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Thanks for the kinda response guys. I did some pork ribs with the 3-2-1 method yesterday and they turned out awesome. Need a knife to cut your ribs? Not at my house! Finger licking good..
Thanks guys. I noticed there isn't any fan pages on facebook for the UDS, so I created one. Need to iron out the direction, but should be a great place to chat about the UDS.
http://www.facebook.com/pages/Ugly-D...12382972123732
Howdy guys,
I finished my first UDS the other night and smoked my first pork butt.
Check it out on my blog and let me know what ya think.
http://projects.id26.com/2010/03/24/...um-smoker-uds/
http://projects.id26.com/2010/04/07/...y-drum-smoker/
DDave,
Thanks for clarifying some of the details of my log. I couldn't quite figure out why the temperature dropped so low. At the time, ash build up didn't really occur to me.
On the way home from work today, I picked up a Maverick RediCheck wireless thermometer at a local BBQ store.
I've...
Thanks for the input TulsaJeff. The weight was actually 3 and 1/2 pounds was was pretty thick.
I agree with you on opening the lid every hour to check the temperature. This was my first smoke on the UDS and wanted to monitor the internal meat temperature, so I can better just time in the...
Thanks Dutch.
I attribute the longer smoke to 3 things. I maybe wrong, but I'll let the seasoned pros correct me.
1) I check the internal temp of the meat every hour.. releasing all the smoke and hot air.
2) Un-uniform lump charwood
3) Smaller meats have smaller surface areas?
I had a great...
Not sure why it took 7 and 1/2 hours to reach an internal temp of 182 degrees. I took 2 1/2 hours longer then I thought it would. Here's my report.
http://projects.id26.com/2010/04/07/...y-drum-smoker/