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I'm looking to buy a UDS
I am really thinking of buying a BGE. The winters here in WI make smoking very tough. I've done a lot of reading here telling me that an UDS might do well all year for a fraction of the price. I looked at a few threads showing you guys building UDSs. I really don't have the knowledge or...- pocketaces
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- Replies: 15
- Forum: Smoker Builds
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Need help buying a smoker
I'd check out craigslist. Even up here in WI where smoking isn't that popular you can find dozens of them for a good price.- pocketaces
- Post #16
- Forum: Charcoal Smokers
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Pork Shoulder
No stalls today. I bought a two pack from Sams. I'd guess this one is about 7 pounds. Every time I peek this thing looks juicy as all get up. I have high hopes for this one...- pocketaces
- Post #5
- Forum: Pork
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Pork Shoulder
I have been TERRIBLE at posting the finished product Qview. Normally there are hungry guest here waiting with plates in hand. Tonight is more low key so I'll be able to get some shots pre and post pull. I am getting more drunk with the lack of "work" that I am normally doing. With no foiling...- pocketaces
- Post #3
- Forum: Pork
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Pork Shoulder
Been on since 9am. Heat is fairly steady. That is surprising considering how windy it is here. I'm just a few miles from the golf tourney in Sheboygan. We're at 165 degrees. I've had it rubbed since Friday night. I am not foiling until 210 then putting it in the cooler for a few hours...- pocketaces
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- Replies: 8
- Forum: Pork
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Pork Shoulder Rub Question
I've rubbed my pork shoulder to get it ready for tomorrows smoke. Then I found out that the smoke has to happen on Sunday. Basically the shoulder will sit in my fridge all rubbed up until early Sunday morning. Just to be sure, everything should be fine right?- pocketaces
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- Replies: 3
- Forum: Pork
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Sunday Spare Ribs w/ Qview
One hour in on the 3-2-1. There is a lot of smoke in the picture as I just added a new piece of apple wood. The trimmings are on the warming rack. I've never trimmed to St. Louis Style before. It was pretty easy. I am spraying with rum mixed with pineapple and apple juice. The ABTs will go...- pocketaces
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- Replies: 3
- Forum: Pork
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Why trim to St. Louis Style?
Thank you! I'll try the Bourbon/apple juice and let you know tomorrow!- pocketaces
- Post #6
- Forum: Pork
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Why trim to St. Louis Style?
Perfect thank you. I did do a search but didn't see that thread. I guess I'll try trimming them since we're having company over. Everyone will like the tasters as the smaller trimmings get done. Does anyone have any methods that use honey/booze mix for a mop sauce?- pocketaces
- Post #3
- Forum: Pork
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Why trim to St. Louis Style?
I bought some spare ribs to smoke for a birthday party tomorrow. I see a lot of people trim them into St. Louis style. Why? Is it more of a visual thing? Do you smoke the meat that you trim off anyway? A nice trimmed rack of ribs does look great but I was just wondering what you guys do and...- pocketaces
- Thread
- Replies: 10
- Forum: Pork
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Two Chuckies and my first Meatloaf w/ Qview
8 hours and they are both resting in the cooler with towels. I'm going in for a look at 8ish. One more round of Qview to come.- pocketaces
- Post #11
- Forum: Beef
