What kinda fuel do you use in your UDS?

MostLarge · 03-01-2007, 10:39 AM

I will be building a UDS this weekend. I have a few tweaks to add to everyone else's designs and I'm looking forward to getting dirty this weekend.

I was wondering what kinda fuel other UDS owners are using.
Anyone use Kingsford and then tried another batch with Lump.
What was the difference?
I can easly get Cowboy brand and BGE brand lump.
Does anyone have experience with either?
Will it be harder to keep consistant temps w/lump vs kingsford?
What about burn time?
I'm going to search the forum for some answers and any UDS owners or anyone who uses a direct fire cook method please chime in.

I'm new to the forum and I must say this is great forum with a ton of BBQ Fanatics.

Doesn't get any better. TIA!

Bigmista · 03-01-2007, 11:27 AM

I have used kingsford before and I prefer lump. I don't know what a complete burn time is because I have never outcooked a load of lump. Also things tend to cook faster in a drum smoker. My briskets are done in 10 hours or less. There is also less ash with the lump. I use mesquite lump because that's what I have access to out here.

swamprb · 03-01-2007, 12:28 PM

I use Kingsford, Lazzari Mesquite and sometimes a mix of both.I tried Cowboy once and didn't like the stuff. I'm with Mista on the burn time. 13+hrs is about the longest I've monitored but by meats were always done way before then. You will use less lump than briqs. Show us pics of the tweaks! We love it!

Smokin Gator · 03-01-2007, 12:35 PM

I have only used Kingsford so far. I want to use lump but don't have good access to it. As soon as I can find a 30 gallon drum I will make my own because I have nearly unlimited oak.

I digress... I have gotten easy 14 hour burns with the Kingsford. Still some left when I closed it down. Two weeks ago I did a 8 hour or so cook... shut it down (I thought) but had left the ball valve open a little. The next morning I noticed a little heaat coming out so I opened her up, gave the fire grate a shake, put in a few more briqs, and did another 6 hour cook without a problem.

MostLarge · 03-01-2007, 12:56 PM

I find almost no ash when using Cowboy brand but a little less wood flavor (I add hickory, apple and cherry (depends on my mood)). Tons of ash from Kingsford. I will start with lump and probably never look back.
Anyone use Big Green Egg brand lump? Reviews have it much better than Cowboy but I think it is a little more expensive.
Anyone in central fla. no of a good source for quality lump?
Thanks

The_Kapn · 03-01-2007, 01:26 PM

Quote:

Originally Posted by MostLarge

I find almost no ash when using Cowboy brand but a little less wood flavor (I add hickory, apple and cherry (depends on my mood)). Tons of ash from Kingsford. I will start with lump and probably never look back.
Anyone use Big Green Egg brand lump? Reviews have it much better than Cowboy but I think it is a little more expensive.
Anyone in central fla. no of a good source for quality lump?
Thanks

Take a look at the authority on charcoal performance:

http://www.nakedwhiz.com/lumpindexpage.htm?bag

Interesting stuff.

TIM

MostLarge · 03-01-2007, 01:28 PM

No problem swamprb. Pictures of the build will follow. No welding. I just found out that the barrels I have access to are only 35" and not 38". I will use them but I was wanting the taller barrels. I will have to MOD an extra section of a second barrel for more cooking space and better separation from fire. I do have a used weber to scrap for this project and using the lid will help give me room for 2 cooking levels. I guess if I need more space, I'll just have to build another. LOL.
Heres a couple of ideas.
I thought about using a 1/4" steel plate with circular rows of 1/4" to 1/2" drill holes for a little fire control ( maybe 3 to 4" above fire). This will still allow the grease to hit the steel and sizzle & release moisture, flavor and being 1/4" thick it might help with stabilizing temp on lid openings but be far enough away not to be bad source of radiant heat. I have enough left from trying to mod my BSnP to do a plate like that.
What do you guys think?
Also, I plan on using the bottom of a used wber to create a large fire box. Large hole cut on bottom for ash release and air intake. Firebox made from expanded steel and hog ties will rest inside weber bottom and will rest about 2 inches above air intake. I will use 4 4" black iron nipples for air intake exiting directly under the opening , so that the intake air is feeding directly underneath the fire. Resting the firebox on nipples.
Who knows. Might keep the air colder and help with better combustion.
I know what some of you are thinking. He is overthinking this.
That's what I do.
It's all about the Q

MostLarge · 03-01-2007, 01:32 PM

Thanks Kapn,

Anyone use B&B?
The prices on their website are reasonable. I wonder what the shipping is like. I'll have to send them a email.

Harbormaster · 03-01-2007, 04:01 PM

I just did my first cook with B&B and I loved it! Big, dense pieces of wood, loaded the WSM with it, it burned for 10+ hours without having to touch it. It seemed to spark a lot in the chimney, but not at all once in the cooker.

JamesB · 03-02-2007, 01:19 AM

I've been using Royal Oak Charcoal and Royal Oak lump recently. I happened onto a clearance sale at one of the local Wally Marts at the end of the summer and bought a truck load! Works for me...

James.

Napper · 03-02-2007, 05:43 AM

I have been using Royal Oak lump and love it. Good heat for a long time with very little ash. Last bag did have a few "big" pieces but they burned just fine.

I have built 7 drums so far for myself and friends. They all take them and start adding things so they can look different than mine. Shelves, handles, probes, etc. It has gotten to be fun. Have two more to build for other friends! Word gets out about how they cook and everyone wants one. I will be loading some photos after next weeks comp. cook.

We have also "re-named" our drums. We refer to them as DUDS.
Damn Ugly Drum Smoker. One friend, an army vet., refers to his as a SCUD. Super cool ugly drum.

I think I have started something around here with the drums!

swamprb · 03-02-2007, 07:09 AM

Looking forward to seeing the pics, and Good Luck in the Comp!
( I like FUDS - Farkin' Ugly Drum Smoker )

Brian

thirdeye · 03-02-2007, 10:06 AM

Quote:

Originally Posted by Napper

... They all take them and start adding things so they can look different than mine. Shelves, handles, probes, etc. It has gotten to be fun. Have two more to build for other friends! ...

Posting some picts of some of the mods would be great. I did a quickie shelf for my cable therms, wiggle rod & plugs. But I need something a little larger possible on the other side. I'm thinking about matching the radius of the drum with the shelf.

Smokin Gator · 03-02-2007, 10:21 AM

Quote:

Originally Posted by thirdeye

I'm thinking about matching the radius of the drum with the shelf.

I have been thinking about doing the same thing. After I find a scrap peice of wood I will get on this mod.

03-01-2007, 10:39 AM	#1
MostLarge On the road to being a farker Join Date: 02-18-07 Location: Tampa, Fla.	What kinda fuel do you use in your UDS? I will be building a UDS this weekend. I have a few tweaks to add to everyone else's designs and I'm looking forward to getting dirty this weekend. I was wondering what kinda fuel other UDS owners are using. Anyone use Kingsford and then tried another batch with Lump. What was the difference? I can easly get Cowboy brand and BGE brand lump. Does anyone have experience with either? Will it be harder to keep consistant temps w/lump vs kingsford? What about burn time? I'm going to search the forum for some answers and any UDS owners or anyone who uses a direct fire cook method please chime in. I'm new to the forum and I must say this is great forum with a ton of BBQ Fanatics. Doesn't get any better. TIA! __________________ [FONT=Franklin Gothic Medium][FONT=Arial]Weber Performer w/Smokenator 1000 mod/Rotisserie unit UDS w/Weber Lid Lg Kamado New Braunsfel Offset [/FONT] [/FONT]

03-01-2007, 11:27 AM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I have used kingsford before and I prefer lump. I don't know what a complete burn time is because I have never outcooked a load of lump. Also things tend to cook faster in a drum smoker. My briskets are done in 10 hours or less. There is also less ash with the lump. I use mesquite lump because that's what I have access to out here. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

03-01-2007, 12:28 PM	#3
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	I use Kingsford, Lazzari Mesquite and sometimes a mix of both.I tried Cowboy once and didn't like the stuff. I'm with Mista on the burn time. 13+hrs is about the longest I've monitored but by meats were always done way before then. You will use less lump than briqs. Show us pics of the tweaks! We love it! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

03-01-2007, 12:35 PM	#4
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I have only used Kingsford so far. I want to use lump but don't have good access to it. As soon as I can find a 30 gallon drum I will make my own because I have nearly unlimited oak. I digress... I have gotten easy 14 hour burns with the Kingsford. Still some left when I closed it down. Two weeks ago I did a 8 hour or so cook... shut it down (I thought) but had left the ball valve open a little. The next morning I noticed a little heaat coming out so I opened her up, gave the fire grate a shake, put in a few more briqs, and did another 6 hour cook without a problem. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

03-01-2007, 12:56 PM	#5
MostLarge On the road to being a farker Join Date: 02-18-07 Location: Tampa, Fla.	I find almost no ash when using Cowboy brand but a little less wood flavor (I add hickory, apple and cherry (depends on my mood)). Tons of ash from Kingsford. I will start with lump and probably never look back. Anyone use Big Green Egg brand lump? Reviews have it much better than Cowboy but I think it is a little more expensive. Anyone in central fla. no of a good source for quality lump? Thanks __________________ [FONT=Franklin Gothic Medium][FONT=Arial]Weber Performer w/Smokenator 1000 mod/Rotisserie unit UDS w/Weber Lid Lg Kamado New Braunsfel Offset [/FONT] [/FONT]

03-01-2007, 01:28 PM	#7
MostLarge On the road to being a farker Join Date: 02-18-07 Location: Tampa, Fla.	No problem swamprb. Pictures of the build will follow. No welding. I just found out that the barrels I have access to are only 35" and not 38". I will use them but I was wanting the taller barrels. I will have to MOD an extra section of a second barrel for more cooking space and better separation from fire. I do have a used weber to scrap for this project and using the lid will help give me room for 2 cooking levels. I guess if I need more space, I'll just have to build another. LOL. Heres a couple of ideas. I thought about using a 1/4" steel plate with circular rows of 1/4" to 1/2" drill holes for a little fire control ( maybe 3 to 4" above fire). This will still allow the grease to hit the steel and sizzle & release moisture, flavor and being 1/4" thick it might help with stabilizing temp on lid openings but be far enough away not to be bad source of radiant heat. I have enough left from trying to mod my BSnP to do a plate like that. What do you guys think? Also, I plan on using the bottom of a used wber to create a large fire box. Large hole cut on bottom for ash release and air intake. Firebox made from expanded steel and hog ties will rest inside weber bottom and will rest about 2 inches above air intake. I will use 4 4" black iron nipples for air intake exiting directly under the opening , so that the intake air is feeding directly underneath the fire. Resting the firebox on nipples. Who knows. Might keep the air colder and help with better combustion. I know what some of you are thinking. He is overthinking this. That's what I do. It's all about the Q __________________ [FONT=Franklin Gothic Medium][FONT=Arial]Weber Performer w/Smokenator 1000 mod/Rotisserie unit UDS w/Weber Lid Lg Kamado New Braunsfel Offset [/FONT] [/FONT]

03-01-2007, 01:32 PM	#8
MostLarge On the road to being a farker Join Date: 02-18-07 Location: Tampa, Fla.	Thanks Kapn, Anyone use B&B? The prices on their website are reasonable. I wonder what the shipping is like. I'll have to send them a email. __________________ [FONT=Franklin Gothic Medium][FONT=Arial]Weber Performer w/Smokenator 1000 mod/Rotisserie unit UDS w/Weber Lid Lg Kamado New Braunsfel Offset [/FONT] [/FONT]

03-01-2007, 04:01 PM	#9
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	I just did my first cook with B&B and I loved it! Big, dense pieces of wood, loaded the WSM with it, it burned for 10+ hours without having to touch it. It seemed to spark a lot in the chimney, but not at all once in the cooker. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

03-02-2007, 01:19 AM	#10
JamesB is one Smokin' Farker Join Date: 08-15-05 Location: Irving, Tx	I've been using Royal Oak Charcoal and Royal Oak lump recently. I happened onto a clearance sale at one of the local Wally Marts at the end of the summer and bought a truck load! Works for me... James.

03-02-2007, 05:43 AM	#11
Napper On the road to being a farker Join Date: 01-17-07 Location: Mobile, Alabama	I have been using Royal Oak lump and love it. Good heat for a long time with very little ash. Last bag did have a few "big" pieces but they burned just fine. I have built 7 drums so far for myself and friends. They all take them and start adding things so they can look different than mine. Shelves, handles, probes, etc. It has gotten to be fun. Have two more to build for other friends! Word gets out about how they cook and everyone wants one. I will be loading some photos after next weeks comp. cook. We have also "re-named" our drums. We refer to them as DUDS. Damn Ugly Drum Smoker. One friend, an army vet., refers to his as a SCUD. Super cool ugly drum. I think I have started something around here with the drums! __________________ Bill Napper. Team Cook "JoeJo's BBQ" Custom offset stickburner Gas assisted cabinet smoker (400 lb. capacity!) 55 gal. drum smokers galore! (All custom built)

03-02-2007, 07:09 AM	#12
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Looking forward to seeing the pics, and Good Luck in the Comp! ( I like FUDS - Farkin' Ugly Drum Smoker ) Brian __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

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