Recent content by twardnw
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aquired my barrel, now to start building
The rope-gasket definitely made things much easier to control. Took me about an hour, but I got it to stabilize at 225. Fatty cooked up real nice, gotta figure out what is next now :) Here's a couple of pics: question, after loading the hot coals to the basket, is it best to get up to temp...- twardnw
- Post #11
- Forum: UDS Builds
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aquired my barrel, now to start building
The temps are ok right now, but I would like to have it's 'bottom' temp be closer to 200. Going to cook up a Pizza Fatty tonight, for lunch tomorrow.- twardnw
- Post #10
- Forum: UDS Builds
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aquired my barrel, now to start building
so here's how it went the other night... started up, got the temp to 225-230 fairly stable. Closed down all the vents, added the elk roast 5 min later. Temps dropped to 215, opened things up (1 cap and 3/4 valve) till the temps returned to 225, closed the cap, and then had a mental blackout...- twardnw
- Post #8
- Forum: UDS Builds
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aquired my barrel, now to start building
Ok, got my phone to work long enough to get the pic off. Nothing great to look at, it epitomizes the U of UDS. Right now it's completely unpainted. I used a turkey-fryer-burner to burn off the paint and whatever was stored in the barrel. Heated a spot till it was glowing red, then rotated...- twardnw
- Post #4
- Forum: UDS Builds
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aquired my barrel, now to start building
Well, it is built, and working on a cure run. My phone is acting up like crazy, so no pics yet. I have to say, I wish I would have known about the mighty UDS before I bought that POS Brinkmann. This thing holds temp sooooo easy, I love it.- twardnw
- Post #2
- Forum: UDS Builds
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aquired my barrel, now to start building
Saw an ad on craigslist for $5 barrels w/ lids, raced down, picked 2 up. One with liner, one without :) The one without liner is also a tad smaller in diameter, so I am hoping the lid from my Weber fits right on it. Should have it built this weekend, if the weather cools down a bit, too hot to...- twardnw
- Thread
- Replies: 12
- Forum: UDS Builds
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24 inches?? really??
it should be 24" from the *bottom* of the basket to your first grate.- twardnw
- Post #3
- Forum: UDS Builds
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challenges with Brinkmann Square vertical smoker
Yeah, I think the wok is a little hard to control in this thing, if it gets hot, it goes WAY hot, and is near impossible to bring down. For Fathers day I did 3 racks or pork spares, started it out very very low, used the better part of an hour to get it up to temp. Had all the ribs sitting next...- twardnw
- Post #11
- Forum: Charcoal Smokers
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St. Louis ribs for Fathers Day
well, unfortunately, something happened to the pics, my phone didn't save them for some reason. I could take one now, but all I have to show is an empty platter. I guess that's a good thing though. -
St. Louis ribs for Fathers Day
you are correct, not a whole lot of ribs, but we've got a lot of other food going too. No one ever leaves our house hungry :) (well, except me in the morning when I am late for work) -
St. Louis ribs for Fathers Day
my test-run went well enough the other evening, so that got me the go-ahead to make Fathers day dinner for all the dads in my family (should be 13 people over here in a couple hours). 3 racks, using Jeff's rub, and some apple chips for TBS. Got 'em on just before 2, if I can maintain my temp, we... -
Father's Day test run QView
This was made with Hungarian Paprika, from Penzey's -
img tags not working?
ok, this pic I put in the post using the 'Image URL' page to the 'Add or Upload an Image' dialog. Check the URL of the image it is now : http://assets.smokingmeatforums.com/c/c1/c1068770_2010-06-17%2022_09_23.jpeg- twardnw
- Post #7
- Forum: Report Issues
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2010-06-17+22_09_23.jpeg
- twardnw
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