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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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07-29-2011, 11:36 PM | #1 |
Full Fledged Farker
Join Date: 05-23-11
Location: Central MN
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My UDS charcoal basket "breakthrough"
Since I've finally finished my UDS, I got the chance to test my theory for an "O" shaped fire basket (as mentioned in the mother thread: http://www.bbq-brethren.com/forum/sh...23436&page=534). I put a small roll of expanded steel in the middle of my basket. Did a top-down Minion Method burn. I know I'm not the first to try this. In fact, it may not even be the best method, but it seemed to pass the test (inspired by the "diffuser throwdown" http://www.bbq-brethren.com/forum/sh...ad.php?t=96581). I did biscuits today as I seasoned my drum to see how even the heat dispersed without using a diffuser. My goal was to have even heat without burning up fuel so fast like many do with a diffuser. The results:
Biscuits spread out to check for even heat The bottoms show that the middle was a little hotter, but much more even than without the middle ring This is after the biscuits had been in for about 30 min. as the temp climbed from 225 to 350. The roll of steel in the middle was really easy as I had a small piece of scrap that I just wire tied together and set in the basket. |
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07-29-2011, 11:41 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I didn't know about that! I finished a UDS a few weeks ago and have noticed temp variations. That looks like a cool idea - I'm gonna try it! Thanks for posting. BTW I've done the biscuit test in my offset. One thing I learned is biscuits from a smoker taste like chit.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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07-30-2011, 12:01 AM | #3 | |
Full Fledged Farker
Join Date: 05-23-11
Location: Central MN
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Quote:
Let's just say they didn't pass his test. I wish I would have gotten a picture of the look on his face as he bit it and promptly threw it away. |
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Thanks from:---> |
07-30-2011, 01:07 AM | #4 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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Hmmmm...I'm building a UDS for one of my sons right now. I ran across this idea as I was reading thru the UDS thread B4 starting my build and I certainly thought the idea has merit. After seeing your biscuit test I just mite give this
charcoal basket doughnut a try myself. After seeing the crap that Lowes sells for expanded wire I went by the local steel supply today and picked up 2 pieces (12"x 96") of 3/4" 9-11 for 12 dollars apiece so I have plenty to work with. Thanks for the post!
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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07-30-2011, 01:27 AM | #5 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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There are many good ideas on the Fire Basket setup. One thing I have learned is the heat will take the path of least resistance. Meaning that the exhaust will effect the heat also.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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07-30-2011, 10:49 AM | #6 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Nice set up!!
I did similar experiments this week by placing an inverted SS bowl in the middle of the charcoal basket and pouring coals over that. My original intention was to use less charcoal for a small cook but that also seemed to tame all that direct heat at the center of the cooking grate. That's true. If I can find another spare lid I'd like to experiment by drilling smaller exhaust vent holes around the perimeter of the lid and not use the daisy wheel. Perhaps the ventless loose fitting lids on ECB's are not a bad design after all....:)))
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... Last edited by Carbon; 07-30-2011 at 11:07 AM.. |
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07-30-2011, 01:44 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Not such a bad dispersion of heat if you ask me. I wonder if it would be even more evenly spread with a diffuser on top of all that?
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-30-2011, 01:55 PM | #8 |
Is lookin for wood to cook with.
Join Date: 10-11-10
Location: Dallas, TX
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How did you light it? On one side, multiple sides?
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- Smoke Hollow offset smoker/grill wagon |
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07-30-2011, 05:17 PM | #9 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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"Just what you need, something else to build or modify!!"...My wife after I told her about this mod!!
Matt |
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07-30-2011, 07:22 PM | #10 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Interesting idea. However, how did you spread the lit coals? More importantly, if you spread out lit coals in the exact same way without the center spacer would it not function the same? Also, how long was the UDS running before you put on the biscuits? I can see the coals burning nice and spread out at first but usually in a long burn the fire tends to wander. Definitely keep us updated on how this works out for you.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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07-30-2011, 10:58 PM | #11 | ||
Full Fledged Farker
Join Date: 05-23-11
Location: Central MN
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I put about a dozen lit coals on top. There were essentially three groups of 4 coals spaced out.
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My next attempt will probably be with about 15-18 lit coals. I think this will help get the barrel up to temp faster and maybe avoid the sharp jump in temp. I'm doing two butts tomorrow morning so I will let you know! |
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Thanks from:---> |
07-30-2011, 11:02 PM | #12 |
Full Fledged Farker
Join Date: 05-23-11
Location: Central MN
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08-02-2011, 08:55 AM | #13 | |
Knows what a fatty is.
Join Date: 07-08-11
Location: Fayetteville, AR
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Quote:
It's easy to comprehend that it would take less fuel to heat a 9" diameter circle to 250 deg than it would to heat an 18" or even a 22" diameter circle to 250 degrees. There is more area to heat up with the larger circles. Do you want a hot, small circle to cook in or do you want a large circle to cook in? The answer depends on what you're cooking. If you're only cooking a single butt or a couple of fatties or some item that would basically fit into the smaller area, having no diffuser would be the most efficient way to go. If you're cooking a large assortment of items such as 50 chicken wings, or 4 racks of ribs it could be easier to spread out your heat and bite the more fuel bullet, unless you want to keep rotating your items. Mutiple diffusers seem the best option for me. Right now I have a 10" diameter diffuser and a 16" diffuser. The amount of food I'm cooking will decide which diffuser I choose. The larger diffuser will create a larger area with the even temperature cooking area and will require more fuel to keep that larger area hot. Having the grate down below that allows the option of a diffuser of choice or even no diffuser seems best to me. Personally I'd prefer to not have to rotate the food I'm cooking. I prefer to keep the lid on and prevent temp changes. |
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08-02-2011, 09:10 AM | #14 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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C'mon, it's barbecue... a UDS, it's the simplicity that makes it great. Do we really need to over analyze every aspect of it?
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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08-02-2011, 09:21 AM | #15 | |
Knows what a fatty is.
Join Date: 07-08-11
Location: Fayetteville, AR
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Quote:
In my opinion what makes it great is knowing I built it with minimal resources, it's efficiency and most of all, the quality of the food. One man's "over analyze" is another man's toy. |
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Thanks from:---> |
Tags |
charcoal basket, diffuser, uds diffuser |
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