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Unread 03-19-2012, 07:56 PM   #9331
wmarkw
On the road to being a farker
 
Join Date: 09-02-11
Location: Evans, GA
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Did 2 boston butts this past weekend. Smoked for about 10 hours then had to finish up in the oven as we had a neighborhood thing to attend to. But the smoke went perfect; easy to control the temps and I was around 225 to 245 all day w/o messing with it. The pork turned out pretty good; I can tell the flavor difference with the open pit taste and the smoke was perfect. I did foil wrap and place in the oven to finish it upto 200* I pulled the next morning and some of the pieces were dry but not that bad. Was wondering if any of you all experience dry food with the uds? I'm a non foiler for ribs and do foil my butts but only when I want to shut the smoker down for the night. My last smoker I had a sand bowl diffuser and never had dry pieces.My ribs last week were ok; some of the ends were dry though. I have a square charcoal box. Should I explore a diffuser?
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