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Todays Smoke is going to be Brisket. I have never tried the High and Fast method before. After a little poking around I think I am ready. We will know for sure around dinner time.... hehe Smoker: UDS Rub: 1 C Turbinado Sugar, 1 C Sea Salt, 1/2 C Paprika, 2 T Fresh Black Pepper, 2 T White...

Several folks have been doing stuffed pork / chicken etc. lately. So it got me thinking, how about stuffing a chicken breast with leftover pulled / chopped pork. Maybe even wrapping it in bacon. I would love to hear your ideas.

The UDS got a new Thermometer today. Our local Ace Hardware was running a 50% off any one item sale. Well I picked a Traeger "Premium Quality" Dome Thermometer Kit for my sale item. $9.95 Out the door. Mounted it this morning. I have a Picnic Roast ($.89 Lb) on now. Gage reading 250...

Here is a nOOb question. Anyone using bark for there smoke? The reason I ask is I had a Texas boy and work tell me that using just the bark from Oak and Nut trees makes good BBQ smoke when placed on coals. Any truth to this? or better yet is anyone doing this?

While poking around here in the forum I herd about the UDS and the Mother of all threads over on the Brethren site. Well after a couple of nights of reading I only made it through 110 pages. With 90+ to go I figured I had enough information to be dangerous. Last week I acquired a 55 Gal (FOOD...

Today we did Elk and Pork ribs, Quail and chicken thighs. Elk is on the right. Pork ribs on the left. Chicken on the left. Quail breast in the center. Quail thighs on right. Here we have chicken thighs on the left. I used the skin from the thighs to cover the quail. The pork ribs are on...

I am smoking my first quail in the morning. I use a homemade offset. I understand quail is lean and may dry out so I am thinking of smoking it breast down and draping some bacon over the birds. I was also thinking of running the smoker a little hot (300-325) to keep from drying the birds out. I...