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What are the advantages/disadvantages to the reverse flow.

Here is a video of the smoker. I had three smokers (nothing like this) and lost all 3 in a tornado. I just replaced all 3 with this smoker. I had a USD I made, a Masterbuilt (which I will also replace) and a grill/smoker combo. This is a reverse flow smoker. The fire box has access from...

Where would you like your barrel of whoop @$$ delivered? ;)

Thanks for the info. Starting my build this weekend.

Just FYI. I see where at lot of people are getting barrels for high $20's and some even $30 or more. I can get you a barrel in OKC metro area for $20. These have had produce in them so no harmful chemicals and they have the flat lid with the metal ring to hold them on and cap on the top for a...

just a few 1) What are some methods to starting the fire? 2) It seems that one draw back to the UDS is adding wood to your fire.  How is this done? 3) The barrels I bought have the flat lid.  They have a hole with threads where the cap is at.  Does this hole work fine for an exhaust or do you...

I came here for the same question so glad it was already answered.  So basically the caps are just a way to save money over three valves but the one valve helps you fine tune the temp?

So deep fry with no breading hmmm. How about dredging them in some sauces. If so what suggestions do you have?  As far as the skin is concerned I just wasn't sure. That's why I asked. 

I plan on smoking some wings then breading them and deep frying them.  Question about then skin. Should I leave it on the whole time?  If not when should I remove the skin. Before brine? After? After smoke? Before breeding them?

I'm going to do this. I make a homemade chili powder and it has some kick. How long for the wings in the smoke and how long in the fry?

Of all the things I have smoked with my MES chicken has been the most impressive.   Has anyone smoked wings then breaded them and deep fried them?

I have to be doing something wrong.  I am smoking 2 butts and put them on around 8:30 am and it's 9:00 pm now.  The temp was 150 at 5pm and now it's 156.  please help

The meat has been around 150 for 90 minutes. Should I go ahead and wrap it.

I remembered I had a remote about 90 minutes into the smoke, I made the Tim the Tool Man sound and went and got it out of my cutting table drawer.  I turned it on, checked my meat probe temp and pressed the on/off button as to not run the battery down.  About 20 minutes later I step outside to...

How thick should the smoke be?  Should the box be full?  Should it be thin smoke where you should still be able to see the meat or thick where it makes it hard to see? Should you wait until the smoke stops to add more chips? Should you clean out old chips each time right before you add more...

BTW, are there specific wood chips you have to buy (Masterbuilt brand) or will just and small wood chips work? How do you know if you need the free retro fit kit (other than using it).  I have seen the video but there wasn't any info how to know exactly if you need it.  Also i haven't read the...

I'd like to share my story how I got my smoker (smokers really gonna make a USD as well) for free.  I live in Oklahoma (OKC metro) and am a HUGE Oklahoma Sooners fan.  I also teach school and coach (HS basketball and MS football).  During the end of year football banquet, which happened to be...

I have learned a lot today.  I have got some helpful here and I have done a lot of research today.  I have decided that I am going to build a UDS and buy a box smoker.  I think building my own UDS will be a fun learning experience that will not be very costly if I take my time to find a used...

IMO, 4 things are key for good salsa #1 grill all veggies #2 use stone mortar to grind all veggies #3 make you own chili powder #4 and my secret ingredient... use cumin All other ingredients are basic to all salsas 

Can you post some close up pics of the heat shield, esp picks of how it is attached?