1st smoke, 1st UDS, 1st picture post

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NoviceBBQmovinUp

Knows what a fatty is.
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Yes i am a Hawks fan if you dont like em thats cool.... born and raised in seattle, now living in AZ....This is my first ever smoke and my first ever picture post so please excuse me if i fark things up hahaha....oh and FYI i did hand draw that hawks logo, it is not a sticker nor did i trace it :bow:....so at least i get credit for something turning out so far..

i lurked here for about a year, gathering up as much info as i could and reading till my eyes hurt. i have a grasp on what i am doing but this is my first attempt and i am pretty dang excited. i have a few test subjects comming over tonight...if it fails pizza is on speed dial

2 boneless pork shoulders, about 7 lbs each (i think)

i have had them on for about a hour and a half, thin blue smoke is commin out the top..... temp of UDS is 240 which is where i wanted it, i would do 225 but i like 240 today ahhahahaha no clue why. meat started at about 60 and is at 108 right now.

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Cool.

I am going to put a chargers logo on mine but might do it the easy way with a vinyl
sticker.

Pork shoulders are a great 1st cook.
 
I'm loving your drum allready...don't care what kind of NHL/NBA/MLB/NFL logo is on there...just make sure that the Drum cooks the Phood proper!:becky:
 
Great job on the drum! Super paint job. Good luck with the cook today!
 
ChicagoSizzlin, you beat me to it! I was just about to post the same thing. :grin:


NoviceBBQmovinUp, nice drum. Nothing wrong with 240*. If that is what you're measuring at the center, you most likely got ~220* out at the edges of your meat. Let us know how the port turns out.
 
I've always liked the Seahawks from the beginning of the Franchise, except when they play the Vikings. Very nice drum! Good luck on your quest. The journey has just begun.
 
running into first couple of questions during my smoke....

1. I put in about 4 fist sized chunks of cherry wood...smoke is gone...i placed the chunks throught the basket some on top some down low...this normal or have i ran across my first rookie mistake?

2. i put the meat on at 8am this morning...they are about 6-7 lbs each and they are at 155* right now as of 11:45. (4 hrs into cook) the temp has been about 130 to 140....(i am learning temp control)....is this normal pace or seem odd ???
 
Sounds like some of the chunks haven't kissed the fire yet but it really doesn't matter. The butts aren't going to benefit much from more smoke now at their current IT. At around 160 they'll most likely hit a "stall" and stay at that temp for quite awhile as the fat and collagens render (This can take some time...) before starting to climb again. OH, and I think you meant 230-240? :)
 
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