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got brisket to 165 and foiled it up. had apple wood chunks entertaining the neighbors while i was fighting with burgers on gas grill. 200-205 should be here in an hour or less since its a 2.5 pounder. will take pics and post as soon as i figure that part out.
i did notice flavor was a little off but was tickled it was nt shriveled up and i could slice it.will slow it down next time.and get an oven thermometer with lower numbers than 150.lol
well i dont feel so bad now.i guess i could start it at a lower temp next time.its the first batch i have made that was nt all dried out and i discovered the difference between an instant read thermometer and a pulp thermometer. before i was getting bad internal temp readings with an old dial...
i cooked off 20 lbs in an elec uds other night using 20% cheap sausage and 80% ground deer with powdered milk, cure, liquid smoke and spices. started out at 150 first hour 160 2nd hr then to 175 until my internal read 160 which was on 5th hr. removed, icewater bath and room temp for an...
my uds is reading cold with a thru the wall thermometer.my summer sausage was getting to 156 internal way too fast.should i A.remove tm and hang an oven tm beside sausages on hanging rack.B.install heat deflector over 1250 watt element.C.open for ideas.
got to build a heat deflector and check the choke on my scattergun at the same time.just as i thought i had uds going my way i find a 1957 metal lined fridge.leaving my brinkman element screwed 3 in off floor and installing a hot plate in old fridge.all we do is summer sausage.sometimes other...
checked thermometer and its off at least 10 degrees. maybe more mounted on one side of uds.going to get a hanging thermometer and add a heat dist. plate above elec heating element.
my friend is telling me to use 12 in. casings max. casings in a uds.i see pics of people cooking with the bottom of casing nearly touching the heating element.whats the deal here?in the case of long casings,where would the thermometer need to be mounted?high,low,or both?i am hanging the casings...
casings are firm. we did this the night befiore on one roill and had the same thing. i have a pic on my phone of what a cut roll looks like.friends tried it and liked it. casing was sticking to meat a little but it was very sliceable.
i was only doing 5 lbs. is my uds thermometer lying and i am rushing the 5 lbs ss up to 156? i stuck in 2 different instant read thermomerers and they read 156-160 down thru top center of rolls hanging.