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I did the same thing with my smoker, but didn't reuse the lid. I now use the weber top as the lid. This will also give a little breathing room for the top rack.
That's a pretty good size basket. I smoked a brisket last weekend and the temp held for a solid 12hrs until I put it out by shutting the values down. My basket is only 8,5" high, so I would expect you could get an easy 16hrs without blinking an eye--probably longer. That sounds ridiculous...
I was a little unsure about putting mine on my deck, so I just use a few 16x16" pavers and set them on top, off the side of the deck in the dirt. I wouldn't trust putting it on top without something underneath.
I hate to tell you to choose a different option, but after using my UDS for a few months, I can tell you I wish I would have started with that and let it be. You can set it and forget the fire and it has held temps up to 14 hours...no problem. I will disagree with others when they say you have...
I can second what badfrog said...you will be amazed as to why anyone would go any other way for a home smoker. The UDS might be the best option that no one really knows about. Of course, all the true smokers know about them, but not as many people use them. Well worth the time and effort put...
Just a curious question,
Do you all put your wood at the top of the coals only? I have mixed mine in the past and wasn't sure on the overall census.
Also, has anyone tried, or maybe already do, using a large split piece of wood rather than smaller quarter size pieces of wood? Just wondering...
Put a wanted ad on craigslist. I had someone within a day send me a message with a barrel that had molasses in it originally. After the burn-out, the drum was caramelized and ready for a smoke.
I trimmed the skin off my picnic, but don't really know what the ideal is. I found there wasn't a big difference when I smoked them both the same way. I did them on separate weekends with very similar results, even with times and tenderness.