-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Crowding my UDS
- Thread starter jbo_c
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Before.
(also includes 5 pounds of hot chicken that’s not in the smoker)
So that’s 5 each of: hot chicken, cured breakfast, kielbasa, and Texas Hot. These (again, minus the chicken) will be cold smoked for 4-6 hours and packaged to be cooked prior to serving. The Canadian bacon in the prior photo will get 3 hours of cold smoke then be moved to a hot smoke to reach 150F or so.
(also includes 5 pounds of hot chicken that’s not in the smoker)
So that’s 5 each of: hot chicken, cured breakfast, kielbasa, and Texas Hot. These (again, minus the chicken) will be cold smoked for 4-6 hours and packaged to be cooked prior to serving. The Canadian bacon in the prior photo will get 3 hours of cold smoke then be moved to a hot smoke to reach 150F or so.
Attachments
Nice work. With a rack you can really hang a lot of meat in a drum.
Your right, that is definitely a full drum!
Al
Al
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
