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  1. grimm5577

    Sopressata..

    Awesome Sop Sam! I've been wanting to make Soperssata ever since I went to Rome and had some. I would love some info on a chamber set up as well, if you don't mind.
  2. grimm5577

    Converting a Weber ONE-TOUCH® SILVER 22.5" to a WSM?

    Standard 55 gallon drums have an interior width of 22.5" and an exterior width of 23"-24". Most UDS have a lip on the inside where the lid can rest. As far as a WSM mini, a lot of people have liked the Vasconia Steamer 32 QT but thats for a smokey joe. For a 22.5" OTG canjun bandit makes a few...
  3. Big Poppa Smoker UDS Kit

    Big Poppa Smoker UDS Kit

  4. grimm5577

    Big Poppa Smoker UDS Kit

    Picked up some Apple concentrate Barrels to make a UDS with. Tried burning out the liner But the liner didn't completely burn off. So I then went to sanding and wire wheel. Got it down to just about bare metal Started Drilling Built: I installed the thermometer on the wrong...
  5. IMG_2794-768x1024.jpg

    IMG_2794-768x1024.jpg

    • grimm5577
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  6. IMG_2799-768x1024.jpg

    IMG_2799-768x1024.jpg

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  7. IMG_2797-768x1024.jpg

    IMG_2797-768x1024.jpg

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  8. IMG_2784-768x1024.jpg

    IMG_2784-768x1024.jpg

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  9. IMG_2780-768x1024.jpg

    IMG_2780-768x1024.jpg

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  10. IMG_2777-768x1024.jpg

    IMG_2777-768x1024.jpg

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  11. IMG_2778-768x1024.jpg

    IMG_2778-768x1024.jpg

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  12. IMG_2733-768x1024.jpg

    IMG_2733-768x1024.jpg

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  13. IMG_2730-1024x1024.jpg

    IMG_2730-1024x1024.jpg

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  14. IMG_2694-768x1024.jpg

    IMG_2694-768x1024.jpg

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  15. grimm5577

    Poor results. What am I doing wrong?

    you won't get a nice crispy brown skin from an electric smoker. a good tip if you want crispy nice skin, is to remove it from the smoker around the 150 - 155 degree mark and toss it on a hot grill to crisp up the skin and cook it the last 15-10 degrees.
  16. grimm5577

    Poor results. What am I doing wrong?

    I wouldn't use a harsh chemical cleaner to clean the smoker, what that build up is called in smoking terms is "seasoning". Just leave it be, some people line the bottom with foil as thats where most of the grease will collect, that way they can just remove the foil and most of the cleaning is...
  17. grimm5577

    Prime Rib (Spinner Style)

    Thats a fine looking few meals Bear! might have to try something like that on my weber rotisserie.
  18. grimm5577

    weber shouldn't bother with the POS therm on the WSM lid!

    I find mine to be accurate enough to cook with. I've generally stopped checking temps for the most part and just judge the cook by how the meat feels and use an instant read thermo near the end of the cook. All in all a 12 degree difference isn't going to make or break BBQ. None the less since...
  19. grimm5577

    Pulled pork pockets

    I've made little bite sized balls of pulled pork in a pastry dough before, great for snacking on.
  20. grimm5577

    Anyone smoke prior to dehydrating?

    For jerky, I marinate for 24 hours, smoke using the amnps in my smokin-it #2, for 2 hours, then dehydrate.
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