what time!?!?!?!?!

[charliebrown52]

got my uds all seasoned up and for the first cook im doing 2 8 pound butts want them to be rested and ready to serve at 5 pm tommorow. we are haveing a huge snow storm here in ny and its about 25 now and could go down to below 20 over night so my question is what time should i start them to get them done in time

[barkonbutts]

I always figure 1.5 hours per pound @ 225* Dont be afraid to put them on a bit earlier.. you can always wrap and put in the cooler and they will stay hot for hours. I have let mine set for five hours and they were still too hot to handle by hand!! So based on the size of the butts I would say atleast 5 am. So you need to have your pit running and up to temp at 5 am.. not sure how long yours will take to come to temp in that weather!!

Your toughest part will be keeping your temps where you need them to be in that weather!! Have your lump ready to add if need be!

[SmokinOutBack]

Well, if it's your first rodeo, I wouldn't take any chances. Depending on what temps you're going to run, give yourself at least 12 hours. The butts have got to rest a bit, keep that in mind.

[charliebrown52]

using stubbs briquettes and its my first time on this pit but i work for dinosaur barbque so ive cook a few buts before just wasnt sure how the uds would perform in this weather thanks for the input

[Richtee]

Start early and the cooler is yer friend :{)

[DDave]

Well I routinely do two 5 pounders in 9 hours at 250°. Put 'em on at 6 am and they're usually ready to come off by 3 pm.

If I were you, I'd put 'em on at 5 am though and cook 'em at 250° and have the cooler on standby.

Dave

[charliebrown52]

thanks for all the input guys its 3 am and i decided id rather have em done early than late so i started the chimney at 2 and i just put thos piggys to bed so im guessing they should be done around 1 tommorow got my cooler on standby i was surprised how quickly the temps stabilized in this wether we have here in ny but shes rolling along right around 220-230

[charliebrown52]

wow this thing is an animal 14 outside and im working to keep temps down holding pretty well with a little adjusting temps 240-265 for the past hour

[Squirrel]

OMG Bless your heart, out there in that crazy weather cooking some butts. You need a cup of hot ass coffee and a

[kendoll]

We shall not be moved!

I love it. Freezing cold, snow storm, and the only advice you are looking for is about start times.

It really is an addiction.

Ken

[barkonbutts]

oh yeah, cant wait to see this finish!!

[crusty ol salt]

you da man, dog gone cold outside but keep after it, it is worth the work.

remember, no pics, didnt happen.

[charliebrown52]

well i had to make adjustments about every hour until i decided to take my ball valve off my the side vent and put it on the bottom soon as i did that temps stablized with almost no adjustment been cruising at 235 for the past 4 hours meat is temping about 165 - 170 so a few more hours and into the cooler we go pics to follow

[tenacious bee]

well i had to make adjustments about every hour until i decided to take my ball valve off my the side vent and put it on the bottom soon as i did that temps stablized with almost no adjustment been cruising at 235 for the past 4 hours meat is temping about 165 - 170 so a few more hours and into the cooler we go pics to follow

Sounds like you got it under control . I have a question. When you say that you removed the ball valve from the side and put it on the bottom. What exactly do you mean ? All of the uds builds I've seen have the intakes about two inches form the bottom. Not trying to be an asshat. Just trying to understand.

[charliebrown52]

i haved three 3/4" inlets 2" from the bottom one has a 90 on it with about 2.5 ft pipe with the ball valve on top of that my adjustments on the ball valve werent really makeing any difference so i removed the ball valve and put it on on of the intaks near the bottom and it seems to do the trick now with the valve about half and one intake capped