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Picked up some beautiful German brats at the butcher and decided to do the on the Bradley. Cooked at 225 and they reached 165 in 90 minutes. Looked great, put into a bun and couldn't hardly bite thru the caseing. What made the casing so tough? First smoke of brats, usually pre boil in beer...

Set up my Bradley smoker in my garage/shop. Range hood vented out the window. Works well yet some smoke odors remain. Other than time and ventilation is there a way to eliminate the smoky odor?

I just checked on my stats and I haven't been active here since 2013 - wow! Sorry for my negligence. I don't do a lot of smoking and usually use my UDS, however I did build a mini-WSM back in time, so I think I'll take it camping with us this summer. So, the question(s) are do you use smoke...

Going to Sams' tomorrow - haven't been to one for 10-12 years --So anything special to look for?  It's a new store so hope it's well stocked our intent is just stock up on "stuff" unless somthin jumps out and says buy me.

Smoked 3 butts (24 lbs total) for my Grandaughters graduation (yea) party that turned out great.  Best part is  there were leftovers - how great is that!  Next up was a potluck and my wife is always asked to bring her "Judy's Famous Baked Beans".  This time ILO ground beaf she used some left...

OK, I am going to do some chicken legs & thighs on my UDS.  I've done a number of beer can and spatch cocked chickens but never pieces.  On reviewing different posts via the search I notice that most marinate, rub, then late in the smoke apply a sauce.  Some smoke in a pan, others straight on...

 Schnucks has pork buttes on sale for $.99/lb.  Limit 2 (wife and I went thru different check out lanes, it's a thrill to cheat some times).  Haven't seen them that low for a long time.  Good shopping.

Yesterday morning decided to smoke something.  Had one green wing teal breast and five dove breasts (yea, I'm Missed-Em) in freezer so decided to do kabobs with pineapple, onion, jalapeno and bacon with the game meat.  While at the store found a package of bacon pieces so that worked good.  At...

Started the UDS at 4 this am, brisket (two at 7.5 lbs ea) on at 4:45.  Looking good- have the wind screen in place, not so much for wind but temp is 35 with fog moving in so just for general protection.  Ball valve full open and WD 40 cap w/ hole on one vent, other one is capped.  Holding at 250...

 Hopping this nastiness clears out by Monday, doing two briskets, total 15 pounds on the UDS.  If it doesn't come out it's roast duck at the Chinese restaurant.  Whats on your menu for Christmas?

Wife and I were at the store for the monthly stock up trip and I was collecting the stuff for the 'duck blind fattys' when she hit me with the broadside "so how much is this fatty stuff going to cost"!  Well, I thought I had been cost concious, generic sausage, cheap(er) bacon, store brand...

OK, did a search and still not clear - when doing a fatty I understand that eggs are precooked, but what about other ingrediants?  Hashbrowns - precooked or raw, onions, peppers, etc sauted first?  Maybe there's a thread out there that gives all the techniques? First attemt wasn't too good so...

One of the pleasures of duck hunting is breakfast in the blind, usualy just sausage and egg scramble in a tortia.  Was thinking of doing up a breakfast fatty but wonder how to warm it up.  Just slice and throw it in the skillet till warm?  Making myself hungery here - Any body out there w/ a...

Put on your gloves! Why would you spend $299 for a WSM when you can get a Kamodo for $289?  Don't have either one, don't need another smoker, can't afford one either, but I keep lookin!  I've already got a MES 30, UDS, Weber 22 1/2 and Smoky Joe, why should I get another smoker?  What's the...

Headed to Memphis tomrow to do the Diners, dives & drivins thing but going in cold.  Any sugestions on what local, repeat local, spots to hit?  Want the real flavor of Memphis, not the tourist stops. Just 4 couples out for a weekend so your help would help!

Missed-Em finally got one!!!!!  I now have 2 wild turkey breast filets in the frig, want to smoke them tomorow.  What's your favorite recipie - brine, inject, wrap w/ bacon? Lookin for ideas here.

A lot of recipies call for marinades of one kind or another, and then say leave in the marinade overnight or or a few hours.  When I have used marinades they seem to change the texture of the meat and I end up with portions of the Que soft, almost mushy and not at all appealing. I asume I need...

I've had a spatchcock turkey on my UDS for 4 1/2 hrs and barley made the 4/140* treshold  Smoker at 250-260* for 1st 3 hrs, then jumped to 300* - 74* outside, strong wind (windsceen in place), 10 lb bird.  Why the slow increase in internal temps?  Does location of vent have a bearing - over bird...

Started my new UDS yesterday at 9AM, double smoked a spiral cut ham per Jeffs  news letter - Clans review were all good, and now it's 23 hours later and the UDS is still at 204*!  Guess I should have thrown a brisky on when I went to bed. Many good smokes to come

OK, I've got my UDS, now I need a bottle opener to put on it - Mandatory add-on, right? So where can I find a bottle opener w/o paying more for shipping than I do for the opener?  It's going to get real dry around this smoker if I can't correct this design short fall!