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  1. smoknrookie

    Base fire wood??

    All of you who are veteran wood smoker users.. What kind of wood are you using for the main fire to get the good bed of coals before adding the smoking wood??
  2. smoknrookie

    When to add and when not to??

    I have been using what you all on here call a UDS for sometime now.. Recently I have built what you also refer to as a double barrle smoker where the barrles are stacked on top of each other.. I have never smoked on a true wood smoker before and am in need of some guidance.. I have read some of...
  3. smoknrookie

    Smoke stack???

    I am in the process of building a double barrel smoker, where the barrels are stacked on top of each other.. I am nearing the end of the build but I am in need of HELP where to place the smoke stacks... Do I need to place on top of the barrel, on the side of the barrel, down close to cook...
  4. smoknrookie

    Pulled Pork SUCCESS!!

    I Recently made post describing more problems with making some pulled pork.. I want to thank all who had replied to it and for leading me in the right direction.. I would always pull it off at around 170*-175*... A lot of people told me about the wrapping it with foil method and that I needed to...
  5. smoknrookie

    First FATTIES!!

    I want you all to know that I tried my first fatties this past week, well one was a true fatty and the other was a hamburger fatty.. The one was sausage with pizza sauce,pepperoni,colby cheese, and some green peppers. the other was hamburger with chopped potatoe wedges, cut up chicken patty, and...
  6. smoknrookie

    Bacon weave??

    I am wanting to do the bacon weave on my next fatty, can anyone give me the how to on it?? It looks like it would be difficult to do, is it??
  7. smoknrookie

    Using wood in a UDS??

    I have tried the Royal Oak brand of woood chunks, I have tried plain charcaol w/ wood chips in a foil pouch and have had good results.. So I decided to try using charcaol with actual pieces of wood that I have split for my wood stove i the barn, the results did not go in my favor.. I had good...
  8. smoknrookie

    Pulled pork FLUB!!!

    Well I have tried two different times now to make some pulled pork. The first time I used a butt from the store and this time I used a shoulder roast from a hog me and my wife had processed from the farm.. I havent been able to get them to point that you can actually call them PULLED pork. Both...
  9. smoknrookie

    INDIANA newbie!!

    I ahve been a memeber here on the site for at least a couple of months, never took the time to introduce myself. My name is Keith aka: "smoknrookie". I am kind of new to the whole smoking thing, but so far everything has turned out GREAT! I started with a little vertical...
  10. smoknrookie

    Pork Butt internal temp??

    What internal temp do you all cook your butts to?? I have done quite a few and they trun out really good tasting, but I have had no luck in actually having one that I could make into puller pork.. I don;t know if I need to cook it longer or what?? Any help would be greatly appreciated..
  11. smoknrookie

    UDS temp setting???

    This past week at work me and the guys that work with me in my shop got kind of bored so we decided to put some of our empty parts barrels to good use. We got our cooker finished and I took it home for the seasoning process and decided to give a test run today while I was setting up my little...
  12. smoknrookie

    What temp??

    I am new to this site and seeing everyone bragging about their fatties they are cooking is making me want to try my own.. The only thing is that I don't know to what temp you are suppose to cook sausage.. Can anyone help me out??
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