Tonight's thrown together ccook

ok, I'm a bit disapointed and happy at the same time.

Tried a few things tonight that I haven't tried yet on the UDS.

Baby Backs - threw 1 Rack on for 2.5 hours, wrapped with Apple Juice spritz for 45 minutes, and unwrapped with BBQ sauce for 30 minutes. They were falling apart, but tasted awesome.

Did a first ever Chicken Fatty (skinney?) with bell pepper, provolone, and onion inside. It actually turned out pretty tasty, I wqas worried about it drying out, but worked out well. Used some of the Burnt Sacrifice rub landarc sent me for a sprinkle, turned out realy good flavor and texture wise. It flattened out more than sausage, but kept together.

Now for the upsets. As you can see from the pics, I'm seeing a clean smoke so I'm not sure what the problems were.

I threw some potatoes and onions on as I have before and they came out chemical tasting althought he fatty and ribs taste awesome. Just not certain what happened here I put the taters on about 30 minutes after the rubs and fatty were already on.

I also did my first moink balls, but they were over cooked. I'll get that figured out later, only did a dozen and over done or not, I still ate 6 8).

That's the beginning of my evening. Just got the UDS down to 125* and tossed my makeshoft bacon on, long night ahead and a 6 pack in already...

More to come on the bacon.

Thanks Papa and cowgirl.

SmokinAussie said:

Cant see anything wrong with this ROn,

Chicken Fatty is a good Idea!

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I've been wanting to do a chicken fatty for my cousin who won't eat beef or pork and this was my first shot. Turned out really good, I was afraid it would dry out, but it was very juicy and had great flavor.

bbqbull said:

Your food likes fine to me Ron!

Just remember the cook seems to be their own worst critic.

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I'm always hard on myself as you say, we are our own worst critic. I loved the Fatty and Ribs (even though they were ugly 8)). Just need to figure out where that funky flavor in the potatoes came from, I didn't notice it at all in the meat, but it concerns me a bit.

landarc said:

It could be the potatoes themselves. Where they storage potatoes? Sure they weren't greened up?

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Never really considered it, but the onions took on that same flavor.

I may have found my issues by putting multiple posts about similar issues together. Think I need more exhaust or less intake.

I start the UDS with one nipple open and the ball valve completely open. I adjust the ball valve to set @ 250*. The Weber lid vents are the only Exhaust I have.

I thought about my cook last night and I had the nipple and ball valve wide open when I threw the onions and taters on, the meat was already on for a bit, but I think the taste difference was that the meat takes on the flavors much slower than the veggies(?). I remember closing off the open nipple and adjusting with only the ball valve a couple of hours in. My assumption is that this could have leveled the smoke intake to exhhaust correctly for the meat not to take on thoose off flavors.

Anyway, I think I have some more tuning to do with this UDS, the first thing is going to be 2 1" holes opposite the current vent in the Weber Lid. I'll get a couple of Magnets to adjust them as needed.

Thanks to all for the input...