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  1. porkaholic

    Domed lid for UDS

    I have been buying small bbq grills at Big Lots for several years.  I use the top and bottom as lids for UDS builds.  Recently I purchased a grill only to find out that they have reduced the size of the material to 21.5 inches.  Now they no longer fit a 55 gal drum.  Other than finding an old...
  2. porkaholic

    Smoked lunch on the River

    For the past few years I have been smoking meats and side dishes and them putting them in vacuum packs.  I sometimes freeze them but the main reason for the vacuum pack is to be able to transport the food on river float trips and then have easy meal prep by just boiling the vacuum packed food. ...
  3. porkaholic

    Low and slow vs High and fast

    Over the past several weeks I have been reading a lot of articles on line about smoking meats, especially brisket and pork butts, with high temps and short smoking times.  Is it worth a discussion on the pros and cons of how one process is better than the other or how each has merit.  When I see...
  4. porkaholic

    Turkey with a twist

    This is a version of turkey that I tried three times on chicken before going with the turkey.  I removed all the skin from the bird with the exception of the wings.  This was done after I spatchcocked the bird.  I then sprayed it with butter flavored pam and put Jeff's rub all over the bird.  I...
  5. porkaholic

    Bacon Yard bird

    After reading Jeff's newsletter about bacon wrapped chicken breasts I decided, if breasts are good why not the whole bird.  So, this past weekend I took a large whole chicken and spatchcocked it and skinned it.  I sprayed the whole bird with butter spray and coated it with Jeff's rub.  I then...
  6. porkaholic

    Nuts and egg whites

    Tried something different while smoking almonds this weekend.  Instead of using butter or honey in the mix of spices I used egg whites to bind the spices to the almonds.  Results were a very even coating on the nuts and a great taste.  I also had no residual spices or sugar left in the pan when...
  7. porkaholic

    Pumpkin contributes to smoker

    With a pumpkin carving session going on in the back room we decided to salvage the seeds and see if we could smoke them.  With the addition of some of Jeff's Rub they went into the smoker along with the baked potatoes.  Three hours at 240 degrees and we had the finished product.  They must have...
  8. porkaholic

    Frozen Fatties

    My son and I were talking about different fattie ideas and he mentioned one I had not seen or heard of so here it is.  He made a pizza fattie and then froze the entire fattie for later use.  When he wanted to make a pizza he just cut the fattie into slices and topped the pizza with it.  The...
  9. porkaholic

    "Fat Lake" in the UDS

    This past weekend I smoked two pork butts in the UDS. Yesterday I went to clean out the ash pan and discoverd it was almost floating in a lake of liquid fat in the bottom of the drum. Has anyone ever built a UDS with a bottom drain plug to avoid haveing to pour the fat out? My other thought...
  10. porkaholic

    Ash pan for a UDS

    Do most people use an ash pan in their UDS? If so, what is best to use?
  11. porkaholic

    UDS with two grates and one thermometer

    Looking for advice. If I have a UDS with a domed lid and two grates where should I place the hole to install my thermometer for the internal temp of the smoker. A. One inch below the bottom grill, B. Between the two grills, C. ??
  12. porkaholic

    Painting the inside of a UDS?

    I am in the process of building a UDS using the methods I have learned on this forum. I am almost done and just had a thought. Instead of removing the liner, as I have just done, couldn't you just paint the inside with high temp resistent paint instead? Has anyone ever tried it or is this...
  13. porkaholic

    UDS build - But the top is not open

    I have been given two closed top 55 gal drums and want to make a UDS out of them. The problem is the tops are closed. Has anyone ever used these and made them work by just cutting off the top say 2 inches of the drum and then putting a sleeve on the outside of "lid" portion so that it will fit...
  14. porkaholic

    Children who smoke

    I arrived home from work early today only to be greeted by a phone call from my son who lives out of state. He wanted to confess that he has gone over the edge and put a Papa Murphy's pizza in the smoker. I told him it was just fine, others have done it too. What a proud moment for me to know...
  15. porkaholic

    UDS supplies

    Where do most folks get food grade barrels for building a UDS? Any specific types of places to look for such a thing?
  16. porkaholic

    Pellets in foil

    Does anyone use wood pellets wrapped in foil for smoke as opposed to buying chips and chunks. If so, how do they compare to other sources and what about price comparison.
  17. porkaholic

    First tri tip a success

    After getting input from this forum and adding my own twist I came up with the tri tip pictured below. The result was a winning taste treat. I marinated the tri tip in Wishbone Light Asian with Ginger Vinaigrette Dressing for 5 hours. When I removed it from the bag I left the dressing that...
  18. porkaholic

    Stabilizing target temps

    I am still trying to learn to use the Brinkman and have a question of how long to wait to put my product on once I reach the target temperature. Seems like I have the temps I need and then within 5 minutes of putting the meat on the grill I have a big rise in temperature. So, about how long do...
  19. porkaholic

    First beef loin tri tip

    Looking for something different to smoke and came up with this beef loin tri tip. I am planning on a marinade and then smoking but do not have a real good idea of smoking temps. I will probably smoke it until it is about 140 degrees internal temp. Any suggestions or fine points on smoking...
  20. porkaholic

    Christmas Fattie

    In the spirit of Christmas I thought I would try a fattie that had a Christmas theme. What is more Christmas than Santa? So, the resulting fattie was filled with pecan pie filling, pre-cooked, and two Hostess Ho Ho's. The taste was great to some and others did not care for the sweet mix with...
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