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The Smoke Ring Forum Index
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  Topic: What happened to this forum?
stetch

Replies: 21
Views: 7618

PostForum: General BBQ Discussion   Posted: Fri Aug 31 18 11:23 pm   Subject: What happened to this forum?
I hadn't been on here in a long time, but the other day I scored a Klose pit and came here and was surprised at how dead it got. Life happens, that is why I haven't been on, I assume that is what hap ...
  Topic: So this happened...
stetch

Replies: 0
Views: 2596

PostForum: Cookers   Posted: Thu Aug 23 18 12:25 pm   Subject: So this happened...
Strange day today. I checked nextdoor.com, which I never do. Read about the closing of the neighborhood hardware store. Below that was an add for a 20*42" Klose backyard offset for $585. A ...
  Topic: beef ribs in rib rack
stetch

Replies: 4
Views: 2074

PostForum: General BBQ Discussion   Posted: Sun Feb 14 16 1:40 am   Subject: beef ribs in rib rack
I use them when I make a lot of ribs, right now it is just me trying to decide whether to use the offset or the UDS. UDS has more grill space, offset makes better ribs (easier to hold at a low temp). ...
  Topic: beef ribs in rib rack
stetch

Replies: 4
Views: 2074

PostForum: General BBQ Discussion   Posted: Sun Feb 14 16 1:28 am   Subject: beef ribs in rib rack
Hey folks, I haven't made beef ribs in a long time, but was going to make some today with pork ribs.

I've always laid them flat on the grill, has anyone had any good/bad experience using them in a ...
  Topic: ideal low and slow temp is or that irrelevant?
stetch

Replies: 12
Views: 2700

PostForum: General BBQ Discussion   Posted: Fri Jul 03 15 2:46 pm   Subject: ideal low and slow temp is or that irrelevant?
my offset hums at 220-225, my UDS at 235-240.

The offset makes 10x better bbq than the UDS, I just used the UDS more because of the convenience factor.

I get a much better smoke ring on the offs ...
  Topic: Bad tasting BBQ
stetch

Replies: 18
Views: 4080

PostForum: General BBQ Discussion   Posted: Mon Jan 19 15 4:51 am   Subject: Bad tasting BBQ
If it is all bbq, why don't you pick up a pork loin (not tenderloin, loin loin), dry rub it and cook it on your gas grill with indirect heat. I'd add wood chips, but you don't need it.

cook @ 215 ...
  Topic: Barrel for uds
stetch

Replies: 3
Views: 1302

PostForum: General BBQ Discussion   Posted: Mon Jan 19 15 4:45 am   Subject: Barrel for uds
that or anywhere that buys bulk oil.

I used a coconut oil barrel.

[/list]
  Topic: Smokin' Sunday.....
stetch

Replies: 19
Views: 5768

PostForum: General BBQ Discussion   Posted: Mon Jan 19 15 4:45 am   Subject: Smokin' Sunday.....
you did a great job with the casings, I could never master that and now buy all my sausages...
  Topic: Kettle Kabobs
stetch

Replies: 12
Views: 4513

PostForum: General BBQ Discussion   Posted: Sat Jan 10 15 1:36 am   Subject: Kettle Kabobs
thank you for posting this, I make kabobs all the time and it never crossed my mind to do the plate in the middle. Maybe everyone knows this, but I didn't.

Looks great!
  Topic: Trying to live the dream......
stetch

Replies: 426
Views: 169132

PostForum: General BBQ Discussion   Posted: Wed Jan 07 15 9:50 am   Subject: Trying to live the dream......
well that is a bummer, I remember the whole starting of this thread.

Hope everything at home with the family is ok where life is important BBQnIL.[/quote]
  Topic: Sigh
stetch

Replies: 12
Views: 3321

PostForum: General BBQ Discussion   Posted: Sun Jan 04 15 2:44 am   Subject: Sigh
oh, and when loaded with shoulders:
http://thebrickmans.com/images/bbq/01_02_2015/shoulders.jpg
  Topic: Sigh
stetch

Replies: 12
Views: 3321

PostForum: General BBQ Discussion   Posted: Sun Jan 04 15 2:39 am   Subject: Sigh
yep, no wrapping as there wasn't a normal sticking point.

Here are some shots for the UDS question:


view of rack height/coals in UDS: http://thebrickmans.com/images/bbq/01_02_2015/coals.jpg
...
  Topic: Sigh
stetch

Replies: 12
Views: 3321

PostForum: General BBQ Discussion   Posted: Sun Jan 04 15 1:47 am   Subject: Sigh
I love the simplicity of my UDS, but I have a hard time getting a smoke ring like I get in my offset. I can get a thin quarter inch if I put in a lot of wood.

The offset is good for a half inch us ...
  Topic: Sigh
stetch

Replies: 12
Views: 3321

PostForum: General BBQ Discussion   Posted: Sun Jan 04 15 1:46 am   Subject: Sigh
typical UDS setup, I have two racks and a weber lid, the brisket was in the bottom rack most of the time, till I put it in a pan.
  Topic: Sigh
stetch

Replies: 12
Views: 3321

PostForum: General BBQ Discussion   Posted: Sat Jan 03 15 4:41 pm   Subject: Sigh
brisket came out fantastic, best I've made.

Smoke ring was light, but the juiciness was top notch. Did some burnt ends, some chopped from the point, and some fantastic slices from the flat.
...
  Topic: Sigh
stetch

Replies: 12
Views: 3321

PostForum: General BBQ Discussion   Posted: Sat Jan 03 15 12:44 am   Subject: Sigh
I'm still hopeful it will be great, I moved it to a pan an hour or two ago. One of the shoulders was done, the other is half done (half is @ 200, the other half at 180)

All in all everything will ...
  Topic: Sigh
stetch

Replies: 12
Views: 3321

PostForum: General BBQ Discussion   Posted: Fri Jan 02 15 10:15 pm   Subject: Sigh
well, that was unique.

Hit the sack around 1am, it was holding at 190.

it is 6am now, the maverick just went off, the frost is forming and the pit temp dropped to 205, the meat is down to 183. ...
  Topic: Sigh
stetch

Replies: 12
Views: 3321

PostForum: General BBQ Discussion   Posted: Fri Jan 02 15 3:59 pm   Subject: Sigh
I am in my UDS. 45/pound is much less than I allowed for, bit this is my first full packer and I was planning on 1.5/pound to be conservative. My pitt is still running at 230.


I've probed it in ...
  Topic: Sigh
stetch

Replies: 12
Views: 3321

PostForum: General BBQ Discussion   Posted: Fri Jan 02 15 1:44 pm   Subject: Sigh
Put a 19 lb brisket on the Q about 6 hours ago.

Raced right through the (nonexistant) sticking point, it is at 180 already somehow in a 220 bbq pitt.

Have two mavericks and the dial all telling ...
  Topic: Old School Pitmasters - How The BBQ Inustry Has Changed
stetch

Replies: 27
Views: 9691

PostForum: General BBQ Discussion   Posted: Fri Aug 29 14 3:06 am   Subject: Old School Pitmasters - How The BBQ Inustry Has Changed
After many years of BBQ inactivity I became interested in doing it again last summer.
I made a big batch of baby backs and served the whole family.
They were falling off the bone and everyone loved ...
 
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