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Smells like... Hick'ry


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#1 Heywood

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Posted 05 September 2010 - 01:28 PM

I got my UDS finished a week ago and did a small brisket as my maiden voyage. Today I have a 7 pound pork shoulder rubbed and smoking for 2.5 hours now. Dinner will be at 6. It's holding temp rock steady at 250 degrees. I'll snap a pic tonight of the piggy.Tomorrow is ribs.Attached File  1.jpg   14.74KB   23 downloads

#2 ShooterJohn

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Posted 05 September 2010 - 01:36 PM

What's the heat source in your smoker?

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#3 4RHUNTS

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Posted 05 September 2010 - 01:39 PM

Dinner is at 6 ? Think I can make it there by then !!

#4 ShooterJohn

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Posted 05 September 2010 - 01:41 PM

Never mind Dave I looked up Ugly Drum Smokers and found my own answer.

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#5 yoteblaster

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Posted 05 September 2010 - 01:44 PM

Its the huge hot rock under it! haha
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#6 Heywood

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Posted 05 September 2010 - 01:59 PM

What's the heat source in your smoker?

In my best Beavis imitation... "Fire! Fire! Fire!"

#7 ShooterJohn

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Posted 05 September 2010 - 02:46 PM

It seems to be charcoal in reality. I have a small commercial smoker that works the same way. I was hoping for a more sophisticated smoke generator like what Fishwrestler was building. I guess one could easily be added. That was all but like I mentioned I found it online with more youtube version than I can count. :popcorn:

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#8 Heywood

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Posted 05 September 2010 - 03:21 PM

I'm burning lump hardwood in mine, a smoke generator on the attached on the side is a cool idea tho. I soaked the hickory over night.

#9 ShooterJohn

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Posted 05 September 2010 - 03:27 PM

I soaked the hickory over night.

Does that make it burn cooler? :popcorn:

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#10 Mr Del

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Posted 05 September 2010 - 03:47 PM

Here is a trick I learned.... put 5 or 6 char-coal brickets in a small stack.... put many of these small stacks side by side. One stack will light the other as it burns to that stack. (it will really look like a continuses row of bricketts). What you wind up with is a very long burning fire with a near constant tempature. You want hotter... start with and continue with a bigger stack in the first place. Keep the top vents open and regulate the temps by the bottom vents.I am an inventor. I have a million ways to make a million dollars... that won't work.

#11 ShooterJohn

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Posted 05 September 2010 - 03:57 PM

:popcorn: Good one Murph. :lol:

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#12 sixgun

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Posted 26 October 2010 - 09:34 PM

how cool is that ... wondering how an elk roast would turn out, easy answer = delicious :lol:
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