Thanks again guys, I think I'll leave it alone for now and see how it does over a couple of smokes.
Started my first UDS build today. Back to the basics!!
- Thread starter flyboys
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Well, hopefully she won't be wearing the tie for long then! Unfortunately it looks like there won't be any time for smoke #1 this weekend. There's always next week though.
I got my inaugural smoke in today. I don't know if I did something wrong, but this thing cooks fast. Really fast. I have pics below.
I filled the basket a little over half full with briquettes. I lit about 1/4 full of chimney. The weather was windy an in the upper 40s today. I used a brand new Maverick 732 that registered 212 exactly in boiling water.
I had to leave all of my intakes open and the grate temp was averaging 280 the entire time.
I put 10 brined thighs on along with a beer can chicken. According to the probe, the thought were 165 in about 45 minutes. Not trusting it, I left it on for 2 hours. The beer can chicken was done in about 2 1/2 hours.
The whole chicken was spot on, but the thighs were dried out.
Can anyone tell me if this seems normal for a uds?
Either way, here are the pics.
I ended up pulling the chicken and coating it with a honey mustard glaze.
I did some wings after the thighs. Spicy ranch and honey mustard. They were eaten before I could grab the camera. They cooked in about an hour and a half.
I filled the basket a little over half full with briquettes. I lit about 1/4 full of chimney. The weather was windy an in the upper 40s today. I used a brand new Maverick 732 that registered 212 exactly in boiling water.
I had to leave all of my intakes open and the grate temp was averaging 280 the entire time.
I put 10 brined thighs on along with a beer can chicken. According to the probe, the thought were 165 in about 45 minutes. Not trusting it, I left it on for 2 hours. The beer can chicken was done in about 2 1/2 hours.
The whole chicken was spot on, but the thighs were dried out.
Can anyone tell me if this seems normal for a uds?
Either way, here are the pics.
One more thing. After 7 and a half hours, the temp was around 180 with all intakes still open. The highest it went during the smoke was 310.
Ok, thank you c farmer. Do you know if the thighs being to temp in about 45 mins with the temp just shy of 300 normal for a uds?
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Latest posts
-
-
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Latest: daspyknows
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 46
- General Discussion
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Non fat dried milk
- Started by hog warden
- Replies: 31
- Sausage
-
8 second ride!
- Started by Buckeyedude
- Replies: 26
- Flat Top Griddles and Discada
