gamecockinfl
Found some matches.
- Joined
- Mar 6, 2015
- Location
- Keystone Heights, Fl
Hey Guys,
First post on here-been lurking for a while. I reckon Im the designated chef for the church and Ive been doing Q for little over a year on my UDS. I got that thing dialed in and have made many a buck at kids soccer/football games for our league we run there just using this simple system. I love the taste of the charcoal and wood and moisture that stays in after I inject my butts and rub them.
I had one member get real excited about what we had going on and he called up Mr. Lang and got me 60 Deluxe to use for our functions. Needless to say I feel blessed and excited but I'm kind of lost. Ive fired her up twice-once to season and once to cook 2 fattys and 3 racks of ribs. I got it up to temp and running clean without much trouble. My only concern is that the smoke flavor was much more subtle than I expected and seemed like it could cook a little dry. Ben said to steer away from water pan in there-but Im not sold yet and I don't feel like drying out a case of meat and chalking it up to experience.
Anyway-plan for major cook #1 is to try some 5 hr butts! Crazy I know-but I know I can get some smoke in the meat for 3-4 hrs and then foil it for another 2 or so and then let it rest. I then plan to pull it and then let my crew heat it up the next day over charcoal and wood chunks to get smoke back into the cold meat. Anyway-I know I'm nuts and going to eat crow but any Lang users are welcome to guide me in the path of good Q.
First post on here-been lurking for a while. I reckon Im the designated chef for the church and Ive been doing Q for little over a year on my UDS. I got that thing dialed in and have made many a buck at kids soccer/football games for our league we run there just using this simple system. I love the taste of the charcoal and wood and moisture that stays in after I inject my butts and rub them.
I had one member get real excited about what we had going on and he called up Mr. Lang and got me 60 Deluxe to use for our functions. Needless to say I feel blessed and excited but I'm kind of lost. Ive fired her up twice-once to season and once to cook 2 fattys and 3 racks of ribs. I got it up to temp and running clean without much trouble. My only concern is that the smoke flavor was much more subtle than I expected and seemed like it could cook a little dry. Ben said to steer away from water pan in there-but Im not sold yet and I don't feel like drying out a case of meat and chalking it up to experience.
Anyway-plan for major cook #1 is to try some 5 hr butts! Crazy I know-but I know I can get some smoke in the meat for 3-4 hrs and then foil it for another 2 or so and then let it rest. I then plan to pull it and then let my crew heat it up the next day over charcoal and wood chunks to get smoke back into the cold meat. Anyway-I know I'm nuts and going to eat crow but any Lang users are welcome to guide me in the path of good Q.