Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Cold smoking bacon for the first time.
So 12 days ago I started curing 10lb of pork belly/side meat using the handy calculator found over on diggingdog and at the time wasn't really sure if i was going to hot or cold smoke it and finally decided on the cold method. Since my two smokers were an ancient electric smoker made of sheet... -
At midnight, i put a 10 pound pork butt into the UDS...
So at midnight i put a 10lb pork butt into the UDS with a PID controlling a fan to keep the heat at 225. It's been on now for about 5 hours with plenty of apple and pecan chunks and so there isn't direct heat hitting it, i have a metal heat shield hanging under the grill for protection. My... -
Smoked brisket today, pastrami on Friday!
So I got a sweet deal on a 16lb whole brisket from Smart & Final (yea... I live in Kalifornia where I’m surprised they havent banned charcoal yet) and decided to give it a trim and prepare it two ways. Today I smoked the point cut in my UDS starting at 8am, forgetting to tack 4 hours onto the... -
Finished building my first smoker, tested with a chicken, and now the main event! PORK!!
A few weeks ago I decided to build myself a smoker after a rather unpleasant experience at a Southern California BBQ spot I had lunch at, so I found a 55 gallon drum on Craigslist for $15 that was used for food grade glycerine and the work began. I cut off the top so I could keep it as a lid...
