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A little bit bitter, I had a thick smoking chunk of wood there at the end that I didn't notice till she hit temp :/ Was still good though Sent from my iPhone using Tapatalk

Well I have this beautiful sausage fatty stuffed with peppers, onions, Montreal smoked meat, ham and if course cheese. But I had to freeze it :(. I dunno how I feel about it now lol. I made it, fired up the smoker and my auger motor was dead on my GMG DB. So I go over to the kettle only to...

I threw a second thermometer in as well, still holding dead on going on 8 hours. I only had about 10lb of charcoal in there as well Sent from my iPhone using Tapatalk

6 hours later haven't added charcoal or messed with the temps since I brought it down from seasoning. Back cap on and both ball joints slightly under half Sent from my iPhone using Tapatalk

Hey guys, just thought I'd share my first UDS build, I opted... shall I say, I had no real choice locally for anything besides a closed drum. It actually worked out really nice, the lid is nice and air tight. She's seasoning right now and not a leak in sight. Holds temps beautifully as well...

It's been a while since I posted on here. As some of you may know I had issues with the control panel out of the box. Just like to give everyone a little update who is hesitant about these. This thing has been a complete work bourse with the new control panel, zero issues. Sent from my iPhone...

Sounds like a hell of a time! Thanks Skelly! Sent from my iPhone using Tapatalk

I love it, mine came shipped with a bad control board, but customer service was top knotch. I've put about 120 lbs of pellets thru it so far with zero issues and it's been spot on for every cook! I wouldn't mind me a davey crockett for camping!! Sent from my iPhone using Tapatalk

Here she be gents ! Thanks for following :) Sent from my iPhone using Tapatalk

Total cook time was 13.5 hours, she's takin a little rest now as we go to the park Sent from my iPhone using Tapatalk

Just shy of 13 hours, sitting at 192 Sent from my iPhone using Tapatalk

Hey red, I'm using a gmg Daniel Boone. It's a blend of maple, cherry, and oak (because this is the only pellet available in a 100 km radius of me) I actually really like them with everything I've done so far though :) Sent from my iPhone using Tapatalk

Sittin at 160 this am! Sent from my iPhone using Tapatalk

Almost at the 5 hour mark. Sent from my iPhone using Tapatalk

It's time, the weekend is here and I'm feeling some pulled pork, one of my all time favorites. Got the rub on her and letting her sit for a bit before throwing on the smoker. This is gunna be a long one. Sent from my iPhone using Tapatalk

Thanks BDSkelly! Sent from my iPhone using Tapatalk

Hot damn!  Some serious smoking going on over there! Everything looks so tastey. Sorry for the noob question, but how to I award these points I see handed out all the time!?

Oh yeah, you can't flip too early on the grill either, that will be a quick killer ;). Sent from my iPhone using Tapatalk

What Dave says is ideal, it is best to cook fresh pressed burgers on a flat top. Alternatively if you use a higher fat content of beef, sitting them in the fridge lets the fat get nice and hard so they stick together really well. I personally don't like using eggs or bread crumbs for a...

Did you try separating with paper and letting them get really cold in the fridge? Also did you use a burger mold or just hand press them? Sent from my iPhone using Tapatalk