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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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01-19-2013, 09:58 AM | #16 |
Found some matches.
Join Date: 01-14-13
Location: Hephzibah
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OK J-Rod, what are your thoughts on cooking with a UDS for a large family? There are 8 of us, all healthy eaters(grin). Can you double the cook space by stacking grids? To be sure I get it- Heat source bottom(charcoal, I guess) Chips for smoke(next) the cook grids(finally)?
How about temp control? dampers? Things to steer away from(as far as grids), can I use expanded metal? Far as what I'm cooking, beef or pork roast, Bird(Chicken), and MAYBE ribs Thanks!! |
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01-19-2013, 09:09 PM | #17 | |
Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
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Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen |
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01-20-2013, 06:10 PM | #18 | |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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As for the grates, use Weber's 22.5" grates with the flip up sides. They fit a 55gal. drum perfectly and allow you to drop in wood chunks/coal as needed. I don't use chips as they go away quickly but instead use chunks, not soaked in water, and dropped right in the coals. Let it go to thin blue smoke and you're ready to rock. Good luck man.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. Last edited by J-Rod; 01-20-2013 at 06:51 PM.. |
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Building a smoker, smoker |
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