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  1. erik

    Franklin's recommended brisket temp and times

    Are briskets you're cooking the same size as his?
  2. erik

    Anyone notice Drums are getting harder to find?

    I'm going to replace my UDS. While there are more pre-built accessories out there, I'm finding drums harder to come by than years past. It is still early here in the cold north (I'm in Michigan), but I usually can find 3 or 4 decent listings on Craigslist. This year? Seems like they're almost...
  3. erik

    Why dont I see kettle bottom for lids?

    Hard to find and Weber stopped just selling anyone parts. They were getting so many lid orders from people building UDSes, they started asking for serial numbers for replacement parts.
  4. erik

    My New UDS

    That is an awesome mod. Good thinking!
  5. erik

    Low & Slow - Gary Wiviott

    It's the book I wish I had when I first started. It's got great info in it to get up and running. I still got a lot out of it, but man that book should be the BBQ newbie primer.
  6. erik

    Cost of Smoking Pork Ribs Comparison

    Ding, ding, ding! Winner! Exactly what DanMcG said. Not much you can do about charcoal and wood. For meat, you can look to the sources restaurants use, like Eastern Market here in the Detroit area. Might be able to shave some cost by getting closer to the source in the retail chain. The other...
  7. erik

    Pulled Pork Spritz

    Pineapple juice will work well. I was in the same boat and decided to mix a bit of Apple Cider Vinegar into the pineapple juice with fantastic results.
  8. erik

    PIzza Fatties for the NFL game

    And all finished up After a test taste, next time more cheese.
  9. FattiesFinished.jpg

    FattiesFinished.jpg

  10. erik

    PIzza Fatties for the NFL game

    Sorry for the lack of prep pics, slipped my mind. I have Bob Evens sausage, Pizza sauce, pepperoni, shredded mozzarella cheese both before and after the pepperoni layer, and lastly the bacon weave. Then, because I was out of my rub and feeling lazy, a sprinkle of Big Bob Gibson's rub from my...
  11. FattiesStarted

    FattiesStarted

  12. erik

    CALIFORNIA

    Did you hear this from a certain Alaskan quitter?
  13. erik

    Pulled Pork... Best time to foil? and more importantly WHY??

    @jake628 #1-- Cool. Like others said, you'll eventually want to make your own. The fresher the spices/herbs the better. #2 -- If you're new to it? Nah. For pork shoulder or any other big cut, I don't marinade. Just hit it with dry rub. For smaller meats, to me it's a toss up. In general (and...
  14. erik

    Stop the basting, mopping, and spritzing. Just cut it out.

    I spritz my pork shoulders, ribs, and chicken. I see no proof in that article that I'm doing nothing or harm in doing it. I definitely can taste a difference vs no spritzing or basting. Now on brisket, spritzing and basting seem to add little to the process, IMHO. If you're seeing a soggy bark...
  15. erik

    Pulled Pork... Best time to foil? and more importantly WHY??

    I foil after it hits temp and I'm pulling it off the smoker. I like to keep it foiled and in a cooler for an hour to rest. During the smoke I don't foil pulled pork.
  16. erik

    Smoker for big cooks

    Wondering what other enthusiasts might use for bigger cooks. By bigger cooks, I mean ~50-100 people. I have a UDS, but on bigger parties I end up having to do a couple of runs to get all the meat done. So without spending thousands on a trailer setup, what is everyone else doing once friends...
  17. erik

    A Doctor Saw My Smoked Porks on FaceBook: Ugh

    He doesn't know your medical situation and history. Keep it in moderation and you're ok. Tell him to go fly a kite. If he claims he does know your medical situation and/or history, tell him he's committing multiple HIPAA violations. He better STFU before all the lawyers in your friends list...
  18. erik

    UDS trial run underway and have some??'s

    I'm new to the UDS, I just completed my 3rd cook on mine. I noticed that I had to feed it more air early to get it fired up too. I keep my 3 vents open until I start approaching my target temp, then close off the 2 side vents and just keep my ball valve vent open, then progressively close it...
  19. erik

    Fellow Michiganders

    Try Ray's Prime Foods in Taylor. They have spares there and they'll cut them for you.
  20. erik

    Welding Intakes

    May just need to get a relatively cheap arc welding then. Thanks for the responses! What I've done at this point is pull out the pipe nipples on the sides and used magnets to open/close those. I keep the one with the ball valve on it and am just dealing with it for now. The fit of that pipe...
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