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My UDS now has two cooking levels and a Weber lid. Moved the analogue temp. to the side. Temps. have been much easier to control with the Weber lid on it.
I have all ways smoked open pit with mine and have thought about putting a pizza pan or something in it but, I feel that kind of takes away the purpose of UDSs.
Started a 7 pond brisket at 8pm. Temps fluctuated about 30-50 degrees or more, at midnight I put the 2 4-5 pound butts on and the temps still moved up and down slowly all night. removed all the meat at noon and placed in cooler with towels till the party. removed pulled and sliced at 5pm...
Started this build a wile back but got put off for a long time. A 4th of July party inspired me to finish and glad I did.
Drum with 3 3/4" close nipples welded into bottom evenly spaced around.
http://i713.photobucket.com/albums/ww131/hunter791349/drumstart.jpg
Used a 2" X 6" pipe nipple for...
I might have to try that if I end up using it again, but hopefully I can get a UDS built really soon. Was over at a friend of mines last night and mention wanting to build one and he drags out a nice drum and says "you can have it" so guess it is on now lol.
Thanks everyone, it maid awesome sammies. still got about half left over but it going fast, every time I see the pictures or get something out the frig and see that container it's in I get hungry lol. Still trying to figure out if I am going to keep the smoker.
James
I bought this Master Forge electric vertical smoker and added a couple more temp gages to it at the racks.
Seen Boston butt was at a good price at the store so said why not make it a double first time experience. A guy my wife works with makes and sells BBQ sauce and is getting ready to start...