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First Ribs on the pellet grill.
3-2-1 you cannot go wrong. I did 8 racks of ribs last weekend and had to use my fish spatula to take them off grate. Steady temp 225 on UDS. I did not take membrane off when prepping. I pulled it off after the 3 hours (bone side down) and came off quick and easy. I used a thin vinegar based... -
thanksgiving turkeys
I'm going to smoke one, picked up a 14.5 today. Will brine tomorrow. I'm brining thighs and legs right now. I may have to fry a few Turkeys for friends. -
Smoke a "Chub" Of Turkey Meat from the Deli
I have smoked some Arkansas Round Steak (Bologna) and it comes out great. So, I would assume you could add more smoke flavor to smoked deli turkey. -
chicken drumsticks today!
Yes, they look great. I use the drumstick/wing rack too, and fits perfect on the lower rack on UDS. I do a 12 hour brine and then rub (add cayenne and cut salt down) them, then cook at 365 (crisp the skin) with some pecan wood chunks tossed in and pull at 175 IT. Edit - I do not use the pan... -
New to Forums
Thank you for the welcomes. I need to start doing some Q-views, but we have friends over every Saturday and I seem to forget about pictures. I did smoke salmon (wet and dry brine,) made crab cakes (i will smoke next time,) burgers for the kids, corn bread, and grilled asparagus. -
Help, party tommorrow just doubled in size UDS big enough???
You should be good on 7 - standing. I crank the Temp up on my UDS to 365 degrees when cooking chicken. I use no defuser or water pan. My lower grate is 15 inches from top of coal basket (24 inches from bottom ash pan.) No issues with flareups, and i look for the juices to drip on the hot coals... -
New to Forums
Hello, from Arizona. I love to grill and smoke, and still wonder why I have a stove. I use indirect heat when grilling and use water pans for smoking. I use a lot of pecan and alder wood, lump charcoal, and competition briquets. I like to brine, make my own rubs, and sauces. I like a little...
