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Here's my first UDS attempt. Will season it this weekend! Installed 3 3/4" intakes at the bottom with 1 ball valve. Found a stainless steel chrome exhaust tip for $9.99 at Wal-mart. Front view with Thermo/Beer holder basket Other side of smoker Secondary lid for 2nd rack when needed...

Here's a little pulled pork I smoked this weekend. Smoked it with a cherry/hickory mix. Scored & slathered with mustard. Rubbed and wrapped At the 2 hour mark - ready for spritz with JD/apple juice Ready for foil at 165* Done at 205* Plated with zucchini/squash, a smoked onion, and...

Here's some thighs and shrooms I did this evening. Rubbed the thighs with my standard rub & another batch with no salt for my F-I-L. Stuffed the mushrooms with crumbled bacon, bread crumbs, grated parmesean, shredded cheddar & topped with swiss. Missing one already!!!! Missing a...

Was walking through a Wal-mart that I'd never been in (in a different town). Always walk by the grills, to see if they have any good smokers. This one had a display model GOSM wide body for 138.00. I asked since it's been on display for awhile, if they could do anything about the price. They...

Just stuffed some fresh Italian sausage & threw it in the smoker. I did NOT add any cure. The plan is to have this for dinner tomorrow, cooking it with fried taters. For today, what temp should I take the sausage to? Should I go to 165* & simply reheat or should I take it to about 150-155*...

Wife scored some ground bison meat yesterday. Other than burgers, anyone got a great recipe or ideas on how to prepare? I know it can be used in place of ground beef for any recipe, but looking for something out of the ordinary.

Another venison post.. After the overnight marinade & added fresh CBP. Added onion... Can't smoke venison without bacon!!! Served with loaded baked potato & grilled asparagus. Thanks for viewing!!!

Here's a loin I made with Carolina Treet BBQ sauce. It's a cooking sauce & it's advised not to eat it without cooking for 30 min. Makes a great mop for a loin! Rubbed with Jeffs & a shot of the bottle At 140*...no Treet yet...Just putting mopping now (used AJ & JD for spritz) Served...

Gonna make a couple of pork tenderloins this weekend. Does anyone remove the fat cap off the tenderloins before smoking? I've never removed it (except for making CB), but I always hate having to trim it off after smoking. It doesn't seem to break down as well as a butt fat cap. Does it help...

Here's a few trout I smoked this weekend. Brined for about 5 hours with a spice mix. After brining & sitting to dry. Smoked with some apple Served with AMAZING potato soup! Any one interested in the soup recipe, let me know. It's really rich & filling. Thanks for viewing!!!

Make a small venison roast today over sweet n sour peppers. Marinated overnight with Allegro marinade. Smoked at 250* with hickory wood (Thanks Bubba!!). When it hit 145*, I pulled it. I splashed some chucky gold juice over it & foiled it for awhile (Thanks cowgirl!!!) until the peppers were...

Smoking a small venison roast today. Marinated overnight in Allegro. Can't make up my mind on the choice of wood. Here's my choices... Maple (white & sugar) Apple Cherry Hickory Red Oak Combinations would work as well. Thoughts everyone?????

Here's my first attempt at hamburgers. Smoked under a cherry wood at about 250-260*. Took about an hour + to get to 170*....Sorry, hamburgers are the only meat that I eat well done. Here's how I did it... Took 1 lb meat and used Mike Krantz's recipe to scale...

Went to make dinner this evening (on a rare Monday off). Wife had bought some chicken, so I thought I'd see what I could do with it. Pulled the chicken breast out of the package & it was HUGE!!! So, I thought I'd stuff it/make a fatty. I put it in a ziplock bag & pounded it out as flat as I...

Read numerous times on here about people foiling their thermometer leads. Got an ET-73 that has some rough looking leads & a new ET-7 on the way (need more probes). Was wondering what's the best way to do this? How many wraps? Pics would be helpful. Thanks!!!!

Here's a weekend smoke/grill. Did steak & margarita shrimp. Here's what I did. Margarita Shrimp 1/4 cup olive oil 1/4 cup tequila 1/4 cup margarita mix splash of triple sec A little CBP Combine marinade & add shrimp. Let sit for 4 hours. At the same time add your favorite rub to your steak...

Did a deer loin today. Marinated overnight in Allegro. Rubbed it down with CBP & put about 3 strips of bacon on top. Smoked at 225* with a red oak & maple mix. Pulled it at 155*. Wish I'd pulled it a few degrees sooner, but I got tied up making loaded baked potatoes. All trimmed up & ready...

Here's one from a few weeks ago. Just getting around to posting... Mixed TQ, Brown Sugar, & CBP & let cure for 7 days. Rinsed & added some more CPB. Smoked it til it hit 152* then had to put it in the freezer due to some non-related issues. Finally, thawed, sliced, & devoured! Loin before...

Here's a class I think I'd enjoy!!! http://www.windstream.net/wind/porta...leID=D96AO1000

Did this a couple weeks ago. Then I got sick, then the site crashed, so I'm just now getting around to posting it. Made 5 pounds. I used a mixture of ground beef & pork. It was 3lb beef to 3lb pork. Just putting in the smoker... About 1/2 way done... All finished up & ready to go...