There is nothing ugly about that thing! I have a UDS also and I know it will rust out but I never thought about a stainless drum.Making two pork butts for tacos tomorrow. It's my youngest boy's 10th birthday.
My ugly drum rusted out after many years of service. I had a stainless drum left from when we planned to upgrade to a 1bbl brewery. I finally took a few hours to swap over the hardware today. I imagine this one will last a lot longer than the first.
I also have an inkbird Bluetooth thermometer to try out that I got for a gift. Haven't smoked anything since Christmas so this will be fun with all the new stuff. I hope it all works. Of course it just started raining...
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Yeah I saw a video on YouTube earlier. The guy threw the brats on the smoker and in a foil pan combined butter and onions and let it cook along with the brats. Then he added the beer and spices when the brats were done cooking and then added to brats to the pan and let it cook down. Threw it on a bun and topped it with the leftover onion mixture. looked great!^^That sounds so good. I have always cooked them the other way around. Simmered in beer and then grilled or smoked. Curious to learn more about this method.
DUDE!!!! That is AWESOME!!! Walk me through what I am looking at and how it works exactly PLEASE
CHeers
Jay
There is nothing ugly about that thing! I have a UDS also and I know it will rust out but I never thought about a stainless drum.
How does it work with the fan? I would think that with that hole open all the time it would make it hard to control the temp.
Oh man that sounds good. I have to try that. Smoked butter and onions, reduced beer mixture, cooked down with brats and spooned onto bun. Whats not to like?!Yeah I saw a video on YouTube earlier. The guy threw the brats on the smoker and in a foil pan combined butter and onions and let it cook along with the brats. Then he added the beer and spices when the brats were done cooking and then added to brats to the pan and let it cook down. Threw it on a bun and topped it with the leftover onion mixture. looked great!
Oh man that sounds good. I have to try that. Smoked butter and onions, reduced beer mixture, cooked down with brats and spooned onto bun. Whats not to like?!
I stocked up on Kingsford blue at the last Labor Day sale and timed it just right - after regular grilling and smoking for the last six months, I smoked baby backs on Mother’s Day, grilled a couple more times and then completely ran out on Saturday. I was rationing it a bit over the last month to make it last until the Memorial Day sale.
Now I’ve got a trunkfull!! Gonna smoke/grill a ton this weekend - beef ribs, competition style chicken thighs, etc. I even told SWMBO that once my supply is restocked I’d do the most extravagant waste of charcoal in my repertoire and fire up the Pizza Kettle attachment on the Weber.
So you use briquettes and add wood chunks?
Any of you using charcoal in a kamodo? I have the akorn and have only used lump, which works very well.
Lowe's just posted the same price if that's closer for people than the DepotStock on up on fuel this weekend if ya need it. Pretty cheap to get yourself set until next year’s sale if need be
Any of you using charcoal in a kamodo? I have the akorn and have only used lump, which works very well.
Lowe's just posted the same price if that's closer for people than the Depot
Academy Sports or our local grocery store chain, HEB, the same.Where are you getting it at that price?
How long for that to cook, I have just bought a large smoker but haven't used one before ?.Smoked a 13 lb turkey for today's brew session.
How long for that to cook, I have just bought a large smoker but haven't used one before ?.
Those almonds look great. Will you please share some tips on how to make them.
Smoked pork loin and turkey breast thing. Apple and jd oak still, thats all i got. Missing cherry. Thicker with commercial rub and better results. The turkey is sooo good. Haha, the wife wanted to brine it with a fancy brine mix we have. Just didn't get to it. I'll see how dry it is when I cut it open. Didn't stuff it either.165 degree for turkey and 150 for loin.View attachment 572347View attachment 572348
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