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Pepper Stout Beef on the UDS with my new PitmasterIQ 110 w/Qview

post #1 of 11
Thread Starter 

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! :439:

post #2 of 11
That pepper stout beef is always a hit. Can't wait till the finished pics.
post #3 of 11
Thread Starter 

Coming off the smoker and getting ready to go into the oven.

 

 

 

 

Into the veggies' swimming pool.

 

 

 

Out the oven now, pulled and back in uncovered to reduce the liquid.

 

 

 

Gonna be served up on some ciabatta rolls with swiss cheese and horseradish spread. :32:

post #4 of 11
Hi. I am new to this forum and have a question about reverse flo smokers. is there a manual or automatic control that allows heat, smoke, etc to pass from the firebox to the cooking chamber. it seems that all of the diagrams out there fail to be descriptively accurate.They assume that magically you should know how this process works.Secondly can one choose how much smoke hits the meat? And how is this controlled. Uninformed
post #5 of 11
Thread Starter 

The wife and I loved it. I might let it finish up in the smoker next time, especially the last half hour of it uncovered to give it just a bit more smoke flavor. As it is it has a mild hint of smokiness to it which really compliments all the other flavors perfectly. The best part now is I get to eat the leftovers all week long. :icon_smile:

 

 

post #6 of 11
Man that is one great looking sandwich. Great job.
post #7 of 11
Wow that looks great!! Nice job.
post #8 of 11

looks great!!! how does the Pitmaster 110 work out?  been thinking about getting one for my BGE

post #9 of 11
Thread Starter 
Quote:
Originally Posted by redneck69 View Post
 

looks great!!! how does the Pitmaster 110 work out?  been thinking about getting one for my BGE

 

I like it so far. The real test will be an overnight cook. My concern is that on the UDS I can get enough air in through the top vent to feed the fire and keep it climbing and the IQ110 has no way to combat that. So I will likely have to keep the vent open only a certain amount. I've heard some people are able to run the top vents wide open and others have to adjust them. I am using a modified 22.5" Weber kettle lid on my UDS so that's a lot of real estate on that vent.

post #10 of 11

i really don't think you should have an issue with the air getting in to raise the temp...the hot exhaust air will be pushing thru the opening not allowing extra air in...just my 2 cents...but let me know

post #11 of 11
Thread Starter 
Quote:
Originally Posted by redneck69 View Post
 

i really don't think you should have an issue with the air getting in to raise the temp...the hot exhaust air will be pushing thru the opening not allowing extra air in...just my 2 cents...but let me know

 

It does affect it. The manual for it even states certain smokers maintain more stable temps when the top vents are closed a bit. I've seen it before even without the IQ110 hooked up. One of my cooks I had to close all the bottom vents and then close the top vent 50% to keep the temp stable. 

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