I was craving some pulled beef and came across this Pepper Stout Beef recipe. It looked so damn good I had to try it. I was also craving a PitmasterIQ 110 unit for when I want to do overnight cooks or crazy weather days where the temps can really fluctuate.
Got 5lbs of chuck roast from Costco.
Seasoned with coarse black pepper and kosher salt. Tossed into the UDS at 240deg with pecan wood and Kingsford Blue charcoal.
It's been in there for over 4 hours and it's almost at 165deg. Once it hits 165deg I will pop it into a pan with the veggies and liquids and finish it off in the oven for another 3 hours at 350deg. I'll get more pics once I pull it out the UDS.
The PitmasterIQ 110 is a pretty nice unit. I think I like it a lot so far. It seemed to bring the UDS up to temp a lot faster than just the 3 air vents open wide. It's running about 5-10 degrees off from the Maverick which is fine really since you can get that variance from one end of the smoker to the other at times. It kept the temp rock solid the whole time until the last hour the temp was slowly creeping up to 255deg. So I went out and closed the top vent on the modded Weber lid to about 40% open. Now it's back at the target temp and cruising away.
My only complaint with it so far is that the air tube is kinda short. I don't know if that's because the fan can only push so much cfm through that distance or what. I will just have to add a new vent for it so I can position it better with my particular setup. I also made a rain box for it to keep it dry and keep the wind from gusting on it.
My ball valve and thermometer port are closer to the ghetto table I made. My ball valve is 3/4" and the pit adapter is 1" so I may just remove the ball valve or just add another vent close to it.
The unit in the box. I didn't bother with the battery mod they have to make it run on D size batteries.
I had to get a chair in place to get it all set up. Spent about $15 getting the rain box made.
More pics as the cook continues!
Got 5lbs of chuck roast from Costco.
Seasoned with coarse black pepper and kosher salt. Tossed into the UDS at 240deg with pecan wood and Kingsford Blue charcoal.
It's been in there for over 4 hours and it's almost at 165deg. Once it hits 165deg I will pop it into a pan with the veggies and liquids and finish it off in the oven for another 3 hours at 350deg. I'll get more pics once I pull it out the UDS.
The PitmasterIQ 110 is a pretty nice unit. I think I like it a lot so far. It seemed to bring the UDS up to temp a lot faster than just the 3 air vents open wide. It's running about 5-10 degrees off from the Maverick which is fine really since you can get that variance from one end of the smoker to the other at times. It kept the temp rock solid the whole time until the last hour the temp was slowly creeping up to 255deg. So I went out and closed the top vent on the modded Weber lid to about 40% open. Now it's back at the target temp and cruising away.
My only complaint with it so far is that the air tube is kinda short. I don't know if that's because the fan can only push so much cfm through that distance or what. I will just have to add a new vent for it so I can position it better with my particular setup. I also made a rain box for it to keep it dry and keep the wind from gusting on it.
My ball valve and thermometer port are closer to the ghetto table I made. My ball valve is 3/4" and the pit adapter is 1" so I may just remove the ball valve or just add another vent close to it.
The unit in the box. I didn't bother with the battery mod they have to make it run on D size batteries.
I had to get a chair in place to get it all set up. Spent about $15 getting the rain box made.
More pics as the cook continues!
