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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-01-2009, 09:04 AM   #1
Jeremy28c
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Default 8:00am just threw on my first pork shoulder

Well its on its way. Here is a few pictures of my UDS. Ill try to keep you posted thoughout the day.

http://i239.photobucket.com/albums/f...n/IMG_0945.jpg
http://i239.photobucket.com/albums/f...n/IMG_0946.jpg
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Unread 08-01-2009, 09:08 AM   #2
Brian in Maine
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Good looking cooker. Your on your way, and welcome to the addiction.
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Unread 08-01-2009, 09:20 AM   #3
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Glad you are on your way. I can't wait to get me a uds up and going. I found a place with reconditioned ones a couple of days ago for $32 but they use to have fuel in them so I let them alone. Then yesterday I passed a truck with about 5 on it, I flagged the guy down and he said he was going to dump them, but he did not know what use to be in them, so I decided not. Well to make a long story short. I decided that I am going to go with a new one. It is going to cost me $66

Can't wait to see what you turn out there jeremy
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Unread 08-01-2009, 10:10 AM   #4
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Good looking cooker. Let's see some meat pics!
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Unread 08-01-2009, 10:19 AM   #5
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Well went out at nine to check and everything was good. Drum was closed tight and temp was alittle high at 255 deg. No biggy right? Well went back out at ten to spray and YIKES temp at 340deg. Everything is shut off. Im confused. I have used my UDS about 5-6 times and have never had this happen. Any Suggestions? Let me know. Heres a picture of my shoulder.
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Unread 08-01-2009, 10:41 AM   #6
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Your lucky it's a shoulder. They are very forgiving. If you can't get the temp back under control, you can proceed as if it's a high temp cook. Foil at 160*, and take it to 200. if you do this you will have a lot of great juices. I prefer low and slow, but a high heat cook tastes great too.
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Unread 08-01-2009, 10:54 AM   #7
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Thanks Brian. I will do that. Would really like to know what happend though. Any ideas?
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Unread 08-01-2009, 11:09 AM   #8
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I don't have a UDS, but with my WSMs if the temp spikes, there is air getting in some where. It may be that the temp hadn't really settled in, and the vent was open too much. Or the lid may have been not set quite right. Like I said I have no experience with that kind of cooker, but when I have issues like that it is usually this sort of thing.
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Unread 08-01-2009, 11:15 AM   #9
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Thanks Again Brian.
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Unread 08-01-2009, 11:31 AM   #10
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where are you taking the pit temp at ?i only see a probe in the meat i use a stoker and use 1 probe for the pit witch i put right next to the meat its a bit closer to real temp...
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Unread 08-01-2009, 11:35 AM   #11
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I had seen another post about UDS and they recommended shutting down bottom vents before 'peaking' to avoid temp spikes. After your meat is tended, put the lid back on and re-open bottom vent(s) per normal.

You also could have got a gust of wind in your bottom vents that raised your temp.
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Unread 08-01-2009, 11:48 AM   #12
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Actually I stepped on my regular "pit thermometer" yesterday while cleaning my drum. So I am using the digital for my pit. Its not in the meat just looks like it in the pict. All I have for internal temp is a probe that I stuck in about 10 ten to see what the was. I have both caps on and the valve closed so it should be as tight as I can get it. But I was think about what Brian said and after I washed out the drum the lid had a little trouble going back on. So I just treaked it a little and got it in place. I wonder if the seal is not good enough now. No biggy I will finish this shoulder hot and cross that off the list of things I tryed on the UDS.
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Unread 08-01-2009, 11:56 AM   #13
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Nice lookin cooker!

Don't panic when the temp spikes just close it up and bring it back down. Meat is done when it's done and a little more heat will just make it done a liitle faster.

Remember to close off your intakes before pulling the lid off of your UDS. If you don't it will cause a vacuum effect and will give your fire a lot more oxygen than what it needs.

My UDS has been holding 140 degrees with a full load of jerky for the last 5 hours today.
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Unread 08-01-2009, 01:02 PM   #14
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OK guys foiled at 160. Pit at 280 deg. going to pull at 200deg and let rest for 2hrs. Might get some pulled pork for dinner. I will post some picts later. Thanks for all the help.
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Unread 08-01-2009, 01:41 PM   #15
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Nice looking pit and grub there. Really like that lid handle.
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