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  1. stubborn

    bacon flavoring questions

    My first attempt at smoking some belly came out great!  Once my slicer gets here, I can get the slicing thickness correct and more consistent. The more I think about it, the more questions I have about attempts to flavor the bacon.  Here is a list of what I think I understand, and some of them...
  2. stubborn

    Last question b4 starting--skin-on belly?

    When applying the TQ and using a belly with the skin on, do you apply the TQ to the skin also, or just the meat sides? I think I've got the rest figure out. Thanks.
  3. stubborn

    smoking belly frozen?

    This may be a dumb  question, but since keeping the temp down during a cold smoke is an issue, it seems logical to me that the colder the belly is going in, the easier it would be to keep temps down.   So, will a frozen belly take on smoke flavoring?  Or would the frozen moisture be too solid...
  4. stubborn

    old oven as cold smoker? Maybe this should go in the cold smoker forum? Mods--move if appropriate

    Search function found many threads about converting an oven to a smoker, but I didn't find anything about using it as a cold smoker. We just replaced our kitchen range, and I'm thinking about trying to use the old one as a cold smoker.  Because the temps are so hot here from April to October, I...
  5. stubborn

    UDS bacon questions

    I've been digging around on forums the last couple of weeks reading all I can find on smoking my own bacon.  There are still a couple of things I'm stumped on... I'll be using a drum, mainly for the temp stability.  My cheap SFB unit is just to erratic to try this on.  Or maybe I'm just too...
  6. stubborn

    refresher on charcoal grilling

    This is embarrassing...  It's been years and years since I've done any grilling other than propane.  I've gotten functional smoking on SFBs and drums.   Using lump and a chimney, just how much lump do I need for a mess of burgers?  I figured one chimney would be enough,  but quite a bit of the...
  7. stubborn

    UDG questions

    Dang, I don't check in for a week or so, and I hardly recognize the place... I thought I had asked this before, but search doesn't bring it up.  For those of you using your UDSs for grilling, are you doing it with no lid, a weber-style lid, or the flat barrel lid?  Grilling on the UDS is the...
  8. stubborn

    smoking polish sausage???

    I'm tired of the same old B's. (butt, brisket, boloney) and want to try something different. Any reason I couldn't throw some polish sausage or brats on the drum for a few hours? I figure to cut them in chunks after smoking and reheat a day or two later at work. Any hints or warnings you...
  9. stubborn

    why is brisket chopped and pork pulled?

    And why is it chopped so fine? I just pull it when I make it, and it seems to disappear with no problem. Does chopping it make it go further? Or allow you to use more of the fat, since it's all minced so finely the fat just ads moisture? I've never been much of a Q eater. Haven't figured...
  10. stubborn

    mesquite in a UDS?

    Anybody here have any experience with using mesquite in a UDS? I see everybody using apple, hickory, pecan and whatnot, but don't remember any mention of mesquite. I've found one know-it-all on another site talking about how mesquite is too strong to allow to smolder in a drum. Other than...
  11. stubborn

    dogs and charcoal

    This is sorta off topic, but since I seem so many pics with canines in them, it seems fitting... Our dog loves to clean up any broken pieces of charcoal she fines on the patio. Not ones that have been in the drum and might have meat drippings on them, but fresh-out-of-the-bag briquettes. Is...
  12. stubborn

    UDS overnights when cold

    This will be my first fall/winter with a UDS (or smoking, period). I usually use mine for overnighters 'cause it lets me sleep. I'm not sure what to expect when starting the smoke in the evening at 50 degrees or so and having the temp droop into the 30's overnight. Does a UDS maintain the...
  13. stubborn

    stacked drum smoker?

    I haven't found anything on the web on this. Can't believe I'm the first one to think of it. Maybe not using the right terms to search. Anyway--any idea on the idea of stacking two 55-gallon drums? Cut a door in the bottom onefor fuel, add intakes like uds, then cut a large door hinged on...
  14. stubborn

    Brisket on SFB?

    I've done butts, but never a brisket. This will be on a CG Duo with SFB, with the deflector mod to keep temp down coming out of SFB. I assume I put the thicker end towards the SFB? I'll be using lump with chunks of apple and/or pecan.
  15. stubborn

    ABTs reheatable?

    I take a bunch of Q into work every so often. I've thought about doing ABTs, but I don't know how to reheat them, or if they can be reheated without major loss of appeal. Anybody have any thoughts? Thanks.
  16. stubborn

    basic marinade question

    When marinading, do you poke holes in the meat prior to putting it in the marinade? The thought behind this is that it would allow the marinade into the meat for better flavor. Then again, I'm new to all this , so what do I know?
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