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Greg.K
10-13-2013, 08:13 PM
Hey everyone.
I'm new to cooking BBQ. I built a UDS and on my first 3 cooks I loaded up the lump and Hickory Chunks about 10-12 chunks. Put on #1 a Brisket ,#2 Ribs then #3 Butts and let her roll each time. Results were ok for a neophyte. But far from a prize winner.
I think I was using too much wood. Lots of white smoke.

I am now cooking with cherry apple and pecan on dancing chickens. I wait an hour b4 adding the birds and see nice blue smoke.

Here is the issue. My wife says she tastes a bitterness. I may but she may have just brainwashed me. Do I need to clean the UDS? Could the first cooks have embedded a bitter taste in the coating that I am detecting in the chicken?

gtr
10-13-2013, 08:16 PM
I'd clean it.

nucornhusker
10-13-2013, 08:34 PM
Clean it and only use about 3 fist size or so chunks.

Greg.K
10-13-2013, 08:59 PM
How should I clean it? I read dome use simple green & wire brush. How about a piwer wash?

nucornhusker
10-13-2013, 09:16 PM
I've cleaned my pits with a weed burner and a putty knife. Burn the crud with the burner, then scrape off. Some people do use a power washer though.

Budman1
10-13-2013, 09:24 PM
Clean it and only use about 3 fist size or so chunks.

^^^^ what nucornhusker said. 3 peices should do it. Welcome aboard! keep trying, that's half the fun.

Greg.K
10-13-2013, 09:52 PM
Don't think I want to use a burner. Won't it damage the outside paint. Used engine block paint.

Greg.K
10-16-2013, 06:57 PM
Ok. Just used a hose and a metal scouring pad. Got it almost back to new. Seasoned again. We'll see on my next cook

nucornhusker
10-16-2013, 07:44 PM
I didn't think about the exterior paint :oops:, I used that method on my stickburner. Glad you got it clean, that should help out I would think.