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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-17-2009, 10:49 PM   #1
bocephus
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Default my new smoker (LOTS OF PRON)

heres my first time on my new double barrel UDS!! did beef ribs, pork spare ribs, boston butt, half a ham, brisket, a roast, some salmon, and some moink balls to boot... heres the goodness.
The last 2 pics are to show you that I think I had too much smoke, even though nothing cameout tasting very smokey, And I saved my favorite for last, I took the butt, and the ham and chopped them up NC style... reminded me of when I was young MMMMmmmmm Dang it was good

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Old 03-17-2009, 10:55 PM   #2
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I'm on my way!
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Old 03-17-2009, 11:37 PM   #3
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wow man that is some nice diggs man i dont even like fish and damn ide hit that
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Old 03-17-2009, 11:39 PM   #4
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Most excellent job!!
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Old 03-18-2009, 12:36 AM   #5
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Good looking grub
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Old 03-18-2009, 04:34 AM   #6
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Great pictures! Nice smoker.
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Old 03-18-2009, 05:28 AM   #7
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That is some nice looking grub Bro!! I am not seeing the too much smoke issue... It all looks great!!
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Old 03-18-2009, 05:43 AM   #8
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Beautuful job on the smoker! The food looks fantastic. I'd wear some forks out at your place.
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Old 03-18-2009, 05:47 AM   #9
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That is a heck of a cook with some great looking results.

One question about the smoker if you don't mind. It looks like the tops of the side vents exit below the grate? If so, doesn't that prevent a lot of the smoke from reaching the meat? The smoke rings say otherwise, but I though I would ask since that caught my eye.
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Old 03-18-2009, 06:09 AM   #10
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one of these day's my q will look that good, great job
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Old 03-18-2009, 07:04 AM   #11
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that looks excellent!
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Old 03-18-2009, 07:11 AM   #12
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Looks great!
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Old 03-18-2009, 07:13 AM   #13
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Damn breakfast, i want that!
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Old 03-18-2009, 08:53 AM   #14
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
That is a heck of a cook with some great looking results.

One question about the smoker if you don't mind. It looks like the tops of the side vents exit below the grate? If so, doesn't that prevent a lot of the smoke from reaching the meat? The smoke rings say otherwise, but I though I would ask since that caught my eye.
The exhaust from the top barrel is below the grate, but in my serches to find plans for this I saw alot of people that had them below the grates and said that this would make the smoke circulate in the barrel and over the meat before exiting... seems like it works
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Old 03-18-2009, 09:12 AM   #15
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Quote:
Originally Posted by Spydermike72 View Post
That is some nice looking grub Bro!! I am not seeing the too much smoke issue... It all looks great!!
The smoke looked alot thicker and whiter in person, I was a bit worried at the time, but it all came out great
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