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  1. 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...
  2. 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...
  3. 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...
  4. erik

    Welding Intakes

    Howdy everyone,   What type of welding does everyone do for welding the intakes to the drum? I had a friend help me weld together the firebasket by doing some arc welding, but he wasn't sure it wanted to try the steel drum and intakes with his setup. So I wanted to get everyone's opinion one...
  5. erik

    My UDS Build

    Almost finished. Just need to get the firebox put together and the whole thing painted. Used the If a Redneck Built a UDS instructions. Holes all drilled out: Bolts, Temp Gauge, and Intakes all installed: Ball Valve: Rack sitting on the bolts. May need to cut down the bolts a bit so I...
  6. erik

    The Night Before the Smoke...

    And the brisket and pork shoulder were all rubbed down waiting for the Saturday smoke: And I'll smoke them while tackling item #531 of the honeydo list: ...tiling the side entrance. Although, we're cheating and using press on tile, not the real thing.
    • erik
    • Thread
    • Replies: 9
    • Forum: Pork
  7. erik

    Outdoor Kitchen with Grill, Smoker?

    I use a propane gas grill and a charcoal smoker. But in my yard, I have an old, small grill with a line to the house natural gas. So this year I was kicking around the idea of building up an island and put a built-in grill on it using the existing natural gas line. That way I can have the grill...
  8. erik

    Money Muscle

    Ok, I've heard the term, "Money Muscle" for the best part of a pork shoulder. So, where is this at and how do I get to it?
    • erik
    • Thread
    • Replies: 15
    • Forum: Pork
  9. erik

    Wood in the firebox

    I have an ECB and typically, I just throw my flavor wood (Apple, Cherry, or Hickory chunks in various combinations) right on top of the charcoal. Would it be better to throw them in something like a small coffee can? Not a ton of room in the ECB firepit, but maybe that would get the wood...
  10. erik

    Pulled Pork with QView

    The family Halloween party is coming up and pulled pork was requested. Butt rubbed down with Jeff's rub. Fire pit of the ECB with lump and a mix of Apple and Cherry wood. Purists may scoff at gas grills, but they are useful. The ECB smoking away Later in the day I tossed a Fattie in...
    • erik
    • Thread
    • Replies: 12
    • Forum: Pork
  11. erik

    First Fattie with QView

    I've been reading about the Fatties here and decided to try it while I was smoking some pork butt. Jimmy Dean rolled out in the bag. The bacon weave ready to go. The chub all rolled. Sorry, forgot to grab a pic of the stuffing. I put scrambled eggs, green pepper, red pepper, onions, and of...
  12. erik

    Preventing Brisket from going dry

    Hello all, I've smoked a few briskets and they have come out to rave reviews. However, I think that they are coming out slightly dry. They are very flavorful, and lord knows it doesn't last very long. But is there a good way to keep brisket moist throughout a long smoke? Mostly, I've seen...
    • erik
    • Thread
    • Replies: 22
    • Forum: Beef
  13. erik

    Hello from Michigan

    Hi Everyone. I'm Erik from Michigan, in the 'burbs of Detroit. I've been lurking around here since I stumbled upon the 5 day e-course on smoking, and decided it was time to introduce myself. I've spent a very productive summer exploring my new BBQ hobby, and SMF deserves some credit for helping...
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