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  1. mbuxx

    My First UDS

    A little bit bitter, I had a thick smoking chunk of wood there at the end that I didn't notice till she hit temp :/ Was still good though Sent from my iPhone using Tapatalk
  2. mbuxx

    My First UDS

    Well I have this beautiful sausage fatty stuffed with peppers, onions, Montreal smoked meat, ham and if course cheese. But I had to freeze it :(. I dunno how I feel about it now lol. I made it, fired up the smoker and my auger motor was dead on my GMG DB. So I go over to the kettle only to...
  3. mbuxx

    My First UDS

    I threw a second thermometer in as well, still holding dead on going on 8 hours. I only had about 10lb of charcoal in there as well Sent from my iPhone using Tapatalk
  4. mbuxx

    My First UDS

    6 hours later haven't added charcoal or messed with the temps since I brought it down from seasoning. Back cap on and both ball joints slightly under half Sent from my iPhone using Tapatalk
  5. mbuxx

    My First UDS

    Hey guys, just thought I'd share my first UDS build, I opted... shall I say, I had no real choice locally for anything besides a closed drum. It actually worked out really nice, the lid is nice and air tight. She's seasoning right now and not a leak in sight. Holds temps beautifully as well...
  6. mbuxx

    First (baby) brisket trial on the GMG

    It's been a while since I posted on here. As some of you may know I had issues with the control panel out of the box. Just like to give everyone a little update who is hesitant about these. This thing has been a complete work bourse with the new control panel, zero issues. Sent from my iPhone...
  7. mbuxx

    12.6 lb pork butt goin on the cooker!

    Sounds like a hell of a time! Thanks Skelly! Sent from my iPhone using Tapatalk
  8. mbuxx

    12.6 lb pork butt goin on the cooker!

    I love it, mine came shipped with a bad control board, but customer service was top knotch. I've put about 120 lbs of pellets thru it so far with zero issues and it's been spot on for every cook! I wouldn't mind me a davey crockett for camping!! Sent from my iPhone using Tapatalk
  9. mbuxx

    12.6 lb pork butt goin on the cooker!

    Here she be gents ! Thanks for following :) Sent from my iPhone using Tapatalk
  10. mbuxx

    12.6 lb pork butt goin on the cooker!

    Total cook time was 13.5 hours, she's takin a little rest now as we go to the park Sent from my iPhone using Tapatalk
  11. mbuxx

    12.6 lb pork butt goin on the cooker!

    Just shy of 13 hours, sitting at 192 Sent from my iPhone using Tapatalk
  12. mbuxx

    12.6 lb pork butt goin on the cooker!

    Hey red, I'm using a gmg Daniel Boone. It's a blend of maple, cherry, and oak (because this is the only pellet available in a 100 km radius of me) I actually really like them with everything I've done so far though :) Sent from my iPhone using Tapatalk
  13. mbuxx

    12.6 lb pork butt goin on the cooker!

    Sittin at 160 this am! Sent from my iPhone using Tapatalk
  14. mbuxx

    12.6 lb pork butt goin on the cooker!

    Almost at the 5 hour mark. Sent from my iPhone using Tapatalk
  15. mbuxx

    12.6 lb pork butt goin on the cooker!

    It's time, the weekend is here and I'm feeling some pulled pork, one of my all time favorites. Got the rub on her and letting her sit for a bit before throwing on the smoker. This is gunna be a long one. Sent from my iPhone using Tapatalk
    • mbuxx
    • Thread
    • Replies: 21
    • Forum: Pork
  16. mbuxx

    First (baby) brisket trial on the GMG

    Thanks BDSkelly! Sent from my iPhone using Tapatalk
  17. mbuxx

    Pre-Memorial Day Brisket (and other stuff

    Hot damn!  Some serious smoking going on over there! Everything looks so tastey. Sorry for the noob question, but how to I award these points I see handed out all the time!?
  18. mbuxx

    HELP!!! Hail Mary Pass on Hamburger Grinding Question

    Oh yeah, you can't flip too early on the grill either, that will be a quick killer ;). Sent from my iPhone using Tapatalk
  19. mbuxx

    HELP!!! Hail Mary Pass on Hamburger Grinding Question

    What Dave says is ideal, it is best to cook fresh pressed burgers on a flat top. Alternatively if you use a higher fat content of beef, sitting them in the fridge lets the fat get nice and hard so they stick together really well. I personally don't like using eggs or bread crumbs for a...
  20. mbuxx

    HELP!!! Hail Mary Pass on Hamburger Grinding Question

    Did you try separating with paper and letting them get really cold in the fridge? Also did you use a burger mold or just hand press them? Sent from my iPhone using Tapatalk
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