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  1. 1238012_364646850335675_1972876098_n.jpg

    1238012_364646850335675_1972876098_n.jpg

    • brgbassmaster
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    • Album: Other Hobbies
  2. 1235047_364646703669023_2022252996_n.jpg

    1235047_364646703669023_2022252996_n.jpg

    • brgbassmaster
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    • Album: Other Hobbies
  3. 1229863_364646907002336_723949028_n.jpg

    1229863_364646907002336_723949028_n.jpg

    • brgbassmaster
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    • Album: Other Hobbies
  4. 599718_364643427002684_208906631_n.jpg

    599718_364643427002684_208906631_n.jpg

    • brgbassmaster
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    • Album: Other Hobbies
  5. 553159_364643413669352_1088662304_n.jpg

    553159_364643413669352_1088662304_n.jpg

    • brgbassmaster
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    • Album: Other Hobbies
  6. brgbassmaster

    drip pan height

    I have used apple for everything except a brisket. But looks like i will be adding a diffuser. I don't have problems with ribs just my pulled pork and brisket. taste great just bad color. Thanks guys.
  7. brgbassmaster

    drip pan height

    I have the webber dome lid. I was just wanting to add a drip pan for briskets juices. Now I'm thinking about adding a heat diffuser also because I'm tired of my pulled pork bark turning black. The flavor is good but i don't like the color lol. And my brisket turned that color to. The ribs are...
  8. brgbassmaster

    drip pan height

    Just curious as to how high the drip pan should be in a UDS above the fire box? I have my top rack 4 inches from the top of the drum. Then i just need to install a drip pan now. And if i have a drip pan should i add a heat diffuser or does it matter really?
  9. brgbassmaster

    Fire in UDS

    I do the same i start in my charcoal chimney. But i always do a full chimney. How much do you normally start with?
  10. brgbassmaster

    Fire in UDS

    Ya i just leave them at what i had them at right before i opened. So i guess i should just open them back up again then bring the temp down. I guess that wouldn't be a big deal for a big hunk of meat like a butt or brisket. Or just throw on right away and bring temp down. Because it seems to...
  11. brgbassmaster

    Pork butt temperature

    well its up to 160 now so i guess its good. It took quite awhile lol. i was getting irritated watching that maverick lol.
  12. brgbassmaster

    Pork butt temperature

    Ok so i pulled my two butts out to smoke after work on the UDS and put the probe into one of the butts and it read 34 degrees. Question is why is it still reading 34 degrees almost an hour later at 275 degree smoke?
  13. brgbassmaster

    Fire in UDS

    Just curious if anyone else has the same problem as me in their UDS. I start my fire and when i drop the coals in my fire is usually at like 315 degrees so i damper it down until it gets in between the 250-275 range. Now i have awesome TBS. Once i go to put my meat in all the heat leaves and all...
  14. brgbassmaster

    Mounting maverick ET 732

    Ya mine is homemade to and my probe wires are short. I got two bolts to put into smoker so that i can put them next to each other and  just run the wires through the side and squeeze the little thing that usually mounts to the grate. So I'm thinking I'm going right below the grate.
  15. brgbassmaster

    Mounting maverick ET 732

    I want to make a hole for my probe wires to go through just curious should i mount the wires directly under the grate or right above in my UDS? thanks.
  16. brgbassmaster

    UDS number 2

    ECB? Its from a webber 22.5 kettle grill.
  17. brgbassmaster

    UDS number 2

    Haha i know jb weld was terrible but thats all i had at that point.The jb weld broke twice to lol. But now its nice and tight. I need to find one of those locking rings for the lid. So i can keep the smoke from coming out of the lid. thanks everyone for the compliments.
  18. IMG_0561.jpg

    IMG_0561.jpg

    • brgbassmaster
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    • Album: UDS number 2
  19. IMG_0555.jpg

    IMG_0555.jpg

    • brgbassmaster
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    • Album: UDS number 2
  20. IMG_0554.jpg

    IMG_0554.jpg

    • brgbassmaster
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    • Album: UDS number 2
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