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  1. dpeart

    Trimming belly for bacon?

    Ok I had to remove my skin and decided to do it before smoking.  I wanted to turn the skin into smoked dog treats and needed to soak most/all of the salt out of it first.  After butchering the first pork belly by trying to skin it like a deer, and only getting half way through the second belly...
  2. dpeart

    Bacon fan needs basics

    The only change I would make to my AMSPS is to make it 4 or 5 rows wide instead of just 3.  I could do a multi-day cold smoke.  Maybe I could buy two and put them back to back and get 22 hours out of them
  3. dpeart

    I would like your option.

    I did two uncut racks of spare ribs on my UDS Saturday and it uses the 22.5" Weber racks.  So I know that works.
  4. dpeart

    My UDS build

    I built my UDS a month or so ago and am now finally putting up my build picts. My initial smoker was an electric ECB.  It worked great, and I've put out a lot of good BBQ, but my main complaint was that at 18" in diameter it was a pain to cook a whole packer brisket as they are typically more...
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    IMG_4282.jpg

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    IMG_3060.jpg

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    IMG_3056.jpg

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    IMG_3057.jpg

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    IMG_3052.jpg

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    IMG_3048.jpg

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    IMG_3044.jpg

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    UDS1.png

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  13. dpeart

    UDS lid

    I get a little smoke around the edges.  Not a lot and not from all around the edge, just is some spots.  If I spin the lid around, I can minimize the leaking.  I haven't found that it hurts anything.  When my cook is done I close the air inlet and it still puts out the charcoal and leaves...
  14. dpeart

    My first time makin' bacon

    Here is my UDS with the AMNPS and my BBQ Guru running my electric element from my ECB.  I just took the bottom portion of the ECB and put it in the bottom of my UDS and ran the cord out the air intake. A shot inside with the foil tent over the AMNPS now the the tent gone.  You can see the...
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    IMG_4286.jpg

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    IMG_4285.jpg

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    IMG_4284.jpg

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    IMG_4283.jpg

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  19. dpeart

    My first time makin' bacon

    I finally got around to making some bacon. Equipment: UDS - with electric element BBQ Guru AMNPS Food stuffs: 11 pounds fresh pork belly Morton TQ Course ground pepper Sugar Smoking log: 9:00AM     - turn on smoker to 150 to dry out 11:00AM - 11oz hickory pellets     - reduced...
  20. final product

    final product

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