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Lets talk about how the coals stayed lit at 70 degree? Correct me if I'm wrong, But I would start my UDS as if I was hot smoking to warm it up. So that involves lighting half a chimney of coals and then placing them in the basket with the others. Bring temp up to 200ish, then choke it down...
Some people have a link to their blog in their signatures. When I notice these, I add them to my Google Readers RSS feed.
I would like to use this thread for people to post their smoking blogs. Lets try to keep this to blogs focused on outdoor cooking and everything SMF focuses on. No family...
My birthday (31) was on January 2nd. I didn't know what to ask for so I asked for meat. I made a list 1) brisket 2) pork butts 3) salmon 4) cheese 5) etc...
Well I guess people didn't get past the begging of the list because I got 4 Briskets and 2 butts. Hey, I'm not complaining!!!
"William McCoy, 59, passed away from congestive heart failure on September 9 of last year at the Harlem Hospital Center in New York, and that might not mean anything to you if you’re not familiar with the man and his work. McCoy was also known as Wolf Johnson, AKA the man who gave us the famous...
For my build I bought a refurbished drum. Although it was pretty clean, I still wanted to be sure. I found a food safe degreaser and sprayed it on the inside of the drum. Then I used a brush and some water to clean out. Then I coated the inside with veggie oil and did a empty smoke for 4...
Amzps, rubs, spices, 12" carving knife, instant read thermometer (not maverick), man and his BBQ shirt, and tongs.
My birthday is next week and all I have asked for is cuts of meat for my freezer.
I enjoyed the show. Being from the East coast, I've never heard of a Cowboy cut, but they all looked delicious. I enjoy Myron's commentary about what flavor profiles he is looking for (ex. brisket rubs shouldn't be sugar based, rather salt and pepper based).
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