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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-26-2013, 07:27 AM   #16
On the road to being a farker
biggin69's Avatar
Join Date: 08-27-13
Location: Cincy, OH

I clean the bottom of my UDS with a shop vac after every couple of cooks. It works great.
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Old 10-26-2013, 07:35 AM   #17
is Blowin Smoke!

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Join Date: 02-02-13
Location: Springfield, IL

I just flame over any grease pools outside the charcoal basket with my weed burner!

(Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere
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Old 10-26-2013, 08:56 AM   #18
is One Chatty Farker
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Join Date: 09-07-10
Location: Sunny AZ

I open the side fire box door, spray some ProForce oven, grill and fryer cleaner on the fat, rinse and dry.
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Old 10-26-2013, 09:34 AM   #19
somebody shut me the fark up.

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Join Date: 08-22-13
Location: Fort Wayne, Indiana

Spare lid, just cut off the outside ring and bend up the edges... I attached a ring on it to grab it and lift it out, it covers up most of the bottom so you don't get the mess.

Every once in a while i'll weed burn if there is an grease down there.
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Old 10-26-2013, 11:02 AM   #20
On the road to being a farker
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Join Date: 07-23-13
Location: Roy, Utah

I did a Bacon Cheeseburger fatty (4lbs) and it left a Big puddle of grease in the bottom of my UDS. I left the lid off for a little longer than I should have when I was removing my fatty and the coals lit the grease up. Had a nice grease fire going for about half an hour. Took care of it. Got a bit of bubbling on some of the high temp paint at the bottom but didnt mess with my Eagles Stencil. Because the Eagles can handle the Heat!!! At least on a UDS, the football field is another story entirely....
Originally Posted by cathy L........I just grab my fatties and yank them out.
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Old 10-26-2013, 12:42 PM   #21
On the road to being a farker
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Join Date: 09-11-13
Location: Manchester, ohio

A 16 inch pizza pan is what I use in mine and it serves a double purpose as it works as a heat deflector and helps with the extra drippings that are not caught by my drip pan. I think it works wonderfully.
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Old 10-27-2013, 03:21 AM   #22
Got Wood.
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Join Date: 10-06-13
Location: SW WA

I've had my UDS for a little over a month now. Done 3 racks of ribs, a pork shoulder, a chuck roast, and 3 chickens so far. Pretty good puddle forming. Tonight I looked in before setting up for a brisket. Decided the puddle had to go. Method: Lift, tip, dump on ground. Seemed to work.
UDS / a really nice hotdog roasting stick
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Old 10-27-2013, 04:13 AM   #23
somebody shut me the fark up.

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Join Date: 04-02-09
Location: San Antonio, TX

I have an ash catcher attached to the charcoal basket on both of my UDSs. now. On my old UDS, which didn't have anything to catch ashes/grease, i would simply take the basket and racks out and dump everything out.

I'm afraid that washing/rinsing will effect the seasoning of the smoker. Maybe not.

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Old 10-27-2013, 10:13 AM   #24
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Join Date: 02-29-12
Location: San Berdoo, CA

Originally Posted by aawa View Post
I dump some ash onto the fat and scoop it out with a dust pan with a long handle on it.
When I had my uds that's what I did.
Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers
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