Recent content by 92hatchattack

Thanks for the kind words guys. After stressing about making good ribs all week long it was such a relief when they turned out well. I cant wait to make some more!

First off I'd like to thank all the members from this forum, as well as The Smoke Ring forum for all the help, from building my uds to getting my first rib cook done. SO.... Friday night i got started mixing up the Memphis Dust rub. Saturday around 11am i got to preping the ribs from sams...

Ok, last question before the cook this afternoon! When finishing up with sauce, if im not able to get it onto the grill to carmalize the sauce up, can i finish it up in the smoker? If finishing in the smoker should i start to sauce up at 4 hours, or sauce at 3.5 hours and let it gew up for the...

Wow, u think I could get 15 on one grate? That's nuts! I have two levels of grates in my uds about 7.5" apart so I guess I have enty of cooling room. Lol.

This time around only about 4. Also gotta fit on some baked potatoes and beans. But in the future probally going to try and squeze 12-15 racks on the uds for larger familly get together. Pretty much as much as I can fit on will go on in those situations.

Does any of this change when using a rib rack? I mean as far as cooking times or anything? I hear if you use a rack that holds the ribs close together it will increase cooking time, but I saw a rack at lowes that will space the ribs about 2" from eachother. Is this ok? Are there negative...

Ok, going to be trying my first baby back ribs on saturday. Ive done some looking around and i think im going to go with 2 hours in the smoker, 1 hour foiled with juice, and 1 more hour to firm up.... then add sauce..... something like that. lol How much juice do i put in the foil for each...

Lol, leave my tool hangers alone! So, does anyone think that maybe my exhaust is too restrictice, and im am possibly not getting a clean burn? Should i look into adding a 3" stack?

Thanks guys. The black flaky stuff you mention is the creosote right? That's the stuff you wanna get rid of from the lid. None of that going on for me yet. What is a milder type of wood for me to use? I hear apple is good but I don't know where to locate it here in jersey. All I can...

Im wondering if maybe my exhaust vent isnt big enough.

cooked a fatty, some single ribs that my dad had on hand(not really sure what the heck they were), some chicken, baked potatoes, and some beans. Probally started with about 11-12 pounds of stubbs briquettes. With 2.5 hours seasoning time, and 2.5 hours cook time + an hour to cool off completely...

1. It was my first time using the smoker, i spent most of my time hanging out next to it, drinking beers, and getting used to how making vent adjustments regulated temperatures. 2. Take a brush to it? Do i need to completely clean off all the oil that i just got done seasoning onto the drum...

Ok guys, so i had my first cook on the uds, really my firstsmoke ever and i have some questions for you all. 1. The food came out tasting ok, maybe just a little smokey. But a couple hours later i was burping up a terrible smokey flavor. Is this from the food, or from standing next to the...

^^^ The wife will enjoy it when its out of the living room! lol

Re: My first UDS build thread! UPDATE 4/2 READY TO ROCK!!! Tomorrow night she is getting a 2 hour test @ 200 degrees to finish curing up he paint and checking for leaks. Saturday she will season at 250 for 3 hours and then probally have a simple cheese fatty, some drumsticks, baked...