View Single Post
Unread 09-22-2013, 05:42 PM   #9
Quintessential Chatty Farker

Fwismoker's Avatar
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0

Originally Posted by MeadAndMeat View Post
I'm loving it so far, it held temperature for 12ish hours with no adjustments during the seasoning run.

Ribs are my specialty to this point (using the firebox smoking approach) so I think they'll be my next UDS run. After that, I'll have to ponder a bit -- either a brisket or some pulled pork or something. We'll see, I'll get a post up when the time comes.
It's not necessary but once in a while like if i'm doing a butt or brisket i put a pizza pan with 1/4 inch to 1/2 inch holes drilled on a rack that i set on the upper u bolts. It acts as a good diffuser but still allows drippings to go down to the coals which adds good flavor.
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build-
Fwismoker is offline   Reply With Quote