timmy7649
Full Fledged Farker
thanks for the advise andyll.
3/1/1 method.....smoke,wrap in foil....baste..4th place...iowa, 3rd place nebraska, 17th American Royale..
Andyll
i like my uds so much now that i have the temp issue out of the way. i want to do a comp rib cook with it this summer. just wondering if any one has used theres and any advice on comp cooking ( this will be my first) :roll:
thats awsome. cant wait but still alot of practice to perfect every thing. what kind of confuses me also is that when they judge do you try to turn in your ribs hot or if it is ok for them to cool off? i know i love to eat them hot but a real long rest period it good too.
That looks good Jerry, I was wondering how much clearence do you leave for the thermo to slide in and out? I have noticed a lot of build up when I'm done smoking and take a srubby pad to it to make sure it doesn't get to much build up. I did mine at work out of brass because thats what I had at the right size. I just popped in a collet and drill bit and knocked out 12 of them in about 15 min. If I need anymore I will use stainless next time. Thanks!I tried a couple different way to slide in a 12" thermometer and the easiest, cleanist and least expensive ($1.00) was a stainless bolt, drill a hole through it (used the drill press at work).
Looks like a trip to Wal-Mart is coming in my near future. What kind of fittings are those for the thermometer to slide in? Do they leak when you pull it out?
Bubba, what do you use as a hanger for the lid??? Nice drum to.