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  1. ndhall

    Brisket for the 4th

    Smoking a brisket on the new pit for the 4th of July. Meat hit the pit @ 1800. Smoke rolling at 235 degrees .
    • ndhall
    • Thread
    • Replies: 5
    • Forum: Beef
  2. ndhall

    Weekend Smokes

    Was in the mood for beef over the weekend so i decided ill do some steaks. Bought a London broil and a Tomahawk ribeye. Both smoked on the MES til 125° and seared to finish at med rare. They were phenomenal. Forgot to take the money shot of the ribeye!
    • ndhall
    • Thread
    • Replies: 7
    • Forum: Beef
  3. ndhall

    Tips for smoked quail

    Hey dudes looking for some tips on smoking quail. Looking for any preparation techniques and what temperature to smoke them. Also cant add any bacon to the mix as this will include the Jewish side of the family.
  4. ndhall

    Loin back ribs

    Decided to make some use of the downtime while at work tonight and fire up my smoker for some back ribs. Just using a mcormicks pork rub with a little extra brown sugar on these. Just put them on at 4:40 Gonna let them go for 3 hours @ 230-250° then foil. Stay tuned.
    • ndhall
    • Thread
    • Replies: 8
    • Forum: Pork
  5. ndhall

    Wood splits grilling with UDS

    Wonder if anybody has ever used their UDS as a wood fire grill?
  6. ndhall

    Chicken on the UDS

    Decided to try and cook some chicken on my UDS build. So I got me a whole chicken and cut out the backbone then left the whole breast intact with the wings tucked under and I took off the leg quarters then seasoned it all with some McCormicks montreal chicken seasoning. Never done it this way...
  7. ndhall

    Two butts on the UDS

    Just built my ugly drum smoker yesterday and i had to try it out for easter. Got two boston butts ones 12 lbs the other is 9. Hoping to fit two tenderloins in during the final hour of the butts. Drum build Been rolling since 6 am Sneek peek of the goods later Its been only an hour since...
    • ndhall
    • Thread
    • Replies: 7
    • Forum: Pork
  8. ndhall

    Ribs and double smoked ham

    Football game is tonight and we having a cook out on my reverse flow. Got 4 racks of St Louis cut ribs that I got on sale for 1.99 lb. 3 of them are Kansas style and one is Texas style. Then we got two hams one is spiral sliced the other isn't. Gonna glaze it up about an hour before it'shows...
    • ndhall
    • Thread
    • Replies: 4
    • Forum: Pork
  9. ndhall

    Too Much Smoke?

    Ok so I'm new to smoking and Ive been trying to do as much research as I can to get it down. But can someone please watch this video of these guys smoking some trout and tell me if this is too much smoke. At around the 1 min 45 sec mark they open that smoker and its just billowing. then after...
    • ndhall
    • Thread
    • Replies: 8
    • Forum: Fish
  10. ndhall

    New to smoking

    Well a little about myself: Im 22 y.o. from southeast georgia. Decided i wanted to learn the art of smoking meats. Im out in the outdoors alot. Very good on the grill and also in the kitchen. I have 3 smokers we have built at work one is a 48 inch pull behind trailer smoker, another is a 6 ft...
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