Search results for query: *

The temps below the grate are +-5* compared to the probe on the grate, so close enough for smoking meat.  

Well, my first UDS proved to work fantastic and just so happened, I had one more drum that was ready to go...just needed to put things together. A good friend of mine got bit by the smoking bug last summer hanging out with me at our cabin, but didn't want to buy an ECB or SnP and doesn't really...

Our dog Ginni

I am very pleased with how this cooker works, once I get it to the desired temperature, it just stays there, forever it seems.  I cooked a couple of small, corned beef briskets on Saturday.  I put in about 20lbs of charcoal, the briskets cooked fairly quick, but, for the sake of experimentation...

pork butt #2  The UDS performed wonderfully...  

[/url][/IMG] [/url][/IMG] It's amazing what a coat of paint does :)

Thanks...I know it looks a little rough (it is an ugly drum smoker however), but it seems to work pretty good considering I was having 30mph winds yesterday when I tossed a few burgers on there. ...a little thin blue I've got 2-8lb butts thawing out now for Saturday morning. :D

I left my probe clip at my cabin when I shut it down, so I've been using an old clothespin (not the spring loaded kind), works great.

I've been eyeing the ugly drum smokers for quite awhile, but never pulled the trigger since I have a WSM at home and my home-built one at our lake cabin.  However, trips to the lake last summer showed me that my home-built was a little bit small when I was cooking for 10+ people.  We don't have...

I've smoked several deer roasts and back straps for my brother in law this season.  I've tried them several ways for the sake of experimentation.  The first ones I did, I used an Alton Brown orange juice brine.  It kept the meat very moist, however, the texture was a bit soggy in my opinion...

I guess he doesn't log on anymore...I'm curious if nugget only weighs 25 pounds..?

I use a clay pot saucer in place of the water pan that I picked up at a garden center.  Works just fine for me.

I just spread it out on some foil and cut it into a tic-tac-toe shape and cook until done. Once the patties cook for a bit and firm up, I'll cut the squares into even smaller pieces.  In my experience, it takes about an hour to an hour and a half using 2lbs of meat.

It was a great party and a great time to honor their achievement.  We'd been planning it for about 6 months, so it wasn't a surprise party.  However, the surprise came when nearly everybody we invited showed up.  There was 30+ people there.  It had been raining for 2 days straight prior to the...

not trimmed at all? What about cross hatching the fat cap? CBP and a dash of salt is my preferred beef 'rub'. :-)

My parents celebrated their 40th year together over the weekend of Sept. 17th, so the wife and I decided to throw them a party to honor them for their commitment to one another. I was in charge of the meat and beans. The Briskets weighed in at 13lbs each untrimmed. I love briskets... ..too...

Sad bump... Our chocolate lab got diagnosed w/ cancer a couple of weeks ago.  Our vet gave him a shot of cortizone and b12 as temporary pain relief.  We were able to take him to our cabin at the lake for a weekend and he acted like his normal self.  Once the shots wore off, about 10 days, just...

I don't normally add any sauce or cheese to the burger till like the last 20 minutes.  Wouldn't want to block the smoke flavor. :-)

I'll sometimes mix in some montreal steak seasoning when I'm making the burgers.  Sometimes just some chopped jalapeno and garlic.  Most of the time I'll just patty them up and sprinkle on some seasonall or lowreys.