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Recent content by missouri hog wild
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I USE ONE ON THE OUTSIDE OF THE MEAT AS OVER ALL TEMP CHECKER AND I ALSO HAVE 1 I KEEP IN THE MEAT FOR A INTERNAL TEMP...GOTSTA MAKE SURE YOU GET THE RIGHT TEMP INTERNAL , WE DONT WANT ANY SICK SMOKERS OUT THERE ,, ,,
I CUT MINE OFF A ROLL AT WORK WE GET 4-8 SHEETS,BUT GETCHA A TAPE MEASURE AND MARK 13 INCHES AND MEASURE AREOUND IT,YOU CANT BEAT A UDS SMOKER,I HAVE BEEN USING ON FOR OVER 20 YRS AND IT JUST DONT GET ANY BETTER.... GOOD LUCK ON THE BUILD
well keep us posted on that pork butt , and be sure to throw up a few pics for us.... just fired my uds up doing some sausage balls with cheese and pepper center rolled in bread crumbs mMMMm GOOD HAVE A GOOD SMOKE BROTHER AND JUST ROLL WITH IT AND HAVE A GOOD TIME AFTER ALL THATS WHAT MATTERS...
I Say Go With A Big Ole Ugly Drum Smoker With Charcoal , And A Stick Of Apple Wood Plenty O Smoke And Plenty Of Time For Chillaxin And Gettin All The Honey Dooos Done !!!!!!!
Click Insert Image And Always Posts The Damn Link,grrrrr,must Be All The Smoke And Pork Over The Yrs..lolz !!!!!! Any Hints As To What Im Doing Wrong Someone Kick Me In The Butt And Set Me Straight