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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-19-2012, 04:17 PM   #9646
El Ropo
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Quote:
Originally Posted by Paul Worth View Post
You are cooking at the perfect temperature so there is no need to fool with anything right now. Don't panic when the meat hits the infamous "stall." Last one I did got to 155 in the first few hours, then took ten hours to get to 160. Took a total of fifteen hours but it was perfect. Slow and steady....
Just in case nobody got the memo.... The perfect cooking temp is now 270. 225 is so 1995.

Control your pit, don't peek, don't use water, and cruise at higher temps. Fat renders better, and final result will knock your socks off.

I'm drawing from PT's rants, but IMO, it works.
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Unread 06-19-2012, 04:25 PM   #9647
Mtmouse
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Originally Posted by coachmccoy543 View Post
. We used the hinges with some modifications due to the lip of the drum from the uniflame.
I just used a few washers to space the upper section of the hinges out until it was in proper alignment.



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Unread 06-19-2012, 04:37 PM   #9648
barracudamuscle
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Quote:
Originally Posted by El Ropo View Post
Just in case nobody got the memo.... The perfect cooking temp is now 270. 225 is so 1995.

Control your pit, don't peek, don't use water, and cruise at higher temps. Fat renders better, and final result will knock your socks off.

I'm drawing from PT's rants, but IMO, it works.
Wow I had no idea, searching through the forums I've read most used 225-230. I haven't peeked once as hard as it is I appreciate the tip!
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Unread 06-19-2012, 11:42 PM   #9649
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Default new uds I built for the 4th of july

was feeling patriotic so I thought this would be nice for our 4th of july party
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Unread 06-20-2012, 12:15 AM   #9650
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My first UDS creation a boneless pork butt. Came out really well and juicy and tender. I foiled when it stalled at 162. It took just over 7.5 hours to hit 194. Worked pretty good and held 230ish very well.



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Unread 06-20-2012, 07:03 AM   #9651
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Quote:
Originally Posted by El Ropo View Post
Just in case nobody got the memo.... The perfect cooking temp is now 270. 225 is so 1995.

Control your pit, don't peek, don't use water, and cruise at higher temps. Fat renders better, and final result will knock your socks off.

I'm drawing from PT's rants, but IMO, it works.

Yup this is my new way of cooking too. You all are doing an awesome job on these drums. The John Deer looks bad ass.
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Unread 06-20-2012, 10:21 AM   #9652
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Tell me guys, If I've read the first 210 pages of this thread, do I still need to read the whole thing or do I have the basics?
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Unread 06-20-2012, 04:04 PM   #9653
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Originally Posted by dbq View Post
Tell me guys, If I've read the first 210 pages of this thread, do I still need to read the whole thing or do I have the basics?

you would be missing out on some cool ideas but you probably have the basics down. There is cool mods throughout the entire thread ...took two weeks sporadically reviewing at work to get to the last page... for now anyway. I printed pictures of what I want to do with my new 3 barrels I score for $50. I was going to make them all interchangeable for rotisserie, weber cover, several levels, grill option, and diffuser option. That is the plan... will see how things change.
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Unread 06-20-2012, 04:11 PM   #9654
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Even though it's akin to War & peace it is a great read.
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Unread 06-20-2012, 04:37 PM   #9655
El Ropo
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I've gone through every post over the past couple of years. It's a good long read.
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Unread 06-20-2012, 09:12 PM   #9656
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barracudamuscle, thats some nice looking pork.
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Unread 06-21-2012, 01:16 PM   #9657
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I Just thought I'd post the drums that I have built this last year...
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Last edited by razrbakcrzy; 06-21-2012 at 02:11 PM..
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Unread 06-21-2012, 09:33 PM   #9658
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Here's mine
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Unread 06-23-2012, 12:12 PM   #9659
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Default Burning out a barrel

Hey Everyone,

This thread has been doing me a lot of good but one thing I am still confused about is the burn out. If you buy a brand new unlined drum do you need to do a burn out or can you go strait to rubbing it down with oil and seasoning?

Thanks,
Dave
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Unread 06-23-2012, 12:54 PM   #9660
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Originally Posted by zimm226 View Post
Hey Everyone,

This thread has been doing me a lot of good but one thing I am still confused about is the burn out. If you buy a brand new unlined drum do you need to do a burn out or can you go strait to rubbing it down with oil and seasoning?

Thanks,
Dave
If it were me, I would have some kind of hot fire in it just to make sure everything, if any, inside where you food is going to be was cleansed by heat. That's just me.
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