Quote:
Originally Posted by JRinPA
Never really heard of these, though I have scoffed at big green egg and the price. They sell them down at the local hardware/propane dealer. Can you use a barrel smoker like that (UDS) for smoking stuff other than BBQ? When I think smoking I think cured meats, jerky, and ring bologna, etc, starting at 130 and then finishing at maybe 170f for 155f internal temp. 235f is way too hot.
How would you use a UDS for venison? Pork/chicken/beef have way more fat to cook out.
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I made one one time with an electric burner for smoking cured meat.
It rusted out pretty fast due to the salts.
And the reason mine is now made out of wood, and I start out around 50-60 to 70 degrees.
As for competition it isn't just about the food and how good it is and how it tastes it is about presentation and many other things like the show you put on.
So much so I dont have any interest in it at all.
You can have the best food around and if the (((parsley))) isn't just right you lose.
Worth