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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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06-21-2011, 11:35 AM | #61 | |
Knows what a fatty is.
Join Date: 03-17-08
Location: Roseburg, OR
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Quote:
Yesterday I took the lid off and let it sit for about 4 hours and by the time I started working on it there was almost no odor. I then took the wire wheel to it (only took about 5 minutes with the wire wheel) and mopped up as much of the junk in the barrel as I could with paper towels. I wasn't too concerned with exposure by that time, but I still alternated working on the bottom and top so my head wasn't stuck in the barrel too long. If you have a pressure washer, that would be the way to go. The liner came out so easy I think I could have just used a garden hose with a nozzle, but I didn't want the barrel to sit too long and rust up.
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Traeger Century, UDS, GOSM Big Block, Chargriller without side firebox, Gas Grill |
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06-21-2011, 05:49 PM | #62 |
Full Fledged Farker
Join Date: 06-06-11
Location: Sacramento, CA
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I am happy I saw this thread. I was thinking about calling him.
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06-23-2011, 01:43 PM | #63 |
Got Wood.
Join Date: 06-16-11
Location: Washington, DC
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I just got mine back from the sand blast guy. I had arranged with the guy before reading about how well Easy Off worked. But he did a great job and now the drum is down to bare mettle.
I will season it tonight and hopefully try something next week. We are going out of town to see the in-laws this weekend. I miss getting to use my new UDS and going down to the Capitol BBQ challenge. All the good BBQ in walking distance and I’m out of town. For seasoning I just spray it with Pam and light a fire with some smoke right? |
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06-23-2011, 01:47 PM | #64 | |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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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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06-23-2011, 09:52 PM | #65 |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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Hey DC_BBQ I am glad to hear that you where able to get it sandblasted.. 2 quick Q's did the paint peal from the outside? And what did he charge you? I just got the new drum and it looks good. I will post some pics here and let the pro's be the judge
Regarding seasoning.. I rubbed crisco all over the inside and had the fire rip for 2 hours at 400*. |
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06-24-2011, 09:13 AM | #66 | |
Got Wood.
Join Date: 06-16-11
Location: Washington, DC
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Quote:
Last night I seasoned it with some old duck fat I had in the freezer. Got it going the way described in this post using mesquite. http://www.bbq-brethren.com/forum/showthread.php?t=109339 Had it dialed in at 225 in 20 minutes and it held that temp for four hours. The last two with some chicken leg qtrs in a simple rub. Sorry didn’t have any sausage to make the required first fatty. They came out wonderfully moist with the meat falling off the bone. One question do you long time drum users have much of a problem with fat at the bottom of the barrel. There was a little in mine this morning. I’m not sure if it was the chicken or I put too much duck fat on the sides for the seasoning. But I know if I do a lot of ribs not all the fat will drip on the fire grate. I am wondering how to keep that part clean. |
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06-24-2011, 09:20 AM | #67 |
is one Smokin' Farker
Join Date: 06-06-11
Location: Brookings Oregon
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I use Kingsford blue. I have tried some others and can't really taste much difference. Hope you have fun with your cook.
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3 UDS, One charcoal eating fire breathing home bulit trailer pit, |
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06-24-2011, 07:58 PM | #68 |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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Here are some pics of the new drum. What do you guys think? I think it needs a really good washing. Also this drum is a lil different from the 1st. The lid seems much heavier and the fit is different. The first lid had more of a "cup" on the lip of the lid, this one seems more like it sits on top of the drum and not a snug fit.
My idea is first to burn a few logs of wood, hose it down or power wash the inside and then season it with Crisco like the 1st one. DC_BBQ who sandblasted yours as in what type of business was it? Also regarding the fat, I noticed I had that on my 1st one too. Was from the Crisco and when it cooled it formed like a pad of butter on the bottom. The only thing I noticed that was a pain was when it cooled and the ash pan kinda stuck to it. That's all. |
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Tags |
charcoal starter, lump, new smoker, uds |
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