Recent content by BLACKSMOKE

I'm sure they do.......I'll keep asking every time I go!:wink: Will try again tonight and add a lil white pepper and a touch if lime juice.

See if post #46 helps ya.

Nice work on that basket,is it welded SS? Is your UDS one piece with a lid or does it break down?

Sorry about the confusion,i should be waiting and responding to Roll Bones So I think you have an offset not a bullet smoker?

Sorry man,was responding to Roll Bones.......my bad

I think I understand,your UDS has the same potential for a long smoke time as any WSM because the volume of fuel is the same. Making efficient use of that fuel is your goal 1.) load the bottom with the amount of fuel for the duration you need 2.)Arrange that fuel so it burns in a centric " C"...

Efficiency is as simple as a well sealed unit,unless outside temps are extremely low. Other than that what are you trying to accomplish?

If you have an offset you can either add a blocking plate just above the fire to force the smoke under and through the food but you will need to have the intake low and within that fire compartment OR raise the food grate so when smoke raises and passes it must go past the food. Remember,you...

Are you sure yours is a bullet smoker? Look at my pic,the fire is on the bottom then a water pan (I rarely use) then a food grate then another then the lid with the outlet vent. Sounds like you have an offset smoker?

And never cook fish in a meat smoker!

The biggest issue with temp control is poor fitting seems and poor sealing vents as well as a huge door,if you look at my WSM you will see I have three seams and several vents. After a few cooks this unit is built so well all seams seal completley and the only place smoke will go is through the...

Yes gentlemen up to 16 hours with one load of charcoal,I use real wood charcoal using the minion method. I seal all the intakes except the one that has the Guru,open the Guru vent 30% set it at 225F. and it will in California ambient temps go that long,I need that cook time for pork butt's. I...

Thank you thank you thank you.

Exactly my point,and when you can load the coal and meat and KNOW it's at temp with no fussing that's easy....... My 24 year old Weber shows quality and yes it's not the thickest steel but with care they can last a full lifetime,the portability is also great. Did I say how much I LOVE my...

Not sure,did he get a GC....:rolleyes: