Thread: UDS Fuel
View Single Post
Unread 03-30-2009, 02:36 PM   #8
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Teleking View Post
Thanks for the responses. The drum is a food grade unlined bare steal and steam cleaned and definitely RO. I didnít know Cowboy made briquettes. I have pretty much been using red oak exclusively (have a lot as fire wood) in my off set for years. It literally tastes like the light gray smoke that the charcoal gives off when it is lighting. I am use to stick burning and relatively new to the UDS. I was intrigued by the long burn times.

I know a lot of people use the minion method with briquettes but if that is the flavor youíre shooting for, not my cup of tea.
Quote:
Originally Posted by Weiser View Post
See. I told ya it might be a stupid question!
Spank me.

This may be a stupid question..
did you burn out the drum?
I too doubt very much that it was the RO, but the wood.
Look for a bag of Hickory chunks and try that before you write
it off to the RO.

Weiser
I would think about burning the drum... There may be something there that wasn't removed during the steam cleaning....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote