woodpelletsmoker
Full Fledged Farker
5 corns, 3 sweet potato, 2 piece potato, 30 wings, 5 lbs ribs
Pit Temperature 280F, smoked 2 and half hours.
national day holiday, smoked by reverse flow UDS
- Thread starter woodpelletsmoker
- Start date
5 corns, 3 sweet potato, 2 piece potato, 30 wings, 5 lbs ribs
Pit Temperature 280F, smoked 2 and half hours.
bluetang
somebody shut me the fark up.
Interesting smoker there woodpellet.
pjtexas1
somebody shut me the fark up.
Would like some more pics and details on your cooker. Looks really interesting.
woodpelletsmoker
Full Fledged Farker
I am happier to share my design with brethren here
http://www.bbq-brethren.com/forum/showthread.php?t=193764
ITBFQ
is Blowin Smoke!
Making me hungry just in time for lunch! Nice job!
woodpelletsmoker
Full Fledged Farker
Beef Jerk
rub/brine by black pepper, salt, honey, brown sugar, rice wine, soy sauce.
Traditionally chinese people also add fish sauce, which shall have same taste effect as monosodium glutamate. But the fish sauce is made from natural fish, not man made nor synthetic thing. I do not like fish sauce.
Smoked in my mini-reverse UDS at 70 to 80 C for 10 hours!
It is great except a little bit of hard.
Next time I must try 6 hours.
rub/brine by black pepper, salt, honey, brown sugar, rice wine, soy sauce.
Traditionally chinese people also add fish sauce, which shall have same taste effect as monosodium glutamate. But the fish sauce is made from natural fish, not man made nor synthetic thing. I do not like fish sauce.
Smoked in my mini-reverse UDS at 70 to 80 C for 10 hours!
It is great except a little bit of hard.
Next time I must try 6 hours.
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