tender. IT was 205 ish. Gonna slice it up at noon. pics coming
  4. ndhall

    Brisket for the 4th

    Current Status. Got fat trimmings dripping over the brisket.
  5. ndhall

    Brisket for the 4th

    Smoking a brisket on the new pit for the 4th of July. Meat hit the pit @ 1800. Smoke rolling at 235 degrees .
  6. ndhall

    Help with my Ribs(Please)

    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...
  7. ndhall

    Fire management on vertical stick burner

    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...
  8. ndhall

    Fuel mix for UDS...

    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...
  9. ndhall

    Fire management on vertical stick burner

    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...
  10. ndhall

    Smoking Ribs question

    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.
  11. ndhall

    Weekend Smokes

    I get my grill preheated when I'm about 5 minutes from pulling off the smoker. Any ole gasser will do.
  12. ndhall

    Weekend Smokes

    Just salt and pepper then reverse seared. Comes out perfect and tender every time. Thanks!
  13. ndhall

    Weekend Smokes

    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!
  14. ndhall

    Tips for smoked quail

    Hmm wasnt expecting to have to cold smoke. I dont have a setup for that. Is there any way to hot smoke them?
  15. ndhall

    Tips for smoked quail

    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.
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