Chief_USN
Knows what a fatty is.
Trying a pork shoulder on the UDS. Here are some pics and it is sitting on the UDS as I type.
Here's the label with info.
All dressed and ready to go.
I put a thin coating of my wife's honey mustard and then rubbed it down with some Smokehouse Maple. This stuff is awesome on grilled pork chops, so I said what the hell...why not.
Just got her on at 1145p. UDS has settled in at 225-230° so far in the first 30 minutes.
For fuel I am using the remaining lump I had from BJ's. Came out to about 18# worth which filled the basket to about 3/4 full. I mixed in some Jack Daniels barrel chips(love em) for flavor. Doing the minion method with about 3/4 full chimney dumped right on top of lump. I'll keep everyone posted. Looking forward to tomorrow afternoon.
Chad
Here's the label with info.
All dressed and ready to go.
I put a thin coating of my wife's honey mustard and then rubbed it down with some Smokehouse Maple. This stuff is awesome on grilled pork chops, so I said what the hell...why not.
Just got her on at 1145p. UDS has settled in at 225-230° so far in the first 30 minutes.
For fuel I am using the remaining lump I had from BJ's. Came out to about 18# worth which filled the basket to about 3/4 full. I mixed in some Jack Daniels barrel chips(love em) for flavor. Doing the minion method with about 3/4 full chimney dumped right on top of lump. I'll keep everyone posted. Looking forward to tomorrow afternoon.
Chad
