Too hot to be outside here the other day I felt so fired up the UDS and had a little fun.
Pork butt number one of two. Rubbed and ready to go.
Three racks of St. Louis ribs on the top rack with apple wood chunks.
Finished the ribs for 1/2 hr on my kettle.
Finished the day with a red wine and garlic marinated New York Strip on the kettle and had a fresh caught walleye filet with dill, capers, garlic, and lemon wrapped in foil and set on the UDS for 20 minutes. Couldn't ask for a better day. Finally learning the UDS and how long it takes to settle in. Going to try lump charcoal instead of KBB next time since I've read its better. Hopefully that'll give me a little more control.