whitelightnin92
Knows what a fatty is.
- Joined
- Dec 6, 2011
- Location
- Roy,Utah
I posted a while back about everything I smoked on my UDS coming out tasting like an ash tray. Well I'm pleased to return with good news. The creosote flavor is gone and has been replaced with goodness and deliciousness. I think the biggest problem was that I was running with my top vent barely cracked per the instructions that came with my Ique 110. After chatting with the brethren I ran my next several cooks with the exhaust wide open without changing anything else. That did the trick. The crazy part that I don't understand is exactly why my smoke ring is so much darker and deeper. The smoke flavor I get now isn't overpowering or intense, but I am getting the most beautiful smoke ring. I guess there are advantages to doing things the "Right Way".
Sorry about the messed up order of the pictures. I'm at work and don't have access to photobucket.
First experiment was a Chuck roast that I smoked and made into enchiladas. I used SM Peppered Cow, and injected with some beef broth. The chucky was good, but I don't think I smoked it long enough. It was a little tough to pull, but still very good. I will definitely be doing these again.
I've done a couple of big cooks since then too. I did 7 racks of ribs for a family dinner. I was a little worried that I was preparing too much food, but the family loved them so much, there wasn't a single rib left. I tried my Tiger Sauce on them this time and there were amazing. I've been using SM Spicy Apple, and sauce with Blues Hog the last 30 mins. I'm in love with this combination. On the UDS I've been running a 2-2-.5. The results have been speaking for themselves. Sorry no pics.
Last night I smoked 6 pork butts for my sister who blessed her baby today and wanted to feed all the friends and family who came to support her. It was the most perfect flawless cook I have ever done. I tired injecting this time and I was amazed at the results. I used apple juice, sugar, and some of my vinegar based sauce. Then I rubbed them with SM Cherry Rub. I put them on the smoker last night at 7:00 pm and left to a friends house for a few hours to watch a movie. I came home about midnight and they were just hitting the stall. I wrapped them in foil and added a little apple juice. I went to bed and woke up this morning at 6:00 am to my ET-732 beeping that the pork was done. I did a probe check and they were perfect. I wrapped them in towels and put them into a prewarmed cooler. Then we headed to my sisters church. After the services we went to a park, and proceeded to eat till we wanted to puke. Good day and good eats. Once again sorry for no pics, it was too dark last night.
Finally I have just been hankering for some wings. I had a little left from my first bag of The Rub Co. hot wing rub. (I still have on full bag that I'm hoarding). I like to toss my wings with the rub and some butter and grill. First indirect, then over the coals to finish them up. After they are done I add some Franks Hot Wing sauce and enjoy. My 5 year old son thought they were a little too spicy, but my 2 year old daughter couldn't get enough. She ate her weight in wings.
Been a good summer so far. Thanks for all the feedback when I posted my problem with the ash tray flavor. It's nice when we can learn from our mistakes.
Sorry about the messed up order of the pictures. I'm at work and don't have access to photobucket.
First experiment was a Chuck roast that I smoked and made into enchiladas. I used SM Peppered Cow, and injected with some beef broth. The chucky was good, but I don't think I smoked it long enough. It was a little tough to pull, but still very good. I will definitely be doing these again.
I've done a couple of big cooks since then too. I did 7 racks of ribs for a family dinner. I was a little worried that I was preparing too much food, but the family loved them so much, there wasn't a single rib left. I tried my Tiger Sauce on them this time and there were amazing. I've been using SM Spicy Apple, and sauce with Blues Hog the last 30 mins. I'm in love with this combination. On the UDS I've been running a 2-2-.5. The results have been speaking for themselves. Sorry no pics.
Last night I smoked 6 pork butts for my sister who blessed her baby today and wanted to feed all the friends and family who came to support her. It was the most perfect flawless cook I have ever done. I tired injecting this time and I was amazed at the results. I used apple juice, sugar, and some of my vinegar based sauce. Then I rubbed them with SM Cherry Rub. I put them on the smoker last night at 7:00 pm and left to a friends house for a few hours to watch a movie. I came home about midnight and they were just hitting the stall. I wrapped them in foil and added a little apple juice. I went to bed and woke up this morning at 6:00 am to my ET-732 beeping that the pork was done. I did a probe check and they were perfect. I wrapped them in towels and put them into a prewarmed cooler. Then we headed to my sisters church. After the services we went to a park, and proceeded to eat till we wanted to puke. Good day and good eats. Once again sorry for no pics, it was too dark last night.
Finally I have just been hankering for some wings. I had a little left from my first bag of The Rub Co. hot wing rub. (I still have on full bag that I'm hoarding). I like to toss my wings with the rub and some butter and grill. First indirect, then over the coals to finish them up. After they are done I add some Franks Hot Wing sauce and enjoy. My 5 year old son thought they were a little too spicy, but my 2 year old daughter couldn't get enough. She ate her weight in wings.
Been a good summer so far. Thanks for all the feedback when I posted my problem with the ash tray flavor. It's nice when we can learn from our mistakes.
Attachments
-
2012-06-21 10.44.48.jpg -
2012-06-21 16.25.57.jpg -
2012-06-21 16.46.35.jpg -
2012-06-21 17.36.27.jpg -
2012-06-21 17.54.44.jpg -
2012-06-21 17.54.54.jpg -
2012-06-20 20.12.14.jpg -
2012-06-20 20.27.19.jpg -
2012-06-20 20.31.27.jpg -
2012-06-20 20.39.12.jpg -
2012-06-20 21.11.40.jpg -
2012-06-20 21.13.10.jpg -
2012-06-20 21.15.10.jpg -
2012-06-20 21.24.03.jpg -
2012-06-20 21.24.30.jpg
