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xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
Uds newbie
- Thread starter Haufbbq
- Start date
IamMadMan
somebody shut me the fark up.
Welcome to the forum HauffBBQ, glad to have you join us and hopefully take part in the other forums. Nice cook on your UDS...
We don't have a lot of rules here other than spam and advertising are not permitted, the rest is just common sense, courtesy, and mutual respect for one another.
You'll find a great group of people here with a willingness to help and guide you, regardless of of how simple or how complicated you think your question may be. You'll also find that there are many ways to achieve great food, there is no single "cookie cutter" method as some have been conditioned to think. You'll just have to try a few different methods and soon you'll master the way that works best for you.
We'll be here to guide you and answer your questions as you begin your journey into smoking and BBQ. Pretty soon you'll go from asking questions to posting pictures of your progress, and we will all share in your experience as true Brethren.
We have many different forums here.... Below are just a few of them.
For discussion on BBQ/Smoking related topics, we have the "Q-Talk" Forum. This is a good starting point for all new Brethren.
For those who are interested in competing, We have a "Competition BBQ" forum.
We also have a "Catering, Food Handling and Awareness" and "Catering, Vending and Cooking For The Masses".
We also have a trading forum where members can trade sauces and rubs available from different areas around our country.
For general non BBQ related talk we also have "The Wood Pile" forum.
I hope to see you in the "Q-Talk" forum soon. You'll find help on almost every topic from cooking your first Pork Butt to curing and smoking your own ham and bacon.
If you can't find the topic you need help with, or have questions about a specific topic, just start a new thread in the related forum.
There are many members with years of experience that are willing to answer your questions and share their knowledge to guide you in the right direction. Collectively there is a wealth of experience and knowledge among the membership, including you. Don't be afraid to jump in there and share your knowledge and your experiences as well.
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We don't have a lot of rules here other than spam and advertising are not permitted, the rest is just common sense, courtesy, and mutual respect for one another.
You'll find a great group of people here with a willingness to help and guide you, regardless of of how simple or how complicated you think your question may be. You'll also find that there are many ways to achieve great food, there is no single "cookie cutter" method as some have been conditioned to think. You'll just have to try a few different methods and soon you'll master the way that works best for you.
We'll be here to guide you and answer your questions as you begin your journey into smoking and BBQ. Pretty soon you'll go from asking questions to posting pictures of your progress, and we will all share in your experience as true Brethren.
We have many different forums here.... Below are just a few of them.
For discussion on BBQ/Smoking related topics, we have the "Q-Talk" Forum. This is a good starting point for all new Brethren.
For those who are interested in competing, We have a "Competition BBQ" forum.
We also have a "Catering, Food Handling and Awareness" and "Catering, Vending and Cooking For The Masses".
We also have a trading forum where members can trade sauces and rubs available from different areas around our country.
For general non BBQ related talk we also have "The Wood Pile" forum.
I hope to see you in the "Q-Talk" forum soon. You'll find help on almost every topic from cooking your first Pork Butt to curing and smoking your own ham and bacon.
If you can't find the topic you need help with, or have questions about a specific topic, just start a new thread in the related forum.
There are many members with years of experience that are willing to answer your questions and share their knowledge to guide you in the right direction. Collectively there is a wealth of experience and knowledge among the membership, including you. Don't be afraid to jump in there and share your knowledge and your experiences as well.
.
Diesel Dave
Quintessential Chatty Farker
Welcome to the madness!!!! Enjoy your stay :thumb:
Yup breaking it in with a fatty is true Brethren style :heh:
Yup breaking it in with a fatty is true Brethren style :heh:
First fatty not popular.....was cheapest at Walmart, not jimmy dean. That and think was to much smoke. Actually have no idea I'm just guessing, so, since I obviously have air leaks as uds still smoldering from yesterday...ran out and got jimmy dean pork sausage (fatty) and chicken legs. Wrapped fatty in bacon, other than that naked. Chicken legs have rub of onion powder, garlic powder pepper, sage,thyme. Meanwhile back to basics in kitchen cooking waffles so family can last till meats are done 
Attachments
Jbkilg2
Full Fledged Farker
Never done a fatty....I will give it a try!
jakel
Quintessential Chatty Farker
Welcome to the Brethren!
Blythewood BBQ'er
Babbling Farker
Welcome to the Brethren!
