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Thanks for the thoughts Ferd. Once I got her hot enough by opening the lid I was able to hold it there with just the vents. Probably should have got it up to 300 before the lid was put on.
On the bird front, I must say it was a hit. Our guests loved it and boy was the meat tender and juicy...
Thanks guys. Did crack the lid and got her up to 325. Put the probe in just now and we have it at 139. Went on from the ice bath/brine at 1015 so I don't think I will kill anybody.
No step bit. I cracked the lid a bit and have it up to 280. I am going to leave it a bit longer and then shut the lid tight.
Will be modding with bigger nipples and caps next week to give me a wider temp range.
Happy to know the brisket I am doing next weekend with the inlaws in town will...
I put in 20 briquettes and had them white before I dumped them. Wish I had bought lump like I had planned. Always seems to have a hotter upside temp.
Should I crack the top lid to get a better draft?
Ok guys with uds smokers, I need some ideas. I have 3 3/4 inch nipples with caps and than the side pipe 3/4 inch valve. All 3 caps are off and valve is wide open. Temp will not go up. What is a guy to do.
Well here is my first smoke with my $50 Craigslist pick up
Using blue kingsford because I gave my dad my last bag of lump to try and didn't buy new stuff yet.
Using minion method with apple and maple for my wood.
Brined turkey overnight
2 gallons water
2 cups kosher salt
1 cup brown...
Yeah, pretty slick deal. What made it even better is a buddy of mine picked it up for me. Will be arriving tomorrow so now I need to flip a coin and see what meat makes the first cut.
Paid $50 for this uds. I am new to smoking and have just been using my weber kettle. Really wanted a primo kamado but a one year old and a baby on the way put the brakes on that.
Anyway, any hints for a Labor Day smoke. Looking to do either a butt or a 14 pound brisket I could tackle. The...
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