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  1. grizandizz

    Stainless Steel Drums

    SS would be way cool for a UDS! I'm grinding my food grade drum right now and it sucks. Did you find one and for how much?
  2. grizandizz

    Seasoning your smoker

    Exactly what the others said, burn the living daylights out of all the parts and let cool. Next day scrape and wipe clean, then season with your preference. I use Pam or equivalent, on my UDS I use Bacon grease!
  3. grizandizz

    St Louis Style Ribs - What to do with the extra meat??

    I trim them up. Cut the extra meat off the brisket side (bone side) and tear of the membrane with a paper towel. I smoked three St. Louis style ribs on Saturday and today while I was working on my UDS I put the remaining pieces plus some country style ribs in a crock pot. After 8 hours of...
  4. grizandizz

    New from Denver

    Welcome to the board! I'm right down the road. I'm building a UDS right now. If you are interested in building one I found food grade barrels (OJ concentrate) locally for $15!
  5. grizandizz

    Christmas with a Bang!

    Very nice gift Tip! I received the Taurus PT 92, I love it. I want the Taurus 45/410 "The Judge" next!
  6. grizandizz

    Weber Performer

    Nice find man! You will love that grill. I have gone through 3 22.5's in the last 25 years and love them. Just cooked them out :) But my favorite is my 26.75". It is not the new style, I have the original version (pic in my sig). My mother bought my father this grill for his birthday 2 years...
  7. grizandizz

    can you brine for too long?

    Sounds great, smoked chickens is one of favorites and very cost effective for my large family! I usually go 24 hours on the brine time but 2 weeks ago I soaked two birds and 12 legs, had a family situation and had to leave them in the brine for 72 hours! Didn't want to chuck them so I smoked em...
  8. grizandizz

    Are Crazy or What

    I've been photographing my cooking for years, mostly because I wanted a record but also because I was proud of what I created and wanted to send pics to my father (butcher 40 years) who got me started before I was 10. When I met my wife a few years ago she thought I was an idiot, well still...
  9. grizandizz

    A BIG Thank you Jeff!!

    I completely agree with my fellow posters and I'm sure "Thank You" is long overdue! I've only been here a little while but have learned so much and have enjoyed the wide varying posts I have read. Great group of folks brought together by you, Thank You!
  10. grizandizz

    Wireless thermometer suggestions

    Thanks DDave! I used the Taylor yesterday on smoked chickens, pulled at 165, took them in the house and checked them with my sister's thermapen, it read 166. Think I'll keep it!
  11. grizandizz

    Wireless thermometer suggestions

    I hear you man, I have been going back and forth between purchasing a Thermapen or a Maverick but this just fell into my lap, and the price was OK.... FREE!
  12. grizandizz

    Wireless thermometer suggestions

    Had to bump this. Would really appreciate some feedback. Also, this unit has magnets on the back. Can I stick it to my smoker without it getting to hot and giving a misread? I won't be over 300^ and it will be 15^ plus or minus tomorrow. Guess this question leaves out you Florida boys!
  13. grizandizz

    Checkin' in from the Mile High City

    Welcome Mitch! Should be nice and toasty for smoking here in Colorado the next couple days!
  14. grizandizz

    Tools of the Smoke

    5gal food grade brining bucket.
  15. grizandizz

    Wireless thermometer suggestions

    I just realized today I inherited a Taylor TruTemp Digital Therm from my Grandma. Does anyone have any experience with this one? I checked it in a glass of ice water and it read 34^ and boiling water 207^ (I'm at 5300ft altitude). It says it is a oven unit but I cant imagine why I couldn't use...
  16. grizandizz

    Here from Colorado

    Agree with Bassman. Just take some sheers and along each side of the backbone and spread her out! It will cook beautifully, may not look traditional but tastes great.
  17. grizandizz

    My first go at Qview

    Nice job on the bird and the qview! I'm smoking two 6lb birds and 12 legs for the kids on Christmas. Gotta love how much more flavor and juice you get from a smoked bird. Did you brine it first and then rub?
  18. grizandizz

    best butt yet!

    I agree with Wolf, you really can't taste any mustard. I'm not a huge mustard fan either so I use Olive Oil instead and then rub, delicious!!
  19. grizandizz

    Here from Colorado

    Welcome Jammin! I'm right down the road from you. I just finished making my brine for chickens I'm smoking for Christmas dinner. Soak your Chickens or Chicken parts overnight in a brine solution the night before you smoke and you will be blown away by the flavor and juiciness!! Good luck and...
  20. grizandizz

    Wanted to Say Hi

    Welcome! Hope to see some of your qview soon!
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