|
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. |
|
Thread Tools |
04-27-2008, 01:48 PM | #1051 | |
Got Wood.
Join Date: 04-19-08
Location: mentone-alabama
|
Quote:
Have you thought about a wood heater gasket. just a thunk. |
|
|
04-27-2008, 02:20 PM | #1052 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
|
I don't think so just get after it and do it in the open. Try cutting a stainless beer keg, now you're making noise. I can send you some ear plugs if you need them.
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
|
|
04-27-2008, 02:24 PM | #1053 | |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
|
Quote:
I would recommend not having your head in the drum while using the wire wheel a moving blanket wrapped around the drum does help as does clamping it to a heavy workbench
__________________
Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
|
|
04-30-2008, 02:44 PM | #1054 |
Is lookin for wood to cook with.
Join Date: 04-27-08
Location: Fire Island Inlet, Long Island
|
3/4" expanded steel
For anyone in the Long Island area building a UDS, I bought a 4'x8' piece of 3/4" expanded steel for burn containers. PM me if you are looking for some.
__________________
I eat, therefore, I BBQ. |
|
04-30-2008, 09:42 PM | #1055 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
|
JD
Take a look at this link. Very interesting what the guy did. I think you can make an access door that would be airtight. http://www.randyq.addr.com/friends/m...gnum_force.htm
__________________
Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
|
05-01-2008, 12:03 PM | #1056 | |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
|
Quote:
Is it okay to use a silicone when cooking food? The silicone doesn't give off any toxins when heated?
__________________
Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
|
|
05-01-2008, 12:13 PM | #1057 |
On the road to being a farker
Join Date: 02-06-08
Location: T'ville, KY
|
Flame On!!!
This has been a great discussion for the budget constrained BBQ fanatic (me). Thanks to everyone that has provided details and humor here! I'm hoping my questions below will help more than just me.
The Scenario: I finally built "the standard" 55gal UDS w/leverlock- 4 6"x1/2" steel pipe air intakes, 8 1/2" exhaust holes in lid, 16" expanded steel coal basket 2" off bottom, 1 grill 6" down from top. The first cook went reasonably well, just 2 (very large) slabs of spares cut into ribs and 'chine' (plus about 8lbs of lump and 8large hickory chunks). I tried the 3-2-1 method for the first time (I've never foiled ribs before when cooking on a side burner smoker). I discovered where the thermo is (a remote digital w/the probe hanging just below the grate) is critical; dropped from 230 to 190 only 1hr into the cook. I opened vents and it dropped more. I finally opened it up and moved the probe 3" toward the side and temp was 400+. OK. Shut all vents and plugged 6 exhaust holes and got that under control. At 2hrs I thought I should turn the ribs and so shut all intakes for 5min then opened it back up. Before I could get both turned I had flames out the top of the drum; ALL the dripping caught fire. Overall, the ribs had a great flavor and were done OK - a bit dark in some spots, a bit over done in others. Sadly they lacked a deep smoke flavor (only the outer "crust" had much smoke). And worst, they fatty layer (around the rib 'tips') had not rendered out. Not pleasant eating The Questions: 1) Is it common for the center temp to drop while the "sides" don't? 2) Is it common to get a flare up like I got? Or was that because I let it get so hot earlier. 3) How does one get more smoke into meat when you can't just throw some wood on the coals? 4) How does one get a longer cooking time when directly over coals so more fat will render - but not over cook the meat (other than the obvious 'lower temp')? Thanks for any and all advice. I promise some pr0n from the next cook in return. <BillyG> |
|
05-01-2008, 12:30 PM | #1058 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
|
Sounds to me like your thermo was outta whack. The center is normally hotter then the sides but not by 200* and not the other way around. I don't see how opening the vents could drop the temp with more air getting in.
Did you have the hickory on top of the lump or buried? I think you want the smoke early in the cook not later. Not sure about shutting the vents down before taking the lid off. The fire was getting starved of air then you gave it a rush of air. Isn't that the backdraft type thing that happens in building fires? So to your questions 1. no 2. I think you did the backdraft thing 3. put the wood on top to start with 4. if you keep it at 225 you should not need more cooking time the meat is plenty far enough away from the fire in a UDS
__________________
Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
|
05-01-2008, 01:31 PM | #1059 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
|
Hi-temp (red) silicon is what I use and some silicones are NSF rated. so yeah it's safe, once cured. If you manage to burn the stuff, maybe some bad $hit, but you'd really have to screw up to accomplish that.
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
|
05-01-2008, 01:35 PM | #1060 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
|
BillyG;
Use more wood and dont foil for more smoke flavor. I only use wood and mix types for desired smokiness. Also consider experimenting with a partial heat shield between the fire and the meat. One more thing, learn the craft with cheap meat ; not ribs.
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
|
05-01-2008, 06:33 PM | #1061 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
|
Lump will flare up in the drum when it's starved for air so do not close down the vents unless you are shutting down for the night. I agree that when you opened the lid you created a back draft effect. Try using a blend of lump and briquet's with the heavy side going to the briquet's. Also you need to change or calibrate that thermometer.
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
|
|
05-01-2008, 08:42 PM | #1062 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
Quote:
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
|
|
05-01-2008, 10:42 PM | #1063 |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
|
How do you manage the grease?
|
|
05-01-2008, 11:30 PM | #1064 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
|
QDoc, what grease???
If you are refering to the drippings while the meat is cooking then the answer is it burns off in the charcoal and adds extra flavor back into the meat. Kinda recycled. I don't recall every having grease in the ash pan of my UDS. I guess if there was, it was mixed in with the ash so it would not matter anyway.
__________________
Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
|
05-02-2008, 08:23 AM | #1065 |
On the road to being a farker
Join Date: 02-06-08
Location: T'ville, KY
|
RE: Flame On!!!
Thanks for the insights and tips. I'll definitely work those into the next cook. <BillyG>
|
|
Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Ugly Drum Smoker | ironslob | Q-talk | 2 | 09-19-2010 10:16 AM |
Ugly Drum Smoker - Need Help | Bartkowiakj | Q-talk | 10 | 06-18-2010 09:38 PM |
One Ugly Drum Smoker | Steve_B | Q-talk | 15 | 09-21-2009 10:32 PM |
My (not-so) Ugly Drum Smoker. | hav | Q-talk | 47 | 11-05-2008 02:30 PM |
Ceramic Cooker Meets Ugly Drum Smoker - BUDCS - Concept Drum Discussion | Hook_Line_and_Sinker | Q-talk | 9 | 04-26-2008 02:24 PM |
Thread Tools | |
|
|