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smokevault 24.jpg
- turnip
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- Album: Some UDS pre-build thoughts
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Some UDS pre-build thoughts
On their website, they say that their unlined drums have a "passive corrosion inhibitor" (mineral oil is what I read elsewhere). Also, this is interesting regarding using their epoxy-lined barrels (mine is unlined) for smokers: JT says: July 12, 2013 at 11:17 am I bought a drum from you...- turnip
- Post #4
- Forum: UDS Builds
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Some UDS pre-build thoughts
Hi, Dave. These drums aren't lined (epoxy) or painted. Just coated with mineral oil as far as I can determine. I'll email Skolnik tonight to see if they can confirm it's just mineral oil. Don't want to poison anyone! Yeah, the vent is pretty big. But it can be closed all the way and...- turnip
- Post #3
- Forum: UDS Builds
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Some UDS pre-build thoughts
- turnip
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Some UDS pre-build thoughts
Ordered a new UNLINED Skolnik 18 gauge 55 gallon barrel. Don't feel like stripping and re-painting the exterior it with heat resistant paint right away, or feel the need to burn out the interior since it's unlined. Will the factory paint job just bubble up in time, and then the carbon steel...- turnip
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- Replies: 22
- Forum: UDS Builds
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top damper.JPG
- turnip
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- Album: Some UDS pre-build thoughts
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Thunder-Group--ALBS005-2.jpg
- turnip
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- Album: Some UDS pre-build thoughts
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kamado joe air intake vent damper.JPG
- turnip
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- Album: Some UDS pre-build thoughts
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skolnik 55.jpg
- turnip
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- Album: Some UDS pre-build thoughts
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Smoke Vault Packer w/Q
BTW, left-over brisket slices re-warmed in a pan of hot bacon grease is...pretty amazing stuff! -
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Smoke Vault Packer w/Q
Thanks, guys. I didn't put it in a pan of water. Just a foiled pan. The liquid in the pan is fat from the fat cap. Thunder, the brisket was at about 50 degrees when I put it in. I'm not too bothered by the lack of smoke ring since it tastes great. I've got a couple more briskets aging and... -
First time packer, q-view after the jump...
I was reading this thread while smoking my brisket. Thanks for posting. Yours looks beautiful and your smoke ring beats mine by far! -
bison brisket
This is what I'd do (but I've only done one brisket, so take this for what it's worth!). Bison is generally quite a bit leaner than cow. Cow brisket tends to be dry if not smoked right, so bison brisket would probably be even worse in this regard. I'd wrap it in bacon, smoke at 250 till you... -
Smoke Vault Packer w/Q
Turned out better than I had expected. The very end of the flat was a touch dry but barely. If I were to do it again (and I will), I'd probably separate the point and flat at 170, and foil the flat. The smoke ring was very thin. Not sure why. The tri-tips that I've done had 1/4" smoke... -
Smoke Vault Packer w/Q
Posted something before this, with pics (awaiting moderation since I am new). I pulled the brisket at 198. At that point I could push the temp probe through all parts of it with no resistance. So I figured it was good. Wrapped it up in foil and then put it in my cooler (with my sleeping... -
Smoke Vault Packer w/Q
Yes, it's done. I posted pics but they are awaiting moderation (since I am new). -
Smoke Vault Packer w/Q
Was getting antsy at 196. At 198 I went out to probe the beast. Had an extra probe and it slid in to the tip and flat with no resistance. So I immediately pulled the packer and foiled it. Then stuck it in a cooler (with my sleeping bag). Thought they would both fit in my small cooler, but...
