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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 01-31-2013, 12:22 AM   #31
scottjess
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I do not even have a temp gauge permanently built into my uds.. I just use the et732; man I love that thing.
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Unread 02-01-2013, 01:05 AM   #32
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Quote:
Originally Posted by scottjess View Post
I do not even have a temp gauge permanently built into my uds.. I just use the et732; man I love that thing.
After my smoke tonight, im going to buy one. My personality wont let me just sit and let the barrel do its thing, i have to check its temp every hour, even though it was the same every hour. So with the wireless part at least i dont have to keep going outside.

Anyways, i jsut posted pron of my first big smoke in a new thread, as to keep this one as a "help line". And i need advice from you guys again. When i went to foil my butts all the grease just poured off and started a HUGE plume of fire that singed my arm hair off and took the barrel up to 500*, what are you guys doing to prevent this?
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Unread 02-01-2013, 09:46 AM   #33
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The best way to prevent it is to not foil!

Seriously though, don't try to work the meat on the barrel. I like to keep a small table next to my uds. Just pull the grate out, set it on the table, and quickly put the lid back on. Then you can take your time and foil the butt. No flare ups, no big temp spikes, and no loss of hair!

Btw, I like to use a couple of bricks turned on their sides to place the grate on. That way your grate is not sitting directly on your table.
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Unread 02-01-2013, 09:51 AM   #34
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I do not even have a temp gauge permanently built into my uds.. I just use the et732; man I love that thing.
Same here , no gauge, just the maverick. One big advantage to using it is the fact that it allows one to not have to constantly remove the lid to check on meat. I stick the butt in there and never lift the lid again until butt hits 200 degrees.
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Unread 02-01-2013, 02:43 PM   #35
scottjess
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Quote:
Originally Posted by Neonnblack View Post
After my smoke tonight, im going to buy one. My personality wont let me just sit and let the barrel do its thing, i have to check its temp every hour, even though it was the same every hour. So with the wireless part at least i dont have to keep going outside.

Anyways, i jsut posted pron of my first big smoke in a new thread, as to keep this one as a "help line". And i need advice from you guys again. When i went to foil my butts all the grease just poured off and started a HUGE plume of fire that singed my arm hair off and took the barrel up to 500*, what are you guys doing to prevent this?
I don't foil; the design of the UDS keeps all that lovely moisture in the meat.
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Unread 02-01-2013, 04:04 PM   #36
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I have a cheap pizza pan from wally world that I use as a diffuser. I drilled holes in it with a 1/4 bit. Normally I keep it covered with foil and change it every few cooks. With that in there I don't have any problems with grease getting on the coals normally.

I'm there with ya when it comes to checking the temps all the time. Over time though you will learn to trust the UDS and you will only check it on occasion.
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Unread 02-01-2013, 06:43 PM   #37
Neonnblack
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Quote:
Originally Posted by jrn View Post
The best way to prevent it is to not foil!
Quote:
Originally Posted by scottjess View Post
I don't foil; the design of the UDS keeps all that lovely moisture in the meat.
Good idea on taking the grate out, never thought of that, herp derp.

And i thought the point of foiling was the meat at 160 doesnt absorb the smoke anymore and starts to get bitter. At least that what i read on here, somewhere.
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