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  1. SmokinLogs

    First successful pulled pork on wsm ( and first overnighted)

    Looks great. Good job on your first time!
  2. SmokinLogs

    First Time Hanging Ribs/WSM

    Looks delicious. My mouth is watering, good job!
  3. SmokinLogs

    A little bit of everything and a lot of wood!

    Everything looks delicious! Killer smoke ring on those ribs. Thanks for posting!
  4. SmokinLogs

    Smoke 'em tshirt

    Thanks for posting the link. I saw that the other day and thought it was pretty cool. I might have to tell the old lady I want that!
  5. SmokinLogs

    Emptying the freezer with Q view

    We are getting ready to move back to my hometown and decided the less we have to transport to the new house the better. So, the more I empty out of the freezer, the better the move will go lol. I pulled out a rack of St. Louis spares and a 2 pack of tenderloins, not quite empty, but a little...
  6. SmokinLogs

    UDS tips and unique ideas

    That makes a lot of sense. Ive noticed these ugly drums seem to rely on minimal airflow because they are so air right. That’s how they maintain temps so great. I could definitely see how an exhaust fan in you garage could create more draft through the smoker, especially if they are close...
  7. SmokinLogs

    UDS tips and unique ideas

    What type of baby sitting are you having to do? Do your temps jump, or do they fall if you don’t crack the lid to give it some extra air? Let us know the actual issue. Ive got mine dialed in pretty good with briquettes, but recently I bought some lump to see how it does and if I don’t open the...
  8. SmokinLogs

    UDS tips and unique ideas

    Looking awesome, have you gotten to try it out yet?
  9. SmokinLogs

    Big Bald Brown Sugar Belly!

    Mmm, tasty looking meal, good job!
  10. SmokinLogs

    Bday Pulled pork

    The pulled pork looks great, hope it made for a happy birthday!
  11. SmokinLogs

    Smoked Pork Shoulder Country Style Ribs

    Those CSRs look pretty tasty! Good job
  12. SmokinLogs

    hello to all

    Welcome to SMF from Owensboro KY!
  13. SmokinLogs

    First ever with UDS / charcoal

    Great looking UDS. How do you like cooking on it?
  14. SmokinLogs

    BARREL/DRUM SMOKER

    The UDS is the way to go, they perform great, and are very inexpensive to build and to heat. You don’t have to spend much time constantly adjusting it, just take a look at it here and there and maybe a minor adjustment at times. A little charcoal goes a long way. And one benefit that I was...
  15. SmokinLogs

    What’s Your favorite wood or wood combo for smoking?

    It depends on what I’m cooking. I like to blend a mid/heavy smoking wood like hickory or pecan with cherry. I love the flavor and aroma of them all, but cherry has a smell and flavor all it’s own. And I think it’s true, cherry does give the meat a beautiful red color. When I first got into...
  16. SmokinLogs

    Hello from Florida

    Welcome to SMF from Indiana! Ribs look pretty tasty. Welcome back to smoking!
  17. SmokinLogs

    New to smoking

    Welcome to SMF from Indiana!
  18. SmokinLogs

    New here

    Welcome to SMF. You have come to the right place. There is a lot of knowledge here, and a lot of people eager to help. If you search for info and can’t find it you can always post what questions you have. Someone with experience will be along to give there 2 cents. Thanks for joining and enjoy...
  19. SmokinLogs

    Newbie here

    First of all welcome to SMF. 160 is about where pork butts hit the “stall”. The stall is the point where most of the collagen and fat and connective tissues start breaking down. All that breaking down and rendering is what makes the meat so moist and juicy and tender. On bigger pork butts it can...
  20. SmokinLogs

    First smoking competition - seeking advice

    Good luck. I would love to get into competing someday when my kids get a little older. I would check out malcom reeds YouTube videos. He is with killer hawgs bbq team. He’s got a ton of great videos and a lot about getting into the competition scene. Let us know how the competition goes. Take...
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