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I have not posted here in a while but I still read the forum and still fire up my cookers. I remember when I was younger eating sausage at bbq joints in Texas, mainly a place in Alvin Tx. I understand that sausage is cured and smoked at low temps for a long time, but how do they do it in bbq...

Gonna be cooking for around 25 people on May the 8th. So I planned to buy enough meat for 30 people. Its going to be butts and spare ribs. Now I am not sure on how to figure up how many punds of boston butts thats going to be needed and how many racks of spares are needed. Hoping someone can...

Chimney goin at O dark 30 Brisket was rubbed with Lotta Bull Red Dirt (sorry no rubbed pics) Brisket in the smoke Neighbor cut a huge apple tree down, score for me, I'm gonna get the rest of it today Well thats all for now. I will post more pics as the day goes by. Merry Christmas

Got a 11 lb brisket. I figured I will start cooking tonight, we are gonna eat a little after 6 p.m. Christmas Eve. What time do yall recommend firing up the UDS? How long can you safely hold a brisket in a cooler? Any help would be appreciated

I am cooking two butts for a family get together in South Carolina. We are leaving here tommorow at 4:30 p.m and will be there at 6:00 p.m. Gonna start cookin tonight. Should i leave the butts in a cooler whole, or should I go ahead and pull them? And what temp should I pull them off the...

Came out all right, my trimming needs practice as you all know. Made em real sweet for the wife cuz thats how she likes them. They wasnt fall off the bone but pulled clean with ease. Not enough heat for me but she likes them.

I watched vids on youtube on how to do it and those guys make it looks easy. Guess it would help if I had a really sharp knife. I have never done this before, they look kinda small to me. How do you know where to cut? Is the really white lookin thing the bone or cartlidge?

Morning gents, me and the wife had the day off so I figured why not try a brisket again. My first one was okay, got a little intoxicated last time I did one, but not today. :) Im gonna use the mop sauce that Mr. Bigwheel supplied, it taste good right out the pot. Brisket Chimney goin with...

Me and my buddy and my step dad are wanting to start going to competetions next year. Got a whole lot of practicing to do before that, plus Ive only done one brisket. My question is how many comps usually have a whole hog entry? My step dad has done quite a few hogs, but with the...

Ive met alot of people that burn the wood to coals then shovel it in the pit, but then I have met a few people like my grand daddy that once he got his coals goin he just through a log in every once in a while. What method do yall use and why?

Mom wants me to make a brisket this weekend. I am a little nervous, never done one. Any one got any tips or recipes? Ive always heard that brisket is one of the harder things to smoke. Or am I just worrying to much? Any help would be aprreciated

Nothing special, just a fatty with cream cheese and cheddar, some biscuits and sausage used the UDS again, man I love that thing, almost as much as my WSM soaking up the smoke

aint been on here in a while, got some baby backs on the UDS. chimney goin Loaded with a mixture of kingsford and Harristeeter lump and hickory Ribs on one curious Pitbull And a beautiful day here in Carolina

Sorry only good pic i got is it goin in the foil. I will get some for yall when its done. Beautifull day here in Carolina

I'm tryin out the new Kingsford Comp. To me it burns a little hotter and it defanitly lights faster, with a nice mild smell. I got a picnic butt on the WSM over Kcomp and hickory, and im testing out my UDS just to get little practice on it, but I do know i am gonna have to get rid of one of the...

Im almost done with my UDS. I have an old cooking pot out in the garage that i want to make a charcoal basket out of, its about 14 in wide and about 10 in deep. Im just gonna drill a bunch of holes in it, Yall think that would be ok for a charcoal basket? Ill post pictures tommorrow of it.

Picked up a 55 gal drum today. It was used to carry energy drink powder. For you guys that have an UDS bout how long it take yall to burn them out? Mine has a reddish color liner in it almost looks like a primer. Should i burn it a few times?

Found a guy on craigslist selling 55 gal drums for 10 bucks, he sais there food grade. Is there a way to tell if they are? I'm plannin on makin a Drum Smoker.

when using hickory chunks, how much do yall recommend using?

Well its been well over 2 monthes since i fired my WSM up. I finally got moved back to NC the other day after my 4 years was up with the USMC. So i figured id get it goin with a butt a 2 fatties, my first time for both. Well I shocked my self cuz they came dang good, the whole family loved them...

Well it finally came in, got it all put together and looks great. The only thing that concerns me is the flimsy lookin door. When i close it there are small gaps in the bottom like it sits up to high but thats the only way it will close, any one else have the same thing?? oh well i kinda rigged...

Just ordered a WSM from Amazon. Finally after months of tryin to figure out what to get I broke down and ordered one. Cant wait to get smokin on this thing. Any one got tips for it? Ill be smokin here on base every sunday for the games. :D

For you guys that have em do they cook the meat faster, I was lookin at those big drum smokers and it said on there that they cook faster, and how would you compare a drum smoker to the WSM.

This is my first post, ive been reading through this forum and everyone here seems very helpfull. I have a char-griller smokin pro and i was looking into geting a gas smoker, im not gonna be doing any comps so im thinking a gas smoker will be good for me. I just want some input on these types of...