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Results 11 to 20 of 25
  1. #11
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Bbq Bubba View Post
    About 6 hr's now, UDS is cruising along at 238*, have hardly had to touch it except to give it a lil shake every now and then!
    Buford on the other hand is not doing well with the wind, have set up some block's but it's swirling so bad it's futile.
    He's stuck about 200*, metal is just to thin to hold the heat, that's O.K.
    Rib's are foiled and brisket is at 145*.
    8 chicken 1/4's are in brine for later after the picnic is done, will cook over Pecan and see if i can run the drum at 300ish

    Have you ever tried supplementing your heat w/ gas? Sometimes I stick my weed burner up Lucille's butt for a little bit if the temps drop. I wonder, if you're up to 200*already, if a plain ole plumbers propane torch wouldn't give you an extra 25-50*.

    If you try it, let us know how it worked.

    Tim

  2. #12
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Sounds like your drum is doin' fine. With that wind, it's probably a good thing you only had one shelf. Mighta flown away, otherwise.

    Sorry to hear Buford's givin' you problems. I'm surprised the blanket isn't workin' better to keep the heat in. Maybe you could close off part of the top exhaust? Might keep the wind from drawin' the heat out so fast.

    Chicken, ribs, PP, brisket. Sounds like a great start to the weekend to me.
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #13
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Rib's are done, brisket is foiled and picnic is still goin.
    UDS is STILL at 238*............8+ hour's now. BORING!!! Ya right!!!




    Nice Cherry smoke ring, Cherry rub was allright, no heat, a lil bland, could'a used some salt but the girl's enjoyed it!




    Brisket and picnic to come yet!!!
    __________________
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  4. #14
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Brisket is done, pulled it out at about 185*, reheat tomorrow should make it about perfect! Plenty juicy and probe slide's in like butter!!




    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  5. #15
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    FINALLY ran outta heat on the UDS after 10 hrs, only using about 6 lbs of charcoal, picnic is only at 165 so put in a pan and into the oven to finish.




    Smoked the whole time and thinking the color might be a lil dark but that's cherry for ya, great flavor!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  6. #16
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Great job Bubba! 0.6 lbs per hour on the charcoal is pretty good burn time. Let us know how that brisket tastes or better yet get Fatboy to install that Scratch N Taste feature so we can all try it.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  7. #17
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Great job, Bubba! Everything looks delicious! I guess the chix go on tomorrow?
    Rob - TX Sandman
    Plank Owner, TQJ

  8. #18
    Join Date
    Jan 2008
    Location
    Home Sweet Home
    Posts
    66

    Default

    Nice shots there Bubba. It's making me hungry and it's way early in the morning. I'm gonna build me a drum smoker some day. I like the idea of 6lbs lasting 10 hrs.
    To get a better piece of chicken you'd have to be a Rooster!

  9. #19
    Join Date
    Jan 2008
    Location
    Clinton, MO
    Posts
    158

    Default

    Everything looks good Bubba but those ribs in particular are killin me. That pic from the side after they're all sliced up is almost more than I can take this morning.
    Chad

    "I care not what others think of what I do, but I care very much about what I think of what I do. That is character." T.R.
    __________________________________________________ _____________

    BDS-Jumbo Model 2743

    WSM- Weber Smokey Mountain w/ mods

    Weber Performer

    GOSM Big Block 36" gasser

  10. #20
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Picnic ended up goin 15 hrs, then toweled and into the cooler till this mornin............talk about tender, here's the thermometer....



    The finished product pulled, de-fatted with a lil rub added and the aujus....pure heaven!!

    __________________
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

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