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  1. jlafrenz

    Cinder Block Pit - Air Flow

    I am working on a cinder block pit build for whole hog. I have the general layout and concept together, but my main question is about air flow. I am used to smoking where I have control of in and out. I see on most pits like I am thinking of (Meat Church and Amazing Ribs) that they don't have an...
  2. jlafrenz

    WTB Humphrey's Battle Box

    Looking for a Battle Box. I'm located in central Missouri and would be willing to make a day round trip to pick one up.
  3. jlafrenz

    Double Grate UDS ?'s

    For those of you who have dual cooking grates in your UDS, how far apart are they and what is the temperature difference between them
  4. jlafrenz

    Thinking about upgrading from UDS

    I built my UDS a couple of years ago and have been more than pleased with it. In fact, it has helped me discover a new passion of BBQ. While it is great, there are a few things that I would like to do that are limiting with the UDS. The first is volume of food. The UDS has held 16lb briskets and...
  5. jlafrenz

    Keeping BBQ Warm While Serving?

    I was hoping to get some tips on keeping BBQ warm while serving it at a picnic. The only thing I could find was how to keep it warm in a cooler until serving. Not during serving. I have thought about Sterno cans or on a grill with just a few coals going. I am afraid that either of these may dry...
  6. jlafrenz

    Baked Beans on Smoker - How Much Time?

    I am looking to make my first ever batch of baked beans. My plan is to make them from scratch and want to cook them on the smoker with a pork butt. I have found various recipes online and will create my own variation. All the the recipes that I have found give various cook times and temps. They...
  7. jlafrenz

    Looking for Adobo Rub

    I have looked online and found several. I find it a bit interesting that some of the ideas for Adobo are vastly different from each other. I assume that it is because of the differences in geographical location and culture. Has anyone tried various Adobo dry rubs they felt worked well with...
  8. jlafrenz

    Pot/Dish Safe for Smoker or Grill

    What is the best kind of pot or dish to use on the smoker/grill for things like beans or mac and cheese?
  9. jlafrenz

    Fresh Tomatoes/Puree/Ketchup for BBQ Sauce?

    I want to make my first attempt at making some BBQ sauce. I thought it would be fun to make it entirely from scratch with fresh tomatoes. While looking at recipes, it seems most are made from canned puree or ketchup. I was just wondering about the differences between all of these option. Is...
  10. jlafrenz

    Using Honey ?"s

    I wanted to inquire about using honey on pork. I typically use butter as a base to help the rub stick and then add brown sugar later to give it the sweet and build bark. I am hoping that honey may be able to do both. The couple of questions I have are, when is the best time to use honey? By this...
  11. jlafrenz

    Buffalo Chicken Dry Rub?

    Does anyone have a good recipe for a dry rub that would mimic buffalo wing sauce? I want to try a dry rub during smoking instead of coating the chicken in buffalo sauce for smoking or once it is done.
  12. jlafrenz

    UDS Diffuser ?'s

    I have recently been thinking about adding a baffle to my UDS because the difference in my grate temps from center to edge have been increasing. When I first started it was only about 15-25 max and now it is about 40 or so consistently. Before I add one, I have a few questions for the UDS...
  13. jlafrenz

    2 Briskets, Different Sizes

    Going to attempt my first brisket smoke this evening. I have 2 briskets. One is 6.5# and the other is just shy of 5#. Should I put them on at the same time or should I put the smaller one on about an hour and a half later? Also, if I am reading correctly, I should treat these (for est. cook...
  14. jlafrenz

    Mustard, EVOO, Butter

    What differences have you noticed between these when used as a base to make rub stick to your meat? Do they contribute to the final flavor of your smoke? Is one better than another for certain types of meat?
  15. jlafrenz

    Brisket Foiling ??

    When foiling a brisket, do you put the meat side down in the juice or the fat cap side down?
  16. jlafrenz

    First ribs, a bit dry and tough

    So I tried my first rack of BB ribs today. I used the 2-2-1 method that comes highly recommended from here. They turned out OK, but not great. I know I didn't do everything perfect so I am hoping the experts can help me fine tune my technique. I have a UDS and used Royal Oak lump charcoal lit...
  17. jlafrenz

    Help picking out BB ribs

    I am wanting to try some my first ever BB ribs this weekend. I was at the store tonight and I asked a guy at the meat counter if they had fresh ribs that they prepared themselves or just the cryo packed ones. All they have is the cryo packed ones so I decided to take a look. Nothing jumped out...
  18. jlafrenz

    Best Pizza Pan?

    Recently I have been reading about everyone smoking pizza's. This sounds like a great idea to me and have the urge to give it a try. I just wanted to know what everyone thought was the best type of pan to put the pizza on? The kind with the holes, no holes, pizza stone, straight on the rack...
  19. jlafrenz

    When to apply brown sugar

    I am wanting to cook a pork butt next weekend and get a nice bark. I have been reading that brown sugar will help with this. My question is if I should put the brown sugar on with the other rub and let sit overnight or if I should apply shortly before putting on the smoker?
  20. jlafrenz

    First Butt - Pulled Pork

    Decided to smoke a small boneless pork butt today to make some pulled pork for dinner. Thanks to everyone here for all the tips. I went with no foil and the "If your lookin', you ain't cookin'", method. It was about 3.5 pounds and took about 6.5 hours. It probably would have gone quicker, but I...
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