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  1. timberjet

    sausage stuffer/meat grinder

    the plates are stainless. I have never seen modern carbon steel plates. Plates are pretty much universal for that size grinder anyway and cheap.By the way all steel is carbon steel including stainless. If you don't clean and dry your metal no matter what kind it is you will get corrosion.
  2. timberjet

    Wrap or pan

    I like to use a pan when I do foil. It catches more of the juices. My foil always seems to leak. I always have a pan under butts and chuck roast anyway so I just defat the juice real quick and put the meat in the pan and double foil. Works great. I don't smoke with the meat in the pan without a...
  3. timberjet

    UDS Lids Questions

  4. timberjet

    Woods For Smoking

    I do this all the time with maple and it will work just fine.
  5. timberjet

    Birthday Brisket for Tony!

    great post and nice looking hunk of cow there! Way to go!
  6. timberjet

    Finishing Pork Butt in the Oven

    pulled pork freezes and comes back like the day you did it. It really does. If you don't already have one get a good vacuum sealer. do your butts a couple of weeks early and reheat with steam in the bags. It really does work like a charm and then there is no pressure. I do this often for...
  7. timberjet

    UDS Lids Questions

    expanded metal can be tricky to find at lowes and hd. I found mine in the door aisle and they were selling it to protect screen doors from dogs. The next time i needed it I found it in the sheetrock aisle. Go figure.
  8. timberjet

    Boston Butt internal temp question...

    Well, I'm not there with you to know how big those butts are but if they are large yes this is normal especially if you went straight from fridge to fire. Also It would be good to know what type of smoker you have and if you have good reliable thermometers for the meat and smoking chamber. I use...
  9. timberjet

    FIRST BRISKET

    Just know that Brisket can not be cooked to a specific temperature and be tender every time. I have had brisket perfect at 185 and as high as 215. At 190 or so you want to start poking it with a probe or toothpick or something and when it goes in like butter you are done cooking. Don't forget to...
  10. timberjet

    About to smoke my first ever brisket, realized I had a few noobie questions.

    The smoke ring is purely visual. It does nothing to enhance the flavor. There are lots of articles around about the science behind it but bottom line is you don't need it. I even read where under the right conditions you can get a smoke ring with no smoke at all. Your brisket looks wonderful.
  11. timberjet

    Pork butt in freezer for 2 years

    fish is another thing all together.
  12. timberjet

    Double Grate UDS ?'s

    my top rack is 7 inches down and yes I can get a 12 pounder in there. I don't think I have tried a bigger one but this one was that big and it fit.
  13. timberjet

    Boston butt over 4th of July

    skin on butt.
  14. timberjet

    UDS Lids Questions

    I have that same lid as case. It seals pretty well actually and I probably got lucky in that regard. I have had it warp in certain weather conditions and I have a big flat rock i set on top when this happens. it goes right back to flat after a little while with the rock on top. 
  15. timberjet

    About to smoke my first ever brisket, realized I had a few noobie questions.

    I don't see why not. Make sure you save all those glorious juices for whatever you might use them for. Au jus comes to mind or french onion soup with the leftovers. Just make sure you go until it is probe tender. Brisket is easy if you know this.
  16. timberjet

    My first UDS build help

    I would get ahold of danny. He is a metal worker by trade. I am sure he could point you in the right direction.
  17. timberjet

    Double Grate UDS ?'s

    I spatchcock my yard birds. No more whole intact birds for me so yes they fit. I can get 6 normal size birds in mine.
  18. timberjet

    Using mustard to rub on ribs and butts. Pros and cons

    I will do this to get the rub to stick better and mayo works just as good. It is not really needed but i think it keeps more rub stuck to the meat. I don't find it adds to the bark or anything. It all dissolves away anyway.
  19. timberjet

    Test run on Weber Kettle

    Exhaust vent open all the way at all times when I am cooking. You might get some black tar creosote dripping on your food one day doing it like that. I can run mine at 225 all day. I don't mess with the top vents at all. Even in the winter time. I also do not use a water pan but will use a drip...
  20. timberjet

    Working on my first UDS and wanted advice.

    That was after 26 hours on a big huge pork butt right there starting with a nearly full basket. Mine is 18 inches high and 14 inches diameter. I had enough left to cook a couple of chickens for 2 hours with room to spare.
Great deal on LEM Grinders!
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