K
KSims1868
Guest
Last night we decided to season my newly built UDS and see if I could get a hang of how to hold a temp for several hours using the ball-valve, etc...
Kroger had chicken drums on sale (20 pack for $2.50) and a whole seasoned young chicken for $3.00. I figured I might as well toss it on there to see how it goes.
First impression...it was easy. I used the "minion method" (need more practice with that) and about 5 lbs of regular old Kingsford charcoal. I know lump is better, but I didn't have any and didn't feel like going to get it. I threw in 4 mesquite chunks in the basket as well. Only took about 10-12 minutes to get a temp up to 300* and then I capped off 2 holes and used the ball valve to bring it down to about 250*. Once I had it stable at around 260-265* I let it smoke for about an hour to see how stable the temp would be. I have to say I was impressed. The temp never fluctuated more than a couple degrees either way. I checked it with 2 different thermos and all was steady.
Then I tossed in the chicken. It all fit easily and I probably could have put another 10 drums or another whole chicken on there...my point is...plenty of room on 1 rack to feed a LOT of people. The temp spiked up to 325* when I had the lid open, but quickly came back down when I shut the lid and stabelized at 275*. It stayed there at 275* for another couple hours and never really moved much. I gave the barrel a shake every now and then just to be sure the coals were still doing their thing...probably didn't need to, but I'm a "fiddler". I have a hard time leaving things alone.
Turned the chicken 1 time (again don't know if I needed to or not) and in about 3 hours or so my internal temp at the breast was 180*. I took all the chicken off and WOW - it was AWESOME. Cooked perfect. Just enough smoke flavor. We didn't eat much...just wanted to take a bite or 2 to see how it was done and then tossed it out. Just didn't want to make a meal out of the "first smoke". Besides we already had a huge pot of gumbo simmering on the stove that was awesome.
Sorry - no pics. I was so excited to be smoking for the 1st time that I didn't grab the camera. Next I plan to do some ribs this weekend...so I'll get a few shots of that. I have to build up the nerve to try a brisket soon.
Kroger had chicken drums on sale (20 pack for $2.50) and a whole seasoned young chicken for $3.00. I figured I might as well toss it on there to see how it goes.
First impression...it was easy. I used the "minion method" (need more practice with that) and about 5 lbs of regular old Kingsford charcoal. I know lump is better, but I didn't have any and didn't feel like going to get it. I threw in 4 mesquite chunks in the basket as well. Only took about 10-12 minutes to get a temp up to 300* and then I capped off 2 holes and used the ball valve to bring it down to about 250*. Once I had it stable at around 260-265* I let it smoke for about an hour to see how stable the temp would be. I have to say I was impressed. The temp never fluctuated more than a couple degrees either way. I checked it with 2 different thermos and all was steady.
Then I tossed in the chicken. It all fit easily and I probably could have put another 10 drums or another whole chicken on there...my point is...plenty of room on 1 rack to feed a LOT of people. The temp spiked up to 325* when I had the lid open, but quickly came back down when I shut the lid and stabelized at 275*. It stayed there at 275* for another couple hours and never really moved much. I gave the barrel a shake every now and then just to be sure the coals were still doing their thing...probably didn't need to, but I'm a "fiddler". I have a hard time leaving things alone.
Turned the chicken 1 time (again don't know if I needed to or not) and in about 3 hours or so my internal temp at the breast was 180*. I took all the chicken off and WOW - it was AWESOME. Cooked perfect. Just enough smoke flavor. We didn't eat much...just wanted to take a bite or 2 to see how it was done and then tossed it out. Just didn't want to make a meal out of the "first smoke". Besides we already had a huge pot of gumbo simmering on the stove that was awesome.
Sorry - no pics. I was so excited to be smoking for the 1st time that I didn't grab the camera. Next I plan to do some ribs this weekend...so I'll get a few shots of that. I have to build up the nerve to try a brisket soon.
