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  1. hardcookin

    UDS Planning Check

    The first one I had, I used a Weber lid for, so plenty of room on the top rack. The 2nd one I did, I just used a regular lid. And to be honest I don't recall what measurements I used. I smoked a lot of chicken. Measure a pork butt and space them accordingly.
  2. hardcookin

    What Cookin this Weekend?

    Some chicken thighs and maybe a rack of ribs. Thinking of doing 50-75 thighs...pulled chicken.
  3. hardcookin

    baffle plt.

    A baffle plate for what? I would think heavy steel would be better.
  4. hardcookin

    UDS Planning Check

  5. hardcookin

    UDS Planning Check

    Here is another set of plans. I never did the diffuser.
  6. hardcookin

    NEED HELP

    My smoker is pretty good size, which is why my range is smaller.
  7. hardcookin

    Bratwurst and Polish

    Looks pretty tastey Zip.
  8. hardcookin

    New couple from Pennsylvania

    Welcome to SMF! That's some good looking food!
  9. hardcookin

    NEED HELP

    My range on my offset is usually less than 10 degrees. I have been doing it so long I just know what I need. You guys might need to experiment a bit. But for me as soon as the temp starts dropping it needs another split. You are correct you will be cooking in a range.
  10. hardcookin

    My First Cook on a Yoder YS640S

    Looks like that new smoker is agreeing with you...Nice Smoke!!
  11. hardcookin

    Tri-tip blues

    Next time you get up to the port go out to Tony's they can cut you Tri Tip. $8.99lb probably 2- 2.5 lbs.
  12. hardcookin

    Wagyu Birthday Brisket

    Nice brisket smoke BD!!
  13. hardcookin

    Venison Osso Bucco Revisited

    One word...Outstanding!!
  14. hardcookin

    7lb Chuck roast, I guess I'm a glutton for punishment.

    That didn't shrink up much,that is going to be some good eating!!! Point
  15. hardcookin

    bone in or boneless shoulder?

    Bone-in is my preference. And is what seems to be mostly available in my area.
  16. hardcookin

    NEED HELP

    Your welcome! Practice your fire management on some chicken. Just Concentrate on a clean fire and trying to maintain temp. Good Luck with your next smoke!
  17. hardcookin

    Brisket Wrap thought

    I'm not sure...My thoughts are the butcher paper lets the brisket breathe and helps retain moisture. I will be interested to see what other thoughts are.
  18. hardcookin

    NEED HELP

    The 1-2 splits - I might use 1 bigger split if I got a good bed of coals. If I don't have a good bed of coals I will add 2 smaller splits. Just a judgment call.
  19. hardcookin

    Delicious Double Briskets from 4th of July!

    Great job! They look great!
  20. hardcookin

    NEED HELP

    I don't use charcoal,I only use wood splits. But a lot of people start with a chimney getting started. When your smoking at 275 when it drops to 274 add 1-2 splits depending on your coal bed...repeat.
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