Wing & Rib smoked by my reversed flow UDS

[woodpelletgrill]

5 corns, 3 sweet potato, 2 piece potato, 30 wings, 5 lbs ribs
Pit Temperature 280F, smoked 2 and half hours.

[Smokey]

Nice cook up there Wang.
Going mini set up is always difficult and it seems that turned out just great.
Your to be admired for your innovation in BBQ

[woodpelletgrill]

Friends were waiting and I had to hurry up.
So 140-150C for 2.5 hours.
Better with 120-130C for 4 hours.
But all friends agreed that taste was really good.

[Gumb]

Nice Wang, love your work

I moved this to the smokers section, hope you don't mind. It's more appropriate here.

[urbangriller]

I agree with Mick, it's good to see someone thinking outside the square all the time! Good work!

That looks like Ocra? and Grapes? you are serving it with?

Chris

[woodpelletgrill]

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.