food smoking are you a smoker of meats? can you help? share your recipes!

[h4ppy-chris]

i have been doing a few mods to my UDS will update

 

[SmokinChick]

Sorry for not getting these up eearlier. The UDS has a lid mod to allow me to use a Weber lid. Increase of capacity. As for the charcoal basket. I was adding 8-12 lit briquettes to the basket. Now, I have a small coffee can with both ends removed. I place that in the center of my basket then fill around the can with briquettes. Then fill the can with lit coals, then using pliers remove the can. 20 minutes late I have good temps. Fuel seems to burn better, evener (sp) with this method. Good luck.

 

[h4ppy-chris]

thanks SmokinChick i am still trying to sort my UDS out.

 

[h4ppy-chris]

my very 1st one tryin a pizza one
i will update once its cooked.



tomato sauce then cheese


pepparony


garlic mushrooms


ham.


i bit more cheese.




rapped and in to the fridge


getting the UDS ready.


in it goes


3 hours later and @170F int i pulled it. would of liked a bit more colour, the UDS sat @ 225F the hole time. at one point i thought the thermo was stuck on the UDS so went out and tapped it. good and bad comments please i can take IT!

the smell of this bad boy is out of this world.


such a lovely colour to it


and on the plate

 

[arabianequine]

I cant get your links to work.

 

[h4ppy-chris]

all pics now added

 

[redhen]

OMG! I think i love you..

 

[bigmike&nan]

Got two things going in the smoker at once: on the top shelf a 6 lb prime angus brisket from Sam's - just my rub on it
Below that I got prime angus top round cut into 1/4 inch thick slices, had that marinating in a teriyaki marinade overnight (using the Bob's Jerky recipe from the earlier posted Cookshack video. Got 2 chunks of hickory wood in the wood box, about 4 1/2 oz of hickory, got it started at 200 (a little high and fast for the jerky, a little low and slow for the brisket to start at). Figure to bring up the temp to 225 after two hours to help dry out the jerky and get the brisket moving. Got a great cheater tool last week - a Maverick 73 remote thermometer. One probe into the brisket so I know it's internal temp, one probe hanging on the shelf that measures the temp inside the smoker. It's too cool... Very interesting the temp swings on the Cookshack. But great to know what the meat temp is without popping the door. As my Dad would have said, hey we're not heating outside kid !! LOL Pop !!

 

[h4ppy-chris]

OMG! I think i love you..

thank you redhen

 

[h4ppy-chris]

lovin the new toy mike. looking forward to the pix

Got two things going in the smoker at once: on the top shelf a 6 lb prime angus brisket from Sam's - just my rub on it
Below that I got prime angus top round cut into 1/4 inch thick slices, had that marinating in a teriyaki marinade overnight (using the Bob's Jerky recipe from the earlier posted Cookshack video. Got 2 chunks of hickory wood in the wood box, about 4 1/2 oz of hickory, got it started at 200 (a little high and fast for the jerky, a little low and slow for the brisket to start at). Figure to bring up the temp to 225 after two hours to help dry out the jerky and get the brisket moving. Got a great cheater tool last week - a Maverick 73 remote thermometer. One probe into the brisket so I know it's internal temp, one probe hanging on the shelf that measures the temp inside the smoker. It's too cool... Very interesting the temp swings on the Cookshack. But great to know what the meat temp is without popping the door. As my Dad would have said, hey we're not heating outside kid !! LOL Pop !!