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  1. brgbassmaster

    Ribs question

    Thanks guys for the reply im going to check out the rib racks and make a decision. Right now im leaning towards just making another rack.
  2. brgbassmaster

    Wood placement in firebox

    Yes dave i do put it into the charcoal also. Mule do you get alot of white smoke that way? I remember one time i did that with the wood and it was billowing white smoke not a nice TBS.
  3. brgbassmaster

    Wood placement in firebox

    I have smoked a few hundred lbs of meat now and i was wondering on how you guys place your smoking wood in the fire box. I usually put my unlit in the bottom in a circle leaving the middle open then light some on the side and pour that in when its fully lit into the middle. My smoking wood i put...
  4. brgbassmaster

    Ribs question

    ya i have one but its only like 10 inches wide so the ribs tend to fall over lol. Because when i do spares i dont trim them. So there tall and just fall over. But maybe ill figure something out.
  5. brgbassmaster

    Ribs question

    I have a UDS and i can only put 2 racks of spares on the top rack i was thinking about adding another rack right below the top one just so i can put 2 more racks of ribs on it. So a total of 4 for a smoke. I was wondering if by doing this the top ribs dripping on the bottom ones would that make...
  6. brgbassmaster

    101 UDS build questions

    ya oil drum is fine. I already have a drum made outta that and i just started building another UDS. Cant wait to finish it. Been under the weather though the last 4 days.
  7. Photo on 7-27-13 at 7.52 PM.jpg

    Photo on 7-27-13 at 7.52 PM.jpg

    • brgbassmaster
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  8. Gonna do my first brisket finally tomorrow

    Gonna do my first brisket finally tomorrow

  9. brgbassmaster

    Gonna do my first brisket finally tomorrow (Now with Qview with more to come)

    Well just pulled the brisket at internal temp of 195. Took 9 hrs. I would have had more on the smoker pics but all i have is the mac to take pics and im not going to hold that over the smoker to take pics. But i will add slice pictures after its done with the cooler nap. It was ok. Just a little...
  10. Photo on 7-27-13 at 5.37 PM.jpg

    Photo on 7-27-13 at 5.37 PM.jpg

    • brgbassmaster
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    • Album: Gonna do my first brisket finally tomorrow
  11. brgbassmaster

    Gonna do my first brisket finally tomorrow (Now with Qview with more to come)

    Haha sounds good. One question though when i inserted my et 732 the food probe is going up like 2 degrees every 4 minutes i tried readjusting a bunch of times but its still doing it. What could be the problem? Its been on 1 hr and its at 115 already. I knwo thats not right but its just irritating.
  12. brgbassmaster

    Gonna do my first brisket finally tomorrow (Now with Qview with more to come)

    Rubbed it down tonight gonna throw it on the smoker by 730 tomorrow hopefully. Just gonna set it and forget it. I want a nice slice and bark.
  13. brgbassmaster

    Pulled pork and ribs

    Just smoked 2 shoulders and a rack of spares. Sorry no pics this time wife has the camera in the states with her. But i did convert one person that said they normally hate pulled pork but she said she loved it. Also hates bbq sauce but she loved my homemade one to. So it was a good night nothing...
  14. brgbassmaster

    Put it on and leave it.

    I dont ever foil but i do spritz but you dont have to.
  15. brgbassmaster

    Pass through grommet

    I saw somebody post about using a pass through grommet to attach to your smoker for your thermometers like the et-732. Where do you find one of those. Thanks.
  16. brgbassmaster

    Seperating point from flat.

    Do you have to separate the two or can you just smoke the whole brisket one shot? Then slice the whole thing at the end.
  17. brgbassmaster

    Plan on doing my first brisket this saturday.

    Thanks for the tips everyone.
  18. brgbassmaster

    Plan on doing my first brisket this saturday.

    Thanks man ya i did a search right after i posted and there was a ton of answers. Its split 50-50.
  19. brgbassmaster

    SeenRed's --- Cilantro Lime Chicken w/ Q-View

    What wood did you smoke with?
  20. brgbassmaster

    Plan on doing my first brisket this saturday.

    Just curious on if you guys do fat up or fat down. I will be smoking on a UDS. The only reason i think i should do fat down is because i dont want the brisket to burn, i will be smoking at 250. What do you guys usually do. Thanks. 
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