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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 12-05-2013, 12:41 AM   #31
N8man
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Originally Posted by Rockycoon View Post
Sweet love it is that a wsm lid?
It's the bottom to a 22" weber kettle re-purposed..
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Old 12-05-2013, 08:12 PM   #32
flykilbosa
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N8MAN, great post, can you get into achieving a "clean" burning UDS? Light blue smoke? I just built my first UDS and smoked a pork butt and found out the burn wasn't clean? All sorts of creosote in the UDS and the pork tasted like the smell of charcoal. I have 3 - 3/4 intakes and 4 - 1.5 inch exhaust holes. I wound up with 2 of the 3 intakes closed and the last one was about 3/4 open....this gave the UDS temp/grate temp of 230 degrees for 10.5 hours.
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Old 12-06-2013, 04:28 AM   #33
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I just built my first UDS and smoked a pork butt and found out the burn wasn't clean? All sorts of creosote in the UDS and the pork tasted like the smell of charcoal. I have 3 - 3/4 intakes and 4 - 1.5 inch exhaust holes. I wound up with 2 of the 3 intakes closed and the last one was about 3/4 open....this gave the UDS temp/grate temp of 230 degrees for 10.5 hours.
I'd guess you either didn't light enough coals to start, or did not wait for the drum to get up to temp before you put the meat in and started smoking.
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Old 12-07-2013, 08:06 PM   #34
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I'd guess you either didn't light enough coals to start, or did not wait for the drum to get up to temp before you put the meat in and started smoking.
Thanks Boss.....I fired up my UDS today, let her rip for about an hour or so before I put the meat on - end result was some unbelievable chicken! Thanks a million!
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Old 12-08-2013, 08:18 AM   #35
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Glad it worked for ya!
I fired mine up yesterday for some butts and fatties, got involved doing 2 other things and before I knew it the drum gauges were pegged at over 700 degrees. Closed it up for 14 mins, came back out, put the meat on, and set my vents to where I figured they should be. (I forgot to cover the lower second inlet and saw bellowing smoke when I looked thru the window ran out and the drum was at 450 degrees). Shut that vent, everything ended up fine. Even with my mistakes every now then that thing turns out some awesome stuff!
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