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  1. coffee_junkie

    Two Piece UDS Build with Pics

    Nice looking UDS. Just a question, why would you want to use a drip pan? I think the drippings that fall and hit the coals add a very distinct flavor to foods smoked on the UDS. IMO it gives it a real "old school' BBQ pit flavor.
  2. coffee_junkie

    Water Basin in Charcoal Smoker

    What type of weber smoker? I have quit using water in all of my smokers, instead I fill the water pan with play sand (because it is clean) and cover with two layers of HD aluminum foil. It is more stable than water and doesn't require refilling. If I am making sausage I do use water to keep the...
  3. coffee_junkie

    Circling Baby Backs

    So, sort of like a standing rack of ribs? Why not! It might be a great presentation also!
  4. coffee_junkie

    Summer Class of 2013

    Thanks for your contribution to this site folks! Congrats to all, welcome to the club!
  5. coffee_junkie

    Production UDS

    I made my charcoal basket out of materials found at lowes. It works like a charm, and is not showing any sighns of burning though. My UDS has been in service for at least 4 years, and let me tell ya...it is ugly! Good luck in your buisness venture.
  6. coffee_junkie

    Recommendation for Hot Smoker?

    Ugly Drum Smoker, hands down!
  7. coffee_junkie

    SQWIBS Pig Candy (Rib Meat)

    I was thinking the whole thread about how you could add some bulk, for more of a portion. I was thinking you could add some chops, or sometimes we get the loin roasts pretty cheap here. You could do any of those. What about a smaller picnic roast mixed with some loin meat?
  8. coffee_junkie

    Trout Fillets (Short & Sweet)

    Yup, we just eat those bones (or work around them) they never really dissolve on the fish we get here, on the bigger trout we use plyers to pull the bones after we fillet them.
  9. coffee_junkie

    Wood chips

    No reason to soak IMO.
  10. coffee_junkie

    Trout Fillets (Short & Sweet)

    Yum!
  11. coffee_junkie

    Best method to light lump?

    I use a starter chiminy, usually about 1/3 full. Then I place it on my gas grill side burner to get it going. Get it going really good, all charcoal should be lit and have some white ash and glowing red. The more you start with the hotter your smoking temps will be. You have to play with it to...
  12. coffee_junkie

    Fully Cooked Turkey

    Never heard of such a thing. I would do it just like a twice smoked ham, might be pretty good!
  13. coffee_junkie

    Going to attempt smoking a ham...

    Resmoke, too late to start curing your own, it takes almost 2 weeks to do it that way. I use a spiral cut, slather in yellow mustard and your favorite rub ( I like Jeffs). Smoke until warm enough (it is all cooked so just get it hot enough to eat) Easy fast and soo good.
  14. coffee_junkie

    Portland OR here!

    Dude!  
  15. coffee_junkie

    Hello from Montana

    Welcome from another fellow Montanan! This place is full of good people.
  16. coffee_junkie

    Help! I may have bitten off more than I can chew

    I have run my UDS for 16-18 hours and had fuel left to burn the next time I used it. My charcoal basket it the diameter of the Weber Smokey joe charcoal grate. I can fit almost a whole small bag of royal oak natural lump in it, but never needed to. I think the bigest thing is getting to know...
  17. coffee_junkie

    Help! I may have bitten off more than I can chew

    If it where me I would do a few pork butts, but I would start at 4am if you wanna eat at 6pm. Always figure in time to get the smoker ready and at the end you should rest the meat for at least 1 hour, I preferr a couple hours. If you wanna do a brisket for 20 people you should start the night...
  18. coffee_junkie

    i need help with some mods on my gasser

    I have tried everything to make my smoke last longer in my gasser. The best luck I have had so far is to use big chunks, almost fist size. It  makes the best thin blue smoke and lasts for a couple of hours. I have also had good luck using the Amaze n smoker in my gasser. I have gotten upwards of...
  19. coffee_junkie

    Canadian UDS

    Gotta do what ya gotta do. I have ran my UDS in -20F temps, last weekend we had sustained winds in the 40-50mph range. It always just runs like a dream. The only difference is mine sits directly on the ground. The turkey looks so good!
  20. coffee_junkie

    Food Saver or Vacmaster?

    I am in the market for a vacuum sealer, looking to spend in the $200 range. Currently I am looking at the Vacmaster PRO260 and the Foodsaver V3880. Both units look okay to me. I have no experience with either so I am also open to suggestions. Is there an advantage to spending more on these...
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