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My first smoked turkey and the outside is black!!!!
Sounds like too much smoke to me. I cook my turkeys and chickens at 300-350. Gets the sking nice and crispy. Just cooked a 12lb turkey yesterday. Took 2 1/2 hours total at that temp. Came out awesome. -
How Many Veterans on SMF?
Nuke Electrician's Mate 2nd Class Navy 1987-1993- jlstout
- Post #7
- Forum: For New Members
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how long can leg quarters and turkey legs stay wrapped in cooler safely?
Leaving chicken for that long, the skin is going to be like rubber. -
Problem with Ribs
I spritz mine every hour with apple juice/apple cider vinegar. Also usually foil for 2 hours with some spritz. You can foil ribs without getting them fall off the bone. Sounds like a moisture issue to me. -
Brisket - There is no reason to cook over 8 hrs
180 is not a guarantee for moisture or tenderness IMHO. It depends on the brisket. -
Tips from the experience Rib smokers, please
I agree with the adding a little liquid to the foil. I sprits mine with apple juice/apple cider vinegar every hour, then spritz really well when I foil them. Gets them more tender that way IMHO. -
UDS heat problems
My UDS does the same thing. I started using a metal ring in my charcoal basket, and using it to burn my charcoal around in a circle. Whenever I try to get too much in there, my temps go up to about 300. Did a brisket in 7 hours last weekend at 300 and it was the best one I ever cooked! I...- jlstout
- Post #2
- Forum: UDS Builds
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First Brisket with questions
Just did one this weekend that took 7 hours. 10.5 pounds before trimming. My temp was running about 300 though. First time I got one right finally. Took it off when the probe went in like buttah! -
Any one else have issues with chicken coming out dry
I agree with the cooking too long. 175-180 is too high for chicken. I used to do beer can, but now I only spatchcock. Never brine them. I take mine to 165-170 cooking them at 300. Always come out moist. -
Tri Tip Questions
I would pull at 135 also. If they are the usual size tri tips (1.5-2lbs), They usually take about 1 to 2 hours or so. -
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Whole pork shoulder question
I would take the skin off. Save the skin though and throw it on the smoker too. Your dogs will love ya! -
Tri Tips and some chicken
No way do you take tri-tip to 175-180 internal! Tough as leather that way. Same finish temp as a steak. I always cook mine to 135-140 finish. -
Smoke my first pork butt, what a disaster!!!!, Please help
I just cooked one yesterday. I never mop or spritz my butts. Don't open the smoker so often! I cooked a 6 pounder yesterday, and it took 9 hours at 240 to reach an internal of 195. Took it off and rested it for an hour before pulling. I only opened my UDS once to look at it! If you are... -
Smoked Ham
No, I let it rest for about 2 hours in the cooler. I will try 145 next time. -
Smoked Ham
Smoked my first ham yesterday. I think I overcooked as it came out dry. I smoked to an internal of 160. Was I only supposed to go to 140? I think this is where I went wrong. Tasted great, just dry. Thanks everyone! -
Chipotle Barbecue sauce
I have made a maple chipotle sauce before. Chipotles are not very hot peppers. I recall that I doubled the amount of chipotles when I made mine. Depends on how many in a can. The recipe I had called for 2 chipotles in adobo sauce, and I used 4.- jlstout
- Post #3
- Forum: Sauces, Rubs & Marinades
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Hello From No. Ca.
Hi all. My name is Jeff and I live in Redding, Ca. Been lurking on here for quite a while, just finally decided to join. I use a UDS for all my smoking pleasure. Also have a big gasser that just sits most of the time! Looking forward to being able to interact with all the members!
