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I need some advice.
I built a basic UDS after my Char-griller smokin pro rusted back into mother earth.
Here it is:
I have a turkey in it today. It has 2 racks inside about 6 inches apart from each other. The top rack is about 8 inches below the top of the drum.
The rack mounts are simply eye...
The sides are for the rest of the family to produce.
I am showing up at my future inlaws with the smoked goodies today.
I will post a qview a few hours in.
You guys have all seen a raw turkey and a raw salmon I'm sure.
The bird was in brine for 3 days. and the salmon for a day and a half.
Well, its just past 6 AM.
The bird is in the UDS and the Salmon is on the Webber Kettle.
Everything should be ready by 2:00 PM.
65 degrees outside and probably gonna be a gloomy day here in Odessa / Tampa.
Good smokin to all!
I use a pretty simple method, but it works good and I have never had a complaint.
Get a clean 5 gallon pail with a lid.
1 gallon apple juice
2 cups dark brown sugar
2 cups kosher salt
1 apple sliced up ( 6 or 7 pieces)
1 orange sliced (6 or 7 pieces)
10 cloves of garlic (smashed)
3 bay leaves...
I am sure you will lots of different opinions on here, but I found some lump hardwood charcoal at my local GFS ( Gordon Food Service..Clearwater Florida).
I have to say that it lights easier,(I use a webbber chimney) and burns more consistent than any briquette.
A 20 pound bag is only $10.00!
This kit works great and you get an even edge on both sides of the blade.
Best thing I have found.
http://www.sharpeningsupplies.com/De...KZjc13tRmDLcym
Here is our 4.
We just added another English Bulldog to the clan.
Left to right its Niko, Jasmine(Jazz), Roo and Smudgie.
Our new EBD is named Gordo.
What a crew!