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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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11-15-2010, 05:27 PM | #7186 |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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[QUOTE=jcinadr;1458139]I think there are two common methods for lighting. There is the chimney method - where you put a dozen or so fully lit coals on the basket of unlit - and there is the weed burner method.
Most of the Q'rs up here use the veg oil paper towel method. Quick easy and smells good. |
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11-15-2010, 08:18 PM | #7187 | |
is one Smokin' Farker
Join Date: 07-08-09
Location: Datyona Beach, Fl
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Quote:
gasket was added later. With gasket: Just a thought............. Paul B SS UDS |
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11-16-2010, 09:16 AM | #7188 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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My version 1.0 UDS -- we'll see how she cooks
She held 225 degrees for four hours on a minimal amount of charcoal. Cooking a brisket this weekend. I'll keep you folks posted!!
As a sidenote -- I'm the first redneck jew in the history of UDS!! I loved this project and am truly thankful to BBQ Brethren for making all this knowledge available to a tool like me... -Bastid |
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11-16-2010, 10:22 AM | #7189 | |
On the road to being a farker
Join Date: 01-31-09
Location: Austin, Texas
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Quote:
I tried using the basket as a chimney and just stuffed crumbled up newspaper under it - and that did not work. I used veg oil soaked paper under an actual starter chimney a few times for my webber grill with good success. Quite often, I open the lid and look in the drum and see there is still plenty of charcoal for one more burn. So just hitting the top with the weed burner w/o even touching the basket is the laziest thing to do. If I was actually pulling out the basket - I guess putting an oil soaked paper towel under it, and lighting it would be the next easiest. (currently don't have any nipples, so would need to light the paper towel before putting the basket back in...) |
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11-16-2010, 01:32 PM | #7190 | |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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Quote:
You simply light each end of the paper towel and place it on top of the basket of charcoal in the drum. As simple as that! When your temps start coming up you adjust your intake to the sweet spot and you're ready for the groceries. |
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11-17-2010, 08:16 PM | #7191 | |
On the road to being a farker
Join Date: 07-23-10
Location: Charlotte NC
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Quote:
__________________
[B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE] UDS - Ole Blue Weber 22.5 Kettle x 2 Charbroil Quantum 5 burner Brinkman SKD Offset w/ Mods [/COLOR][/FONT][/B] |
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11-17-2010, 08:22 PM | #7192 |
On the road to being a farker
Join Date: 07-23-10
Location: Charlotte NC
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Scratching my head still... Cooked a couple more times on my UDS. Did some wings and then some chicken quarters. For whatever reason, I can't get my temps to steady out. Mainly, they will hold for a little bit, then drop. The adjustable valve is wide open, and have to open up one pipe nipple to get the heat back up. Just can't seem to get it to a point of holding it's temp for any longer length of time...
Any ideas? Lid is sealed, plenty of charcoal / lump (use a combination), so I'm just scratching my head as to why...
__________________
[B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE] UDS - Ole Blue Weber 22.5 Kettle x 2 Charbroil Quantum 5 burner Brinkman SKD Offset w/ Mods [/COLOR][/FONT][/B] |
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11-17-2010, 08:32 PM | #7193 | |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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Quote:
Last cook I did something I learned from one of the Brethren here and I took another large tomato can, cut the top and bottom out then placed in the middle of my fire basket, filled the basket with charcoal around the can. After the coals in my starter can were hot I dumped them into the can in my fire basket. I then removed the tin can (use tongs or an oven glove.) The fire burns from the inside to the outside. It seemed to work very well but as it was the first time I need to do more research on which method works the best. |
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11-17-2010, 08:45 PM | #7194 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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11-17-2010, 08:46 PM | #7195 | |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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Quote:
__________________
[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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11-17-2010, 10:48 PM | #7196 | |
is one Smokin' Farker
Join Date: 04-28-07
Location: South Bend IN
Name/Nickname : Mark
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Quote:
__________________
Looking for the truth, in the thin blue smoke Weber Silver 22.5X2, UDSx2 KCBS-CBJ #16571, Member GLBBQA Roadmaster BBQ comp team Proud member of the Blue Thermapen Association Certified MOINKballer Class of 2008 |
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11-18-2010, 04:41 AM | #7197 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Stop looking and let it cook, only adjust when needed and wait a good 15-20 minuets for it to settle in.
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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11-18-2010, 10:15 AM | #7198 |
Got rid of the matchlight.
Join Date: 10-25-10
Location: St. Joseph, MI
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Success on my first smoke with the new UDS. I did some pork spare ribs, temps were hard to keep down for some reason....i wanted it at 275 and my UDS was stubbornly holding at 300-350 for a large amount of the time. It all worked out in the end but i don't know how i'm going to get it to hold a temp as low as 225. I'm wondering if it has something to do with my charcoal basket being too large in diameter (i used the small rack from a weber and did the entire circumference and about 8" tall). Anyways, Thanks everyone for the great info on this thread, i absolutely love this thing.
On another note, Can anyone tell me how long and what temp i should do a pork butt at and possibly some wings as an snack? What should the internal temp of a butt read when its done? |
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11-18-2010, 12:45 PM | #7199 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I wonder if Gefilte Fish would make a good Fatty.... Sans bacon weave, of course.
__________________
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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11-18-2010, 01:13 PM | #7200 |
Full Fledged Farker
Join Date: 06-05-10
Location: Pineville LA
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Thanks from:---> |
Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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