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View Full Version : 1st smoke, 1st UDS, 1st picture post


NoviceBBQmovinUp
08-24-2011, 11:37 AM
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.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/306370_10100670889583791_10010312_61495995_6906400 _n.jpg


https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/311770_10100670889723511_10010312_61495998_6612288 _n.jpg


https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/s720x720/310841_10100670889803351_10010312_61495999_1660684 _n.jpg


https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/315051_10100670889933091_10010312_61496001_621531_ n.jpg


https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/s720x720/301590_10100670890032891_10010312_61496002_256515_ n.jpg


https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/302673_10100670890087781_10010312_61496003_5930347 _n.jpg

Rich Parker
08-24-2011, 11:39 AM
Nice drum!

sandiegobbq
08-24-2011, 11:40 AM
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.

Phubar
08-24-2011, 11:42 AM
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:

steve6402
08-24-2011, 11:46 AM
Will sticker melt off ?..........Nice drum good job

jmellor
08-24-2011, 11:50 AM
Great job on the drum! Super paint job. Good luck with the cook today!

NoviceBBQmovinUp
08-24-2011, 11:50 AM
Will sticker melt off ?..........Nice drum good job


no sticker, in the post is states it was done by hand...i did it with high temp paint.

thank you to all so far

steve6402
08-24-2011, 11:52 AM
no sticker, in the post is states it was done by hand...i did it with high temp paint.

thank you to all so far
Someone else mentioned putting a sticker on one was wondering if it would stay on ? nice art work

N8man
08-24-2011, 11:54 AM
Mighty Nice DrumPit you have.
Great work on the Art.
Good Luck with the cook and remember
to have fun with it

NoviceBBQmovinUp
08-24-2011, 11:56 AM
Someone else mentioned putting a sticker on one was wondering if it would stay on ? nice art work


im am new too the game of smokin so not sure how a sticker will work, my guess is they will not hold up the drum is pretty hot

padawan
08-24-2011, 11:59 AM
And it won't be yout last Cooking :grin:

parrdist
08-24-2011, 12:26 PM
The Seahawk logo is only thing ugly about that drum. Nice work. Now I need a Ram's Logo on my Drum.

NoviceBBQmovinUp
08-24-2011, 12:34 PM
The Seahawk logo is only thing ugly about that drum. Nice work. Now I need a Ram's Logo on my Drum.


hahaha:boxing: thanks man

ChicagoSizzlin
08-24-2011, 12:57 PM
Damn I thought when i read Hawks you put a real teams logo on there :

http://www.bluecorncomics.com/pics/blackhawks.gif

Nice smoker regardless !!

sandiegobbq
08-24-2011, 01:14 PM
Will sticker melt off ?..........Nice drum good job

Several folks have stickers on their drums with no ill effect.

---k---
08-24-2011, 01:15 PM
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.

King
08-24-2011, 01:37 PM
The ugliest drum smoker I ever seen..GO RAMS!

deguerre
08-24-2011, 01:48 PM
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.

NoviceBBQmovinUp
08-24-2011, 01:54 PM
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 ???

deguerre
08-24-2011, 02:25 PM
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? :)

NoviceBBQmovinUp
08-24-2011, 02:34 PM
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? :)



hahhahah ya 230-240 my bad

jimmyinsd
08-24-2011, 02:43 PM
hopefully your drum performs better than your team. (nice job on it BTW) good luck with both your cooking and your new offensive additions from Vikings country.

it sounds like your butts are coming along fine. there are some cheater methods that involve cranking the heat once you hit your stall, and then backing it back down when the IT starts to climb that worked nicely for me in the past. keep little tips like that in mind if you are trying to hit a serving time and start to get nervous. make sure you dont forget to rest it. imo this is an often overlooked key to juicy Q.

NoviceBBQmovinUp
08-24-2011, 03:32 PM
Thank you everyone for your comments....even those of you who dont like my hawks, Its a great group of ppl on here........ i am sitting at 228* drum temp and 171*food temp. at 1:30. and i started at 8am

it took a little longer to get through the 160's but not that long, i dont think i have hit a big stall, but again who knows cause this is my first and i have nothing to compare it to.

---k---
08-24-2011, 03:34 PM
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 ???

1. That is normal. My drum barely produces any visible smoke after an hour, but I got chunks buried all through out. For a long cook, I typically put a layer of charcoal, 3 chunks, layer of charcoal and three more chunks and then a little more charcoal. They are still burning, just very clean. Someone recently posted to put your hand over the exhaust and then smell it. Does it smell like smoke?

Hopefully you've seen post #79 in the roadmap thread:
How to Light / Operate Your UDS by N8man

http://www.bbq-brethren.com/forum/sh...d.php?t=109339

Excellent post!
_______________

2. Yeah. Off hand it seems normal. They will then be at 155 - 165 for a few hours. I try and keep a log book of smoker temp vs meat temp so that I can look back and remember what is normal and what isn't. I've also done cooks at different temps, and it is helpful to see the range.

Mister Bob
08-24-2011, 03:41 PM
Sounds like everything is going along just fine. I'm looking forward to the finished product. Nice drum BTW.

Chopjaw
08-24-2011, 06:37 PM
1. That is normal. My drum barely produces any visible smoke after an hour, but I got chunks buried all through out. For a long cook, I typically put a layer of charcoal, 3 chunks, layer of charcoal and three more chunks and then a little more charcoal. They are still burning, just very clean. Someone recently posted to put your hand over the exhaust and then smell it. Does it smell like smoke?

Hopefully you've seen post #79 in the roadmap thread:


2. Yeah. Off hand it seems normal. They will then be at 155 - 165 for a few hours. I try and keep a log book of smoker temp vs meat temp so that I can look back and remember what is normal and what isn't. I've also done cooks at different temps, and it is helpful to see the range.

Link not working. (just sayin) :-D