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I put my 16 lb whole packer brisket on this morning. I used a simple kosher salt and fresh ground pepper rub along with some Worcestershire sauce. Smoking on my UDS

We just need your address so we can arrive when the smoking is complete. That is one serious smoker, or should I say smokehouse. Care to tell us more about it?

I'm doing a 16# brisket tomorrow. This will be my first brisket. Wish me luck.

I went to Menards and purchased a single panel curtain and used that. Like this one. It was only $5.

I smoked a bunch of ribs last weekend in single digit temps on a windy day. I was impressed at how well my UDS maintained temps. I think the frigid conditions bothered me more than the smoker.

Nothing beats grilled veggies. I like vegetables in many ways, but grilled are far better than anything else!

I'm curious if anyone here makes their own bacon. I just saw episode 2 of Chop & Brew and all I can think about is making me some yummy yummy bacon.

Ok, based on those simple clarifications, I was able to submit a vote. Thanks!

Thanks nilo. I don't think. Should vote yet as I have only tried one recipe. While it turned out above my expectations, I need to try some more recipes for comparison.

This one turned out to be really great. I would highly recommend it to anyone who is on the fence.

I wasn't hungry until I saw this.

Need more info. Are you using a GFCI? Tell us about your setup.

Not to rain on your parade, but you do realize that there are limits to how much you can legally ferment in a year, right? The Feds allow us to make up to 100 gallons per person per year (or 200 gal per household with two adults). I went to public school, so my math skills are lacking, but I...

Yep. This guy speaks the truth. Wait another week before considering bottling.

I do back to back batches and I only have 2 pumps. I'm generally heating the HLT while boiling the first batch. I have gotten by without a third pump so far. That said, I can see the advantages that you listed.

I would siphon into the bottling bucket, and keep the siphon off the bottom of your fermentation bucket/carboy. You can wash that out later. Just siphon the clear beer. This is a tough task. Not because it is difficult to control the siphon, but because we don't want to waste a single ounce...

Trying a new batch. I'll let you know how it tastes in a few hours. 3# of beef stew meat Black beans Kidney beans Crushed tomatoes Homemade tomato sauce Porter Lots of onion & garlic Chili powder Oregano Crushed red peppers Dried jalapeño Other assorted peppers from the garden Cayenne powder...

Why not rename it to Greenland? Never mind. That's been done before.

That is so sweet. One can find just about everything homemade on this site, but I don't recall any mills. You have mad skills.

I really think you are going to need lots of ventilation. Or maybe you really like mold.