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  1. wormtown q

    Sunday Funday

    [/IMG][/IMG] Chopped Beef, Chicken Thighs, Pepperoni and ABT's
  2. wormtown q

    Decals for a Smoker

    Getting ready to paint my UDS but I'm no artist, is there such a thing as high heat decals and if so can anyone provide some guidance on where to find them? Not picky, could be a sticker, magnet, etc. Thank you in advance for any info.
  3. wormtown q

    First UDS Build

    Picked up an unlined, food grade, open head 55 gallon drum for $20. Got it home drilled the holes needed for the grates and intakes, still trying to decide what to do as far as exhaust (actual chimney, holes in the top, etc.), open to any suggestions or advice based on experience. Here is the...
  4. wormtown q

    Sirloin Tip Roast

    4.5 lb CAB sirloin tip. Coated in Wellfleet sea salt, cracked black pepper, crushed red pepper, cumin, and chili powder.
  5. wormtown q

    Meatloaf Question

    I'm curious if anyone has an opinion on whether or not to use a loaf pan to smoke meatloaf? Is there any difference in smoke penetration or any other pros or cons?
  6. wormtown q

    Post Gobble Day Turkey and Butt

    Pork Butt rubbed with Bad Byron's Butt Rub. It's about 20 here in Worcester this morning going to try and smoke everything at around 250. Party starts at 2 with the family. Turkey will go on around 12. The two half boneless skin on breasts are rubbed in a secret family sweet rub. Pictures to...
  7. wormtown q

    1st attempt Boneless Pork Loin wrapped in Bacon w/qview

    ready to wrap! Wrapped, injected, rubbed and resting for the night!
  8. wormtown q

    Pork Loin Wrapped in Bacon w/qview

    Injected, rubbed, wrapped in bacon and now resting until the am!
  9. wormtown q

    Back to Work Wings!

    3 hour at 275!
  10. wormtown q

    Smoking Sausage?

    I'm hot smoking some Italian sausage. Smoker is purring along at 265. Anyone have a general guideline on how long it should take?
  11. wormtown q

    Good Afternoon from sunny Wormtown aka Worcester, Ma

    Live in Worcester. Been snooping around the site for awhile and have definitely benefited from the collective wisdom. I currently smoke with a slightly modified two door Brinkmann Charcoal and a Chargriller.
  12. wormtown q

    1st Corned Beef Attempt w/qview

    Rubbed and ready to go.
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