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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 11-18-2008, 06:17 AM   #1981
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I'm going to be experimenting with an offset small charcoal ring/basket design. It'll still be a direct cooker, just closer to the side of the drum and the meat will be on the other side with my lid drafts over it. I haven't seen anyone on the UDS thread doing this, and when I say small charcoal ring, I mean that I'll most likely be adding fuel during a long cook-not what we are all used to.
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Unread 11-18-2008, 07:18 AM   #1982
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How about a tube through the side with a vent cover like N8man's home smoker he posted when he first joined?
http://www.bbq-brethren.com/forum/sh...51&postcount=1
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Unread 11-18-2008, 08:42 AM   #1983
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Quote:
Originally Posted by Norcoredneck View Post
Trouble with a clased head drum is that the metal is kinda thin. It deforms pretty easy. Marks drum was Stainless and I would bet is thicker. Those numbers you see on the side are a type of DOT code18/20/20/12 (top/body/bottom/ring) These actually tell what specs. UN1A2/Y425/S; UN1A2/Y1.2/100
It seems to work on standard steel drums. Ashmont and I built one about a year ago based upon this approach. It also has a diffuser plate made out of the top we cut out. With a diffuser plate in between the basket and bottom, there is no heat to warp anything.
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Unread 11-18-2008, 10:21 AM   #1984
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I'm starting to see more stainless steel drums like Marks coming available from some of the micro vinters in the area. There were a couple for sale and they were missing one of the rubber treads and problems with the ball lock valves, I was tempted and E-mailed the guy and he said they are used for part of the fermenting process yada yada. Still at $125 kinda rich for my blood, but I did get a decent lead on Oak barrels.
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Unread 11-20-2008, 06:48 AM   #1985
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Arrow My butt's too dark

And my brisket is too. I've seen some mighty good looking pics of meat still on the UDS and they're a nice mahogany brown. My meats turn black. Not burnt or burnt tasting, but burnt looking. I don't use any sugar in my rubs and I don't mop. I also don't foil. I tend to run around 220-250 most cooks.

Some of my own thoughts include:

1) Too many wood chunks
2) Crappy lump (Best Choice)
3) Temperature spikes when my back is turned
D) Sooty flames from grease drippings.

Can anyone/everyone give me your best guess what I'm doing so wrong or suggestions on how to figure it out?

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Unread 11-20-2008, 07:14 AM   #1986
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Quote:
Originally Posted by billygbob View Post
And my brisket is too. I've seen some mighty good looking pics of meat still on the UDS and they're a nice mahogany brown. My meats turn black. Not burnt or burnt tasting, but burnt looking. I don't use any sugar in my rubs and I don't mop. I also don't foil. I tend to run around 220-250 most cooks.

Some of my own thoughts include:

1) Too many wood chunks
2) Crappy lump (Best Choice)
3) Temperature spikes when my back is turned
D) Sooty flames from grease drippings.

Can anyone/everyone give me your best guess what I'm doing so wrong or suggestions on how to figure it out?

ThnX - BillyG
How much wood are you using? I use 2 fist sized chunks that last the whole smoke.
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Unread 11-20-2008, 07:28 AM   #1987
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Quote:
Originally Posted by Bbq Bubba View Post
How much wood are you using? I use 2 fist sized chunks that last the whole smoke.
I usually use 4 fist size chunks in the "bottom layer" in the coal basket and another 4 in the "top layer" (offset 45* so they're between the bottom chunks). Oaks all I have at this time; have some hickory seasoning; begging around for some apple, peach, etc wood.

Here's the bottom layer


Here's the top layer (w/2 chunks)
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Unread 11-20-2008, 10:52 AM   #1988
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Default Ugly Drum pron

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Unread 11-20-2008, 10:57 AM   #1989
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Unread 11-20-2008, 11:01 AM   #1990
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Unread 11-20-2008, 11:08 AM   #1991
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Unread 11-20-2008, 11:11 AM   #1992
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Unread 11-20-2008, 11:14 AM   #1993
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Unread 11-20-2008, 11:19 AM   #1994
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Unread 11-20-2008, 11:23 AM   #1995
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Default Paul Kirk Class Drum demo



sweeping up the competition!
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