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  1. 20140614_203858_Android.jpg

    20140614_203858_Android.jpg

    • centuryonly
    • Media item
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    • Album: Chicken Cordon Bleu Fatty
  2. 20140614_203520_Android.jpg

    20140614_203520_Android.jpg

    • centuryonly
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    • Album: Chicken Cordon Bleu Fatty
  3. centuryonly

    Whole Shoulders With Skin On

    The skin got crunchy and drew up to where I was able to peel it off in almost one sheet. The dogs are going to love it. I did sample a piece of meat and it is tasting awesome.
  4. centuryonly

    Whole Shoulders With Skin On

    I cut skin off one and left on the other since I didn't know. Figured I had a 50/50 shot at being right. IOnly reason I left skin on is because I know they do that when the cook a whole pig on a pit. Internal temp is still only 90 degrees, should I pull it and cut it off or just let it ride?
  5. centuryonly

    Whole Shoulders With Skin On

    I have received two whole shoulders with the skin on. I normally only do brisket or butts. Any suggestions? I have a UDS. Thanks
  6. centuryonly

    New & Improved UDS

    The smoke is from the initial burn in not from the cook. Using the vent from the Masterbuilt made the heat more controllable than the home made vents on the last one, it seals tighter to choke it down low.
  7. New & Improved UDS

    New & Improved UDS

  8. centuryonly

    New & Improved UDS

    A few weeks ago I built my first UDS. I liked they way it cooked and its capacity much more than any store bought smoker I've had. Now that I had used it for a few weeks I set out to build a better one. I scavenged vents and handles from my Masterbuilt Pro that had rotted on the bottom and this...
  9. 20130917_211048.jpg

    20130917_211048.jpg

    • centuryonly
    • Media item
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    • Album: New & Improved UDS
  10. 20130917_134238.jpg

    20130917_134238.jpg

    • centuryonly
    • Media item
    • Comments: 0
    • Album: New & Improved UDS
  11. 20130917_100825.jpg

    20130917_100825.jpg

    • centuryonly
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    • Comments: 0
    • Album: New & Improved UDS
  12. 20130917_100817.jpg

    20130917_100817.jpg

    • centuryonly
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    • Comments: 0
    • Album: New & Improved UDS
  13. 20130917_100809.jpg

    20130917_100809.jpg

    • centuryonly
    • Media item
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    • Album: New & Improved UDS
  14. centuryonly

    UDS Thermometer Placement

    I'm about to build another UDS and I was wondering if there is anything wrong with placing the thermometer in the lid? I put it  the side about halfway up on the last one and the probe gets in the way when placing or removing grates. Not a huge deal but it would be easier if its not in the way...
  15. centuryonly

    3-2-1 method

    I added apple juice, a little white vinegar and some brown sugar. I also forgot to mention it was my first time using rib racks and it was the bottom edge that got burnt but either way everything was overcooked. I'll check in to these things. Thanks for the suggestions
  16. centuryonly

    3-2-1 method

    I had never done spare ribs before so I decided to try the 3-2-1 method. When I unwrapped the ribs after just short of 2 hours I found the edges burnt badly. They were pretty thick slabs and I kept the smoker at 225-235. What wasn't burnt was definitely over cooked. Where did I go wrong?
  17. centuryonly

    My new UDS

    Yup... worked great. almost 25 pounds total and about 7 hours up to 195.
  18. 20130831_161608.jpg

    20130831_161608.jpg

    • centuryonly
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    • Album: My new UDS
  19. centuryonly

    My new UDS

    A base of chunk charcoal then some fresh hickory chunks on top. Worked out well yesterday.  
  20. My new UDS

    My new UDS

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