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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 09-25-2013, 01:28 AM   #16
somebody shut me the fark up.
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Join Date: 07-17-13
Location: Burleson Tx

Originally Posted by CErnst View Post
all right guys, I think I get the point... more charcoal it is. I am a stingy, penny pinching SOB...
May be hard to learn to Q then, you gotta farkup Hundreds and Hundreds of $ of meat just to start getting Decent.

Fri nite you spend $60 between Brisket, Rub, Charcoal, Foil pan etc then invest 12-14 hrs of your time Sat Smoking, Wrapping and Resting the Brisket to wind up feeding that nasty thing to your Dog then head back the store and spend another $35-$40 to do it all over on Sunday......... ............. .............. ........... ..............
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Old 09-25-2013, 08:11 AM   #17
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Join Date: 07-27-13
Location: Shreveport LA

Looks like you should have the info you need to get it cooking right.
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Old 09-30-2013, 09:49 AM   #18
Knows what a fatty is.
Join Date: 09-22-13
Location: Kansas City

Okay, yesterday I had the parents over and we gave it our best. We decided to do some boston butts, bone in, one for each of us. I got some lump charcoal and put a good mix of charcoal/lump and added some cherry/mulberry...filled the basket this time. I started some in a chimney and put the started coals in the basket. Basket went in and opened up all three intakes and opened the exhaust. It got up to 260 in about 45 min and stayed. At 1hr I found a small project fan I had and put a gentle breeze into one of the 3/4" inlets. The fan got me up to 290 and I stopped the fan and shut the ball valve, running on 2 open inlets. She stayed that way for about 3hrs and stayed at a nice 280. Temps started to fall again, so I turned the fan back on to get my temps up. I kept fiddling with air for the rest of the cook, but it seemed like with a full basket, it liked 275-280. I used 3/4 of my basket. After about 5.5 hrs, IT was 185 and we wrapped them up in foil and let it go for another 1/2 hour. We let them sit for a bit while we cleaned up and they had to take off. My hunk was very moist, the bone just slid out, it was some of the softest pork I've effort at all to shred.

Couple of ideas going through my head. Since I had to put a fan on one of the inlets, I'm guessing my basket is still not getting enough air. Would a kinda dirty/crudded-up basket restrict airflow that much? I think the basket is standing off of the ash tray by about 2" or so...should that be more?
Started with a Weber. Stepped up to a UDS. Pepper fanatic.
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Old 09-30-2013, 10:02 AM   #19
El Ropo
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Join Date: 10-06-10
Location: Austin, TX

Sounds like there is a draw issue, or the thermometer you are using isn't accurate.

Possibly too little intake, too little exhaust, or a combination of both. Or just a bad thermo. I can get my UDS up to 300 in 15 minutes after adding the lit coals, and do nothing special to get there.

Pics of the UDS might help us figure it out.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

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Thanks from:--->
Old 09-30-2013, 10:58 AM   #20
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Join Date: 09-27-13
Location: Murphys, Calif

Ahhh. Following along closely. My questions are getting answered. Awesome.
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Old 10-13-2013, 03:04 PM   #21
Knows what a fatty is.
Join Date: 09-22-13
Location: Kansas City

whelp....I've started my 4th run on this drum. I decided to get a oven gauge to double check my thermometer. It was 40 degrees too cold. So I was working hard to get this thing pre-heated to something like 290...then occasionally get it even hotter.

my lid gauge is calibrated now and it took a lot less time to "get up to temp". Holding 250 is now more in-line with what others are setting theirs at... 1.5 intakes
Started with a Weber. Stepped up to a UDS. Pepper fanatic.
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