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  1. new2que

    Start to Finish Smoking A Butt!

    Great looking pork! What rubs did you use? mop sauce? etc? Inquiring (and hungry) minds want to know! Thanks for posting.
  2. new2que

    doing a batch of jalapeno and cheddar venison summer sausage.

    I've always wanted to see the summer sausage process! I'll be interested to see the finished product!  Where did you get the casings?
  3. new2que

    Cheesy Goodness ABT's

    So you'd recommend em that way?  We do them boat style but I was thinking they may be better whole... hmm, the inner-conflict!  Thanks for posting!
  4. new2que

    First try at ABTs

    Those are some great looking ABTs.  I usually half them, but am going to try to do them whole too!  That should go good with the Armadillo Egg idea i just picked up from another thread! Thanks for posting.
  5. new2que

    Stuffed Chicken Breast

    That looks great!  Was the asparagus very tender? or was it still crispy?  This looks like something the MRS. might enjoy! Thanks for posting!
  6. new2que

    Monday day off smoke!!! Beer Can Chicken and Armadillo Eggs!!! Q-View

    You've got my interest too, i'm going to be doing some Armadillo Eggs very soon!
  7. new2que

    UDS Chicken!!! ( wonder if I'll ever use the other smoker again?? )

    That's one great looking bird!  One thing we did on our big offset to avoid the heavy bark was make a "cover" for the chicken with one sheet of foil.  We didnt "foil" it, only draped a piece of foil over it.  It pretty much halted the bark to the point it was at when we covered it, but it...
  8. new2que

    How to make smoked chicken for a party?

    Thanks to our troops! We always do beer can chicken.  We rub the ("fresh young chickens") with olive oil and sprinkle them with Tony C's and Cavendars (greek seasoning), then we cut the top off a beer (we usually use Coors light) can and set them on it.  Balance on the pit and smoke for about 4...
  9. new2que

    HELP! I need a UDS user's opinions!

    Thanks! I appreciate the help!
  10. new2que

    HELP! I need a UDS user's opinions!

    Thanks!  I dont think it was "bad" necessarily, just a different type of smoking than i'm used to.    From everything i've gathered from everyone (thanks!)  I dont need a water pan and even a second shelf if I added one wouldnt be too close to the coals.  I can get 10+ hours of 250 degrees from...
  11. new2que

    NEED UDS OPERATORS HELP!!!

    So the charcoal/wood chunks you start with are enough to do 10+ hours at or around 250?  Thanks, I appreciate the help.  Do you also not use a water pan?  He says its far enough from the heat, I guess i'm just used to there being no direct heat at all.
  12. new2que

    NEED UDS OPERATORS HELP!!!

    Hey guys, we use an offset firebox "reverse flow" big pit but its not on a trailer, and we've decided to leave it at the family lakehouse.  This means I need something for my own home just for my wife and I.  It seems like the UDS is the best option, and i've found a guy that sells some good...
  13. new2que

    HELP! I need a UDS user's opinions!

    Hey guys, we use an offset firebox "reverse flow" big pit but its not on a trailer, and we've decided to leave it at the family lakehouse.  This means I need something for my own home just for my wife and I.  It seems like the UDS is the best option, and i've found a guy that sells some good...
  14. new2que

    60th Birthday Party QVIEW! PP, Ribs, Brisket, Fatties...Giddy Up!

    Great looking spread!  I bet those fatties were fantastic!  I'm going to have to check out this "fatty piston"  you speak of! Thanks for posting!
  15. new2que

    Second Smoke and First Brisket w/Qview

    Great looking brisket!  Definitely a hard cut to cook but you mastered it!  Great smoke ring too!.  Thats one clean looking smoker too, need to get some good use on that bad boy! Thanks for posting!
  16. new2que

    My 4th of July Brisket

    Man, that's a great idea scoring the fat cap!  I am always hesitant to remove it (on brisket or butt) because I like what it does, but scoring it seems like a great way to still get some rub through there! Thanks for posting.  One more thing, what did you stuff in the mushrooms? Sorry if I...
  17. new2que

    First post. 2 butts, 1 brisket, 2 fatties, Sausages and 10 ears of corn. Lots of Qview.

    Several links of Kielbasa, and a couple links of a special sausage from a smoke-house in TX.  We weren't quite sure what it was (un-labeled and sent from my b-in-laws parents) but it had some heat and to me resembled something like boudan (spelling?) It was all great though!  
  18. new2que

    Heres The PITA Pulled Pork hah

    Great looking Butt!  Put some of that slaw on the sandwich man!  Seriously though, it looks great, and I have the same thoughts... why cook something that takes 4 times longer than the next slowest method.  2 words... beer and bbq.
  19. new2que

    First Fattie w/ First Qview

    Tried it last weekend, thanks for the inspiration!  http://www.smokingmeatforums.com/forum/thread/96420/breakfast-fatty-w-qview
  20. new2que

    Baby Brisket with Qview

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