Named my UDS AquaLung.....and it was my first cook w/ it, but i was only slightly apprehensive,
little Caribbean flair for the Pre cook rubby-dub-dubby...9.5 lbs
got the fire basket ready the night before, minion method, nice little score on an enamel sauce pan i found in an old dump site on a homestead farm, cut off the rusted bottom WALLA!!
awake at 4AM.....smokers ready by 430AM-ish
after a little more sleep, getting the slaw ready, wisconsin-ized it, maple syrup and craisins, red wine vinegar, not that mayo stuff so popular around here, hand cut slaw
still holding around 1030AM, not much fussing, cracked the valve down to 3/4 at start and opened it to full at 1030AM
Rain at 130PM see the blob of yellow on the south side of Green Bay....that's where i am located
more rain behind it too
raining but AquaLung is still hold fine...nice thin blue smoke from a nice blue smoker
rest and ready to serve, bone pulled out just fine
little sammy w/ homemade calico beans and bread & butter pickles from the garden
I need a new thermometer, if it wasn't for the poke test i would have seriously over cooked this thing, it bottomed out at 160 and wouldn't budge, so i poked it when i thought it should be done around 630PM and it was like budd-aah, little more done than i wanted, but the guests we had didn't know the difference, everyone was fat and sassy at the end of the evening...
made some ABT's, but the camera never made it in time, they disappeared immediately, there were 24 and only 6 people .....umm yea they were that good