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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-21-2014, 12:40 PM   #16
DjPorkchop
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I know I am a day late and a dollar short but figured I would chime in to.

Like others said, go with fatties and the pork butt. To season mine, I tossed on fatties and some kielbalsa sausage. The sausage was cut up memphis style with cheese crackers and pepperchinis. The fatties were dang near gone before they made it in the house.

The reason I chose the fatties to season is obvious. The kielbalsa was just an added bonus if it all went well and if it went wrong, I only ruined a few $$ in meat.
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Unread 01-25-2014, 07:45 PM   #17
acbaldwi
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Thanks everyone... seasoning the smoker as eek speak.... will fire up the butt tomorrow... its about 10 lbs.... got a fattie too lol YOLO.....

so just a guess but 10-12 hours for the cook tomorrow??
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Unread 01-25-2014, 08:40 PM   #18
SmittyJonz
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What temps? 10-12 at 250, 8-10 at 300*
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Unread 01-25-2014, 09:38 PM   #19
acbaldwi
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My uds is hovering about 241 right now with just one hole open at the bottom... so probably the 10-12 hour range....makes for an early morning tomorrow.....
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Unread 01-25-2014, 09:39 PM   #20
Smith's Pig Pen
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Chicken halves. Douse with hot sauce and hit with your favorite rub. Make enough for leftovers....for pizza, Alfredo,burritos- now I'm getting hungry again
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Unread 01-25-2014, 09:55 PM   #21
SmittyJonz
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Why is there no pic of the new UDS in this thread?
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Thanks from:--->
Unread 01-25-2014, 09:59 PM   #22
c farmer
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We like pics.
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Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
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Unread 01-25-2014, 10:03 PM   #23
acbaldwi
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hahahah here she is mid initial burn in not pretty but it is a uds...



http://flic.kr/p/jvd5zz
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Unread 01-25-2014, 10:13 PM   #24
SmittyJonz
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No thermo ? How many grates ? Are u running a difusser or water pan? Are you doing holes with magnets intakes?



http://www.amazon.com/gp/aw/d/B0013F...1_1&precache=1

http://www.amazon.com/gp/aw/d/B002GE...ref=mp_s_a_1_5

http://www.amazon.com/gp/aw/d/B002GE...1_2&precache=1
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Unread 01-25-2014, 10:22 PM   #25
acbaldwi
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Single grate at the minute... that burn you see is when i was killing the coconut oil originally in the drum

I have a et-732 i picked up to run for a thermo....


No diffuser or water pan keeping it simple for my first run.... may get more creative later... Magents are my only change from the typical as i was trying to keep the costs down....



Here is a pic tonight just before "seasoning"

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Unread 01-25-2014, 10:23 PM   #26
SmokinJohn
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Welcome!

As you have already read, pork butt and fatties are the way to go for your maiden cook.
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Unread 01-25-2014, 10:26 PM   #27
acbaldwi
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Oh and one more pic....

gosh i wish i could figure out how to make these just show instead of a link....

in the fridge resting for tomorrow

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Unread 01-25-2014, 10:29 PM   #28
c farmer
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I use a pizza pan I drilled holes in for a diffuser. Use it every cook.
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