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So what's in the rub and are you cooking them in the pans? I've seen guys cook in the pans but have never tried it. Always wanted as much bark as possible.
I've just got a standard ball valve on mine that I got for free from a plumber on my job site. Didn't even realize they made a high temp one. Had this one on for 2 years and no issues with it. The one thing I added to my UDS that made a huge difference is using a pizza pan as a heat deflector...
How much charcoal are you lighting to start with? I fill my basket up except for a small hollow spot for the lit coals. Then light about 12-15 briquettes to dump on top of the unlit coals.
Ok I'd like everyone's input on this too. I have a UDS and have white smoke for atleast the 1st hour. They say the white smoke is strong and leaves a bitter taste. I put my meat on as soon as the smoker is up to temp. White smoke or not. I have never had bitter tasting BBQ but wonder if things...
When I pull it it to rest I cube part of it up for the burnt ends. Put them in a foil pan with BBQ sauce and a little more rub. Smoke um for and hour and a half while the roast rests. Turn um about every half hour while one the smoker. I'll actually add some NC vinegar sauce to the BBQ sauce to...
What temp you cookin at? Chuckies always cook faster than pork butts for me. Usually have them done in about 6 hours then an hour rest. My little guy loves burnt ends so we'll use part of the chucky for burnt ends, part for pulled beef, then the left overs go for hot beef sandwiches.
Stopped at our wally world here - WSM 14.5's for $139. Took one home. Wanted something for smaller cooks and to take camping. Still got the UDS for the big stuff. Waiting for the gasket kit to get here to season it up. Can't wait to give it a try.
B-one - quick question for you. I don't have a rack here to measure so I'll just ask - does a rack of ribs fit across the 18.5 or do you have to go to the 22.5?
I've got a UDS that I'm cooking on now. It works great but I don't always need that much room. Smoked a turkey in it last Thanksgiving - was 2 degrees out when I fired it up. Held temp fine just used a lot of charcoal.
The 2 things I'm looking at is that yes the WSM will hold twice as much food but the jr is insulated which would make smoking over the winter a lot easier.
New smoker looks great. The WSM will be the next one I get. Been using a UDS up till now. So how did you attach the new handles? And does the Cajun bandit door need the gasket? Though that was the point of buying a replacement door.
Gonna watch this one. Chuckies are my favorite. Got one going on the UDS tomorrow along with some spare ribs and a pork tenderloin. My kids love Chucky burnt ends.
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