Charred taste with boston butts on Gateway Drum - Page 2

Bludawg · 07-22-2013, 10:54 AM

Drums run 50 deg hotter in the center than the outside edge your cooking at 300 on the thermo that is 350 in the middle sugar will start to burn at 320 add the prolonged cooking time and there ya go. If your fire wasn't right you would not get to 300 so it aint an air flow issue. I use a Low sugar rub and no diffuser in My UDS and I cook at 300 all the time. this is a pic of a Butt that is almost ready to come off the pit.

El Ropo · 07-22-2013, 11:26 AM

I would like to know more about the charcoal "liner" and how intakes are setup. Pics of the intakes, exhaust, and fire basket design, along with a description of how the fire is lit and maintained would help.

I agree that a lot of fat burning in the fire can be problematic, and even I started using a pizza pan wrapped in foil as a diffuser to keep the massive flow of liquid fat out of my fire in the UDS when cooking multiple butts. When those hunks of meat start giving it up cooking at high heat, it's almost like a thunder storm. They can really pour.

Basted moral support guy · 07-22-2013, 12:54 PM

We've done 12-13 contests with a Gateway this year, and have never experienced any "charred flavor". Is your temp staying constant? Also, how often are you having the lid off? I've noticed that the temps will raise pretty quickly when the lid comes off. How many wood chunks are you using? Those things are so easy to use that it feels like a cheat code for barbecue, haha.

DriverWild · 07-22-2013, 01:15 PM

Let's see your basket. It could be air flow or high sugar but with the little amount of information it's hard to discern. You said in your original post you tried different rubs, were any low sugar? Pic's of your product and setup would help us all.

LTG · 07-22-2013, 09:05 PM

I did try a low sugar rub. I'm going to try lower temps and still use the diffuser. As far as basket goes, its the stock Gateway one. Square made out of expanded metal with a metal plate on bottom to catch ashes. Holds prob 10 lbs of coals.

muidaq · 07-22-2013, 09:41 PM

Might want to try a double-decker diffuser to keep drippings from vaporizing.

07-22-2013, 10:54 AM	#16
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Drums run 50 deg hotter in the center than the outside edge your cooking at 300 on the thermo that is 350 in the middle sugar will start to burn at 320 add the prolonged cooking time and there ya go. If your fire wasn't right you would not get to 300 so it aint an air flow issue. I use a Low sugar rub and no diffuser in My UDS and I cook at 300 all the time. this is a pic of a Butt that is almost ready to come off the pit. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

07-22-2013, 11:26 AM	#17
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I would like to know more about the charcoal "liner" and how intakes are setup. Pics of the intakes, exhaust, and fire basket design, along with a description of how the fire is lit and maintained would help. I agree that a lot of fat burning in the fire can be problematic, and even I started using a pizza pan wrapped in foil as a diffuser to keep the massive flow of liquid fat out of my fire in the UDS when cooking multiple butts. When those hunks of meat start giving it up cooking at high heat, it's almost like a thunder storm. They can really pour. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

07-22-2013, 01:15 PM	#19
DriverWild is one Smokin' Farker Join Date: 10-01-12 Location: Omaha, NE	Let's see your basket. It could be air flow or high sugar but with the little amount of information it's hard to discern. You said in your original post you tried different rubs, were any low sugar? Pic's of your product and setup would help us all. __________________ Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo

07-22-2013, 09:05 PM	#20
LTG Take a breath! Join Date: 02-08-10 Location: OKC, OK Name/Nickname : Billy Bob	I did try a low sugar rub. I'm going to try lower temps and still use the diffuser. As far as basket goes, its the stock Gateway one. Square made out of expanded metal with a metal plate on bottom to catch ashes. Holds prob 10 lbs of coals. __________________ Outsiders BBQ. Some homemade drums.

07-22-2013, 09:41 PM	#21
muidaq Full Fledged Farker Join Date: 12-12-10 Location: Columbus, OH	Might want to try a double-decker diffuser to keep drippings from vaporizing. __________________ Mike -- 22.5 OTG -- 18.5" WSM -- Mini WSM

07-22-2013, 12:54 PM	#18
Basted moral support guy On the road to being a farker Join Date: 07-09-12 Location: Joplin, MO	We've done 12-13 contests with a Gateway this year, and have never experienced any "charred flavor". Is your temp staying constant? Also, how often are you having the lid off? I've noticed that the temps will raise pretty quickly when the lid comes off. How many wood chunks are you using? Those things are so easy to use that it feels like a cheat code for barbecue, haha.