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While I still have a few features to add to the build the new UDS is operational and I was ready to give it a real test. I had a small pork loin in the freezer so after thawing I cut it into 2 in. slices and cut out a pocket for some cornbread stuffing.
Applied some rub to the stuffed chops and a couple slabs of BB's.
Put most of an 8lbbag of lump in the basket and lit about 1/4 chimney and put the lit coals into the basket to get er going with all 3 intakes wide open. About 20 min later the temp was up to 250o and put all of the meat on the top rack.
The temp jumped up to 300o quick so I closed off 1 intake and it maintained 300 so I closed the 2nd intake about 1/2 way and the temp slowly crept down to 265o. Being the first run I wanted to play with the intakes to "get to know" the pit. I was able to run about 225o with only one intake wind open.
Anyway after about 2 hours the chops came off as they were at 150o internal and didn't want to dry them out.
You'll notice one is missing and it was tasty! After about 5 hours I took off the BB's as they felt done using the ole bend test. Sampled a couple and they too were wonderful.
So I now understand about the temp spikes when you remove the lid and will probably add a heat deflector using the lid that belonged to the barrel. Temps shot up quick when I mopped the meat.
Think I'm gonna be real happy with this set up and will be cleaning up my Charbroil Silver Smoker to go on craigslist. Don't see me using it again.
In line for my next smoke is................
To spatchcock or not???????????????
Not really, she's my buddy!
Applied some rub to the stuffed chops and a couple slabs of BB's.
Put most of an 8lbbag of lump in the basket and lit about 1/4 chimney and put the lit coals into the basket to get er going with all 3 intakes wide open. About 20 min later the temp was up to 250o and put all of the meat on the top rack.
The temp jumped up to 300o quick so I closed off 1 intake and it maintained 300 so I closed the 2nd intake about 1/2 way and the temp slowly crept down to 265o. Being the first run I wanted to play with the intakes to "get to know" the pit. I was able to run about 225o with only one intake wind open.
Anyway after about 2 hours the chops came off as they were at 150o internal and didn't want to dry them out.
You'll notice one is missing and it was tasty! After about 5 hours I took off the BB's as they felt done using the ole bend test. Sampled a couple and they too were wonderful.
So I now understand about the temp spikes when you remove the lid and will probably add a heat deflector using the lid that belonged to the barrel. Temps shot up quick when I mopped the meat.
Think I'm gonna be real happy with this set up and will be cleaning up my Charbroil Silver Smoker to go on craigslist. Don't see me using it again.
In line for my next smoke is................
To spatchcock or not???????????????
Not really, she's my buddy!
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