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post #1 of 6
Thread Starter 

Hi all,


My name is Kevin, I'm married and have three children. (only one left at home tho). I'm a missionary in Ecuador, but have taken up smoking here in the last year. I grew up in NH. 


I have a UDS with and Pitmaster IQue to control the burn and temp. I've had lots of fun with it and smoked everything from fish, rabbit, beef, pork and ripe plantain bananas and hot peppers. I've got a 13 lb chunk of pork (1/2 rear hock) going in the UDS tonight for my first try at pulled pork. Should be a fun experiment. 


I enjoy the smoking meat forums and have learned allot from them.


If you want to know more about our life and ministry you can find out about us on our blog.


Happy Smoking!


post #2 of 6

welcome1.gifto SMF!  We are so glad you joined us! 


We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!


If you need any help roaming around the forums....just holler!  Happy to help out!



post #3 of 6
Howdy Kevin. And fellow UDS guy.... Welcome aboard sir! Glad your here with us.. cant wait to see some food and uds pics.. and some Ecuador pics as well! Good luck with the pulled hock!
post #4 of 6
welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
post #5 of 6
Thread Starter 

Thanks for the warm welcome. The pulled pork turned out to be a great success! Here are a few Q-view shots.

13 lbs of pork hock, soaked in salt brine for 24 hours

after 24 hours soak in a salt brine ready to start at 7:30 pm

after 11 hours at +/- 200 deg, the internal temp reaches 165 deg. I wrapped it in foil and cranked it up to 300.

at 6:30 am hits 165 internal temp, wrapped and turned the smoker up to 300

3 1/2 hours later it hit 200 deg, so I pulled it off and let it rest a while, and then pulled it.

at 11 am pulled from smoker with internal temp at 200. 

after a short rest, pulled easily and just a bit of finishing sauce

Happy cook, and the guests didn't complain any either! :-)

One happy cook and the guests were happy too!

Only bad part was that there was hardly any leftovers for later....

post #6 of 6

Hello, and Welcome from Texas. This is a great site with worlds of information.   Looks good  I'm hungry !!!!



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