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  1. grindstaff3

    Pulled Pork QVIEW (last weekend)

    Sorry its so late, but better late than never. I smoked a 6.16 lb butt on my UDS. It took over 10 hrs but turned out great. trying to practice for first comp this august.
  2. grindstaff3

    pulled pork sauce kcbs

    what would you guys use (if anything) for a finishing sauce at a kcbs event? i didn't know if soflaquer's sauce was too vinegar for kcbs. should i thin out some bbq sauce with water?
  3. grindstaff3

    St. Louis style ribs...QVIEW!

    smoked two racks of stl ribs on uds. wrapped after 3 1/2 hrs for about 45 min then finshed for another 45 min. please critique box. we are getting ready for a comp in august and it's our first comp and first box. please be honest, we can take it
  4. grindstaff3

    First Brisket on UDS

    9.6 lbs, took 12 hrs. Stayed at 230* for most of the time, rose to 270* after a while and I couldn't get it back down, even with all intakes closed. I should have wrapped a little earlier, didn't get to it till 175*. The burnt ends turned out great. Now I need to work on slicing and getting a...
  5. grindstaff3

    sauce on sliced brisket

    Hey everyone, just wondering what do people put on their briskets before they turn them in for comps that makes it shine? Is it just watered down bbq sauce or a little more complex?
  6. grindstaff3

    First fire in my new UDS

    I put two fatties inside my new UDS for it's inaugural fire. It's been holding at 238* for about 1 1/2 hours with the ball valve 1/3 open. This thing is amazing. Check out that TBS. I'll post pics of the fatties when they're done. I was too rushed to take them from the start.
  7. grindstaff3

    Lump or Briquettes??

    I prefer lump in my chargriller because of the limited ash build up and the hotter temps, but what is recommended for UDS's. I'm going to want to have a brisket length of cook with one load of coal.
  8. grindstaff3

    Thread Question

    How can you get the threads to list the oldest post first? I hate having to go to the begnining and read backwards to get caught up
  9. grindstaff3

    Just a couple UDS questions

    Alright, just a couple of UDS questions before I start drilling. 1) I bought galvanized nipples for my intakes. Is this going to be a problem? I have heard it go both ways. 2) What's the deal with the temps varying so much in these things? What and where is the best place for a side...
  10. grindstaff3

    Jerk Pork

    I have approx 2.5 # pork roast and a bottle of jerk seasoning (from jamaica :) ) when we were down there and got jerk pork it was cut into large chunks, I thought about doing the same at home but didnt' know the best way to cook it. i have a chargriller w/ sidebox and a webber kettle. any...
  11. grindstaff3

    Event prep help

    alright everyone, my dad and i and our better halves are going to enter into a small time contest in approx 1 year. it's pretty local stuff maybe 20 contestants or so. anyways, we have never done a contest. we know how to cook some good ribs, chicken, brisket, and sides but that's about it...
  12. grindstaff3

    Cheese times

    Alright i'm going to attempt my first cheese smoke using the can and soldering iron method. it seems like the best for me from all my research. i have a chargrill pro and it is currently sitting in the hot july sun. should i wait untill dusk or night time to do my smoking?? also i have read...
  13. grindstaff3

    plum wood??

    My father in law and myself cut up some fresh wild cherry and plum chunks. has anyone ever used plum before? i'm assuming its a sweet flavor like most fruit woods but not familiar with it at all.
  14. grindstaff3

    pork spare ribs

    hey there everyone. smoking 2 racks of spares today using the 321 method. just need to confirm when i wrap them for the 2 hours do i add sauce them at that time or do i do it for the last one hour. this is only the 2nd time using this method and it seems like i remember putting sauce on at...
  15. grindstaff3

    sealant question

    so i used the stove adhesive to attach my fire rope last weekend and by morning it had just fallen off. i went to the hardware store and found both high heat mortar and fire stop silicone. does anyone know which i should use?? both are made by DAP. the fire stop says not to use on stoves or...
  16. grindstaff3

    Saturday smoke w/ qview

    I smoked butt that weighed about 6# these pics are right before i put it on and then at about 3 hours then again when it was being pulled. it took a total of about 9 hours 45 min. had it with some homemade coleslaw and dutch's beans....speaking of dutch how do i get into the OTBS?
  17. grindstaff3

    failed sauce attempt

    so i tried to make a basic sauce with tomato sauce, tomato paste, and tiny bits of other things. the sauce basically tasted like spicy ketchup. which wouldn't be bad with some fries but for bbq this weekend it wasn't what i was wanting. how do the guys with their names on the bottle get that...
  18. grindstaff3

    chargriller temps

    suprise suprise another chargriller question haha. alright so i have the dryer vent and the baffle and i bought a basket from lowe's for charcoal (lump always) and i put fire rope around the edge of the cooking chamber. i still have smoke pouring out of where the lid meets the base on the...
  19. grindstaff3

    Thermometer mod ??

    i have a chargriller pro and have done everything that you guys have posted except i still have the stock thermometer. i bought one and ofcourse it does not fit in the hole that the stock one is in but it also have like a 3 inch atleast probe. if i mount it grate level won't the probe limit...
  20. grindstaff3

    gotta rub question

    alright so using the 8-3-1-1 method and 8 being your sugar, 3 being your salt ( by the way isn't that alot of salt) now i know that one of the 1's is just a mix of whatever you want, but what is the other 1. i thought alot of rubs had quite a bit of paprika in them and just 1 part doesn't seem...
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