Ugly Drum Smoker - Page 644

El Ropo · 06-19-2012, 04:17 PM

Quote:

Originally Posted by Paul Worth

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.

Mtmouse · 06-19-2012, 04:25 PM

Quote:

Originally Posted by coachmccoy543

. 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.

barracudamuscle · 06-19-2012, 04:37 PM

Quote:

Originally Posted by El Ropo

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!

Smokendink71 · 06-19-2012, 11:42 PM

was feeling patriotic so I thought this would be nice for our 4th of july party

barracudamuscle · 06-20-2012, 12:15 AM

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.

wmarkw · 06-20-2012, 07:03 AM

Quote:

Originally Posted by El Ropo

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.

dbq · 06-20-2012, 10:21 AM

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?

Bearcat6973 · 06-20-2012, 04:04 PM

Quote:

Originally Posted by dbq

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.

Bludawg · 06-20-2012, 04:11 PM

Even though it's akin to War & peace it is a great read.

El Ropo · 06-20-2012, 04:37 PM

I've gone through every post over the past couple of years. It's a good long read.

10_Bears · 06-20-2012, 09:12 PM

barracudamuscle, thats some nice looking pork.

razrbakcrzy · 06-21-2012, 01:16 PM

I Just thought I'd post the drums that I have built this last year...

1911Ron · 06-21-2012, 09:33 PM

Here's mine

zimm226 · 06-23-2012, 12:12 PM

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

Pappy · 06-23-2012, 12:54 PM

Quote:

Originally Posted by zimm226

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.

06-20-2012, 10:21 AM	#9652
dbq On the road to being a farker Join Date: 06-06-12 Location: Aurora, Mo Downloads: 0 Uploads: 0	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? __________________ 22.5 OTS (K), 18.5 OTS (J), Mini (Gold), SJS X2, WGA, Char Griller w/SFB,

06-20-2012, 04:11 PM	#9654
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Even though it's akin to War & peace it is a great read. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

06-20-2012, 04:37 PM	#9655
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	I've gone through every post over the past couple of years. It's a good long read. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

06-20-2012, 09:12 PM	#9656
10_Bears On the road to being a farker Join Date: 10-06-11 Location: Melbourne, Australia Downloads: 0 Uploads: 0	barracudamuscle, thats some nice looking pork. __________________ * Rotisserie spit made from a beer keg * 4 burner BBQ * UDS currently under construction *

06-21-2012, 09:33 PM	#9658
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	Here's mine __________________ YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.

06-20-2012, 12:15 AM	#9650
barracudamuscle Found some matches. Join Date: 06-11-12 Location: So Cal Downloads: 0 Uploads: 0	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.

06-23-2012, 12:12 PM	#9659
zimm226 Got rid of the matchlight. Join Date: 06-21-12 Location: Oakland Park, FL. Downloads: 0 Uploads: 0	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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