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New and has no idea.....
I agree that a UDS is a great low budget smoker, but $100 is a tight budget for one. If you can get a free drum then maybe but it will probably be closer to $150 or even $200. Have you thought about electric? You can get an electric brinkmann at home depot for $75. It isn't the most versatile...- bmaddox
- Post #6
- Forum: For New Members
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Smoked Turkey in a Masterbuilt 40?
You will be fine with an unstuffed 12 lb turkey. I wouldn't go any larger than that and I wouldn't stuff at all at the lower temps in an MES. -
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Meatloaf and Crispy tater casserole
Those taters look so good I might need to leave work now to go make a batch! -
2015 South Florida Gathering (5th Annual) November 13th-15th
I wish I was on the road heading south today! Have fun down there and hopefully I will see everyone next year. And please keep me in your thoughts while I brave the hoards of people at Disney on Saturday with my two year old (it is by far not the happiest place on earth for me)! -
Update.... First try at Venison Pastrami. Score....
I am definitely interested in this one. -
4PoGo7's Christmas List - Any Advice?
After sealing dozens and dozens of bags I started having problems with my Pro110. When I was trying to seal a brisket flat it was having to draw too hard to get the air out which actually caused the spring loaded latches to release. It was a major pain and I never got the bag sealed right. So as...- bmaddox
- Post #40
- Forum: Slicers, Grinders, Tools, Equipment
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lighting?
I haven't seen work lights like that before, and now I might need a few- bmaddox
- Post #7
- Forum: Reverse Flow
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Two Brisket cooked very differently (Including Sous Vide)
That's why I did one brisket the traditional way. My dad wanted some of the brisket and I knew he wouldn't like my experimental one (it's not for everyone). -
Two Brisket cooked very differently (Including Sous Vide)
That is a UDS that has a bunch of donor parts (including the lid) from a Weber kettle. -
Canadian Bacon cure time with Pop's Brine
Did you inject the loins? What is the thickest part? -
Bacon weave, bacon not cooked thoroughly
Yep. I have used a rolling pin to stretch out the bacon and it cooks up great. -
Lump coal VS Charcoal
I like lump but the only downside for me is that the temp is harder to control. I use the minion method in my UDS and when I am burning lump the temp is harder to control than briquettes. -
Two Brisket cooked very differently (Including Sous Vide)
What temp did you cook it at and for how long? I would say that mine was good but not great. It was a lot easier than smoking it for 12 plus hours but not nearly as tender. -
Two Brisket cooked very differently (Including Sous Vide)
Yes 180 will be the target temp next time. There are plenty of conflicting recipes online for sous vide brisket, some cooking as low as 135 degrees. I am going to try 180 for 16-24 hours to really break down all the collagen and fat then smoke it for a few hours and see how that goes. -
Sunday bone-in picnic shoulder....great!
Looks good. Now that picnic shoulders are cheaper than boston butts I will probably start smoking some of these myself.- bmaddox
- Post #4
- Forum: General Discussion
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LET'S TALK BRISKET!!
After a long break from Brisket (due to the crazy price) I smoked two this weekend. Here is my post: http://www.smokingmeatforums.com/t/237368/two-brisket-cooked-very-differently-including-sous-vide -
4PoGo7 is thinking Turkey Fryers - Thanksgiving is Coming!
I am everywhere Monday - Friday. When the weekend comes I turn the computer off and the smoker on!- bmaddox
- Post #7
- Forum: Slicers, Grinders, Tools, Equipment
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