Up Date 4
Saturday, Starting to fire up the UDS to season it.
After about 3 min with all four intakes open, it jumped to about 325 degrees.
I shut down 2 intakes and kept it between 320 and 325 for about 2 hours, my thinking was this will speed up the process. (Sorry for the fuzzy pics)
Shut down all but the ball valve and kept it at around 250 for the next 7-8 hours.
It ran between 225 and 260 for the next 3 hours with just a little babysitting
All in all I ran it for 12 hours before I went to bed and stopped monitoring it.
Not sure how long it ran after that, but in the morning all that was left was a well seasoned smoker and ash in the catcher.
Tomorrow I will do my first cook...
The big day! Using Apple wood and Hickory for the Fatties
Took the lid off to get a shot after about an hour and Yikes...smoke smoke smoke!
Got it settled down, but I think next time I am smokin' with bacon, I will use a baffle between the basket and the food, I think there was too much due to the bacon grease dripping on the coals and it was over powering the smoke from my flavor wood.
What do you all think?
Taylor all set up. I am going to be saving my pennies and dimes to get a Maverick...
Well here is the outcome. Not too bad, I was a bit disappointed with the smoke flavor due to what I think was the bacon grease....but my Niece, her Husband and most importantly my bride liked it
(Man I need to get a better camera!)
Two fatties, stuffed with: bacon, red,yellow, and green peppers, baby spinach, Papa's' Stuff rub, Sweet Baby Rays BB-Q sauce with some honey and brown sugar added.
Sweet Tater fries.
Smoked Garlic bread and Baked beans, Papa's style.
Thanks for the help and all the contributions in this forum that made this possible.
See ya all Later...