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  1. smokinthesmc

    UDS Build Stall (Build Stalls Over, We're Smokin' w/Qview!)

    Dean, as for the rubber ring how about a bike tire. Mine came with a metal ring with a locking bolt, I'm gonna look into a snap lock device to latch it open and close. I'll bet you could order one or search around for. Nice looking Butt ya got there
  2. smokinthesmc

    Country style ribs

    Oooooooo ! ! Yoshida's is the best ! Love it on chicken. Also good in Cole Slaw. I have to try it on country style ribs
  3. smokinthesmc

    my first brisket ever...QVIEW WITH FINISHED PRODUCT

    Damn that looks so good!! I cant wait to see the inside,  
  4. smokinthesmc

    UDS barrel question

    From what I hear burning out can be a bear, cuz you still need to grind out what burnt, you can read all the horror stories if you want. I have the same tan liner. I called all the sand blasting shops in the area. Got all kinds of prices. the best so far was $25 for the inside and $40 for the...
  5. smokinthesmc

    Tonights Chickens w/Q-view

    Looks real tasty live the crispy skin. Great job there. 
  6. smokinthesmc

    Smokin' in San Jose

    Yeah that will cause you to loose temps fast 15 mins or more per peek depending on how long you have it open. Get some nice thermos that you can keep an eye on the meat temp and the ambiant temp at the same time, should solve your problem but keep reading and asking questions and you'll get a...
  7. smokinthesmc

    UDS Build Stall (Build Stalls Over, We're Smokin' w/Qview!)

    Dean looks great ! ! I cant wait to get mine going. First Day Smoke looks so cool. Is your thermo probe going under the lid? My idea is i'm going to drill a hole on the side about the size of a dime to feed the probe and wire in and take a fridge magnet soft version and cut a slit or hole in it...
  8. smokinthesmc

    UDS Build Stall (Build Stalls Over, We're Smokin' w/Qview!)

    Hey Dean, I like the idea of the handle to use for hanging the lid. I think I'll do the same. I hope you spent the extra few dollars to get the Weber Chimney. Its worth the extra $.
  9. smokinthesmc

    Smokin' in San Jose

    Was that a 6 lb bag of charcoal or what. If not that seems like a lot of charcoal. See what the rest of the clan says.
  10. smokinthesmc

    Whats the point

    Those bags are great for marinating in, it keeps the liquid close to the meat so it doesnt spread out in the pan and not touching the meat, so you can use less liquid, and its easy to turn if its tied, not to mention the clean up. Toss it out - no muss no fuss.
  11. smokinthesmc

    UDS Build Stall (Build Stalls Over, We're Smokin' w/Qview!)

    It's looking great so far, Just got my barrel and have a Tan liner, but same SNAFU. I will be calling for a sandblast price soon. I dont need to kill myself with the grinding route. Keep the posts going. Im following right along with you soon. GO UDS! 
  12. smokinthesmc

    Tenderloin

    I saw the same episode I think i'll try it too. Looks great ! ! As for the back yard the retaining wall looks great, How about some nice pavers maybe a cobble stone meandering walk with a little grass on both sides. Can you tell I work for a paver manufacturer. Good luck with it and happy...
  13. smokinthesmc

    Chicken leq quarters with Qview

    I like your minimalist approach, as in the no brine and just EVOO and S & P  I want to start doing more of that. Getting the most out of the smoke. I find I'm working to please the masses and tend to forget  " I'm cooking " and if they dont like or appeciate it. Let them eat Arby's.
  14. smokinthesmc

    grillzilla got up to 300 degrees

    Looking gooooooooood! So jealous !!! Keep posting loving it all come together.
  15. smokinthesmc

    Hey everyone from Southern Indiana

    Hey Scott, Glad to have you with us, It's a great infomative / fun site, Lots o good times. Join in any time. Looking forward to seeing some great qviews. Enjoy the smoke.
  16. smokinthesmc

    It's HOT!!!!

    Hello from the face of the Sun here in AZ its 5:30 PM, 110 degrees in the shade and my smoker is at 125 deg under my canopy no charcoal needed. And dont give that Dry Heat Crap ! It's HOT !
  17. smokinthesmc

    Hello

    Welcome Aboard Friend, You'll love it here.Looking forward to pics of the smoker build. And qviews of some tasty eats!
  18. smokinthesmc

    Bhut Jolokia aka Ghost Chile

    I witnessed a ( dumb ) friend of mine eat a dried one whole. Was'nt a pretty site. He was incapasatated for a half hour. Couldnt even breath without pain. Tears ran from his face as sweat poured off his head. All he had to show for it was a debt of $70 was erased in the means of entertainment...
  19. smokinthesmc

    ET-73... thumbs up!

    You bet !! I just got mine and realized how off the ones I was using were. Also have recommended it to everone I know. And their now going to get it. Jeff should get some spiff's back to the site from Maverick for all the sales.
  20. smokinthesmc

    Jerk Butt?

    That sounds great, even if you just marinaded it and added the sauce as a finishing sauce on the meat WOW my mouth is watering just talking about it. Sounds IRIE !! Serve it with some home made jamacian beef patties. OOOOOH  YA MON !!
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