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Old 02-09-2011, 03:02 PM   #7493
is one Smokin' Farker
inv3ctiv3's Avatar
Join Date: 01-05-11
Location: Santa Barbara, CA

Originally Posted by otterpop View Post
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?
One problem I see with the ribs was they look totally un trimmed and it looks as if maybe you left the membrane on?
Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen
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