Jetwash
Found some matches.
All,
I'm one of those guys that run by the adage "try to learn something new every day", and I haven't found anything today :-D
So....I don't pretend to understand all of the nuances of my UDS, but I have run into an, well I guess I'll call it an issue: For most of the meat that I've done, smoke time is upwards of 8-10 hrs at 200-240, but I've never gotten that far, my internal temps say the meat is done in about half that time. My temp at both meat level and stack are bang on without variance. So my question, how do you go about prolonging the cook time?
And my second question is: has anybody used/ or are using the Vortex smoke box http://www.hunsakersmokers.com/products/vortex-fire-basket (or similar) and is it a good investment?
Cheers,
JW
I'm one of those guys that run by the adage "try to learn something new every day", and I haven't found anything today :-D
So....I don't pretend to understand all of the nuances of my UDS, but I have run into an, well I guess I'll call it an issue: For most of the meat that I've done, smoke time is upwards of 8-10 hrs at 200-240, but I've never gotten that far, my internal temps say the meat is done in about half that time. My temp at both meat level and stack are bang on without variance. So my question, how do you go about prolonging the cook time?
And my second question is: has anybody used/ or are using the Vortex smoke box http://www.hunsakersmokers.com/products/vortex-fire-basket (or similar) and is it a good investment?
Cheers,
JW