UDS temp issues
Well on a scale of suck to 10, I think it finished at a 5. Temps were inconsistent for obvious reasons. Total cook time was about 5hrs and I think that was too long.
Small learning curve since its a new smoker and this was the first time I cooked with lump. Defiantly could taste the difference.
Cooked 2 racks of St. Louis style and a rack of baby backs. Used my own rub. Removed the membrane from the St. Louis ribs. Didn't get a chance to sauce them because I noticed when I took them off the temp spiked to 300. Judging how they looked, I think they were cooking high while they were foiled.
For some pron for ya, feed back is always welcome.
Sent from my iPad using Tapatalk HD