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I build my UDS last year and now everything looks like a potential smoker to me. I found this sucker today while on its way to printer heaven and I immedately thought propane smoker.
It would have to be gutted and burned out, but its basically a metal cabinet. Too much trouble?
Thoughts?
Thanks for the kind words from everyone.
Oh yea Neilmed and I are great friends. I started with the rinse about 6mos ago and that stuff is great. Opens up everything really nice. I also have the APNEA and boy does the wife love sleeping with Darth Vader.
I think my problem is that the nerves...
Well, I ran into something a few weeks ago that I never guessed would have been a problem. I have completely lost my sense of taste and smell and I am having a really hard time with it.
So three weeks ago I had a viral sinus infection. At the time I didn't know it was viral, thought it was just...
Personally, I like the apple and use it all the way through. The mesquite seems to be a bit much and the family doen't like it as much. It still seems to get eaten though. I might see if I can hunt down some pecan.
Lookin good! Save me some leftovers and I'll be by tonight to pick em up.
I might have to give that a shot... if I ever have any left over pulled pork that is.
I had a wonderful yellow chilli a ton of years ago at a party. I could not stop eating the stuff. It was regular chilli, but yellow. I think the color was due to melted Velveta cheese in the pot. Midas well have been crack! I couldn't put it down.
I asked for the recipe and of course it was a...
I'm just across the water in Louisville and I have to say that I am not a fan of Mark's Feed Store. It seems to me that they rely more on their sauces to add flavor.
We used to eat there and it was fine... until I started smoking at home. Once you have tasted good smoky meat it's hard to go...
The website is showing 14.97. I'll have to hit the store and see what I can find. I just bought one, but I'm sure that my wife would agree that i need at least two more.
I smoked my first butt last night and threw out the (as i now know to call it) "liquid gold".
I wasn't sure what to do with it.
So you say that you are adding it back into the pulled pork after its pulled? Wish I would have thought of that. Making the sauce is a great idea. What other ideas...