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  1. helljack6

    Brisket Thursday!

    Well, it's been a few weeks since I cooked at work and everyone was itching for some food so last night after I got off I went around and was able to find an 11lb Packer Brisket. Took it home and put it in the fridge. Came to work this morning and fired the UDS up with about 25-30 coals and let...
  2. helljack6

    Who is your favorite football team?

    Ugh, I so severely hate this time of the year, especially now that I live in the State College town. Huskers, sadly enough, is NOT my favorite team, oh pity shame. Football in general as well as any and all college or pro sports or sports in general are not allowed in my house on any of my TVs...
  3. helljack6

    Rib Primer

    Figured I'd bump this as I keep seeing more and more rib posts about and comments about how ribs AREN'T and what people thought ribs ARE.
  4. helljack6

    Wireless Internet gets a boost

    AOL's coming back with more new and improved fastness!
  5. helljack6

    Wireless Internet gets a boost

    Saw this while surfing around looking for information as I usually do all day. http://www.dailywireless.org/2009/0...n-its-official/ "IEEE standardization will ensure interoperability and high speed. It will theoretically connect at 300Mbps, about six times the theoretical 54 Mbps peak speed...
  6. helljack6

    Lighting Charcoal with Isopropyl Alcohol?

    Found that using a Bounty Papertowel sprayed liberally with Pam is more than sufficient to light any amount of charcoal in a weber chimney. Me personnally, I'll either use parafin wax cubes or the side burner on my gasser or the burner on my one of my turkey fryers. It's all about ease.
  7. helljack6

    First smoke on the UDS

    That's temp taken at the middle and outside of the grate. I don't pile my ashed over coals in one spot, I spread them as evenly as I can around the entire basket to more evenly distribute the heat.
  8. helljack6

    First smoke on the UDS

    I personally don't use a heat diffuser in my UDS as I think it cooks just fine without it. However, I have started cooking at much lower temps, 210-215 range and it has made a very noticeable in my end product. Just my own observations tho.
  9. helljack6

    Unfoiled Spares

    I know this was yesterday, but i'm going to say it again, read the Rib Primer thread. It will help answer alot of your questions.
  10. helljack6

    Nekkid Ribs

    I recommend you read my Rib Primer located in this sub forum.
  11. helljack6

    First time smoking ribs w/Qview

    You are correct. There isn't a set time for spares or baby backs. It's a crap shoot and you're either going to hit or miss. Only time and practice will tell you when it's actually happening. For me, when i cook ribs in my UDS, my exhaust is such that I can see into it and see a portion of the...
  12. helljack6

    Rib Primer

    Guys and gals, i'm not sure what most of the confusion here is. So let me try to clear things up a bit. This thread, was meant to be a beginner Rib Primer. To give those that are new somewhere to start, and those that have been smoking since the end of time who are looking for new ideas, a...
  13. helljack6

    Guidance with my project (pork and beef ribs)

    I wouldn't
  14. helljack6

    Rib Primer

    LMAO, the point of no wood is no added flavors other than what is derived from the most basic combination of the meat and burning fuel. Unless of course all you're using is a stick burner. Then that can't be helped.
  15. helljack6

    Rib Primer

    Unfortunately, I honestly don't have an answer, but it's going to happen anyway, this much I do know as I've done it myself, which is why I wrote the primer to begin with.
  16. helljack6

    Rib Primer

    Let us know how they turn out. I'd be interested to know if I was anywhere close on anything I said if you did it the way I suggest.
  17. helljack6

    Rib Primer

    It honestly depends on the person cooking the ribs. You can get fall off the bone ribs if you leave them foiled longer than 2 hours if you're doing the 3-2-1 or 2-2-1 method. Or you can get them fall off the bone in about 4 hours if you foil from the start but then you lack the smokiness flavor...
  18. helljack6

    Rib Primer

    If you read the begining primer post you probably had questions even still. The biggest question/debate that has come up is why smoke at such a low temperature. The reason we smoke at 210 is this. It's be said, known, or someway, somehow otherwise proven that a majority of the smoke absorbtion...
  19. helljack6

    Rib Primer

    There's been a lot of discussion lately about how ribs should be cooked, should you foil, should you cook 3-2-1 or 2-2-1 based on spares or babyback, should you flip or rotate, bone side down or up, membrane removed or not. I offer the following as a primer, especially helpful for the many new...
  20. helljack6

    Today is the day...I hope! Help? please?

    Yes, smoke leakes out of them EVERYWHERE. They're cheaply made and you end up doing a lot of mods if you're going to be serious about using it as a smoker, as well as feeding it a lot of fuel for therapy. thebarbecuebible.com has an entire 215+pg thread dedicated to these smokers. There's all...
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