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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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05-18-2011, 03:37 PM | #7951 | |
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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05-18-2011, 06:38 PM | #7952 |
Is lookin for wood to cook with.
Join Date: 08-18-10
Location: Oconomowoc, WI
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I like your lid. Mine is going to have a flat lid as well. 2 questions: With a flat lid, how far from the top is your grill grate, 2nd: how'd you get the caps on your lid? I was going to drill 8 holes and just use magnets to close them off, but your lid looks sharp.
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05-18-2011, 09:45 PM | #7953 | |
Knows what a fatty is.
Join Date: 05-15-10
Location: Byron,IL
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05-19-2011, 10:34 PM | #7954 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Here is some progress photos of one of the two UDS I am building.
I posted this in another thread but not to many UDS people going through there so Ill post here too. Have to install the intakes, season the inside and paint the outside, then they should be ready to go.
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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05-19-2011, 10:55 PM | #7955 |
Knows what a fatty is.
Join Date: 05-02-11
Location: Martensville, Saskatchewan
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I find this thread very upsetting....I went out and Spent a crap load of money on a pellet grill, and then trying to figure out how to use the stupid thing I stumble upon this wonderful world of brethren, and I think to myself damn...I hit the information jackpot!
Then I find this thread....arg!!! The "best" bbq coming off UDS's...made anywhere from $10-$100....You all know the amount of meat I could have bought with the money I spent on my pellet grill... Now I have to explain to my wife that I need to stock pile more stuff in my garage until I can make an "Ugly Drum Smoker"! she's gonna say..."WHAT THE FARK IS THAT!!!!"... will take me about 3 months to get permission, but i am confident that buy the end of summer I will have my own UDS..... Thanks everyone! (and I truley so mean it...this site is awesome!) Dave |
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05-22-2011, 02:49 PM | #7956 |
Knows what a fatty is.
Join Date: 05-15-10
Location: Byron,IL
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Workin' on some baby backs and I'm trying the foil method (3-2-1) and both times I took the lid off to foil and unfoil, I got a temp spike. Is the benefit of the foil method worth it to get a temp spike or should I just forget the foil and leave the lid on til they are done. I'm thinking it's not worth the hassle. Any opinions? I even shut the intake down a few minutes before taking the lid off!
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05-22-2011, 04:06 PM | #7957 |
Full Fledged Farker
Join Date: 04-15-11
Location: Plano,IL
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Not an expert, but when I just did rib tips on my UDS I shut all intakes and closed exhaust down for 10 minutes before removing lid and never had any temp spikes..May not have gave it enough time.
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05-22-2011, 04:11 PM | #7958 |
Got Wood.
Join Date: 05-14-11
Location: LaCrosse, WI
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whenever you take the lid off on a UDS you'll get that dang temp spike.but it doesn't last too long, and has little effect. I like the foil method..but for baby backs, I only use the 2-2-1 method...spare ribs get the 3-2-1- method.
Dan
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GMG Daniel Boone Pellet Pooper & Large Kamado cooker |
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05-22-2011, 04:39 PM | #7959 |
Knows what a fatty is.
Join Date: 05-15-10
Location: Byron,IL
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Thx brickie and flyweed makes sense sounds like some good advice. I will def try that next time. Pulling the ribs off now i will post some pron in a while.
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05-22-2011, 04:41 PM | #7960 | |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Quote:
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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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05-22-2011, 04:56 PM | #7961 |
Is lookin for wood to cook with.
Join Date: 10-16-10
Location: KCMO
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Seasoning test burn
BBQ 122.jpg all 196.jpg all 197.jpg all 199.jpg Leveled off around 3:30 hoping it will burn through midnight. Used a mix charcoal, lump, with a few chunks of wood. Only had enough to fill the basket 3/4 full so cross your fingers. Good info in this thread, I used alot of it, hell I used all of it who am I fooling |
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05-22-2011, 06:15 PM | #7962 | |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Quote:
__________________
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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05-22-2011, 06:16 PM | #7963 | |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Quote:
__________________
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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05-22-2011, 09:47 PM | #7964 |
Knows what a fatty is.
Join Date: 05-15-10
Location: Byron,IL
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Ribs didn't turn out too bad. They were a little lean so I thought they were a little dry. Took the left overs to the neighbors for a last minute get together and they devoured them. As always the fatties went like hot cakes.
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05-23-2011, 07:07 AM | #7965 |
Found some matches.
Join Date: 04-29-11
Location: Dubuque, Iowa
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Great looking ribs!
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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