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  1. SmokinLogs

    Rib adventure 2 ways

    I had a couple racks of St. Louis spares thawed out in the fridge so I decided it was time to try some new things with them I havent done before(one of them got a new rub, the other got a new Carolina Red mop recipe i found online). I got the UDS fired up with B&B briquettes, some hickory and...
  2. SmokinLogs

    1st full packer disappointed (pic heavy)

    I havent posted in over year but I decided it's time. This is my first full packet brisket, just over 15 pounds. CAB (certified Angus beef) choice grade. I've been smoking as much as possible for 3-4 years now and just now tackling this big milestone. I've done a lot of research and thought the...
  3. SmokinLogs

    Charcoal Basket Ideas?

    I’ve been using my UDS for almost a year now. I’ve made a lot of changes to it since my first cook on it, and I feel very comfortable cooking anything on it. It’s been a good smoker, but I still feel like some of it’s quirks are from the charcoal basket. I’ve seen everything YouTube has to...
  4. SmokinLogs

    Pulled Pork Sunday

    I was at the grocery still with the wife and she asked me what I wanted to take into work for my lunches next week. I thought about it. Pulled pork leftovers sound perfect, so we picked up a small butt. It was a little over 7 pounds. I hit it with some of my own bbq rub about 9 am Sunday. Then...
  5. SmokinLogs

    Poor boy burnt ends and slices

    This was a cook from a couple weeks ago I forgot to post. I started out with about a 4 pound chuck roast. I couldn’t decide if I wanted burnt ends or slices so I did half and half. I hit it with my beef rub that has a little heat to it. I had my UDS setup with B&B charcoal briquettes and...
  6. SmokinLogs

    Pecan and brown sugar pork loin

    It’s been awhile since I had posted any cooks, but I’ve still been smoking as much as possible. I saw this recipe on YouTube, cooking with Ry. It looked delicious, so I thought I needed to try it out. I started with a little over a 5 pound pork loin, then trimmed down the thicker pieces of fat...
  7. SmokinLogs

    Weekday ribs with Q views

    I just got off of working night shifts on Monday morning, had a few days scheduled off work, so I set some ribs out of the freezer to thaw while I got the some sleep. I set up my UDS with some royal oak briquettes and pecan and cherry wood for smoke. It started out about 250 degrees but it...
  8. SmokinLogs

    Birthday pulled pork and burnt ends

    Last week my dad turned 61 and my niece turned 6 years old on the same day. Mom wanted to have a little get together so I offered to cook the meat. This was my first time cooking for more than a few people at a time so I was a little nervous, but I’m glad I did. I got a lot of praise for my Q...
  9. SmokinLogs

    Emptying the freezer with Q view

    We are getting ready to move back to my hometown and decided the less we have to transport to the new house the better. So, the more I empty out of the freezer, the better the move will go lol. I pulled out a rack of St. Louis spares and a 2 pack of tenderloins, not quite empty, but a little...
  10. SmokinLogs

    My first smoked Chuckie

    I’m still venturing out and trying new things to smoke. Ive been wanting to try a chuck roast for awhile. They look so good, like a mini brisket! I started out with a 3.9 LB choice grade chuck roast with some nice marbling. I just gave it a rinse, no trim, no binder, and a heavy dusting of my...
  11. SmokinLogs

    Can’t get enough ribs

    I look forward to getting on SMF every day to look at some serious good Q, ribs especially. I love cooking and eating ribs. I think I post almost everything I smoke. I think one more wont hurt. Here are some ribs I did the other night. It was 22 degrees out and the UDS never missed a lick. I had...
  12. SmokinLogs

    Unwrapped butt on UDS

    It had been a couple years since I smoked a butt without wrapping it for at least some part of the cook. I’ve always been happy enough with it, but I felt like it could be better. Now that I have my UDS dialed in I decided it was worth the time it takes to smoke a butt completely unwrapped. I...
  13. SmokinLogs

    Choice cut bottom round steaks

    I’ve been reading more into the differences between usda ratings on beef here lately and when I saw these choice grade bottom round steaks on sale for 3.35/pound, I thought it was a good deal and worth trying. I know these are normally a tougher cut but they had a lot of marbling and at a good...
  14. SmokinLogs

    Baby back ribs on the UDS

    I built my UDS so I would have a good reliable smoker that would hold temps pretty well in the winter. I got my chance to try this out lol. I went out and shook the snow of the lid, then loaded the basket up with B&B oak briquettes and some hickory and cherry chunks ( I finally tried cherry wood...
  15. SmokinLogs

    First Brisket/ Anniversary Dinner

    My wife and I recently celebrated out 7th anniversary since we started dating. Now that we have 4 kids under the age of five going out is a very distant memory. We decided to stay home and have a nice big dinner. I talked her into letting me get my first brisket. I got a 6.4 lb flat. I trimmed a...
  16. SmokinLogs

    My best pork loin

    I wanted to try something different with pork loin than my normal. I just kept it simple with a light dusting of my dry rub, some creole seasoning, and then some McCormack’s Italian seasoning and Weber steak seasoning. I wanted a savory blend of flavors, with a nice bark of course ground...
  17. SmokinLogs

    UDS temp trouble- Needing some help!

    My UDS is close to being done. It’s close enough that i have cooked on it twice, and the Q did come out delicious. The main thing needing finished is the charcoal basket, but I’d like to get it operating a little better before I do the finishing touches. Currently I’m getting temps up to...
  18. SmokinLogs

    First spatchcocked turkey

    I finished building my UDS, until the next round of mods come, and got it seasoned just in time for this 12 pound turkey. I brined the turkey I overnight, split it for the spatchcock cook, injected it with butter, and dusted it with some rub. I cooked it about 250-275 with royal oak briquettes...
  19. SmokinLogs

    UDS outside paint burning?

    I’m having to push back my uds build for a week or 2, but I’m going to take advantage out the setback and round up some more parts and do a little more research. Everyone i see on here seems to try to burn all the exterior paint off as well as the inside of these barrels on the initial burn...
  20. SmokinLogs

    Another UDS intake question

    I have been cooking for a few years on my Charbroil COS, but it’s getting colder out and I have been wanting something better to handle the cold and wind. I’ve read a lot about how the UDS is very efficient and turns out some great bbq. Plus, they are pretty inexpensive to build. So I’m on...
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