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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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06-14-2014, 10:44 PM | #1 |
Knows what a fatty is.
Join Date: 09-13-12
Location: Edmond, OK
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I'm Feeling Nervous.. and Lumpy!
Not only is tomorrow Father's Day, but it's also my twin boys' first birthday (best Father's Day gift ever!). To kill two birds with one stone, we're having friends and family over for a bbq. I have 20lbs worth of Boston Butts and when I pull those to sit in the ice chest, I'll be filling the UDS with pork shots. There will be about 17-18 adults and several kids, one of the adults being my dad who has heard the hype surrounding my bbq, but has never tried it.
For the first time ever, I bought a bag of lump charcoal (Royal Oak, it was the best I could find). I've always been wanting to try lump, after all these years, but just never got around to it. It seems most people using lump in their UDS don't really notice much different in the process, but I still can't help but me nervous by getting away from the norm, especially with so much of my reputation (and $100 worth of food) at stake. The butts are injected with my own variation of Chris Lilly's injection and will get rubbed soon. I'll put them on the UDS around 3-4 AM so that their ready for the party tomorrow afternoon. Wish me luck!! |
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Thanks from:---> |
06-14-2014, 10:46 PM | #2 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Don't stress out. Just do what you always do and enjoy the cook and the day.
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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06-14-2014, 10:50 PM | #3 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Rather than stress, just use charcoal. Try the lump when there is less pressure and enjoy your day.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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06-14-2014, 11:07 PM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Pack the basket with lump &4-5 chunks of wood light 20 briquettes dump the briquettes on lump. Me are the vtop off the drum until yr therm hits 175. Put the valid on and dial in your temp.I do it just like this I am at temp with TBS in 20 min.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-14-2014, 11:49 PM | #5 |
Knows what a fatty is.
Join Date: 09-13-12
Location: Edmond, OK
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I've got my basket packed fairly tightly with 80/20 lump/briqs (plus peach wood), that way I have the best of both worlds. I have enough KB if I need to bail and go with what I know works. I have the same ratio of a few briqs and some smaller bits of lump. I'm excited. These things sound like little tiny Christmas bells.
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06-14-2014, 11:53 PM | #6 | |
is one Smokin' Farker
Join Date: 12-29-13
Location: Pe ell, WA
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Quote:
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UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM |
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06-14-2014, 11:59 PM | #7 |
is One Chatty Farker
Join Date: 09-28-11
Location: Dallas, Georgia
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My experience with lump in my uds is that the lump tends to burn hotter and is much more sensitive to the air intake. Not a problem, but just be aware that it will be different from the briqs, and adjust as necessary. For me, there was not a lot of flavor difference that I could detect. Good luck and Happy Father's day-Birthday celebration.
Blessings, Omar
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Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around. |
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06-15-2014, 01:04 AM | #8 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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I WON'T change anything for tomorrow party! Maybe another day....
By the way I'm really interested in your Chris Lilly's variation....... And at what T will you cook?
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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06-15-2014, 01:45 AM | #9 | |
Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
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Quote:
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55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back. |
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06-15-2014, 02:23 AM | #11 |
Full Fledged Farker
Join Date: 07-17-13
Location: Wales
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If your that nervous - then maybe today is not the day to swap from what you know.
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06-15-2014, 05:51 AM | #12 |
is one Smokin' Farker
Join Date: 07-29-13
Location: Fort Worth, Tx
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Sometimes being a father is about taking risks! I say you show those two boys how to conquer your fears! Light that bad boy and be their HERO!
HAPPY FATHERS DAY!!!
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Backwoods Party G2, Backwoods Chubby G2, Weber OTG 22.5 (Homer series, RIP), Weber OTG 22.5, WSM 22.5, WSM 18.5, Weber Jumbo Joe, Weber Smokey Joe, Guru DX2 (X3), Insainly [B][I]Fast[/I][/B] [B][I][COLOR="Red"]RED[/COLOR][/I][/B] THERMOPEN MK4, Super, Duper [I][B]Fast[/B][/I] [COLOR=red][B][I]RED[/I][/B][/COLOR] THERMOPEN, Maverick 732,733, Weber S-330, Blackstone Flat Grill, Brinkman Electric Gourmet(X2) "The Twins" Rick |
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06-15-2014, 06:13 AM | #13 |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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LOL! You're breaking one of the biggest rules. You never try something new on a big occasion for a crowd.
HOWEVER, if you follow the advice here you'll be golden. I would say to just keep an eye on the temps more-so than you would your usual cooks, but it looks like you will definitely be doing that anyway. Have a great father's day and enjoy the birthday party! |
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06-15-2014, 06:21 AM | #14 |
On the road to being a farker
Join Date: 03-22-14
Location: Columbus Ohio
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Only use RO Lump in my UDS..just be careful when you remove the lid to check or spritz or wrap, it climbs FAST!! I always have my wife do lid duty and grab the lid, I do what needs done and then she puts it right back down. I also (from recommendation here) close all intakes a minute before I remove lid. Otherwise, you will love the Lump, fast great temps and not much ash.
Good luck!!
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WSM's, Pit Boss Pro Series 1100, UDS , Mavericks, Pitmaster and a crap ton of weber kettles. |
1 members found this post helpful. |
06-15-2014, 07:33 AM | #15 |
Got Wood.
Join Date: 03-27-14
Location: myerstown pa
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i have had great results with RO. my UDS gets a chimney of briquettes them RO on top, i can hold 6-8 hours of 275 with half a bag.
good luck with your cook! |
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