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Recent content by SmokingLad
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last post i had was sharing my uds build and some of you guys ask to test it with meat now here it is.. my maple espresso bacon. Please share your thoughts and some advice thanks guys
I am not sure really its my first time to smoke bacon but watching some videos i like hot smoking than cold smoking is there any difference on the flavor between those two method
I am from the philippines.. sourcing apple wood or hickory might cost alot and time consuming waiting for my parcel to arrive thats why i am trying locally availble charcoal and wood
I have here charcoal briquettes made of coconut husk.. and save some avocado, jack fruit and mimosa wood. But i am not still trying those wood on actual meat smoking
That metal sheet that holds the pan is attachable at can be removed if needed i just put it in maybe for some heat deflector it has 3-5inches of space from the hole for the heat and smoke to come out.
The char tray has 3-4 inches space from the bottom. Do you think this will work dude?