Recent content by pipmoy

This is the link I used to help me with my bacon adventures :) http://www.3men.com/bacon_making.htm

Hey Tim What did you put in the milo tin? sawdust or chips?? and how much did you put in? and what size hole did you drill in the base of the tin? How long do you think it would smoke for without refilling?? Sorry for all the questions but you have me very interested and I'm planning on...

just a comment......Your rack seems to be very low in the UDS? After much research (US smoking forums) i've found that the rack has to be a minimum of 42 inches from the top of the heat source. Having your rack that low will reduce your cooking time and as such will reduce the amount of flavour...

Well I usually smoke about 4 - 5kg worth (including bones), so I can enjoy them for a day or 2 and also I'm usually expected to share :( lol I think I also forgot to add a step when preparing the ribs........ Before you apply the rub, you need to remove as much excess fat as possible, not only...

Now for the cooking I use the dry rub to Marinate the ribs. After coating both sides (making sure to get the rub into every little space) I put them on a plate, cover in glad rap and let sit for anything from 4 hours to over night. The reason I use a dry rub with my ribs is that you want to...

Ask and you Shall receive :) Kansas City Classic Barbecue Sauce Recipe Yield: 6 cups. Ingredients 2 tablespoons chili powder 1 teaspoon ground black pepper 1 teaspoon table salt 2 cups ketchup (NOT TOMATOE SAUCE, they are different. most supermakets will sell ketchup but tomatoe sauce will...

I'm looking at getting one of these bad boys :) with the cold smoker attachment http://www.bradleysmoker.com.au/default.asp

And the food from the second UDS!!!!!!!!!!!!!!! Yummy..... Ribs.........Oh my sweet Jesus.... and this is how much I enjoyed the ribs..... :) Anyway guys just thought I'd share......Cheers

UDS No.2 was a WHOLE lot better than No.1......Lots of lessons learnt and I kept it far more simple. Shot of the basket-----Thanks to my well trained contractors at work The 3 holes at the bottom just have a brass fitting screwed in and a male brass plug to close the hole on 2 and a 1 inch...

I've made 2 drum smokers in the last 12 months...... The first one had lots of welding and plasma cutting taking place and was a little bit of a fail........ the second one was kept far most simple and I think will stand the test of time a lot better.....The first one ended up a pile of rust...

I have been reading up heaps on the UDS for months now and I'm getting the gear together to make one in the coming weeks. I have the weber lid and plate and all the vent hole attachments and I'm now just working on getting an ash basket set up. I have a drum with the removable lid so i'm...

Does the charcoal just sit on the floor of the drum or do you put it on a raised bed?

The sause is an extract sause and there is not hugh amounts of natural heat in it.... Because of the extract the sause is rated in the "millions" of scoville units!!!!!!! The hottest chilli in the world (Bhut Jolokia) is 1,034,089 scoville units so that gives you an idea of the heat involved in...

Hi Guys I've been a member for a little while and never really got onto the forums, UNTIL NOW!!!!!! I LOVE my chillies.... I am only new at growing them and i got my love for them from tony who is a member of AHB and is on this thread as well. I am growing at the moment: Hot Banana (2/10)...