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  1. cjclemens

    New smoker time!

    For the last 5 years or so, I’ve been having a fair bit of success with the hand-me-down electric Charbroil smoker that I modified with a mail box. Unfortunately, the bottom of the box is rusted out, and I think it’s time to just replace the whole thing. The question is - what do I replace it...
  2. cjclemens

    Thanksgiving Turkey Success

    I wish I had some photo evidence of this one. Unfortunately, I was so busy with other chores that I never got a chance to snap some pics before the wife had it carved up and ready to serve. I'll be sure to come armed with hard proof next time.
  3. cjclemens

    Thanksgiving Turkey Success

    This year marks my second attempt at Turkey in my home-made UDS, and my first major success. To give credit where credit is due, I got the general idea of how to do it from one of Malcom Reed's videos on How to BBQ right. I did the overnight brine, cajun butter injection, and dry rub. The big...
  4. cjclemens

    UDS Air Intake Size

    My intakes are already 3/4" so going to 1" isn't quite that drastic. That said, I guess I can start with the exhaust and give it another test run before I mess with the intake. If that works, that'll save me some $ on hardware, anyway.
  5. cjclemens

    UDS Air Intake Size

    I did some calculations and, if my figures are correct, increasing air temperature from 70* to 300* will increase volume of that air by approximately 43%. If I increase my intakes pipes to 1" and double my exhaust by adding a second pinwheel vent on the lid, that'll take my intake area up to...
  6. cjclemens

    UDS Air Intake Size

    Thanks for all the suggestions. I think I'm gonna just hit this from both angles, exhaust and intake. I'll just order one of those daisy wheels from Weber and upsize the intake pipes to 1". Hopefully, that should do the trick!
  7. cjclemens

    UDS Air Intake Size

    I’m using the lid off an old Weber kettle grill. It has that dial on it with 4 - 3/4” holes in it. I thought this might be the choke point but, if that’s the case, I shouldn’t have seen such a drastic temperature response from capping one intake. Or at least that was my best uneducated guess....
  8. cjclemens

    UDS Air Intake Size

    This morning, I fired up my UDS for the first time ever, and I'm not too excited about the results. I filled the basket 1/2 full with generic briquettes and lit it with lighter fluid (that's all i had available). Once the coals had that nice greyed look, I put the diffuser plate and cooking...
  9. cjclemens

    New to UDS building.

    Unfortunately, I haven't had time to finish up my build, so I thought Id use the opportunity to ask one more question: How high above the fire basket do you place the diffuser plate and the grates? I bought one of those pre-made baskets. It's 12x12x9 with an ash pan 3" underneath it. The...
  10. cjclemens

    New to UDS building.

    Thanks for the info! My next step is to drill the intake holes and burn the liner out of it. I think I'm gonna try it with 3. I have noticed that some builds have the extended up close to the lid. Is that to help with draft or is it just a cosmetic choice?
  11. cjclemens

    New to UDS building.

    Well, I had some soybean oil come in at work and it came in 55 gallon drums. Naturally, I had to swipe an empty for a UDS build. Unfortunately, they are the liquid type drums with the solid top, but it cut off easily enough with a sawzall and, with a little tweaking, I think the lid off an old...
  12. cjclemens

    Thin Blue Smoke

    200* is plenty.  I run an electric smoker so, occasionally, I'll toss it on a rack in the smoker, while its getting up to temp.  When I do that, the temp goes from whatever the outside temp is to 275*.  Temp is not critical - you just need enough to get the moisture out.
  13. cjclemens

    Thin Blue Smoke

    Thick white smoke could also be a symptom of a lack of oxygen. What does the ash look like after a burn? Is it all a fine white powder, or are there a lot of black lumps? Black lumps would also indicate low oxygen. To fix that, you'll need to improve airflow. Another thing I like to do, to...
  14. cjclemens

    Quality of A-Maze-N products

    You can count me as another fan.  I have my Char Broil electric smoker modified, just so I can use an A-Maze-N smoker as my primary smoke source.  It doesn't matter if I'm cold smoking cheese or doing a BBQ pork butt - I'm probably using the AMTS.  I love the pellets, too.  Sure, you can get...
  15. cjclemens

    First Major Screw-Up

    Thanks, fellas.  It sure is good to have a support group here to lean on.  I've always believed that its all good - as long as you're learning.  I think that applies here.  Let me tell ya - that pork loin sure turned out good, though.  Still nice and tender, even after being reheated in the...
  16. cjclemens

    First Major Screw-Up

    Well, Friday evening was my first taste of failure (figuratively speaking). I had a request for a smoked pork loin for a family get-together.  Dinner was supposed to be at 7, but my cook went about an hour over.  I've done a couple of pork loins before, and they both went right at 2 hours at 250...
  17. cjclemens

    Boneless Boston - Need Advice!

    Update - I didn't see any reason to start a whole new thread for it, but I finally got around to making another pork shoulder yesterday.  This time, I went with a bone-in cut, and I think it worked out much better than the boneless I used last time.  That's mainly because the boneless roast had...
  18. cjclemens

    First Attempt

    Thanks for the advice!  I'll look for some thinner bacon for my next attempt.
  19. First Attempt

    First Attempt

  20. cjclemens

    First Attempt

    This was my first attempt at a Fatty.  I kinda threw it together out of ingredients I had on hand, so I could let it smoke while I was doing my usual Sunday chores.  It's green peppers, red peppers, onion, and mild cheddar, rolled up in a mild sage sausage and bacon.  I used Hormel Black Label...
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