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  1. coachin&smokin

    Fuel Tank Questions?????

    Hey guys it's been awhile since I posted. I'm looking to start building a reverse flow tank smoker and have been looking for tanks. I've found a 250 gallon diesel tank for $75 on Craigslist (I offered the guy $50 he didn't seem to happy with that) close to home. The owner said he just...
  2. coachin&smokin

    Fuel Tank Questions?????

    Hey guys it's been awhile since I posted. I'm looking to start building a reverse flow tank smoker and have been looking for tanks. I've found a 250 gallon diesel tank for $75 on Craigslist (I offered the guy $50 he didn't seem to happy with that) close to home. The owner said he just recently...
  3. coachin&smokin

    One Season Ends, Another Begins!

    Thanks for the welcome backs! It's supposed to be a nice weekend up here in KY mid 60's and sunshine so the cook is on. I plan to do a butt and some chuck roasts. I've never done a chuck so I hope it turns out alright. Look for the qview in the pork and beef section.
  4. coachin&smokin

    One Season Ends, Another Begins!

    Well another football season is over. It was a long and forgettable. Now it's back to my other passion/hobby. I plan to smoke a butt next weekend for my son's first birthday party. I haven't made BBQ since July! I'm overdue. So hello all and it's glad to be back.
  5. coachin&smokin

    Hey All UDS Builders..

    The uniflame lid probably won't fit a standard 55 gallon drum. I bought one (uniflame) for parts and the lid was to small. JerryKr's build was on a 44.5 gallon drum. Try the fit by flipping your barrel upside down and placing the lid over the bottom. No matter how I held my mouth the lid...
  6. coachin&smokin

    sassafras wood question

    My dad told me that my granddad would mix sassafras with hickory when they smoked their hams, bacon, and anything else in the smokehouse. He said it would mellow the hickory out a bit. I've never used or eaten anything cooked with though.
  7. coachin&smokin

    Odd Question??

    Get one of the EZ Up tents like BeerBQ said. I have one and have used it twice this year due to rain. It poured all day on the 4th and I had my UDS under it and it never got wet.
  8. coachin&smokin

    Wendy & Albert's First Brisket Smoke

    Awesome thread! BBQ is a lost art and this thread is what its all about.
  9. coachin&smokin

    Question for the UDS builders

    I've got 4 one inch intakes and use flexible magnets to control the flow. I've found that three holes would be plenty and usually only have two intakes half opened during my cooks. The magnets don't melt and work very well, this was an easy alternative. Once you drill your intakes your done.
  10. coachin&smokin

    Wood burning problems

    My suggestion is to build a UDS and keep that thing outside...they are windproof and do very well in cold weather. The suggestion to stop using the water heater vent is a good one...the last thing you want to do is start a chimney fire in a water heater vent, (it's a vent not a smokestack) and...
  11. coachin&smokin

    What is it?

    one thing that worries me is that it's only 197 lbs. May not be the most sturdy thing and for that price it should be. I'd have to see it in person. My 2 cents.
  12. coachin&smokin

    New Build -Trailer mounted reverse flow smoker

    Wow! That's awesome. Speechless!
  13. coachin&smokin

    Pulled Pork question

    If the people you're serving are anything like the ones I cook for they won't have a clue if it's reheated or fresh off the pit. They'll just know it's damn good BBQ! I love it when someone asks, how long does it take to do a butt and when I tell them 12 hrs or so they about flip. Good Luck!
  14. coachin&smokin

    Pulled pork tastes like pork roast

    I used to have the same issue. Try one without foiling. I did this and it made the difference. Now the flavor is where I want it. Someone else mentioned and I agree more bark=more flavor that will help the roast flavor. I also use a vinegar based sauce that I think is really good and simple...
  15. coachin&smokin

    buckboard bacon ?'s

    I recently cured and smoked up some country style pork ribs. I sliced what I could and will use the rest for seasoning. Little chunks of this is great in anything: wicked baked beans, green beans, bean soup, etc. I've done a butt before and cured it for 13 days it turned out awesome. One...
  16. coachin&smokin

    Tri Tip?

    Kroger (grocery store) has sirloin tip on sale for 1.99 a pound. The picture in the ad looks like the ball and tri-tip together based on the pictures below. Is that what it is? Here is a link to the ad, any help would be appreciated. If so this would be a pretty good deal...
  17. coachin&smokin

    Ribs and Tri Tip

    The less stressful cooks are the way to go, it's much more enjoyable. I just discovered tri-tip this summer and have to say it's one of my favorites. I can only find it at Sam's Club here in KY and it's usually about 12 bucks for 2.5 pounds. A little pricey but worth it every now and then...
  18. coachin&smokin

    Which racks in vertical smoker?

    In my smoke hollow #5 the highest rack is the hottest and it can vary greatly Whatever meat I needed to be more stable was placed directly above the water pan/heat with the temp probe. I knew the top rack would be off quite a bit.
  19. coachin&smokin

    Question for UDS "Dome Lid" guys/gals

    My weber lid is my UDS lid. My original design is Wu-Tanged (thanks Wu it works great). Flip the barrel cut the bottom out and use the lid and lock ring as the new bottom. I knew I was going to use my weber as the only lid for my UDS because I wanted two grates and room at the top and I...
  20. coachin&smokin

    1st smoke and disappointed

    BMan, do you debone and then cut in half? I like this idea a lot because it increases the bark...Yummy! Hang in there Psych it only gets better. I've been smoking now for 2 years and have just now got things going in the right direction as far as a good smoker (UDS) cooking method, sauces, etc.
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