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  1. bassthumb32

    Smoking some ribs and a fattie with pictures (WIP) pictures

    Got up this morning got the ribs ready. Covered them in mustard and then put my run on for the smoker to 250 and put them on. Just got done making the fattie (kind of) I was planning on doing a bacon weave but I’ll have to figure out another way to wrap it in bacon. I got bacon from my local...
  2. bassthumb32

    I ate to the point of physical discomfort and am loving it.

    I sit here typing this barely able to move and in some discomfort from the amount of incredible food I just ate. I got a rather small brisket and two racks of pork ribs and the ingredients to make smoked Mac and cheese. Last night I seasoned the brisket and ribs and returned them to the...
  3. bassthumb32

    First Morels I’ve found in years. (My son spotted them)

    I had replied to a post on here last week about how my Morel honey hole has dried up and I haven’t found any there in at least 5 years. On Saturday it was my father, my 12 year old son, and I on a turkey hunt. We heard a few but weren’t able to call them in. We were walking back to the truck on...
  4. bassthumb32

    Simplicity=perfection

    I’ve been smoking food for a few years now and before that I’ve always enjoyed cooking and making food. The longer I do it the more I’m realizing (at least for me) the more simple you keep it the better it tastes/turns out. It may not apply to everything I cook but more and more I’m realizing it...
  5. bassthumb32

    My first time trying a pork shoulder like this.

    I had the day off yesterday and I really wanted to fire the smoker up for the first time this year. I also had a bunch of errands I needed to run. I prepped everything Sunday night and got prepared for Monday morning. I got the smoker going and got it to temp around 8:00AM and put the shoulder...
  6. bassthumb32

    Smoked bacon wrapped whitetail backstraps.

    My 12 year old boy got a deer 2 weeks ago and I got a chance to smoke the backstraps today. They were incredible super tender and moist. I cooked them at 250 to an internal temp of 145. Thanks for looking.
  7. bassthumb32

    Smoked wings for me and my son on a chilly day.

    My son loves smoked food and wings and he really likes when I combine them. I got some wings and let them sit in a salt vinegar and pepper solution overnight. I started my uds up this morning with his help and I put the wings on at about 230. I let them go at that temp for an hour then bumped it...
  8. bassthumb32

    Smoked spare ribs and Mac and cheese

    I haven’t smoked anything in a few months or so. Just a busy end of summer and I haven’t been home enough without some work to do. My 12 year old son has been bugging me for some ribs and I had off yesterday so I surprised him with them. They turned out great. I smoked them at 250 for 4 hours...
  9. bassthumb32

    1 chicken (2 halves) some wings and smoked Mac and cheese off of my UDS

    I had the day off and I had my son and he loves wings. Do I told my wife I was doing wings for us and she said she’d like some chicken halves. No one sells chicken halves around here. I ended up buying a whole chicken and cutting it in half. I smoked them for nearly 3 hours at 285 and then took...
  10. bassthumb32

    Incredible ribs and chuck roast burnt ends from my UDS today.

    I prepared the roasts over night with some salt and pepper and poked holes in them and run some Worcestershire in them. I fired the UDS up and brought it to 250 After a few hours I put the ribs on and I used a little trick I use to keep my steaks moist. I put some butter on top and let it...
  11. bassthumb32

    One of the best benefits to smoking food on the weekends

    Is that when you bring the leftovers to work that week everyone wants to be your best friend XD. It is also great eating all the way up till you run out.
  12. bassthumb32

    15 hour picnic shoulder on my UDS

    Going on at 250 12 hours in the bone is starting to separate a little past 15 hours and we are at 204 int the bones pulled out nicely and it shred like a dream my wife gave me her nod of approval. Turned out really well. I didn’t wrap it and I had a very long stall at 160. I cooked it over...
  13. bassthumb32

    Stuffed pork loin!

    I hate when I smoke a pork loin and it comes out dry so a friend of mine told me about this idea and I thought it was worth a try. Start out with a nice loin or two season them up slice down the middle and stuff them with sausage to keep them from drying out. I’m gonna give it a go today...
  14. bassthumb32

    Some smoked drummies.

    My younger cousins graduated last week one from college and one from high school. I smoked 8 lbs of drummies up and everyone seemed to really enjoy them.
  15. bassthumb32

    Some beef roasts, spare ribs, and smoked Mac and cheese.

    It’s game day and we had friends over so I smoked some spare ribs, Mac and cheese, and I had some beef roasts so I threw them on the smoker too. I had planned on doing some pulled beef from the roasts but I didn’t get them to temp in enough time so I just sliced them. The ribs cooked incredibly...
  16. bassthumb32

    My Memorial Day dinner. First cook on my new UDS.

    It was my first cook on my new UDS I just finished this past Saturday. I had a small brisket some smoked Mac and cheese and some left over already cooked ribs from a hog roast. The ribs were dry (to be expected considering they were already cooked), but everything else was fantastic. My Mac and...
  17. bassthumb32

    My first UDS build!

    I finished my UDS build this weekend. I started with a barrel that had lemon juice in it. I burnt it out and built it this weekend. I tried to build it as cheap as possible. Just using magnets for the intake and such. If all goes well I may build a more legit one with ball valves like a lot of...
  18. bassthumb32

    Burn question

    If I get a food grade barrel is it necessary to do a burnout in it? My friend got me this barrel and he works at a food processing place and he said it had lemons in it. Thanks for your help.
  19. bassthumb32

    Hello from south central PA

    Hello everyone been looking around on this forum for quite some time now thought I'd finally join up. I've only been smoking food for a month or so and have gotten some decent results. I have the cheapest smoker available XD the $75 charbroil on amazon. My lovely bride got it for me for...
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