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  1. rbranstner

    8LBS Brisket Flat

    Looks like it turned out awesome!
  2. rbranstner

    God gave me bacon, Nature's candy

    Oh num num num.
  3. rbranstner

    What can you cold smoke?

     X2  
  4. rbranstner

    problem with my uds temp

    Do you have the exhaust fully open on your Weber lid? Are all of your  air intakes open and you still cant' get over 225? Is your charcoal basket lifted off the bottom of the barrel a bit so air can get under your basket and feed oxygen to the fire? Are you air intakes too high at the bottom...
  5. rbranstner

    problem with my uds temp

    Certain brands of lump or charcoal will burn hotter than others as well. Check this link out for tons of reviews on charcoal or lump. http://www.nakedwhiz.com/lump.htm
  6. rbranstner

    Prime beef brisket / Pork butt / RIbs = All nighter, cans of beer and Ancient Aliens.

    Everything looks awesome. Great color/bark on that smoker shot. Were you spritzing them with anything or did they look like that on their own?
  7. rbranstner

    problem with my uds temp

    I run my UDS all winter long and outside  temps have never been a issue. I have used it from -20degrees all the way up to 100 degrees outside temp. The wind can make a difference but it usually makes my fire hotter as it  gives my  fire basket more oxygen.
  8. rbranstner

    problem with my uds temp

    How are you guys starting your fires? If you don't start the fire properly you will struggle to get your  temps up. A lot of people us a charcoal chimney and that works great but I just use a charcoal iron to start mine. I remove my basket and clean out any ashes then fill it up with my lump and...
  9. rbranstner

    Oooops...Charcoal Got Wet...Ruined??

    Here is a great database for comparing different brands of charcoal and lump wood. http://www.nakedwhiz.com/lump.htm
  10. rbranstner

    My Easter Pork Butt .... Some ???'s...

    You are correct the contamination would come from anything that was on the surface of the meat and once you inject the meat that bacteria would then be pushed into the inside of the meat and you would need to follow the 40-140 rule. What size butt are we talking here? You can kick up the temps...
  11. rbranstner

    Canadian bacon question from bacon newbie

    I buy pork loins when they go on sale and just throw them in the freezer until I am ready to make CB.
  12. rbranstner

    Smoking precooked turkey breast

    Yes you can smoke both the ham and the turkey. They are fully cooked so you are basically just warming them up. If you do this in the smoker you will get a very nice smoke flavor on the meat. I like to warm them up at a low heat around 225 so it gets that extra smokey flavor and it shouldn't dry...
  13. rbranstner

    Crabapple for smoking

    Crab apple  is a great wood for smoking. I have  lots of it from my dad and I use  a couple of chunks every time I run my UDS.
  14. rbranstner

    Slicer Opinions/Purchase/Cleaning...

    Me personally I would suggest  spending the money  and getting a descent slicer. I went  the cheaper route and  spent around $100-$150 on one and now I wish I would of coughed up the extra money and got a more commercial grate slicer with  a longer slide. When I want to slice bacon I have to ...
  15. rbranstner

    Air Bags? Wouldn't have helped a bit this time...

    I received this in an email a few weeks ago. Man oh man that is crazy and very sad.
  16. rbranstner

    I don't know how I let this happen...... Update...The freezer is stocked...at least for a little whi

    Sounds like a good time. I have the opposite problem as you. My two freezer are full to the gills and I need to start eating more meat. It seems I always smoke all this meat and then we never end up eating it. I'm not sure why.
  17. rbranstner

    First time smoking Prime Rib (Choice Rib Roast) w/ QView

    I can't wait to see some sliced money shots!
  18. rbranstner

    HOME BUILT- MASONRY SMOKER

    Very nice!
  19. rbranstner

    Smoked Sausage And What?

    Oh man I bet those are going to be  good. I can't wait to hear feed back from the gathering.
  20. rbranstner

    Smoking butts one day and re-heating the next day

    I'm with Scar and Jimmy I fully cook then pull the butts and then put them in the fridge for the night and warm them the next day in a crock pot or a big roaster pan. You can buy plastic liners for both crock pots or roasters these days so there isn't much you need to clean up.
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