cieglo
Found some matches.
- Joined
- Mar 18, 2015
- Location
- Kernersv...
Built my first smoker - my Red-Tailed UDS. (hopefully it is attached)
I've cooked it out with 2 bags of Kingsford and this weekend I plan on smoking some ribs and a brisket.
I have a couple questions, if y'all don't mind.
1. Charcoal. How much? With a 13lb bag of Kingsford glowing in there and a digital bluetooth thermometer I read the heat (all the valves open) getting up to and holding at 325-350F. I was just burning out the drum stink. It held heat for over 8 hours.
2. Ribs: Seems like I need to get the temp down to 250-275F (averaging all the posts I've read here), smoke it bones down with a dry rub for 2 hours, wrap it in foil for an hour and then mop it with sauce for 30min or so. Sound right?
I put a drip tray/heat baffle under the center of the grill. I think I'm going to float some beer in there for moisture & a hint of IPA in the meat.
3. Brisket...it'll fit. I'll mine the forums for cooking instructions...
I've cooked it out with 2 bags of Kingsford and this weekend I plan on smoking some ribs and a brisket.
I have a couple questions, if y'all don't mind.
1. Charcoal. How much? With a 13lb bag of Kingsford glowing in there and a digital bluetooth thermometer I read the heat (all the valves open) getting up to and holding at 325-350F. I was just burning out the drum stink. It held heat for over 8 hours.
2. Ribs: Seems like I need to get the temp down to 250-275F (averaging all the posts I've read here), smoke it bones down with a dry rub for 2 hours, wrap it in foil for an hour and then mop it with sauce for 30min or so. Sound right?
I put a drip tray/heat baffle under the center of the grill. I think I'm going to float some beer in there for moisture & a hint of IPA in the meat.
3. Brisket...it'll fit. I'll mine the forums for cooking instructions...