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  1. stimpson111

    Weekend Briskey a while back

    LOL!!!!!!! THat's exactly who that is. Love it.
  2. stimpson111

    1st Smoke and 1st Q-View

    All looks great. How did you make the slaw?
  3. stimpson111

    What Type of Tree Did This Come From?

    No. No. No way!!!!!
  4. stimpson111

    Pastrami temp

    I pull mine at 160.
  5. stimpson111

    Expanded metal basket

    That's the same size I used for mine. http://picasaweb.google.com/stimpy11...08375116139810
  6. stimpson111

    My UDS

    Thank you sir.
  7. stimpson111

    My UDS

    Lori Q I started the fire at 1 pm Wednesday. Temp came up quick. Started closing vents 245. They stopped at around 280, then sloly came down to 250-260. It was windy, and the sun was in and out, so I had to chase it for a while. It was well settled in at 245-250 when I went to bed at 10...
  8. stimpson111

    My UDS

    It's welded, but I didn't do it. Had a friend of mine do it. I was very pleased with it. I had to open up the holes in the bottom so the ash would fall out better. I did a test run with 12lbs of Kingsford Comp, and it went for 18+ hours. It would have been longer but the ash smothered the...
  9. stimpson111

    My UDS

    Thanks for the kind words all. My first smoke is going to be some spare ribs, chicken, and potatoes. Have everthing ready for the Phoenix race sat, night. Go Mark Martin!!!!!!!!!
  10. stimpson111

    My UDS

    http://picasaweb.google.com/stimpy111/ASmokerIsBorn#
  11. stimpson111

    Best Charcoal Smokers? Feedback please.

    Has anyone posted plans or drawings on how to build a UDS?
  12. stimpson111

    Check out my next smoke...Birgus Latro!!

    http://en.wikipedia.org/wiki/Coconut_crab
  13. stimpson111

    Monday Night Baby Backs

    Points!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!
  14. stimpson111

    Fundraiser for 175 on the Lang 84 - lots of QView Part 2

    Excellent job. Well done. You are a true BBQ King!!!! I bow to you!!!!!
  15. stimpson111

    Cheating time on Pulled Pork Butts

    Smoke them the day before. Once pulled, put the meat in food saver bag/bags, refrigerate untill the event. If you have access to a stove or other type of burner, get you a large pot of boiling water going. Once to a boil, toss the bags in the boiling water, unopened, reduce the boil to a...
  16. stimpson111

    Reheat Frozen Pork Butt

    I would completely thaw in the fridge, then plop it bag and all in a pot of boiling water. Let it boil for a couple of minutes, then turn it down to a simmer for about 10-15 minutes. Make sure your bag doesn't melt to the side of the pot.
  17. stimpson111

    Pork Shoulder

    Yes. 17 hrs total time is about right. I was referring to 15 hrs smoker time.
  18. stimpson111

    Pork Shoulder

    As previously said, a butt that size will be at or around 15 hrs. I don't flip, fat cap down, no brine just rubs, no foil, and I'll give you another tid bit of advice. I take butchers twine and tie them two times length ways, and two two times across the width. This helps alot when you pull...
  19. stimpson111

    What is a Tri Tip?

    Here are some pics of my forst one. http://picasaweb.google.com/stimpy111/FirstTriTip#
  20. stimpson111

    Newb from Arkansas

    Thanks for the welcome. That was what I needed. Thank you very much.
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