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  1. khartig

    first time pork loin

    I don't do much to loins when I cook them, which is a couple time a month at least.  I use nothing more than a rub and wood, usually maple, to get a flavorful meal.  I cook to about 140 and let rest for a half hour or so.  Hasn't failed me yet. 
  2. first time pork loin

    first time pork loin

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  3. 009.JPG

    009.JPG

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  4. khartig

    my first uds

    Nice job Sent from my SM-N920T using Tapatalk
  5. khartig

    1st Cook

    They came out great.  Took a bit to get the temp dialed in, but I knew there would be a learning curve.  That give me a good reason to practice.  
  6. khartig

    1st Cook

    Got to fire up the new UDS this past weekend. It perfomed great and it was nearly set and forget. Went with some pork butts since they are quite forgiving and I knew there is a bit of a learning curve. Sent from my SM-N920T using Tapatalk
  7. khartig

    Royal Oak Briquets

    Not 4$ here in Vegas.  It's $7.87 here.  I did pick up a couple to try them out.
  8. khartig

    First UDS Build

    First cook will be next weekend.  I'll probably do some pork butts.  I figure it was the safest to do with a cooker I'm still learning.  But for now, it's getting seasoned up.  I see more builds in my future, probably very soon.
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    IMG_1529.JPG

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  10. khartig

    Royal Oak Briquets

    I guess I needs to check my local walmarts.  
  11. First UDS Build

    First UDS Build

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  12. khartig

    First UDS Build

    Just about finished up with my first, of what will probably be many, UDS build, and I just want to say thanks to all who have posed their builds.  I read countless posts and they helped me greatly.   I went with two ball valves, for more control, and a capped nipple for when I need and extra...
  13. IMG_1528.JPG

    IMG_1528.JPG

    • khartig
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  14. khartig

    Red lined barrels

    I'm wondering the same thing.  I'm getting ready to start a UDS build and the only drums I've found so far have the red liner of death.  Burning them out is out of the question, it seems we have rules against that here and I've got busy body neighbors who have nothing better to do than call the...
  15. khartig

    Hello from Sin City

    Hey all, I'm Ken and I hail from Sin City.  I've been smoking meats for a couple years now and have recently started competing, started my own team with my wife(CFO) called Pork-Que Bbq.  I'm currently running a Maverick that I picked up cheap on good old Craigslist and a Brinkmann Trailmaster...
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