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  1. gacp

    Temperature as a control point to determine the use of foil.

    Hi all, I want to know if you guys use the internal meat temperature to know when to apply the use of foil for a more tender and juicy meat. I usually smoke pork ribs. Thanks.
  2. gacp

    Help! I need to understand the mechanics for a tender and moist meat in a UDS.

    Thanks for the information, next I will do it with a water pan to keep the meat moisture.  I loved the wood and meat flavor but I wanted it more juicy and tender.  Happy week! Gustavo. 
  3. gacp

    Help! I need to understand the mechanics for a tender and moist meat in a UDS.

    I want to add more info about my issue with tenderness. While researching the internet I found that my problem with tenderness is related to the fact I am smoking at 8530 foot high. A quote from http://www.fsis.usda.gov explaining the problem… “As atmospheric pressure decreases, water boils at...
  4. Help! I need to understand the mechanics for a tender and moist meat in a UDS.

    Help! I need to understand the mechanics for a tender and moist meat in a UDS.

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  5. gacp

    Help! I need to understand the mechanics for a tender and moist meat in a UDS.

    Hi all, I made my second smoking session with a poor tenderness result. Please can you tell me how do you achieve tenderness? Some info about how I did my smoking: [if !supportLists] [if !supportLists]1.      [endif]Smoked the first three hours with 190 and then with 200 F. [if...
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  7. gacp

    Smoking meat below 220 F

    Thanks for the advice.  I will try smoking meat with different approaches and I will post the results. Gustavo
  8. gacp

    Smoking meat below 220 F

    Hi everyone, I live on high altitude, at the height level I live the water start to boil at 197.6 F so the meat water starts to run out early than sea level. I am thinking smoking some baby ribs at 190 to 200 F in order to keep the meat moister. I don't intent to smoking below 190 F because I...
  9. gacp

    Hi! from Bolivia

    Thank you all for the warm welcome!  Bill, Here is a Q-View of the drum I made: (There is this post with more pics and details on it about my first ugly drum!: http://www.smokingmeatforums.com/t/151066/finally-my-first-uds-smoker-high-altitude-operation#post_1076710  ) Thks,  Gustavo. 
  10. gacp

    Hi! from Bolivia

    Hi everyone,  I noticed that I had never  introduced myself in the forum. My name is Gustavo and I am from Cochabamba, Bolivia. On February this year I had taste this delicious pork ribs on a drum and since then I started to find a way to make it even better meals on a drum, this drum was...
  11. Finally! My first UDS Smoker (High Altitude Operation)

    Finally! My first UDS Smoker (High Altitude Operation)

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  12. gacp

    Finally! My first UDS Smoker (High Altitude Operation)

    Hi, I waited a lot but finally the UDS it’s finished. I want to thank you all! You guys helped me a lot and wouldn't make it without your help! The UDS smoker: It has 4 x 1” air inlet holes for a better air intake. It was made thinking about high altitude operation (It has to work in...
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  18. gacp

    Woodworms, do they change the wood smoking flavor?

    Thank you all! This weekend I will chop all the wood in order to discard all the worms. 
  19. gacp

    Over seasoned Wood?

    Thank you for all the answers, I will use it on my first smoking meat session! My UDS it is not ready yet :(
  20. gacp

    Over seasoned Wood?

    Hi, I received this peach Wood as a gift, the old owner told me it´s seasoned for two years! It´s usable for smoking meat? Thank you, 
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