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Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
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 Posted: Jul 11 2010 Post subject: Re: Maiden Voyage on my UDS |
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| Beertooth wrote: | Watching the thin blue
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I wasn't gonna say anything but that is not exactly thin blue IMO. It looks more like briquet gray/white. The very reason I only use lump. I had the same trouble when I first fired the UDS with some left over briquets I had and could never get thin blue.
What kinda charcoal ya using?
YMMV
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Rojellio Es Caliente
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Joined: 15 Aug 2008
Posts: 1581
Location: Grand Junction Colorado
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| Posted: Jul 11 2010 Post subject: |
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Considering what passes for Q at some restaurants.... you could pass that off as Brisket and not be half as shady as some places.
Looks Yummy.
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Rockpyle
BBQ Fan
Joined: 15 Jun 2010
Posts: 141
Location: Canton, MI
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| Posted: Jul 11 2010 Post subject: |
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That's a beautiful hunk o' beast you got there!
Rock
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Beertooth
BBQ All Star
Joined: 03 Nov 2007
Posts: 5815
Location: Central Washington
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| Posted: Jul 11 2010 Post subject: Re: Maiden Voyage on my UDS |
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| Teleking wrote: | | Beertooth wrote: | Watching the thin blue
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I wasn't gonna say anything but that is not exactly thin blue IMO. It looks more like briquet gray/white. The very reason I only use lump. I had the same trouble when I first fired the UDS with some left over briquets I had and could never get thin blue.
What kinda charcoal ya using?
YMMV |
That day I was using Kingsford. Today I'm using RO and I'm having a terrible time getting my temps up over 200 on the UDS. And that's with 3 of the 4 vents open!
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Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
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Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
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| Posted: Jul 11 2010 Post subject: Re: Maiden Voyage on my UDS |
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| Beertooth wrote: | | Teleking wrote: | | Beertooth wrote: | Watching the thin blue
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That day I was using Kingsford. |
I knew it just from the smoke  How was the flavor??? Been there done that and not good eats on this end. YMMV
RO lump or Briquets? I had the same (Bad smoke) with some cheaper than dirt RO briq's. on clerance. You should have no trouble with pretty much any kind of lump IMO and I use RO lump all the time in the UDS.
But hey if the flavor is what you are looking for.....got it nailed. Howver, going from an off set to charcoal briq's and white smoke...no thanks.
Cheers, YMMV
Edit: what is your starting precedure for the minion methond?? I can run RO lump from 150° to 400° easy in the UDS.
p.s edit: your intake is higher than your lip of the drum might be an issue and maybe a little small (3/4"??).
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Beertooth
BBQ All Star
Joined: 03 Nov 2007
Posts: 5815
Location: Central Washington
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| Posted: Jul 11 2010 Post subject: |
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Update: I just took both racks out of the UDS and stirred the lump up a bit. Temps are coming up nicely.
PS - Teleking - I know how much you love Kingsford  but I have never had a bad taste or noticeable difference using it. But then that's pretty much what I've used for a long time. (  ) I am trying to convert to RO lump ( that's all I can find here right now) & still getting used to it - and the UDS for all that matters.
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Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn |
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Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
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| Posted: Jul 11 2010 Post subject: |
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Friends don't let friends cook with chemicals People use it all the time, if I could find K lump around here I would give it a whirl.
Maybe now that you are giving lump a try things may change. Not to mention you will have less ash to deal with.
Cheers
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morick
BBQ Super Pro
Joined: 21 Aug 2008
Posts: 1284
Location: northeast,mo
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| Posted: Jul 14 2010 Post subject: |
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I couldent get by and say nice UDS its post to ugly thou  gh
gotta try chuck here yours looked awesome thanks.
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merk1_99
Joined: 18 May 2010
Posts: 15
Location: pepperell, mass
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| Posted: Jul 15 2010 Post subject: |
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Good looking chuck. Wished I pulled last weekends at 150-155, and got a nice product like yours.
I just did two chucks and took them to 195/200. They were dry and unpullable. I foiled them at 170, and cooked them to 195/200. Dry, dry, dry....back to the drawing board. |
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texbbqpits
BBQ Super Pro
Joined: 18 Oct 2006
Posts: 1203
Location: East Texas
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| Posted: Jul 15 2010 Post subject: |
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Regardless of whatever you're cooking with, great looking cook. Tom
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Beertooth
BBQ All Star
Joined: 03 Nov 2007
Posts: 5815
Location: Central Washington
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| Posted: Jul 15 2010 Post subject: |
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Morick - Thanks!
Merk1_99 - Next time I do a chuck, it will be to around 150ish & sliced! It was really good!
Tom - Thanks. I have a tri-tip in the fridge for this weekend! 
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn |
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