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  1. trig

    I'm looking to rent an offset smoker in DFW...

    I'm looking to rent an offset smoker for a wedding party to cook about 5-6 briskets plus extras in March.  I haven't really come up with anything local online. Anybody have any sources?
  2. trig

    One ticket to TMBBQ Behind the Pit Dinner at Franklin BBQ

    My buddy has one extra ticket to Texas Monthly's BBQ Behind the Pit Dinner at Franklin BBQ tomorrow, July 15th. There were only 40 tickets available to meet and eat with Aaron Franklin tomorrow night. Here's your chance! Asking $125 to cover some of our trip expenses. Can meet in downtown...
  3. trig

    The story of four pork butts...

    I've been on here for a while but don't recall posting any Q-View.  I've always been in sort of a rush when smoking food so I've never had to chance to take some good pics.  Today, I change that!  My mother is hosting some event Monday and she asked me to make pulled pork.  I'm making 40lbs...
    • trig
    • Thread
    • Replies: 1
    • Forum: Pork
  4. trig

    Quick! What's the minimum before pulling?!?!

    Today I had my first plateau ever doing pork butt.  It's only at 167°, and I just upped the oven temp to 300°.  I'm supposed to be serving pulled pork by like seven!
    • trig
    • Thread
    • Replies: 9
    • Forum: Pork
  5. trig

    Need Water/Sand Bowl Ideas for UDS...

    Anyone have any good ideas for a water bowl that I could purchase?  I had a EBC but threw it away, and now I have no water bowl. I'm going to attempt to try it out since my food is cooking about 40% faster than most recommended times on everything (fatties, pork, sausages, etc.).  Most food has...
  6. trig

    Food for thought...

    Why is it I've yet to have a shoulder last the 1-1.5 hours per lb? It seems like I've hit 45 minutes or so per pound three times now. Tomorrow is the first time I'll have to be sure it's ready, and even with a 6-ish hour "resting" window, I'm not sure when to start it. It's a 9.5er, and I'm...
    • trig
    • Thread
    • Replies: 12
    • Forum: Pork
  7. trig

    Need a near exact dimension off a UDS...

    Can someone tell me the diameter of their drum's (multiple people for double-checking would be nice) inside dimension? I'm about to cut a strip of aluminum for the Weber Lid mod and need it pretty close. I know it's about 23" or so, but I'd like it to be close.
  8. trig

    Help save my butt!

    I put my 7lb butt on the smoker this morning around 9-930. It's 12 now and I'm at 150 degrees! I think my thermometer on my smoker reads low, since it's at under 200 right now. I put an oven thermometer in there and it was reading 275 before I turned it down. I got my foil ready and I'm...
    • trig
    • Thread
    • Replies: 17
    • Forum: Pork
  9. trig

    Think I'm going to smoke my first butt on Sunday...

    I picked up a 9lb'er to make in my UDS. Since I built it, I've made about 4 fatties (jap and cheese, the GF loves them), and tons of plain sausage links as that's one of my favorite BBQ things. Tell me if this sounds ok. I'm going to get the butt out tonight and cover it in mustard and just...
    • trig
    • Thread
    • Replies: 3
    • Forum: Pork
  10. trig

    Finally finished my UDS!

    I finished yesterday morning, and seasoned it last night. With about half a basket of charcoal, it ran a solid 230 for at least 7 hours before I went to bed. Can't wait to cook something now! Just gotta decide what.
  11. trig

    Intakes: Single 1" Ball-valve or common 3/4 x 3 set-up?

    What should I do? It would be easier to install just one intake, and I see that most people with the three piece set-up only use about 1/2 the air intake, so what's best? For those that have gone with whatever choices, would you do it differently next time?
  12. trig

    Another drum question, who here has messed with Icynene?

    I found a guy selling a bunch of drums that had this stuff in it. Apparently it's toxic, but burnable. Here is the link for info. http://www.icynene.com/faqs/#aab11 It seems like it will be alright if I do a couple burns, but I'd like some opinions from others...
  13. trig

    UDS builders/users, got a question...

    After 4 test runs, I finally got my Brinkmann charcoal/water smoker modded (read: enough holes drilled) to keep a stead 225-250 and finally try some meat on it. Saturday, I did a 5 hour smoke and cooked a 3.5 pork loin, and a about 1.5lbs of chicken thighs. HOLY CRAP! This was the best thing...
  14. trig

    Neb from Tejas...

    Hey guys I'm a newb from Texas and got a free Brinkmann Smoke-N-Grill this weekend. I've been wanting to get into smoking (been grilling on weber several times a week since I bought my house), so I tried my first time last night. I actually tried burgers and ABT's which didn't work out so...
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