OT (kinda) - Mike and Jimmy... it's being put to good use

Looks about perfect, Loch!  Bet it wasn't hard to find friends to come over check on that thing either. B)

dont thank me.... that was all Mikes doing.   I wanted to get you a new van,  but Mike said you would appreciate this more.  :)

Lookin good Al! Enjoy the food and thanks for the pork pron. 

While I love the UDS for staying fairly stable on temps overnight I do employ one of these:

https://www.bbqguru.com/storenav?CategoryId=1&ProductId=34

Wow I may have to pick one of those up. I went overnight instead of at work so I could check it if needed. I'm kinda hooked... need to buy coal by the pallet now...

I know all about it. I think I am going to do a whole bunch of ribs this weekend. Or whatever meat product costco has on sale. 

@"Mike Olson" said: I know all about it. I think I am going to do a whole bunch of ribs this weekend. Or whatever meat product costco has on sale. 

Costco = win.  I'm gonna end up having meat sweats the rest of the year...

Do you hang your ribs or lay them as slab? Seen folks do it both ways with the UDS stuff I've read.

If I do two racks I lay them flat. any more than that and I use rib racks. 

@"Mike Olson" said: While I love the UDS for staying fairly stable on temps overnight I do employ one of these:

https://www.bbqguru.com/storenav?CategoryId=1&ProductId=34

what is the temp range on that thing?

@"Mike Olson" said: If I do two racks I lay them flat. any more than that and I use rib racks. 

I think I've seen stainless dish/plate racks at walmart that'd work for that too lol.

@"JimmyinSD" said

what is the temp range on that thing?

I know I've used it up over 325 before. 

@"Mike Olson" said:

@"JimmyinSD" said

what is the temp range on that thing?

I know I've used it up over 325 before. 

I don't know if there is a limit on the low end. 0 maybe?

@"Mike Olson" said: I don't know if there is a limit on the low end. 0 maybe?

i couldnt find it on their site.  i was thinking about making a smaller coal basket for my UDS and then trying to smoke sausage in it,  but the lower temps are critical since you dont want to render fat from a sausage product in the smoker.

You could just use a tube as well. I have one that I use on my grill some times. 

https://www.amazenproducts.com/product_p/amnts.htm

This guy is using his grill for the chamber and smoking cheese. 

http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/what-skinny-maze-n-tube-smoker-4805-post52111/#post52111

@"Mike Olson" said: You could just use a tube as well. I have one that I use on my grill some times. 

https://www.amazenproducts.com/product_p/amnts.htm

I still need some low heat source to gradually amp up over the course of a few hours.  they will have cure in them,  but I still want to get them up over 155 before I package and freeze them... or just eat them all.  ( i dont want to mess with the hot water bath, i want to do my cooking in the smoker)

I will be buying one of their pellet trays for my smoke house when I get that built... but my honey do list isnt leaving much time for that project just yet.

Add a heat lamp bulb? And maybe get fancy and add a rheostat? 

Shit all you really need is an easy bake oven. 

@"Mike Olson" said: Add a heat lamp bulb? And maybe get fancy and add a rheostat? 

Shit all you really need is an easy bake oven. 

i think it will require a bit more heat than that... but there are lots of options.  ( I was going to take the elements and thermostat out of my old electric range and use that, but I decided it would be more fun to crush it with the loader on my tractor.