i decided to try out the new UDS that i just got done building i fired it up and threw on some ribs chicken and a pork roast i lit it and the temp gauge said 250 the first 3 hours i figured that it was going good so i did not check the meat in the smoker for 3 hours when i did the ribs were rock hard and black i checked the roast temp it was 203 and the chicken was 185 i pulled everything at 3 hours into the smoke
the chicken and roast was good but a little on the dry side but it tasted good the ribs were a total loss dog wont even eat them LOL
i need to learn how to get the temps under control but i think my temp gauge on the smoker is bad its a cheapo from wal mart it read 250 the whole time will check it later on the intakes are 3/4 inch one cap on two off and the ball valve half open temp was way to hot will work on this on the next smoke
i have mixed feelings about the drum so far
http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view¤t=101_0277.jpg
http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view¤t=101_0278.jpg
the chicken and roast was good but a little on the dry side but it tasted good the ribs were a total loss dog wont even eat them LOL
i need to learn how to get the temps under control but i think my temp gauge on the smoker is bad its a cheapo from wal mart it read 250 the whole time will check it later on the intakes are 3/4 inch one cap on two off and the ball valve half open temp was way to hot will work on this on the next smoke
i have mixed feelings about the drum so far
http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view¤t=101_0277.jpg
http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view¤t=101_0278.jpg