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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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10-21-2010, 10:14 AM | #1 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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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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10-21-2010, 10:15 AM | #2 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Guess I understand the pic thing here better now.
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10-21-2010, 10:26 AM | #3 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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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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10-21-2010, 10:31 AM | #4 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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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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10-21-2010, 10:33 AM | #5 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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__________________
Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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10-21-2010, 10:40 AM | #6 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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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
__________________
Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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10-21-2010, 10:42 AM | #7 |
On the road to being a farker
Join Date: 10-10-10
Location: Wilmette Illinois
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Open you intakes more or get a fan to blow into the intakes
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(3) 22.5" OTG Kettles; (2) 22.5" Kettles; (1) 18" Kettle; (1) Smokey Joe |
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10-21-2010, 10:46 AM | #8 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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What time you you gonna need all them butts done by? Looks like you got it covered. Drums RAAWK!!
Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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10-21-2010, 10:47 AM | #9 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Yes, they are good fuel savers. Enjoy your cook
__________________
Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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10-21-2010, 11:09 AM | #10 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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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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10-21-2010, 11:37 AM | #11 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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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
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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10-21-2010, 01:32 PM | #12 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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I would get it up to 250-275 if it were me on that time frame.....
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J Crunch |
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10-23-2010, 01:22 PM | #13 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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I agree with Bob and Johnny about bumping the temp up a little
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10-23-2010, 01:45 PM | #14 | |
Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
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Quote:
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RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
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