Food Smokers and Smoking Tips/Tricks/Techniques

Flats dry out easily so keep all fat on and go low, between 215-225 until IT reads 200, then let rest for an hour before slicing. Note the grain direction before putting it on grill so you're sure to slice against the grain when done.

 

Mines getting close to being done

 

Nothing really special, just a half rack of baby backs...

 

If it's Bbq it's always special!

Pork butt the easiest and cheapest thing to feed people in parties!!

 

Something I've always wondered about UDS... does the meat ever fall off the hook because it gets too tender? I can't envision hanging a butt and having it hold together once cooked. Tie it with string maybe?

 

@Aloha Scout uses a Pit Barrel Cooker, which varies slightly from a typical UDS. They are a little smaller and use the hanging meat method to maximize cooking area. A typical UDS is 55 gallon (30 gallon in a PBC if I recall) and uses cooking racks. Very similar concepts otherwise.

Curious to hear the answer to your question, though, as I've wondered, too. It must work, though, given their popularity and the awesome food that people turn out with them!

 

Corn IS special thank you very much




Sorry, my inner Nebraskan is in a bad mood today

 

I must have heard you all the way up here. Home made bacon wrapped corn on the cob has been on the WSM for an hour. Anaheim Buffalo Turds for half an hour. Just cranked it down to 220 from 250 and a Costco capsteak is going on in a few minutes. Think I'll mix a drink first, still hot outside AC feels good.

 

gonna need pics of that and a beer to be drank for me if you don't mind

 

Just put about 12lbs of butt on for tomorrow. First all night cook with the wsm. Hoping on 12 hours, and a few hour rest in time for 11 for a mod meet at my place.

 

Good luck! Those overnight cooks separate the men from the boys

 

Never had a problem with it coming off. I try to use 3different hooks for added security and I don't hook it near any large fatty parts. I love it.

 

You can do it!!!

I put in a 17# brisket at 10pm last night and pulled it out this morning at 10:30 with no wrap for the stall.

Everybody at my house right now is showing signs of food coma during the fights.

 

Smoker didn't want to get back to temp after the meat went on. She's running good now. I'll stick the probe In the meat before bed, and see what happens.

 

Is whole hog OK for this thread?

I didn't really get a pic of my smoked mac and cheese so this will have to do and you can use your imagination.

 

Ribs with a side of stuffed mushrooms for dinner.

 

Yup...in Jacksonboro. Ate there not too long ago with @ahspurlock and his family with some of the other local boys. Good food and good company.

I was especially impressed with their fried chicken. Nice and moist.

 

When's our next BBQ meet like we did last month with @OCD 08 and @Bubbles?