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  1. img1474b.jpg

    img1474b.jpg

    • littlechief
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  2. img1474r.jpg

    img1474r.jpg

    • littlechief
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  3. littlechief

    UDG questions

    I had a buddy cut a 3" long pipe in half and weld them onto my charcoal basket which then hangs off the bolts for the lower grate. I also use a Weber lid.
  4. img1474r.jpg

    img1474r.jpg

    • littlechief
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  5. img1472q.jpg

    img1472q.jpg

    • littlechief
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  6. littlechief

    Cure Question??

    I'm not really sure what you mean by "force the slacking" My plan was to dethaw in the fridge, dissolve cure #1 in water & add it to the sausage, stuff, leave in fridge overnight to cure then smoke in my little chief @ 160* untill done @ 150* internal temp & hopefully not make anyone sick.
  7. littlechief

    Cure Question??

    I made fresh (no cure) bulk andouille sausage last week and froze it. I was wondering if I could unfreeze some of it, add a cure, stuff it and then smoke it. Or does the cure have to be added when it's made? Any input is much appreciated.
  8. littlechief

    How Do You Like Your Brisket?

    I like mine pulled or sliced thin, chopped up with some sauteed onions & au jus on a toasted garlic bun covered with cheese.
  9. littlechief

    Jerky help with the whole temp issue

    I use a cure also and smoke @ 150 for 4-7 hours depending on how thick the slices are and how dry I want the jerky. I also always store in the fridge. Never had a complaint or someone get sick. I'm no expert but I dont think 40-140* in 4 hours guideline is used for cured meat.
  10. littlechief

    Butts and ribs

    I just did a 10 hour smoke on a 8# butt in a UDS this last Saturday. Other than opening it up to do some twice smoked potatoes I could have slept through the whole thing. Started with 2 chimneys of unlit briquettes and 4 peices of maple added 1/2 chimney of burning briquettes on top. Shut it...
  11. littlechief

    Drum + Rib-O-Lator = DRUM-O-LATOR!

    Nice job, cant wait to see it loaded up with ribs!
  12. littlechief

    Drum Jerky FTMFW!

    Looks great, I'm gonna have to try jerky on the drum one of these days.
  13. littlechief

    Showin off my Punkins!

    Very nice!!!
  14. littlechief

    Are These Drums Safe For A UDS?

    I wouldn't use anything that still had fumes after being burnt out. I would like to know why it seams to be acceptable to use old propane tanks but not old oil barrels? The chemical they use to make propane smell is toxic.
  15. littlechief

    First smoke on new USD Q-View

    Yep, here's the thread with the pics. http://www.smokingmeatforums.com/for...ad.php?t=81730
  16. littlechief

    First smoke on new USD Q-View

    I thought I had read that here somewhere but now I cant find it. It was something like done @ 170* but more tender @ 190-200*. Did there used to be a Sticky for pork ribs? What is the correct temp? Thanks
  17. littlechief

    First smoke on new USD Q-View

    Spare ribs trimmed St Louis style. Covered in mustard and lightly rubbed. Smoked @ about 230* for 7.5 hours until thickest part measured 190*. No foil, I didn't want it fall off the bone and it turned out perfect. I love the new drum, so much more flavor than with the electric smoker and easier...
  18. littlechief

    New UDS Build

    Ribs turned out great. Cant believe how easy the temp was to control & extremely fuel efficient. Doubt I'll ever use the electric Char Broil smoker again. Thanks to everyone for all the info provided here!! Heres some pics of the finished product. I'll post more in the pork section later.
  19. littlechief

    New UDS Build

    I did two burns and then hosed out all the ash. It took about a half hour to completely dry in the sun and was covered in a light surface rust. I sanded out all the rust from the inside and coated it with vegetable oil. The next day I re oiled the inside and did my seasoning burn. Next day...
  20. littlechief

    Who is your favorite football team?

    Tampa Bay Buccaneers fan, have been for years, always the only one.
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