Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Unread 08-26-2013, 09:51 AM   #31
Babbling Farker

Fwismoker's Avatar
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0

I am sold on the UDS. My only other question...

Do you scoop out the fat on the bottom of the smoker, or call that seasoning?

Thank you guys again for your help! I truly appreciate it.[/QUOTE] Nope i want to keep the bottom clean it's more sanitary and it'll last longer.

If you can get a spare drum lid then cut the outside rim off it...i used a skill saw with a metal blade. After you cut it off then take some big pliers or channel locks and bend up the edges all the way around to from a pan out of it. This will be about a 19 inch ash pan/ dripping pan for you. It sits
freely on the bottom and catches everything.

I drilled a hole in the middle and attached a U bolt so i can grab it with my hand or a hook...easier with your hand but either way.
Mini WSM uds style, Jumbo Mini WSM aka Jimmy, newly renovated Big Poppa Black powder coated UDS, Kettle, Potbelly Stove Smoker Smoke house w/ Smoke Daddy cold smoke generator attached.PitmasterIQ,Guru PartyQ ...Keith
Fwismoker is online now   Reply With Quote

Unread 08-26-2013, 10:09 AM   #32
is One Chatty Farker
SmokinJohn's Avatar
Join Date: 10-15-12
Location: Anaheim, CA
Downloads: 0
Uploads: 0

Do you scoop out the fat on the bottom of the smoker, or call that seasoning?

I scoop it out, after shaking some of the loose ash in there to "firm it up".
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote

Unread 08-26-2013, 11:38 AM   #33
Got Wood.
Join Date: 07-24-13
Location: Douglas, MA
Downloads: 0
Uploads: 0

btw. I am sure most of you know this...but varying up the types of pepper (red, yellow, black) makes for some excellent flavors.
kmenard is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 09:59 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts