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Wild Pig and Sausage
From hard-gained experience- stillsmokin comments are spot on. They way I do it is to wash them before I skin or gut if possible. I string them up and spend time Washing them down. This keeps everything much cleaner and keeps my knife sharper longer ( no cutting through dirt). I then clean it... -
Wild Pig and Sausage
Stillsmokin and dward are correct about adding fat if it is needed. One thing I would add: take some of the meat with the fat that came off of the pig and cook it to check and see if the taste is something you can deal with. Pigs eat everything and some can throw the taste into the "gamey" zone... -
Has The Economy Effected Your BBQ Decisions?
Linguica, for those that can I think you are spot on. Some people around me have turned those pigs into a side business and one guy I know does it full time. They make money at it will relatively low cost and get a lot of meat essentially for free. I have read about those who went through the...- linepipe
- Post #38
- Forum: General Discussion
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Charcoal basket question
^^This. I recently built mine 12" tall and it it down. I wish I had left it tall for the reasons jrod stated. You can use that extra height to your advantage in the future if you want or need to.- linepipe
- Post #4
- Forum: UDS Builds
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UDS Build - Complete - Pic Heavy
This thread - now with Q-View!! Pics dont do it justice - there was a serious smoke ring on this deer hindquarter. I stink at pictures. On the smoker for 6 hours, pulled it 150 degrees in the tickest part. Very juicy and no tin foil. Yes, it is TASTY!! The family is sold. Thanks for...- linepipe
- Post #9
- Forum: UDS Builds
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Has The Economy Effected Your BBQ Decisions?
Sir, you are 100% correct. Well stated, and I bet your parents have been proud of how you have taken responsibility for yourself. The economy is doing exactly what it will, which is what it does every time there is too much debt in the system. People (and governments) have to pay it off and...- linepipe
- Post #33
- Forum: General Discussion
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UDS Build - Complete - Pic Heavy
I am at 6.5 hours maintaining 250 this evening. I had a brief period starting where I had the valve open and both plugs off - full throttle; temp got up to 425. Got it calmed back down and here we sit. I am wondering how much cook time I burned up in that period. I guess we will see. Lesson...- linepipe
- Post #7
- Forum: UDS Builds
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UDS Build - Complete - Pic Heavy
Probably tomorrow or so. Meat is defrosting now....ready to get this thing going!!- linepipe
- Post #3
- Forum: UDS Builds
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UDS Build - Complete - Pic Heavy
Here is my UDS build. If you see anything wrong or something that I can improve one, please let me know. My build centered around trying to make it as low cost as possible, using what I had laying around. Scrap metal was considered in-bounds. I started with a drum I had been using for feed...- linepipe
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- Forum: UDS Builds
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