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Unread 04-19-2013, 05:04 PM   #1
Fatalis
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Default Ok, got some lump, steak and montreal seasoning

I got my UDS and elevated the firebasket almost all the way to the grate, some briquettes in the fire basket which I am just going to cover the top layer in lump and then light some lump on top of that.

Do I quickly use a chimney method and dump the lump in there or what should I do to get a nice controlled raging inferno?

And how soon am I going to get that raging inferno?
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Unread 04-19-2013, 05:42 PM   #2
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Are you just doing steaks? If so, a UDS basket full of charcoal is WAYYY to much. Steaks take like 20 minutes to cook.

You should really really REALLY consider a dedicated grill.


But to answer your question, light a full chimney of lump, when its white hot, dump on top of the other lump. Let it sit for 10 or so minutes then throw the steaks on. Run all vents wide open.
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Unread 04-19-2013, 05:43 PM   #3
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This Link might help You !!


http://www.bbq-brethren.com/forum/sh...d.php?t=158977


Bob
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Unread 04-19-2013, 05:49 PM   #4
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I am going to try that with some thick ribeyes
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Unread 04-19-2013, 07:32 PM   #5
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Alton Brown's Good Eats segment - steaks, grate, and chimney only. No grill used.

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Unread 04-19-2013, 08:45 PM   #6
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Quote:
Originally Posted by BBQ Bandit View Post
Alton Brown's Good Eats segment - steaks, grate, and chimney only. No grill used.

Alton Brown - Steak Broiler Improv - YouTube
Anyone ever tried this? Is it any better than just grilling on the trusty ol' weber?
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Unread 04-19-2013, 11:11 PM   #7
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Steaks......get a Lodge Hibachi or a $29 Weber. I wouldn't fool with the UDS on that.
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