Recent content by waucedah

10 pounds Pork Loin coated in mustard same rub as above wrapped in low sodium bacon 0n for the next 2 - 2.5 hours at 245   (MES)     17 degrees at the present time outdoors,  shooting for 155 degrees with wild cherry wood chunks

First time I installed two in the side All the others have had one on top and one on the side I always put a temp probe thru a potato half to measure the top cooking grate temp top and side have always been within 10 degree's made in china lucky they even work Regards

Just Finished smoking a 19lb and a 12lb Brisket at the same time on my UDS It is hard to beat something so simple that can cook 30 - 40 lbs of meat in one smoke 9th UDS built for Jeff and Jackie

would love to build one  how to make it bear proof ?

20lb fresh ham with shank  17 hours in UDS   then 7 hours in heavy foil in the oven the UDS maintained temp for over 18 hours on one load of wood and charcoal used the above rub turned out great  13 quarts of pulled pork/w cider vinegar finishing sauce in the freezer might like these better...

nice

nice

great hog

very nice

nice

nice build

very nice

Looking for a 250 propane tank almost ready to use the one I heat the house with the wife, dogs and cats can use more blankets this winter

slick  

PATS BRISKET RUB 1/3-CUP BROWN SUGAR ¼ CUP COARSE GROUND BLACK PEPPER ¼ CUP TABLE SALT ¼ CUP PAPARIKA ¼ CUP ONION POWDER 1-TEASPOON CHILI POWDER ½ TEASPOON CAJUN SEASONING ½ TEASPOON GROUND OREGANO ½ TEASPOON GROUND MUSTARD ½ TEASPOON GROUND CAYENNE PEPPER ¼ TEASPOON GROUND ALLSPICE...