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  1. dpeart

    Chicken legs on a UDS

    Nope, didn't need to with the foil shielding them.
  2. dpeart

    Chicken legs on a UDS

    They came off without a hitch.  I didn't get any picts, because the kids wouldn't wait for picts. My UDS had two cooking racks and a third rack right above the charcoal pan that I can put a water pan on.  I just covered that rack with foil, poked 5 holes in it with my finger and it worked great...
  3. dpeart

    Chicken legs on a UDS

    I'm going to be cooking a lot of chicken legs this afternoon for a group of 15 or so teenagers. Yesterday I put them in Pop's brine and will season them with Simon and Garfunkel Rub prior to smoking.  There will be enough legs to completely fill both 22.5" racks in my UDS.  I plan to cook then...
  4. dpeart

    My turkey

    Did one a week early. Brine was Pop's recipe for 4 days. Smoked with pecan 5 hours at 325F, 23 pound turkey. Pulled at 179F, forgot to set my food alarm. :mad: Plenty of juice pouring out of my temp probe hole. :) Sent from my MOPHO using Tapatalk 2
  5. dpeart

    Turkey times

    If you cure the turkey in a liquid brine (Pop's recipe) does it affect the cook time? thanks, dave
  6. dpeart

    Casing package size

    That is good to know.  I find it difficult to find the right sizes because hot dog is listed for almost all sheep casing sizes :) I'll get the 24-26mm ones. thanks, dave
  7. dpeart

    Casing package size

    That is what I was afraid of.  Seems pretty expensive considering it is $50 for 60 pounds of sausage.  The casing is one of the most expensive ingredients. I guess I'm surprised by that. thanks for the confirmation, dave  
  8. dpeart

    Casing package size

    If I by a container of sheep casings like: http://www.sausagemaker.com/22200sheepcasings1-111624-26mmcannotshipoutsideus.aspx?page=2 or http://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_94_97&products_id=308 Is that for one hank or more?  I can't see where it says how...
  9. dpeart

    Timeline question

    Alright.  Got it all ground, mixed, stuffed and in the fridge for tomorrow's smoking and poaching.  I've decided that stuffing sausage with a hand crack stuffer is a two person job.   I got picts, but they will have to wait until tomorrow.  I've got some work to finish up before midnight . . .
  10. dpeart

    Timeline question

    I've got my meat cured and ready to grind/stuff.  Is it OK to grind and stuff one day, store in the fridge over night and smoke/poach the next day?  I couldn't find anything that says this isn't OK, but thought I'd double check here. thanks, dave
  11. dpeart

    I will take a baseball bat to my UDS and just buy a lang

    My BBQ Guru rocks on my UDS.  Glad it is working for you. dave
  12. dpeart

    Lid for UDS?

    I found a $29.95 22.5" grill at Big Lots.  With a little persuasion the lid fits great.  It also gave me a grill grate to use. dave
  13. dpeart

    BBQ Guru fan size question

    I use this fan on my UDS: http://www.vendio.com/stores/Compeve/item/networking-communications-othe/nidec-gamma-30-gamma30-ball-be/lid=77268 I bought a bigger one because people were talking about needing more air flow for a UDS.  This thing is way too big!  I have to limit it to 50% max speed...
  14. dpeart

    8.4 pound brisket on my UDS using my LinkMeter controller

    http://tvwbb.com/eve/forums/a/frm/f/5561094836
  15. dpeart

    8.4 pound brisket on my UDS using my LinkMeter controller

    The orange is the pit temperature. The green is the meat temperature. The light blue is the fan speed. Time is the x-axis Temperature is the right y-axis and % fan speed is the right y-axis. You can see that at 14:20 hours, the food temp goes to match the pit temp.  This is when I removed...
  16. dpeart

    8.4 pound brisket on my UDS using my LinkMeter controller

    I did a brisket yesterday getting ready for my cook tonight.  It was a smaller brisket that I was hoping to get done in ~1 hour per pound. I loaded up my UDS with 3.5 chimneys of blue bag briquets, and three chunks of live oak around 6:30AM, temp 250F.  I use a simple dalmatian rub and put the...
    • dpeart
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    • Replies: 5
    • Forum: Beef
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  19. dpeart

    The "How-to" for making an Arduino controlled smoker

    You can head over to TVWB and there is a nice Arduiono/Web based controller project there.  I've built three of them for myself and friends.  Works really quite well and having it already connected to a webserver so you can control everything is pretty sweet.  Total cost in ~$80 for the parts to...
  20. dpeart

    % weight loss for solid beef jerky?

    I made up about 5 pounds (wet weight) of solid strip beef jerky yesterday I used Rytek's recipe. I smoked it with my amzn smoker (oak) for 3-4 hours at 130F, then finished it at 160 for about 4 more hours. I've never done this before so I was "guessing" on when it was done, but upon pulling it...
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