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Well, 13.5 hrs and and all is rolling smoke. Inters range from 179 to 187 in the 3 I have stabbed. One on bottom rack, one one top rack, and one on middle rack. Should be ready to take off in 1 to 2 more hours for a 1 o'clock lunch.
You are right where you should be. Some folks will wrap in foil with butter and honey and juice to help with the cook but I personally do not. That but is right in its stall and will push through. Only time i bump up Temp is when time is an issue. even at that I would rather wrap in foil. Below...
Man i tried to build one and just gave up and bought a BBQ GURU cyberQ. Been using it a year now and wouldn't trade it for a nice leg of lamb.(and i love lamb). so sorry im no help.
Smokey
Trundle,
welcome to the addicting world of smoking. Soaking vs non soaking wood chips is one of those personal preference arguments. Kinda like Ford, Chevy, Dodge. I personally have not soaked a piece of wood in years. I stopped because one smoke I forgot and through them in dry. Dry worked...
OK..all 14 are on and the smoke is rolling.
yikes, that is a lot of Butt.
No smoke is not coming out of the intake...It is actually closed off. Just the wind blowing.
Smokey
Thanks AL,
I promise I messed a bunch up before I got it right. Next time i do ribs I'm going to try your membrane on method. That is one my favorite things about BBQ. There is always something new to try.
Smokey
Good afternoon guys. Though I am an avid reader of the forums I do not get a lot of opportunity to share. However, today I am doing a 14 butt smoke so I figured I would reintroduce myself. First thing you should know is I am a huge UDS fan. I absolutely love the way they smoke. My smoke style...