Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. preston897

    Curious about this design

    Ive been doing lots of reading and searching but cant seem to find much info. Im looking at purchasing this smoker but im curious about the advantages/disadvantages of this design. This is a picture from the back so you can see the fire box.
  2. preston897

    What can you tell me about this smoker?

    It looks to be an older new braunfels. Anybody know what model? And is it any good? Needs a bit of work but i dont mind that.
  3. preston897

    My new man grates!

    I recently acquired 7 man grates from my dad for free. He didnt take great care of them and they started rusting. So i ran the clean cycle in the oven with the grates in there to get the crud off. The wife did not like this. It looked like there was a fire in our kitchen with all the smoke. I...
  4. preston897

    Looking for my first offset smoker

    Currently im a UDS user but want to make the leap into offsets. Ive got a chance to pick up 1 of 2 smokers pretty cheap. They both just need to be refurbished but look good other then needing cleaning and paint. One is what i believe to be a newer model oklahoma joe. Likes the ones you can get...
  5. preston897

    Smoked rosemary chicken

    So i decided to make a rosemary chicken rub for the bird o was smoking tonight. It came out wonderful! The recipe is a keeper. I also threw 2 potatoes in the uds with the chicken. I love smoked potatoes.
  6. preston897

    Do you mix lump and briquets?

    Last smoke i did on my uds i was having so e temp issues. If i left my ball valve at half closed or less my temps would drop. Open it any more then half it would raise. I did some reading and saw sombody say that if you do a mix of lump and briquets it helps close air pockets in your badket due...
  7. preston897

    Spare ribs!

    This is long overdue but ive been on a bit of a hiatus. Its time to get back and learn from all you expert pit masters. A few weeks ago i smoked my first full rack of spare ribs. I normally do st. Louis style. Started out with my home made rub I normally use mustard to hold the rub on but i...
  8. preston897

    Fogo lump charcoal

    I read the review in naked whiz and it was pretty good. I was curious if anybody here has actually used it? I saw it on amazon and got curious. A trip to the forum search bar didnt bring me much info
  9. preston897

    Worchestershire sauce?

    Im not really sure ive spelled it correctly but has anyone used it on any of their meats prior to smoking? Maybe instead of a mustard rub cover it in worchestershire sauce then season it. Then of course allow it to sit in saran wrap for while. Have you had good results with it?
  10. preston897

    coshell coconut charcoal reveiw w/ qview (picture heavy) and long

    yesterday i was tasked by the woman at home to grill some pork chops for dinner. i went to wal mart and bought a bag of lump charcoal. after that i decided i wanted to go into lowes and see what they had. i came across a bag of coshell coconut charcoal. for 18 lbs it was $9. pretty cheap...
  11. preston897

    Time to smoke a butt

    Well this will be my first butt and my first overnight smoke tonight. Hopefully all turns out well. I picked up a butt from my local butcher a week ago and put it in the freezer. I got it all thawed out this morning and seasoned up. Im guessings its about 7#. Not totally sure because they gave...
  12. preston897

    question about bbq sauce

    well now that i really have the smoking bug im starting to get the urge to try my hand at my own sauce. i really like a slightly tangy sauce. ive been using stubbs sauce lately and really like it. my questions is to make a sauce tangy would you use more vinegar? im just trying to figure out what...
  13. preston897

    First drunk chicken

    The night before last i did my first drunk chicken. This was also the first stuff using my uds after correcting my air flow issues. I went to my local butcher and picked up a 3lb bird for me and the wife. After cleaning and drying i let it sit in the fridge for a while to dry the skin a bit...
  14. preston897

    kitchenaid grinder/stuffer

    im trying to decide which grinder/stuffer to buy for my kitchenaid. id like to see who has experience with either of these. im looking at the kitchenaid brand and the chef's choice brand. the kitchenaid is plastic and the chef's choice is stainless. im curious if the chef's choice is worth the...
  15. preston897

    uds mods starting in a few days

    well after using my uds a fair amount of times ive decided it is time for some mods. well really more fixes then anything. first i'm going to drill the holes for my pipe nipples a little bigger so i can put a larger pipe in and get a tighter fit. currently the holes are drilled slightly to big...
  16. preston897

    Pork loin and spare ribs tonight

    Im putting a pork loin and spare ribs on tge uds soon. The ribs will be done kind of late but oh well! Its about 60 degrees and was raining earlier here. I rubbed both down with mustard and john henry's texas pig rub. The ribs are cut st. Louis style and i pulled the membrane. My pork loin is...
  17. preston897

    chinese pistache?

    ive got a pretty large chinese pistache in my back yard. has anyone used it for smoking? i need to do some pruning as we go into winter here in texas. im got a peach tree, a red oak, and a fruiting and fruitless mulberry. ill use all for smoke woods. but didnt know about this one
  18. preston897

    first ever chicken smoke (real time qview)

    this will be a real time thread. you will see it as i do! just a few minutes ago i put a whole chicken on the uds for later this evening. lets start this off with some back ground before pics. this will be my first time smoking a chicken, my first time using the uds, and my third smoke ever. i...
  19. preston897

    question on preparing a brine

    im planning on doing a chicken tomorrow with the slaughterhouse brine. i did some searching and could not find the answer to my question. when you prepare your brine do you use a smaller amount of water and head it up prior to putting your ingredients in so it all dissolves well? or do you just...
  20. preston897

    new guy with new uds

    i just did my check in on the forum and i decided i'd post a picture of my first ever uds build. i got it seasoned a couple of days ago and plan on doing a chicken on it tomorrow for its first cook.  i took this picture about 1 hour after i got it started. i was impressed with how well it...
Top Bottom
Back
Clicky