H
Hugh Jorgan
Guest
Does anyone else use a round and a square basket?
For butts, ribs, brisket I use a round basket made from the top 1/3 of a 15 gallon drum with holes around it and expanded metal for a bottom. It covers a good bit of the bottom of the barrel when centered. I am making one now from a 30 gallon drum but I think it is going to be awfully tight getting it past the grate pegs, and I'll have to make my thermometer a slide in. With this basket I use a flat lid with the 1/2" holes. Seems to work good and is consistent. I've used this setup 3 times with no problem.
For fatties, chicken I used an old milk crate, lined with expanded metal and pushed all the way to one side of the drum with the meat opposite so it does not drip on the coals. With this basket I use a flat lid with one 2 1/4" chimney. I push the basket to the side away from the thermometer and put the meat directly over the thermometer. I used the lid with the exhaust turned to the meat side once, but not directly over the meat, and over the exhaust once but not directly over.
What do you guys think? Any comments or suggestions? I welcome any constructive critique. Everything seems to be working out with either way. I can tell my wife now that I need one UDS for brisket and butts, one for chicken and fatties, and the UDG for burgers and dogs. :lol:
For butts, ribs, brisket I use a round basket made from the top 1/3 of a 15 gallon drum with holes around it and expanded metal for a bottom. It covers a good bit of the bottom of the barrel when centered. I am making one now from a 30 gallon drum but I think it is going to be awfully tight getting it past the grate pegs, and I'll have to make my thermometer a slide in. With this basket I use a flat lid with the 1/2" holes. Seems to work good and is consistent. I've used this setup 3 times with no problem.
For fatties, chicken I used an old milk crate, lined with expanded metal and pushed all the way to one side of the drum with the meat opposite so it does not drip on the coals. With this basket I use a flat lid with one 2 1/4" chimney. I push the basket to the side away from the thermometer and put the meat directly over the thermometer. I used the lid with the exhaust turned to the meat side once, but not directly over the meat, and over the exhaust once but not directly over.
What do you guys think? Any comments or suggestions? I welcome any constructive critique. Everything seems to be working out with either way. I can tell my wife now that I need one UDS for brisket and butts, one for chicken and fatties, and the UDG for burgers and dogs. :lol: