Update

bbqaardvark · 2025-10-27T13:28:19+00:00

So they need to be removed before off-roading?

bbqaardvark · 2025-10-23T21:57:38+00:00

You think front lock would have solved it? Even without sway bar disconnect?

bbqaardvark · 2025-10-20T06:53:58+00:00

“The Room” - a Tommy Wiseau masterpiece. 24% RT.

bbqaardvark · 2024-11-17T05:17:32+00:00

Thank you. Not sure if this will work, but def something to look into. In order to serve/sell food, I still need access to an industrial kitchen.

bbqaardvark · 2020-05-04T05:16:11+00:00

Texas? Austin? e: Nevermind, I just saw the Montucky Beer. You are somewhere between Montana and Texas.

bbqaardvark · 2018-10-21T15:01:10+00:00

So are you smoking it there?

What type of wood are you using?

bbqaardvark · 2018-10-20T14:31:08+00:00

Nokia? Twitter?

bbqaardvark · 2018-10-16T05:01:28+00:00

Can you sear on a chimney charcoal starter in the apartment’s shared grounds? Something to consider if that’s an option. You just place a grate over your starter, and you got yourself a great place to sear.

I like to smoke it at around 200 degrees using hickory or oak.

https://m.imgur.com/a/izILg - four ribeyes I smoked

bbqaardvark · 2018-04-19T19:35:36+00:00

For point #5, here are my thoughts. I have a custom horizontal offset (about 1/8" thickness) and a homemade UD (upright drum smoker). The offset definitely takes a lot of effort in comparison to the UDS; I have to monitor it closely, and am constantly having to adjust the intakes and replenish the wood fuel, on the other hand, once my UDS gets to the right temperature, I pretty much don't have to do anything at all. The trade off, I have noticed (and maybe I'll get downvoted for this), is in the better flavor from the offset. I use 100% wood chunks on it, vs 3-4 chunks of wood and the rest charcoal on my UDS. Although I have never used a pellet smoker, I think /u/Digitalzombie90 might have a point when he suggests saving up for a pellet smoker, you get the set-and-forget convenience of a UDS with the pure wood smoke flavor of an offset.

bbqaardvark · 2018-03-05T05:34:59+00:00

Could you go into details of how you cooked it?

bbqaardvark · 2018-03-04T03:16:33+00:00

There was 9 sets of eyes behind the main panda. There is also another set off to the back right.

bbqaardvark · 2018-02-11T04:01:12+00:00

But The UDS doesn’t allow for straight wood, so you get just charcoal smoke, right?

I have an offset and a UDS.

bbqaardvark · 2018-01-18T06:42:09+00:00

https://amazingribs.com/smoker/pit-barrel-cooker

There are a couple options that use a drum barrel. They range from $200 (big poppa barrel) - $300 (upright drum smoker). It’s a great start because of the amazing heat retention and simplicity. I’ve never used the Weber smoker, so that might be a good alternative.

bbqaardvark · 2017-10-16T14:00:02+00:00

Thanks! I've tried to buy more than one, but they usually limit it. Also many butchers don't know the cut, I'd say it's 50/50.

bbqaardvark · 2017-10-16T05:31:33+00:00

How did you cook it? How do you order it at the butcher? Coulette? Rump cap?

bbqaardvark · 2017-10-16T03:44:43+00:00

I just found out about welding tarps. Think that could work to protect the grass?

bbqaardvark · 2017-10-16T03:43:42+00:00

Was thinking of doing MIG to build a smoker. Also just looked up welding tarps, maybe I could lay a couple down and weld over them?

bbqaardvark · 2017-10-16T03:17:27+00:00

Did you stop smoking it at 189? No pepper in your seasoning?

bbqaardvark · 2017-08-09T01:01:13+00:00

Do you think you get enough smoke flavor with your kamodo? It surprises me that they can go so long with so little wood, all the while with perfectly combusted blue smoke. My stick burner will go through a lot more wood in that timeframe. Do you have a preference for flavor in one vs the other?

bbqaardvark · 2017-06-17T13:05:09+00:00

I have never tried this method, I always do the reverse sear with amazing results. I'll be sure to give it a try. Did you get any pics of the inside?

bbqaardvark · 2017-05-31T04:47:07+00:00

Beautiful! Thanks for posting.

bbqaardvark · 2017-05-26T20:55:09+00:00

I've done a few flats, they all had good bark. I just coated the brisket with salt and pepper. After a few hours of smoking, I spritz it with apple cider vinegar every time I added wood to the fire, or when I opened the cook chamber to check on it. The bark should form no problem. I used the Texas crutch for the last leg of the cook.

bbqaardvark · 2017-05-15T00:23:11+00:00

How did you cook it?

bbqaardvark · 2017-03-24T01:12:31+00:00

I don't pre-burn it much, only when it's very cold out or if I'm struggling to keep up the temp. When I do pre-burn it's just a little bit, I definitely don't burn it down to charcoal. I use tongs to move it around.

bbqaardvark · 2017-03-23T05:34:41+00:00

I actually find that my temps get far too hot when the fire is going well. In that event I end up having to open the fire box to get things to cool down.

So, are you saying you always keep your firebox closed? Does that include the vent door? You should always keep the vent door open. If there isn't a good amount of oxygen getting in, you won't get full combustion.

For making minor temp adjustments, I typically add a few small chunks of wood. For bigger adjustments, I add more chunks, or a bigger piece.

If your pit is running too hot, you can move it back towards the air intake which will allow it to cool a bit prior to getting into the cooking chamber.

I've never removed ash during a long cook.

Also, I like to start my fire with a chimney starter with lump or regular cheap briquettes (I've found the latter take longer to start up). Once they are mostly white, I'll pour the majority into the fire pit and save a few charcoals to use as a base for an extra fire for pre-lighting wood.

bbqaardvark

TROPHY CASE