Trial run in my UDS...

keale · 05-16-2007, 01:31 PM

Well, doing the last preps on the UDS, and ready for my first smoke... Just giving back a little QUE to all the people that helped me get the drums, wood etc...(I'm using Lychee wood this weekend)
I will be doing pork butts, for pulled pork, or just slicing it up, anyone care to share a sure proof-eye popping recipe-and techniques?
I think I've watched Bigmistas video about 10 times already...

Thanks

Roy

Mooner · 05-16-2007, 01:37 PM

Make sure to post pics!!

motley que · 05-16-2007, 01:57 PM

i find its better to slowly bring temps up than get it to 250+ and try to bring it down. I also close my valves before taking the lid off, and try to keep that to as short of a time as possible.

outside ed · 05-16-2007, 02:04 PM

Put your favorite rub on the butts, fire up the cooker and sit back and relax. Ed.

thirdeye · 05-16-2007, 02:07 PM

I start fat down and turn after 2 hours keeping the temp between 230° and 260°. Then turn. 3 or 4 hours later I will turn again unless the color tells me to turn sooner. Then I just wait for them to let me know they are ready. If you like to baste, do it when you turn. Your drum will cook faster that other pits, so keep that in mind.

tony76248 · 05-16-2007, 08:13 PM

Can we see pictures of your new drum smoker?

keale · 05-17-2007, 02:59 AM

Tony, you're killing me! I can't compete with you and Deez! But I will take pictures, I won't cook until Friday night, I sent Deez some of the in progress ones...
No welding just cut, cut, snip, snip...

Single Fin Smoker · 05-17-2007, 05:35 PM

".....cut, cut, snip, snip,....." I had one a dim....

05-16-2007, 01:31 PM	#1
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	Trial run in my UDS... Well, doing the last preps on the UDS, and ready for my first smoke... Just giving back a little QUE to all the people that helped me get the drums, wood etc...(I'm using Lychee wood this weekend) I will be doing pork butts, for pulled pork, or just slicing it up, anyone care to share a sure proof-eye popping recipe-and techniques? I think I've watched Bigmistas video about 10 times already... Thanks Roy

05-16-2007, 01:37 PM	#2
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Name/Nickname : Mooner	Make sure to post pics!! __________________ *MOFO Chapter* Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker

05-16-2007, 01:57 PM	#3
motley que is one Smokin' Farker Join Date: 03-07-06 Location: St. Q'ouis	i find its better to slowly bring temps up than get it to 250+ and try to bring it down. I also close my valves before taking the lid off, and try to keep that to as short of a time as possible. __________________ 22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time

05-16-2007, 02:07 PM	#5
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I start fat down and turn after 2 hours keeping the temp between 230° and 260°. Then turn. 3 or 4 hours later I will turn again unless the color tells me to turn sooner. Then I just wait for them to let me know they are ready. If you like to baste, do it when you turn. Your drum will cook faster that other pits, so keep that in mind. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

05-16-2007, 08:13 PM	#6
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX	Can we see pictures of your new drum smoker? __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

05-16-2007, 02:04 PM	#4
outside ed Full Fledged Farker Join Date: 03-25-07 Location: Springfield,IL	Put your favorite rub on the butts, fire up the cooker and sit back and relax. Ed.

05-17-2007, 02:59 AM	#7
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	Tony, you're killing me! I can't compete with you and Deez! But I will take pictures, I won't cook until Friday night, I sent Deez some of the in progress ones... No welding just cut, cut, snip, snip...

05-17-2007, 05:35 PM	#8
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California	".....cut, cut, snip, snip,....." I had one a dim.... __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

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