BobBrisket
Moderator
Well, I couldn't wait. I was only going to season with fire only, but what a waste of coal and cherry chunks. Went to Wally's and found some rib tips marked down and PORK BRISKET! Who's seen this stuff before? Who's smoked it before? It's still in the fridge. Looks like a thin rack of ribs with no bones. Worth a try for 4 bucks and change.
The UDS is VERY sensitive to vents adjustments. It's humming at 225 with only one vent about 1/4 open. It shot up to almost 300 at one point. I like this cooker. Dusted tips with Smoking Willies, courtesy of a buddy in Albuquerque who went to the Fiery Foods Festival. Will glaze with Ft.Worth habanero sauce I found at Wally's.
Click pics to enlarge. I had to do them this way cause cell phone pics were like farking billboards.
The UDS is VERY sensitive to vents adjustments. It's humming at 225 with only one vent about 1/4 open. It shot up to almost 300 at one point. I like this cooker. Dusted tips with Smoking Willies, courtesy of a buddy in Albuquerque who went to the Fiery Foods Festival. Will glaze with Ft.Worth habanero sauce I found at Wally's.
Click pics to enlarge. I had to do them this way cause cell phone pics were like farking billboards.
