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  1. jlafrenz

    Cinder Block Pit - Air Flow

    I am working on a cinder block pit build for whole hog. I have the general layout and concept together, but my main question is about air flow. I am used to smoking where I have control of in and out. I see on most pits like I am thinking of (Meat Church and Amazing Ribs) that they don't have an...
  2. jlafrenz

    WTB Humphrey's Battle Box

    Looking for a Battle Box. I'm located in central Missouri and would be willing to make a day round trip to pick one up.
  3. jlafrenz

    Double Grate UDS ?'s

    For those of you who have dual cooking grates in your UDS, how far apart are they and what is the temperature difference between them
  4. jlafrenz

    Thinking about upgrading from UDS

    I built my UDS a couple of years ago and have been more than pleased with it. In fact, it has helped me discover a new passion of BBQ. While it is great, there are a few things that I would like to do that are limiting with the UDS. The first is volume of food. The UDS has held 16lb briskets and...
  5. jlafrenz

    Keeping BBQ Warm While Serving?

    Thanks for the tips guys. It seems as though I was on the right track and my idea just needed a little fine tuning.
  6. jlafrenz

    Keeping BBQ Warm While Serving?

    I was hoping to get some tips on keeping BBQ warm while serving it at a picnic. The only thing I could find was how to keep it warm in a cooler until serving. Not during serving. I have thought about Sterno cans or on a grill with just a few coals going. I am afraid that either of these may dry...
  7. jlafrenz

    Baked Beans on Smoker - How Much Time?

    I am looking to make my first ever batch of baked beans. My plan is to make them from scratch and want to cook them on the smoker with a pork butt. I have found various recipes online and will create my own variation. All the the recipes that I have found give various cook times and temps. They...
  8. jlafrenz

    Looking for Adobo Rub

    That is one of the variations I found. I also found a couple with paprika base and some cumin. I do plan to put a little brown sugar in the glaze for the last hour of the smoke to sweeten them up.
  9. jlafrenz

    Looking for Adobo Rub

    I have looked online and found several. I find it a bit interesting that some of the ideas for Adobo are vastly different from each other. I assume that it is because of the differences in geographical location and culture. Has anyone tried various Adobo dry rubs they felt worked well with...
  10. jlafrenz

    Pot/Dish Safe for Smoker or Grill

    What is the best kind of pot or dish to use on the smoker/grill for things like beans or mac and cheese?
  11. jlafrenz

    Fresh Tomatoes/Puree/Ketchup for BBQ Sauce?

    I looked up a quick recipe for homemade ketchup and it already has most of the ingredients that I would use in a BBQ sauce. It looks like starting with a paste/sauce of some sort would be the best as I can then add the amounts of the various seasonings that I prefer into the BBQ sauce. It is a...
  12. jlafrenz

    Fresh Tomatoes/Puree/Ketchup for BBQ Sauce?

    I want to make my first attempt at making some BBQ sauce. I thought it would be fun to make it entirely from scratch with fresh tomatoes. While looking at recipes, it seems most are made from canned puree or ketchup. I was just wondering about the differences between all of these option. Is...
  13. jlafrenz

    Using Honey ?"s

    I wanted to inquire about using honey on pork. I typically use butter as a base to help the rub stick and then add brown sugar later to give it the sweet and build bark. I am hoping that honey may be able to do both. The couple of questions I have are, when is the best time to use honey? By this...
  14. jlafrenz

    Smoking Turkey

    Do you guys rub your birds down with seasoning a few hours before smoking or right before they go on the smoker? I have done chicken and have been putting in on right before. I thought that I might rub the turkey down and let sit for several hours like I do pork. Thoughts?
  15. jlafrenz

    any ideas on insulating a uds

    I looked at both and the ones I found are fiberglass. I have seen a few post stating that this is not ideal around food. I would agree. I think the welding blanket (made of fiberglass) would be the lesser of two evils. I may have to do some more looking to see if I can find one that isn't made...
  16. jlafrenz

    any ideas on insulating a uds

    I may try the wind block. I just noticed that the wool blanket has some polyester in it. Not sure if that is a good idea wrapped up against a hot smoker.
  17. jlafrenz

    any ideas on insulating a uds

    I have been looking for some ideas to insulate my UDS as I notice that it varies a bit with the temperature. I want to continue smoking during the colder months and maintain a constant temp. I have seen a few wind brakes that may be good ideas. I also read where some were using mineral wool. I...
  18. jlafrenz

    Buffalo Chicken Dry Rub?

    Does anyone have a good recipe for a dry rub that would mimic buffalo wing sauce? I want to try a dry rub during smoking instead of coating the chicken in buffalo sauce for smoking or once it is done.
  19. jlafrenz

    Getting seasoning to stick on the meat?!

    Has anyone tried honey, agave nectar or maple syrup as a base for dry rub?
  20. jlafrenz

    UDS Diffuser ?'s

    I kept the chickens to the sides of the smoker, but having cool meat near it does make sense. I am only using a thermo that has about a 4 inch stem on it and the Maverick in the center.
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