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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 04-08-2009, 01:38 PM   #2776
timmy7649
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Default comp cooking with a uds

i like my uds so much now that i have the temp issue out of the way. i want to do a comp rib cook with it this summer. just wondering if any one has used theres and any advice on comp cooking ( this will be my first)
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Unread 04-08-2009, 06:16 PM   #2777
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Quote:
Originally Posted by BarberQue View Post
I came to a conclusion after a couple of smokes on the uds, that the gauge on the outside wall is useless. So, I made a mod to the thermometer.(tossed it out) Not sure if this was in this thread before, but thought I would share this with you guy's. I took a 5/16 threaded brass rod and drilled a .156 hole through the middle leaving about .002 to .003 clearence ( per side) for the 12 inch thermometer probe($3 at Meijers)to slide in and out as needed.This way I don't need a digital thermometer for the grate, only the meat. And since I haven't made a cart for it yet I added a couple of handles to bring it in and out easier. I made a couple for my buddies and had them pc a copper vien the picture isn't that good I will have to get a better one later. I also did my first butt today on the uds, it's resting right now so no pulled pics yet, but the burnt end was awesome!!
Attachment 25946

Attachment 25947

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Attachment 25950
Attachment 25952
I found another way that doesn't involve any machining or drilling. Get a 1/2NPT to 1/4" tube compression fitting and one 1/4" ferrule. Take about 1" of 1/4" copper tube and slip the ferrule over it, slip it inside the fitting and tighten down the nut gently. This gives you a nice 1/2NPT to 1/4" hole, inside which many thermos with 1/4" stems will slide, all nonrusting. The NPT side can be secured into a hole with an electrical nut just like a close nipple ..

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Unread 04-08-2009, 06:28 PM   #2778
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This is what I did. It is good for 1 thermo to slide in.



12" stem turkey fryer thermo
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Unread 04-08-2009, 06:50 PM   #2779
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This is what I did. It is good for 1 thermo to slide in.



12" stem turkey fryer thermo
That there makes it a little easier. I like using the thermometer this way in stead of a digital one, one less wire to worry about during the cook.
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Unread 04-08-2009, 07:47 PM   #2780
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3/1/1 method.....smoke,wrap in foil....baste..4th place...iowa, 3rd place nebraska, 17th American Royale..
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Unread 04-09-2009, 07:47 AM   #2781
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thanks for the advise andyll.
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Unread 04-09-2009, 10:45 PM   #2782
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The 3-1-1 method works pretty well here.
Then again I sometimes blow off the foil mod and just pull them earlier.
That also works.

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3/1/1 method.....smoke,wrap in foil....baste..4th place...iowa, 3rd place nebraska, 17th American Royale..
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Unread 04-09-2009, 10:49 PM   #2783
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Quote:
Originally Posted by timmy7649 View Post
i like my uds so much now that i have the temp issue out of the way. i want to do a comp rib cook with it this summer. just wondering if any one has used theres and any advice on comp cooking ( this will be my first)
If memories serve me right I believe the American Royal has been won a few times by teams using a uds, as recent as the year before last I think.
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Unread 04-10-2009, 07:47 AM   #2784
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thats awsome. cant wait but still alot of practice to perfect every thing. what kind of confuses me also is that when they judge do you try to turn in your ribs hot or if it is ok for them to cool off? i know i love to eat them hot but a real long rest period it good too.
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Unread 04-10-2009, 08:05 AM   #2785
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Quote:
Originally Posted by timmy7649 View Post
thats awsome. cant wait but still alot of practice to perfect every thing. what kind of confuses me also is that when they judge do you try to turn in your ribs hot or if it is ok for them to cool off? i know i love to eat them hot but a real long rest period it good too.
The meat is gonna be cool by the time the judges get it. Between loading the box, turning in the box, the boxes being picked up by the table captains, presented to the judges for appearane and then finally the selection by the judges for each one of their samples...well, it can easily be 20 minutes from the time you turn-in and the judges actually taste the meat.

At small events sometimes the chicken is pretty hot but I don't remember getting hot ribs, pork, or brisket very often.
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Unread 04-10-2009, 08:25 AM   #2786
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thanks chad that helps alot. i was worried i would have to keep the ribs on too long just to keep them warm. and that would suck.
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Unread 04-10-2009, 08:45 AM   #2787
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you know, i just realized it is a LOT easier to keep up with this thread now that i've read it all the way through... LOL!
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Unread 04-10-2009, 09:41 AM   #2788
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I finally got through all 183 pages 2787 posts. Now it's off to the shop where a drum is waiting . I think I have enough info to start.
Thanks for all the help.
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Unread 04-10-2009, 11:07 AM   #2789
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I tried a couple different way to slide in a 12" thermometer and the easiest, cleanist and least expensive ($1.00) was a stainless bolt, drill a hole through it (used the drill press at work).
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File Type: jpg SG102345.jpg (46.6 KB, 1094 views)
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Unread 04-10-2009, 12:32 PM   #2790
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Quote:
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I tried a couple different way to slide in a 12" thermometer and the easiest, cleanist and least expensive ($1.00) was a stainless bolt, drill a hole through it (used the drill press at work).
That looks good Jerry, I was wondering how much clearence do you leave for the thermo to slide in and out? I have noticed a lot of build up when I'm done smoking and take a srubby pad to it to make sure it doesn't get to much build up. I did mine at work out of brass because thats what I had at the right size. I just popped in a collet and drill bit and knocked out 12 of them in about 15 min. If I need anymore I will use stainless next time. Thanks!
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