UDS and 6 butts

[AlbuQue]

Last weekend I smoked 6 butts at about 7 lbs. each on my UDS. I debated whether to put a water pan or not. I ended up not. I was somewhat disappointed in the taste. They had kind of a burn grease taste to them and not much hickory taste. I noticed during the cook that I constantly had white smoke during the entire cook. I'm thinking that maybe with 6 butts over those coals there was too much grease dripping and that's what caused the smoke and different taste. Everybody loved the pulled pork but I was still diappointed. Anybody ever experience this before? Comments?

Mick

[BBQ Grail]

I'm not sure there's enough information here to help. What type of charcoal did you use? How many chunks? Six butts shouldn't be to much for a UDS.

[AlbuQue]

I used RO lump with about 5 pieces of hichory. 3 butts on the top grill with 3 on the bottom. 14 hrs at 225-240.

[crewdawg52]

I used RO lump with about 5 pieces of hichory. 3 butts on the top grill with 3 on the bottom. 14 hrs at 225-240.

Depending on the size of your wood chunks, thats alot of hickory for a drum. And remember, hickory has more of a "smoke" taste" compared to other woods, such as any fruit wood like apple, cherry, pear, etc.

My .02cts...

[keale]

hhmmm...I've done that many before, and there was a lot of condensation, ie: cause for a lot of white smoke? or, too little exhaust,...
I would check my temps also...IMO...

roy

[Norcoredneck]

6 buts is a lot of grease.

[Garth57]

I put a drip pan above charcoal basket when I do more than 2 butts, or butts and chicken at same time.

[Markbb]

You need to put a drip pan under the butts to catch the grease and I've expieranced the same effect and its dissapointing..

[smooookin]

I have done several butts at once and never had a problem with a greasy taste. I am wondering if the greasy taste came from the butts on the bottom rack.

[AlbuQue]

I used 5 pieces of wood intermitantly spaced for the long cook. They were probably an inch and a half to 2 inches square. Is that too much wood? Next time I do that many I'm going to separate the direct fire some way, either with my water pan or a drip pan. Thanks for the input.

[Mark]

Mick:

You may have over-crowded your grill. Overcrowding will create incomplete combustion as evidenced by excessive smoke. The meat could also have a bitter cresote taste.

[AlbuQue]

That sounds logical. I had 3 on top grill and 3 under.

http://i390.photobucket.com/albums/oo349/albuque/90508002.jpg

http://i390.photobucket.com/albums/oo349/albuque/90508003.jpg