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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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09-03-2012, 04:55 PM | #9991 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 04-27-12
Location: Ozark,Mo
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no door and 18 pounds of charcoal went 21 hours at 250
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09-03-2012, 06:25 PM | #9992 |
Found some matches.
Join Date: 08-15-12
Location: Annpolis Maryland
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I tried to do a pork butt last night with my new UDS...... I started it at midnight and walked away from it with the temp reading 225*and set an alarm for 3:am so I could wake up and check it real quick. To my surprise at 3AM the temp was over 400* and the meat was already at 202* internal....... I had one 3/4" pipe and the 3/4 ball valve open.... And I have a nice tight seal on my lid which has eight 3/4" holes... Any idea why it took off like that and burned the pork?
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09-03-2012, 06:47 PM | #9993 |
Found some matches.
Join Date: 08-15-12
Location: Annpolis Maryland
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Looking back at Norcoredneck's build instructions from 2006, (thanks for that amazing tutorial by the way Norcoredneck!!) it seems that I should have used 1/2" exhausts on the top..... A little math tells me that a 1/2" hole has an area of .196" Sq, and a 3/4" hole has an area of .422" Sq....... I have to believe that makes quite a difference, as it's more than double the spec'd amount.... I guess I can cover up half of them and try again..
Another question about the use of the charcoal briquettes... I have cooked twice on my UDs so far bot times using Kingsford. Both times I got this acrid bitter taste which I would guess is the creosote I've rad about here so many times. Does anyone know if that bad taste happens with too much heat? I'm thinking that lump charcoal might not have the same problem...... Thanks in advance. |
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09-03-2012, 10:23 PM | #9994 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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I always let my UDS settle in for at least an hour before I walk off and leave it for any length of time.
I use a Weber kettle lid and that only has 4 holes and that provides plenty of draft. I use kingsford almost exlusively with about 2 cups of wood chips scattered throughout the charcoal.
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09-03-2012, 10:27 PM | #9995 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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I remember when this thread was approaching 1000 posts. I thought that was incredible then but now as it approaches 10K, it is just amazing the information and fellowship through out the thread. I have not read the whole thing in a quite awhile.
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09-03-2012, 10:29 PM | #9996 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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DaQueen, that green paint reminds me of UDS#1. It lasted 5 years which is not bad for a free 55 gallon drum. I saved all the hardware from it and it is on UDS#2.
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09-03-2012, 10:31 PM | #9997 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Just trying to think about all the cooks I have done on my UDS since the beginning. I think my favorites have been the shoulder clods I did last year. It is about as close to true Texas pit bbq you can get without the bricks.
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09-03-2012, 10:32 PM | #9998 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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It is also great to see how Mista has progressed over these years. I remember him sweating out some finance certification for his new job. He left that behind and now needs more help in his BBQ business. I would have to say it was Mista who inspired me to build my first drum smoker.
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Thanks from:---> |
09-03-2012, 10:33 PM | #9999 | |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Quote:
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Wannabe BBQ Illuminati |
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Thanks from:---> |
09-03-2012, 10:34 PM | #10000 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Cannot say enough about Phil and this great site. The BBQ Brethren has grown so much over the years. Members drift in and out, I know I have but it is always a place to come back and share some great experiences.
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Thanks from:---> |
09-04-2012, 03:35 AM | #10001 |
On the road to being a farker
Join Date: 08-07-12
Location: Oakland, CA.
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Fark, I thought I would be 10k. this thread is crazy long. I had to stop reading for a while at page 125.
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Slow & Low that is the tempo. UDS , Weber Performer, 2X Weber 22.5" OTG, 2X Weber SJS |
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09-04-2012, 05:48 AM | #10002 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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^^^ Missed it by THAT MUCH!...
That is farken EPIC! 10,000!!!!!! WOW! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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09-04-2012, 08:52 AM | #10003 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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You were the 10000th reply
Sent from my HTC VLE_U using Tapatalk 2
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09-04-2012, 10:03 AM | #10004 |
Found some matches.
Join Date: 03-27-08
Location: syracuse,ny
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UDS ribs
Awesome thread, they work wonderfully. Some ribs I did a few days ago.
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09-04-2012, 11:41 AM | #10005 |
On the road to being a farker
Join Date: 01-11-11
Location: Canada
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WOW 10k posts woot!
I unfortuantely haven't had a chance to use my drum in over a year, which is why I'm back here! going to have some friends over for some ribs, but was wondering what ppl's thoughts on in regards to cleaning your drum? Besides the grill and ashes, do you wash it out? I was thinking of using some degreaser, wash, and then season it with pam. Is that overkill? |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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