[inv3ctiv3]

Originally Posted by otterpop

Well I finished most of my 1st UDS build on Saturday and fired it up at 8 a.m. Superbowl Sunday to smoke some ribs and wings for the game. I guess I found out how little I know about smoking, when compared to grilling. I didn't really know what temperature I was hoping to stabilize at, but guessed at 275°, and couldn't really nail it down. After 5 hours between 250° and 275°, the flavors were great but the meat a bit dry and not moist enough. So I learned a lot, but need to learn more. What temp should I be targeting?

Here's a few pics of my project. Also, when it rained, I got sooty water dripping off the lid and onto the sides of the drum. It was an old Weber lid, maybe I need to clean the inside of the lid, or is it normal to get drips like that?

One problem I see with the ribs was they look totally un trimmed and it looks as if maybe you left the membrane on?