View Single Post
Old 02-07-2011, 07:15 PM   #7490
Full Fledged Farker

otterpop's Avatar
Join Date: 01-14-11
Location: Kailua, HI

Well I finished most of my 1st UDS build on Saturday and fired it up at 8 a.m. Superbowl Sunday to smoke some ribs and wings for the game. I guess I found out how little I know about smoking, when compared to grilling. I didn't really know what temperature I was hoping to stabilize at, but guessed at 275, and couldn't really nail it down. After 5 hours between 250 and 275, the flavors were great but the meat a bit dry and not moist enough. So I learned a lot, but need to learn more. What temp should I be targeting?

Here's a few pics of my project. Also, when it rained, I got sooty water dripping off the lid and onto the sides of the drum. It was an old Weber lid, maybe I need to clean the inside of the lid, or is it normal to get drips like that?
Attached Images
File Type: jpg rain drips 020711.jpg (84.6 KB, 1099 views)
File Type: jpg pork spareribs 020711.jpg (78.4 KB, 2743 views)
File Type: jpg wings 020711.jpg (79.2 KB, 1117 views)
otterpop is offline   Reply With Quote