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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Results 11 to 19 of 19
  1. #11
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Quote Originally Posted by SmokyOkie View Post
    Did yours look like the one in this picture?

    I don't see how ash could get into the works on mine.
    It looks the same on the outside. I don't know if they did anything inside though. I'm not trying to dog this product, BTW. I thought it was great. I suspect I got a bad one.
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  2. #12
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I looked at it last night and I guess I do see how ash might get down inside, but so far I have not had a problem.

    I really think that if you had not had it for a very long time that they would have replaced it for you.

  3. #13
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default

    Smokey,

    You're red thermo probe did it die after 3 weeks of use?

    Mine did and I took really good care of it.

    It reads the temp but it's stuck at 300 even after I have reset it 4 times.
    I didn't claw my way up the food chain just to eat vegetables

  4. #14
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Just thought I'd bump this up. Lazy's thread and Pigcicles' post about smoking cheese made me think that it might come in handy for someone.

  5. #15
    Join Date
    Mar 2009
    Location
    Broken Arrow OK
    Posts
    502

    Default

    Quote Originally Posted by SmokyOkie View Post
    Just thought I'd bump this up. Lazy's thread and Pigcicles' post about smoking cheese made me think that it might come in handy for someone.
    You wouldn't happen to know somewhere that sells that, would you??
    UDS #2
    RUDS #3
    Weber one-touch
    Magic Chef fridge smoker

  6. #16
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Cool Tim!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #17
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by lazy View Post
    You wouldn't happen to know somewhere that sells that, would you??
    What can I say? I do have a couple in stock. But they will cold smoke in 100 plus weather.

    I don't use mine that often, but when I do, I'm glad I have it.

  8. #18
    Join Date
    Jan 2011
    Location
    Austin County Texas
    Posts
    341

    Cool

    Quote Originally Posted by SmokyOkie View Post
    The temp in the smoker after an hour :



    The outside temp



    The temp probe is about halfway down in the box. My guess is that it will get cooler as the smoke progresses.
    OK I like the idea what about the rest of the story for those of us who are siting on the edge of our seats waiting for the Who,What,When,Where & how long ?

    Thanks
    Tuck
    Porkaholic : No Need to Rehabilitate !
    Luck is preparation meets opportunity,My Grandmother

  9. #19
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Tuck View Post
    OK I like the idea what about the rest of the story for those of us who are siting on the edge of our seats waiting for the Who,What,When,Where & how long ?

    Thanks
    Tuck
    Let's see, as I recall, it never made it to squaw candy. I think it got its first smoking session for about 8 hours, was left on the table and then got eaten.

    To make the squaw candy you cure the fish, cold smoke it with honey, cut it into strips like jerky , run it through the honey again, then hot smoke it at fairly low temp until it is dried out like jerky. Its wonderful stuff.

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