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I have been asking a lot of questions here and I wanted to thank the forum members for their help. My first pulled pork was a huge success! Everyone loved it and they went on and on about how good it was. I say "was" because there is not one fragment left. Here it is out of the foil after...

It is freezing here today and I am smoking a 9 lb butt. I was wondering, what is the lowest IT that I could go to foil and finish it in the oven? It has a good bark on it and the IT right now is 143 and that is after 9 hours on the smoker. Thanks! John

Well Guys, I am still in the process of messing around with my UDS build and I decided to go to Menards and pick up a smoker and get busy smoking some meat. I picked up one of these: I have done some reading on these and have made a few mods to it. I am going to season it tonight, and do...

Here is the donated 55 gallon drum The Inside with the Weber Cooking Grate: And here is a view of the smoker with the lid on. I have 4 air intake holes at the bottom of the smoker with covers to regulate the air flow. And here is a closer view of the top. My question is this: Are...

Hey all, I am wanting to learn how to smoke meat and make some great BBQ. I was given a Brinkmann Smoke n Grill and I don't even know how to use it. I am hoping to pick your brains and learn all I can before summer. I love Brisket, pulled pork, chicken etc... I will also be looking to step...