Ugly Drum Smoker
- Thread starter jgh1204
- Start date
Wahoo95
Knows what a fatty is.
Yes you should remove it. That will give you a much better lid fit. I ran mine with the gasket for several cooks till I realized I'd get better closure without it.
pdavidc
Found some matches.
The only thing this needs to be perfect is orange and navy blue paint to cover up all that green!!! :thumb:
Wahoo95
Knows what a fatty is.
Finally got around to finishing my drum by painting it, adding wheels, and upgrading the thermometer.
bstomper
Full Fledged Farker
Me again. Had so much fun yesterday, today I when for a whole chicken. Was more like a baby turkey. Was big and lots of fat. So my drum is getting a good seasoning.
My chicken:
I notice quite a lot of liquid at the bottem. I am sure it is the chicken fat. Will that be a problem for the food or drum ?. I have a 14" basket so it is a bit narrow. I will just tip some ash in to soak it up and the scoop it out.
I have the same issue with moisture in the bottom of my uds. I asked the question and aparently the moisture is normal. I soak mine up with some paper towel. btw nice uds
SmittyJonz
somebody shut me the fark up.
Lump burns Hotter but also needs more airflow . I don't like lump in my UDS. I get longer, steadier temps with Briquets.
Go get some Stubbs Briquetts and forget 225*, let that thing breathe and run where it wants to - anywhere between 225*and 325*, it'll settle in some where's in there and just go with it.
275* is the Best All Around BBQ Temp. - ESP for Pork Ribs. :wink:
Now I did try a SoHotnSoFast Brisket Cook last weekend -5 hrs at 400-450*. It was Decent but I've decided 350* is Max for Smoking.
Kakhuis
Well-known member
Thanks :-D . Not too worried about it. Was just wondering if one chicken leave so much moisture, what is going to happen when I go for more or bigger cuts. Tomorrow with I will see. I am going to have a grill rack full of chicken pieces. Lots of dripping going to take place :heh: will see how it ends.
bert-nc
Found some matches.
run away temps
one thing I am having trouble with is the temp on my uds running away when I lift the lid to remove the food that I am cooking.
cooking ribs about 260, remove them to foil, walked by a few minutes after placing them back on uds, temp up to 350
took ribs off and placed in oven
suggestions on what I am doing wrong
bert-nc
one thing I am having trouble with is the temp on my uds running away when I lift the lid to remove the food that I am cooking.
cooking ribs about 260, remove them to foil, walked by a few minutes after placing them back on uds, temp up to 350
took ribs off and placed in oven
suggestions on what I am doing wrong
bert-nc
Wahoo95
Knows what a fatty is.
one thing I am having trouble with is the temp on my uds running away when I lift the lid to remove the food that I am cooking.
cooking ribs about 260, remove them to foil, walked by a few minutes after placing them back on uds, temp up to 350
took ribs off and placed in oven
suggestions on what I am doing wrong
bert-nc
Cut off the air about 15min before you plan to have the lid open that long. Also when its open you need to be fast. When pulling food I just pull the whole rack. Same with putting food on...I pull the rack out in advance them position the food so I can simply drop it in once the lid comes off. Clipping the temp probe and placing one in the meat takes seconds then lid goes back on.
bert-nc
Found some matches.
I wondered if I left the lid off to long, but had my mind on other things, so not real sure of the lenght of time. However I will keep the lid off the shortest possible amount of time on the next cook.
thanks for the advice
bert-nc
UDSPowercat
Knows what a fatty is.
I have been busy!!
UDSPowercat
Knows what a fatty is.
UDSPowercat
Knows what a fatty is.
Kakhuis
Well-known member
Tried with more chicken yesterday. looked like BP had a oil spill again. Lots of liquid/fat.
I also broke 1 temp. I have a temp measure that have the wire with the L shape prope on the end. It has a plastic cover over the wire part. I had it in and work great. Was at 170 Celcuis and then open lid to put in the grill with chickens. Got a temp spike of over 200 Celcuis and then prope did not read anything anymore. Must have burned the wire or something.
I also broke 1 temp. I have a temp measure that have the wire with the L shape prope on the end. It has a plastic cover over the wire part. I had it in and work great. Was at 170 Celcuis and then open lid to put in the grill with chickens. Got a temp spike of over 200 Celcuis and then prope did not read anything anymore. Must have burned the wire or something.
bstomper
Full Fledged Farker
I have pipe plugs for the air intake ball valves on my UDS. When I am cooking and have them adjusted for the temp I want, just before I open the lid I instal them into the ball valves completely shutting off the air flowing into the smoker, do what I have to do quickly then replace the lid. The temp will spike a bit once I put the lid back on but with all the intake air shut off it drops fairly quick. I leave the plugs in until it gets back down to the temp I want and then I remove the plugs. It settles right back to the previous temp. There is a lot less messing around with the ball valves this way.
Awitte58
Knows what a fatty is.
You make/sell UDS smokers?
Link?
(PM if you think itll get you in trouble with the mods)
They look good!
Link?
(PM if you think itll get you in trouble with the mods)
They look good!
BGBarracus
Knows what a fatty is.
one thing I am having trouble with is the temp on my uds running away when I lift the lid to remove the food that I am cooking.
cooking ribs about 260, remove them to foil, walked by a few minutes after placing them back on uds, temp up to 350
took ribs off and placed in oven
suggestions on what I am doing wrong
bert-nc
Hey Bert,
I used to have the same problem with my UDS when removing the lid. It's a little extreme but had an idea and had to follow through on it. See this thread for a mod I came up with that solved the problem:
http://www.bbq-brethren.com/forum/showthread.php?t=125116
[ame="http://www.youtube.com/watch?v=2UNHzgW60IQ"]Upright Drum Smoker Vent System - YouTube[/ame]
SmittyJonz
somebody shut me the fark up.
one thing I am having trouble with is the temp on my uds running away when I lift the lid to remove the food that I am cooking.
cooking ribs about 260, remove them to foil, walked by a few minutes after placing them back on uds, temp up to 350
took ribs off and placed in oven
suggestions on what I am doing wrong
bert-nc
That's normal - u just gotta work faster - have foil or paper ready n laid out - pull lid, snatch ribs put lid back on, wrap ribs, pull lid, place wrap ribs in , replace lid. If u are doing several snatch them all into pan, put lid back on while unwrap them.
ebijack
Babbling Farker
I always close my intakes before removing the lid. Re-open back to the same position when your done. No flair ups, no temp spikes.
Carbon
is Blowin Smoke!
Every UDS behaves differently. I've had my lid off for a minute or two on dozens of occasions and have never experienced these flare ups and temp spikes people have been talking about.
