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This thread is for people that own and operate UDS ers.

I am cranking mine up today. St Louis style cut on this slab. Notice the membrane has been removed.




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Rub has been applied. Time to start the smoker.



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I'm going eel fishing tonight. If I can catch one, I'm trying smoked eel.

That stuff is delicious.

Tom, I did remove the membrane on mine, and have to say I recommend it. Makes eating them even more if a pleasure.

Its just the way I like to do it

Show me an eel picture


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Tomkat wrote:Its just the way I like to do it

Show me an eel picture


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Will do. I tried last night, left my rods unatended for half an hour thinking if anything bites, they'll swallow the hook as eels usually do. When I came back, I had all six minnows gone. They're gettin threaded onto the hook real good tonight.

I've never had them smoked but heard they were a delicacy. A Dutch guy down the road makes them all the time. I looked around on google for brines and times/temps and it looks pretty straight forward

Tomkat wrote:Its just the way I like to do it
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I take it off of mine too, but I struggle with removing it.

Any tips for me from the trapper boys?

I think this is where something clever about tapatalk should go.

A really sharp knife

Super sharp knife, and pull as you go worked well for me. Make sure it's dry, too- easier to grab a little corner and put upward pressure on it. TK would know better, though. This was the first time I've ever done it.

3legged_lab wrote:A really sharp knife

Beat me to it. That little bastard that you sent worked great. EXTREMELY sharp.

I don't use any tools to do it. I just slip my thumb under the membrane, pinch it, and pull it left to right in one long pull.

A really tough one might take three minutes.

Here is my update.







If Redbeard was here he could have a bite to be unimpressed.

I will have to struggle along smoking my McRibs without his advanced pallet for guidance.


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I'm same as TK with them membrane for the most part. Just to be different from the Kansas pros I slide a butter knife, or any blunt object, in the middle of the rack and pull up. Use a paper towel to hold it and it peels right off by hand.

assateague wrote:

3legged_lab wrote:A really sharp knife

Beat me to it. That little bastard that you sent worked great. EXTREMELY sharp.

Awesome! Post some results on how much you get out of one blade once you've used it a while.

Flightstopper wrote:I'm same as TK with them membrane for the most part. Just to be different from the Kansas pros I slide a butter knife, or any blunt object, in the middle of the rack and pull up. Use a paper towel to hold it and it peels right off by hand.

This is what I've tried for the most part. I've always used a knife to help the pulling process. Maybe a sharp(er) knife would help.

I've been trying to avoid buying another knife, but if someone knows where I can buy an extremely sharp knife with replaceable blades that I don't have to worry about sharpening, feel free to send me a pm to arrange a sale...

I think this is where something clever about tapatalk should go.

I've heard of something like that. Check the classifieds.

Just being lazy tripod. I'll get with you when I'm on a computer. Thanks.

I think this is where something clever about tapatalk should go.

Parents had my membrane removed when I was a baby.

aunt betty wrote:Parents had my membrane removed when I was a baby.

I think this is where something clever about tapatalk should go.

This thread is for serious bbq chefs. Could the foreskin comments be kept in another thread please?

If you have something positive to add regarding bbq please join in.

If you are going to spout out sophomoric ass grabbery, please shut the pie hole. Thank you for your help here.


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Ha! Sound like mb

Oh, This is a serious thread for serious folks.
What you do...is fill this out. (you'll feel much better)


And if that don't help, maybe this one will.

That looks damn good.

Tomkat wrote:This thread is for serious bbq chefs. Could the foreskin comments be kept in another thread please?

I thought this was a thread about Kansas City bbq??

Looks good John. What about lemon pepper and thyme grilled Kingfish? I know its bit from a smoker

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Settle down betty. Your meds will kick in eventually.


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DeadEye_Dan wrote:

Tomkat wrote:This thread is for serious bbq chefs. Could the foreskin comments be kept in another thread please?

I thought this was a thread about Kansas City bbq??

You thought wrong, no one mentioned that but you. Maybe betty should loan you some pills?

How often do you imagine thoughts and words?

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jarbo03 wrote:Looks good John. What about lemon pepper and thyme grilled Kingfish? I know its bit from a smoker

uploadfromtaptalk1369697591976.jpg

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i like lemon pepper on the grill, never had kingfish before, never heard of it, alias?