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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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11-13-2007, 08:58 AM | #601 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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I finished my UDS yesterday about 1pm. I coated the inside with oil and put about 5lbs of charcoal in along with a couple of hickory sticks about the size of a forearm to season it properly. I must say I am AMAZED at how well the UDS holds heat and is able to maintain a temp of 220F. It finally started dropping off last night about 8:30pm, but it was a sloooooow decline in temp. I went ahead and closed the ball valve and smothered it out still have some descent sticks of hickory to reuse. I cant wait till Thursday when I'm off to fire this bad boy up. My only regret is that I didn't build one sooner. If its not to dark out I'll take pics and post.
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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11-13-2007, 10:34 AM | #603 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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Charcoal is all I can find in my area, unless I travel 50+ miles then I can find lump, which I will prolly get some next time I'm "in the city". The good thing however is I live in the country so I have an endless supply of wood to smoke with, i.e. hickory, pecan, apple etc.
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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11-13-2007, 10:49 AM | #604 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-13-2007, 11:00 AM | #605 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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Hadn't thought about that. Would you just open all vents and stack some logs in there and get a good fire going, then cap it off and smother the fire and bring temps to where they need to be?
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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11-13-2007, 11:31 AM | #606 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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No, I wouldn't do that. A small hot fire and just add a chunk or 2 now and then. I got a 6" side door for that.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-13-2007, 11:37 AM | #607 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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I don't have a side door mod on mine but I don't think it would hurt to pull the grate out and drop a stick or 2 1/2 way through the cook.
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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11-13-2007, 02:41 PM | #608 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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If your primary fuel is going to be wood, you'll want a side door. The easiest way is to make plunge cuts with a grinder or circular saw equipped with a cut-off blade for metal.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-16-2007, 10:27 AM | #609 |
Full Fledged Farker
Join Date: 06-06-07
Location: Tiger Country
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Most recent addition ~ Two of these and a bungee cord. No more PIA barrel ring when hauling around...
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[FONT=Comic Sans MS]Switz[/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Bottles 'n Bones BBQ Squad[/COLOR][/FONT][/B] [B][FONT=Comic Sans MS]..............................[/FONT][/B] [FONT=Comic Sans MS][COLOR=#008000][B]Large BGE[/B] [COLOR=black]named Rhona[/COLOR][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black][B]WSM [/B][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Trashcan UDS[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Former Klose BYC owner (sniff sniff)[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]**************************[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]Ignorance killed the cat. Curiosity got framed.[/COLOR][/FONT] |
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11-16-2007, 10:42 AM | #610 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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BTW: I finally got some pics of my stainless steel UDS. Ashmont posted one and I'm waiting for him to email me ther rest. Here's the link:
http://www.bbq-brethren.com/forum/sh...ad.php?t=33727 (scroll down) I'll try to make a PowerPoint Presentation like Pat did. PS: I too think the UDS subject needss its own discussion area and a place for resources in the files section. Any moderators listening?
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-16-2007, 11:58 AM | #611 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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PSS: Any second now this thread goes over 30,000 hits.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-19-2007, 11:36 AM | #612 |
Knows what a fatty is.
Join Date: 10-01-07
Location: Kalispell, MT
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x2!!
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ECB Building an [URL="http://www.bbq-brethren.com/forum/showthread.php?p=483787#post483787"]UDS[/URL]...or three. Building a 2-keg offset |
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11-19-2007, 11:58 AM | #613 |
On the road to being a farker
Join Date: 04-18-07
Location: Cape Coral Florida
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i have asked for this before but no reply look at the numbers moderators,make it a sticky
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custom made ugly drum smokers/ weber kettle |
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11-19-2007, 01:09 PM | #614 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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PS: The reason is you'll get an instant flare-up once the excess air hit the fire (like when you lift the lid off).
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-19-2007, 01:59 PM | #615 |
Full Fledged Farker
Join Date: 06-06-07
Location: Tiger Country
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I actually had a flashback of sorts in mine this weekend...cooking pork loin @ 350*. Nothing major, but the trashcan did fill with a blueish/orange swirl all the way to the top. I added fresh lump over red coals, so I thinkin' that was the difference maker...pretty cool lookin' if nothing else.
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[FONT=Comic Sans MS]Switz[/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Bottles 'n Bones BBQ Squad[/COLOR][/FONT][/B] [B][FONT=Comic Sans MS]..............................[/FONT][/B] [FONT=Comic Sans MS][COLOR=#008000][B]Large BGE[/B] [COLOR=black]named Rhona[/COLOR][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black][B]WSM [/B][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Trashcan UDS[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Former Klose BYC owner (sniff sniff)[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]**************************[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]Ignorance killed the cat. Curiosity got framed.[/COLOR][/FONT] |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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