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  1. donnylove

    Looking for a rub for pork shoulder picnic

    Suprfast, Have you tried using a finishing sauce on your pulled pork? For me, a cider vinegar-based finishing sauce really complements the natural flavors of slow-roasted pig. Search for finishing sauce and SoFlaquer (sp?) and you'll find the recipe. I'm making myself hungry!
  2. donnylove

    Losing the fat cap

    I've smoked probably 20 butts this spring (for various charity lunches and a graduation party) and for the last 10 or so, I've trimmed the fat cap off with great results and the meat has been no less moist. Although it's true that I end up with less runoff to collect at the end, I still seem to...
  3. donnylove

    Has anyone tried the ribs at Costco?

    Interesting . . . I've bought ribs from Costco a few times and they always had the membrane on. Were yours BBs or Spares? BTW, I've always thought the Costco ribs to be good and there's no solution added.
  4. donnylove

    New Sam's MES tough babybacks, why?

    By the way, the temp in the MES chamber also varies greatly based on how much and what type of meat is inside. There seems to be a lot of variability there for whatever reason. Sometimes mine runs hotter than the readout, sometimes cooler. All the more reason to use a reliable probe to...
  5. donnylove

    New Sam's MES tough babybacks, why?

    Dmiyatake, I have the 30" MES and I've found that the digital temp reading is not necessarily accurate. I created a "port" into the side of my MES at mid-grate level that allows me to insert a probe for a digital thermometer into the chamber. I smoked venison bacon on Monday (70 degrees...
  6. donnylove

    Chicken 1/4 Mes

    I'm surprised you had trouble with your MES even in the winter. They're insulated so well that I don't see much temperature variation in mine no matter the temp outside. Takes longer to get to temp in the winter, but once it's there it seems to hold pretty well. I smoked in temps as cold as...
  7. donnylove

    Electric Smoker Suggestions

    If you're thinkin that fish and jerky would be his targets, you can pick up a Little Chief smoker fairly cheap. If you're thinking more along the lines of ribs and pork shoulder and brisket, you can pick up an ECB for around $60. Plenty of people around here have made great Q on an ECB. Lots...
  8. donnylove

    MossyMO's venison bacon

    To me it tastes and smells very similar, except that the overall texture and taste is very uniform whereas with traditional bacon you have areas of meat and areas of fat. This is ground, so you get the good flavor from the fat, but not mouthfuls of the fat itself.
  9. donnylove

    MossyMO's venison bacon

    I had ordered the kit long ago, but I finally got around to making a 10-lb batch of the venison bacon that MossyMO made famous. It was easy and it turned out great. Here's a couple pics. Threw a couple pieces on the grill to eat with dinner and it was awesome! Ate'em too quick to get a picture...
  10. donnylove

    First time Venison Summer Sausage w/Q-view

    Do you have to use high temp cheese in summer sausage or can you just use regular block cheese from the grocery store? Nice looking sausage!
  11. donnylove

    Happy Birthday Diesel Fanatic, UncleTykie & donnielove

    Missed this until today, but thanks for the birthday wishes!!!
  12. donnylove

    My first smoke on the new drum

    My basket is round with a 14" diameter and 11" of height capacity. Part of the short longevity was probably because I ran at 300* all day, but it probably wouldn't hurt to have a bigger diameter basket since it's an 85.
  13. donnylove

    My first smoke on the new drum

    Thanks for all the kudos. I used RO lump, with hickory chunks and a few apple chips mixed in for flavor. My only diasappointment was the fuel running out so quickly. Not sure if I need a bigger charcoal basket (I actually built my basket before I found my drum, so the basket was intended for...
  14. donnylove

    My first smoke on the new drum

    Since I finally finished my drum last week, Saturday was my first chance to burn some pig. Overall I was extremely pleased with how the drum performed, though one basket of fuel only got me through about 8 hours before I had to reload. I smoked three butts on Saturday and two more on Sunday...
  15. donnylove

    1.89$ Pork Shoulder Boston Butt Roast

    That's just an okay price in my experience and I don't live in the south where bbq meat is less expensive. Is it boneless? If it's bone-in, then $1.89 is not a great price. Even here in Montana, we can get boneless shoulder (butt) for $1.39-$1.49 at Costco. That said, do what you gotta do to...
  16. donnylove

    Pics from my UDS build

    All I can tell you size-wise is that it's an 85-gallon salvage drum that was designed to have a breached 55-gallon drum fit inside it for containment purposes. First competition Wednesday? How'd it go?
  17. donnylove

    Pics from my UDS build

    By the way, for anyone building an 85-gallon UDS, I found a 24 1/2" cooking grate made by Rome (for a camp ring). Got it online from Sportsmansguide.com for $11.97 plus shipping and it fit perfectly. Seems pretty sturdy too. http://www.sportsmansguide.com/net/c....aspx?a=503448
  18. donnylove

    Pics from my UDS build

    I used a "rope binding hook" that I found at Home Depot for $2. Looks like this
  19. donnylove

    Pics from my UDS build

    Well I'm finally pretty much done with my 85 gallon UDS build. I may still put nipples and caps on my two added exhaust holes, but I also may not. Here are the pics with descriptions. Thanks for everyone's advice! The drum I bought for $20 Red liner on the inside After several hours with...
  20. donnylove

    First smoker

    Welcome and enjoy the ride!
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