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  1. jlafrenz

    Help picking out BB ribs

    I don't mind looking around at other stores and butcher shops, but I still would like to know what to look for once I get there. I may try Sam's just to see what they have and if anything catches my eye. I wasn't turned off from the cryo pack ribs because of the packaging, but more because it is...
  2. jlafrenz

    Help picking out BB ribs

    I am wanting to try some my first ever BB ribs this weekend. I was at the store tonight and I asked a guy at the meat counter if they had fresh ribs that they prepared themselves or just the cryo packed ones. All they have is the cryo packed ones so I decided to take a look. Nothing jumped out...
  3. jlafrenz

    Pizza

    I decided to try smoking a pizza this afternoon and I have to say that it worked quite well. Smoked in the UDS at around 275-300 for a couple of hours. I wasn't watching the time as much as I was watching for the golden cheese and firm crust. I used the dough recipe from this thread. I used...
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    IMG_0633.JPG

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  5. Pizza

    Pizza

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  6. jlafrenz

    Best Pizza Pan?

    I'm more interested in the pizza. I saw in another thread that a couple people had success smoking pizza at lower temps, but it just took a couple of hours. I am OK with that. If it doesn't work on the smoker, I always have the Weber I could use to make one. Some lump charcoal with a few wood...
  7. jlafrenz

    Best Pizza Pan?

    So cooking a pizza on the smoker start to finish may not be the the best idea or the easiest. I'm still tempted to give a try and see if it is possible and what the best method is.
  8. jlafrenz

    Best Pizza Pan?

    From the few cooks I have done on my UDS, it seems like 350 would be the max temp. I would say that it can hold steady at 325 no problem. Since I don't have an overall high heat, I thought that having some of that direct heat on a pan with holes would make it more crispy. I don't know if that is...
  9. jlafrenz

    Pizza

    I am hoping to get some clarification from all the expert pizza smokers out there. I have read through several threads and there seems to be a wide variety of ways to make pizza and cook times. I am wanting to make the dough from scratch and smoke the pizza in the 250 to 300 range, not grill it...
  10. jlafrenz

    Best Pizza Pan?

    That looks slightly more difficult to build than my UDS
  11. jlafrenz

    Best Pizza Pan?

    It seems some of you guys are using the grill with higher temps to cook the pizza. I want to actually do it on the smoker with lower temps in the 250-300 range. It will have direct heat in the UDS though so I am hesitant to put the dough directly on the grate. It would also seem that it would...
  12. jlafrenz

    Best Pizza Pan?

    Are you doing this with pre-made/cooked crust or with raw dough? I am thinking about doing everything from scratch.
  13. jlafrenz

    Best Pizza Pan?

    Recently I have been reading about everyone smoking pizza's. This sounds like a great idea to me and have the urge to give it a try. I just wanted to know what everyone thought was the best type of pan to put the pizza on? The kind with the holes, no holes, pizza stone, straight on the rack...
  14. jlafrenz

    Best type of Rib Meat for Competition

    Are the ribs you purchase from Hy-Vee from the meat counter or the cryo-packed ones out in the cooler? I have a feeling that they may be the same. I have been wanting to try some ribs, but wasn't sure if they provided something different in the case vs. the self serve.
  15. jlafrenz

    Lemon Chicken Recipe

    I smoked a whole chicken for the 4th that was lemon based. I made the basic brine using 1 gallon of watter with 3/4 cup of salt and 1/4 cup of sugar. Use one bottle of Leinenkugel's Summer Shandy and fill the container the rest of the way using the brine solution. In the brine I also threw in...
  16. jlafrenz

    When to apply brown sugar

    I will have to check into the raw sugar. I haven't tried either way of rubbing with brown sugar since this is only my second pork butt I will have smoked. If there isn't much difference, I think I will put it on right before the smoke to try and layer some of the flavors. Going with a little...
  17. jlafrenz

    When to apply brown sugar

    I am wanting to cook a pork butt next weekend and get a nice bark. I have been reading that brown sugar will help with this. My question is if I should put the brown sugar on with the other rub and let sit overnight or if I should apply shortly before putting on the smoker?
  18. jlafrenz

    First Butt - Pulled Pork

    Decided to smoke a small boneless pork butt today to make some pulled pork for dinner. Thanks to everyone here for all the tips. I went with no foil and the "If your lookin', you ain't cookin'", method. It was about 3.5 pounds and took about 6.5 hours. It probably would have gone quicker, but I...
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    IMG_0626.JPG

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    IMG_0625.JPG

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