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  1. ferd66

    Turkey Neck and Giblets

    I have 3 necks soaking in the brine now too.  I think I'm going to wrap one in bacon, a little bbq rub on one, and bacon and chicken rub on the last one.  Just to see how they turn out.  I've never done them either....so we'll see how it turns out.
  2. ferd66

    thanksgiving turkeys

    I've got a 12 lb'r soaking in brine in a cooler.  Still undecided if it will get cooked whole or spatchcocked.  It will be getting smoked on the UDS with apple and cherry wood.   I picked up a couple extra turkey necks and have them in the brine too.  I'm thinking of wrapping a couple bacon...
  3. ferd66

    thanksgiving turkeys

    Best way to thaw is to move it to the refrigerator today and let it slow thaw over the next couple days.  
  4. ferd66

    Burger psuedo fatty - will it work?

    I'd use burger with the highest fat content you can find.  It's the fat that binds it together.  I tried one with ground turkey...couldn't roll it.  I'm not giving up on it...just need to rethink it.
  5. ferd66

    Adding wood or coal to a UDS?

    mine is 16"x9"
  6. ferd66

    Chicken, my new favorite method

    Those birds look great. I, too, have been brining all my chicken.  I keep it very simple though.  4 cups warm water, 1/4 cup kosher salt, 1/4 cup brown sugar, and 1 T of cajun seasoning.  Stir until dissolved and add 4 cups cold water.
  7. ferd66

    Temperature problems with UDS

    When I built mine, I put 3 1"-holes 3" off the bottom edge of the barrel.  1 has a ball valve, the other two are capped.  I have no problems getting mine up to 400° if needed..which i don't.  But I do let the temp run up to 350 or so then back it down to the required temp before I put the meat...
  8. ferd66

    Mich uds build

    GO BLUE!!
  9. ferd66

    Lid Off - Temp Control Gone!

    Not sure how long the lid was off....but yeah...hard to control spikes on them.  I stage things on a table next to the UDS if I need to load or unload something, like while foiling.  Rarely is the lid off mine for more than 30-45 seconds while a smoke is on.
  10. ferd66

    Are wire milk crates ok to use for a UDS charcoal basket?....

    Look for a local metal recycle yard.  You can find expanded metal there...cheap.  Normally they will sell for little more than scrap price.  I made my own basket with no welding for my UDS.
  11. ferd66

    Drum Smoker help

    I've thought of something similar except putting the bottom barrel vertical.
  12. ferd66

    Another Failure :(

    If you want flavor in drumstick, or any chicken, brine them.  I use a very simple brine for all poultry and soak it for at least 3 hours.  When I cook or smoke any chicken, I take the breast to 165° and the legs/thighs to 175° Here is the brine I've been using 4 cups Hot water 1/4 cup kosher...
  13. ferd66

    Wife brought home a 15 pound Boston butt from sams

    Smoke them first, then finish in the oven if you want.  If you do it the other way(oven first) the meat will absorb little or no smoke.  Put them in the smoker until the IT hits 165° or so, then wrap in foil and  finish them in the oven until the IT hits 198° 'ish
  14. ferd66

    I seriously underestimated the heat of.........................

    I did a butt roast in the crockpot a couple years ago like that.  It called for a pack of onion soup mix, a can of Dr. Pepper, and 2 Chiles and the adobo sauce.  It was nearly inedible...and I love hot stuff.  I did manage to eat it all though. I feel your pain...
  15. ferd66

    Adding wood or coal to a UDS?

    I can't imagine why you would want to add more once its going.  I've had mine go 18+ hours on the initial burn in on 16lbs of charcoal.
  16. ferd66

    New UDS with 21#Turkey for first smoke w/qview

    I have the same 3 holed config (3 3/4" pipe nipples) on my UDS and have no problems getting the temp to 350° or higher,  if I just dump the coals on top of a full basket of charcoal and run it wide open.  If I start the basket using the minion method, I get a more controlled burn and the temps...
  17. ferd66

    AMNPS Fuel

    I've heard BBQ'rs Delight are  good pellets too.  If prices are comparable, I'd rather buy from a site sponsor.
  18. ferd66

    Smoked Northern

    So far, my favorite way I like Northern is pickled....way better than herring.  You can filet them to get the bottom half of the filet boneless and all the bones are in the top half of the filet.  The bones all dissolve in the pickling solution.  good stuff.
  19. ferd66

    Simple Smoked Drumsticks...first time doing Chicken on the UDS

    I don't generally go by a time.  I left them until the internal temp was 170°.   I think it was about an 1.5 hrs tho.
  20. ferd66

    The Salmon are in ( full limit )

    Cool.  I'll be hitting the Manistee area 1st weekend in September and the big lake and river in Muskegon the rest of the time.  Good Luck
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