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  1. smoknrookie

    Using wood in a UDS??

    I have tried the Royal Oak brand of woood chunks, I have tried plain charcaol w/ wood chips in a foil pouch and have had good results.. So I decided to try using charcaol with actual pieces of wood that I have split for my wood stove i the barn, the results did not go in my favor.. I had good...
  2. smoknrookie

    Pulled pork FLUB!!!

    I did add some liquid it was just some straight appple juice.. I did not wrap in towels and put in cooler like you all have said to do , does this really make that big of a difference??? I apreciate everyone for giving me thier input, and don't worry I don't plan on giving up at least not that...
  3. smoknrookie

    Pulled pork FLUB!!!

    Well I have tried two different times now to make some pulled pork. The first time I used a butt from the store and this time I used a shoulder roast from a hog me and my wife had processed from the farm.. I havent been able to get them to point that you can actually call them PULLED pork. Both...
  4. smoknrookie

    INDIANA newbie!!

    I ahve been a memeber here on the site for at least a couple of months, never took the time to introduce myself. My name is Keith aka: "smoknrookie". I am kind of new to the whole smoking thing, but so far everything has turned out GREAT! I started with a little vertical...
  5. smoknrookie

    beercanchix w/qview

    You said that you brined the chix first.. what exactly did you brine them in? Was it just a salt water solution or what? I have nver used the brining method , was just curious..
  6. smoknrookie

    Pork Butt internal temp??

    What internal temp do you all cook your butts to?? I have done quite a few and they trun out really good tasting, but I have had no luck in actually having one that I could make into puller pork.. I don;t know if I need to cook it longer or what?? Any help would be greatly appreciated..
  7. smoknrookie

    First Two Butts

    What is a good temp to cook a butt to?? It seems everytime I have done one that it needs to cook just a little longer to make it more tender, that I have tried to actually pull one apart instead of making it into slices and it does not tend to pull apart very well..
  8. smoknrookie

    UDS temp setting???

    Thanks for the info... So what if I make the intakes 3/4 pipe nippels and change the air valve also to a 3/4" valve then would the 3" pipe work better?? I understand that shortening the stack will help keep it from drawing so much .(right???) I will try to get some pics posted ASAP..
  9. smoknrookie

    UDS temp setting???

    This past week at work me and the guys that work with me in my shop got kind of bored so we decided to put some of our empty parts barrels to good use. We got our cooker finished and I took it home for the seasoning process and decided to give a test run today while I was setting up my little...
  10. smoknrookie

    What temp??

    I am new to this site and seeing everyone bragging about their fatties they are cooking is making me want to try my own.. The only thing is that I don't know to what temp you are suppose to cook sausage.. Can anyone help me out??
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