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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 10-21-2010, 10:14 AM   #1
Hawg Father of Seoul
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Join Date: 09-14-10
Location: Rogers, AR
Default UDS help!!!!!!!!!!!!!!!! (PIC heavy)

This is all it can do..............



Stays ohhh sooo steady.

Bought ~84 pounds of Butt. SIL is getting married today. YES, on a Thursday.
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Old 10-21-2010, 10:15 AM   #2
Hawg Father of Seoul
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Guess I understand the pic thing here better now.
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Old 10-21-2010, 10:26 AM   #3
colonel00
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What do you need help with? Low temp? You have a lot of meat on there and that will require more heat. Might want to rotate half way through the cook too.
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Old 10-21-2010, 10:31 AM   #4
Hawg Father of Seoul
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It was a little bit of a come on. I am addicted to these drums after only being a member here since....

<------- not that long.

These things hold a steady heat for HOURS!!!!!!!!! Thanks to everyone who contributed to the UDS culture here.

But seriously, my wife thinks I need help.
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Old 10-21-2010, 10:33 AM   #5
Garyclaw
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a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR]

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Old 10-21-2010, 10:40 AM   #6
ModelMaker
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We need mo info.
What size is your fire box, how much charcoal are you starting with. Are you using minion method fire control. What do you have for air intake and exauhst.
More info, more help.
Ed
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Old 10-21-2010, 10:42 AM   #7
gjdad
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Open you intakes more or get a fan to blow into the intakes
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Old 10-21-2010, 10:46 AM   #8
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What time you you gonna need all them butts done by? Looks like you got it covered. Drums RAAWK!!

Bob
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Old 10-21-2010, 10:47 AM   #9
Garyclaw
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Yes, they are good fuel savers. Enjoy your cook
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Old 10-21-2010, 11:09 AM   #10
Hawg Father of Seoul
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Thanks for all of the help guys. I want it to cruise at 215 and it does it beautifully. Never had such an easy pit to regulate.

I am using the minion method and like it quite a bit. We'll be foiling by 2:00 and serving by 6:30. Nothing beats just in the nick of time BBQ. It's the only way I do it.

Thanks,

Fred
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Old 10-21-2010, 11:37 AM   #11
BobBrisket
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Fred,

I'd almost recommend just a bit higher temp, not so much to cook em faster, but to compensate for all that meat mass and for the liquid they are going to start dripping here pretty soon. All that moisture and mass will take its toll on that 215 target temp you are at. I'd try to aim for about 225+ and if the temps drop a bit you will still be in your range. Plus, always better to have some leeway since you are serving at today at 6:30. They can cooler for a good while. You just don't want to be cutting it close. Looking good. Keep us updated!

Bob
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Old 10-21-2010, 01:32 PM   #12
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I would get it up to 250-275 if it were me on that time frame.....
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Old 10-23-2010, 01:22 PM   #13
mikeTRON
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I agree with Bob and Johnny about bumping the temp up a little
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Old 10-23-2010, 01:45 PM   #14
RedPig
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Quote:
Originally Posted by BobBrisket View Post
Fred,

I'd almost recommend just a bit higher temp, not so much to cook em faster, but to compensate for all that meat mass and for the liquid they are going to start dripping here pretty soon. All that moisture and mass will take its toll on that 215 target temp you are at. I'd try to aim for about 225+ and if the temps drop a bit you will still be in your range. Plus, always better to have some leeway since you are serving at today at 6:30. They can cooler for a good while. You just don't want to be cutting it close. Looking good. Keep us updated!I totally agree. When they start rendering, the coals will get quite a quenching which is going to have a negative effect on your pit temp.

Bob
I totally agree. When they start rendering, the coals will get quite a quenching which is going to have a negative effect on your pit temp.
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