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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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11-11-2012, 06:12 PM | #16 |
Knows what a fatty is.
Join Date: 11-08-12
Location: Glendale, AZ
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I agree. Being windy didnt help things either.
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11-11-2012, 06:21 PM | #17 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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240=warming to death temps. 275-300 is better.
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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) |
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Thanks from:---> |
11-11-2012, 06:21 PM | #18 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Nice looking drum. But I went ape over the red kettle! Weed burner is too hot for a low and slow. I hit a few prices of charcoal with a small propane touch.
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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Thanks from:---> |
11-11-2012, 06:31 PM | #19 |
Got Wood.
Join Date: 11-01-12
Location: Clapton - London
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So when trying to get one basket of briquettes to last all cook, what's the best way to light it?
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11-11-2012, 06:42 PM | #20 |
Knows what a fatty is.
Join Date: 11-08-12
Location: Glendale, AZ
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Ham turned out great!
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11-11-2012, 06:46 PM | #21 |
Knows what a fatty is.
Join Date: 11-08-12
Location: Glendale, AZ
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Thank you. Got that weber with a spare purple lid 22.5" for $15. 10-4 on the weed burner, that thing cranks out some heat! I have a turbo torch acetylen torch where I can pinpoint the flame to only a couple.
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11-11-2012, 07:00 PM | #22 | |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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Quote:
http://www.virtualweberbullet.com/fireup2.html#minion
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[I]1-Jumbo Joe[/I] 1-Jumbo Joe Premium [I]1-Weber 26.75 otg[/I] 1- WEBER RANCH KETTLE |
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Thanks from:---> |
11-13-2012, 05:11 PM | #23 |
Knows what a fatty is.
Join Date: 11-08-12
Location: Glendale, AZ
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Im still working on wheels for the UDS and a kettle pizza insert for the weber. I also need to find a way to be able to use a weber dome on my uds. My lids are a tad bit too small for my uds lip.
The family..... |
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11-13-2012, 07:32 PM | #24 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Better for what? I was just stating the temp I get with only the valve open. My UDS gets used from 180* for jerky and bacon to 400* on chicken. To answer your assumption, I smoke at around 275* for ribs and butts. The biggest point here is the UDS is extremely variable and best used that way. Don't paint yourself in a corner. Experimentation is expected. Pugi
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11-14-2012, 02:09 PM | #25 |
is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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Az Air, i and others have fastend a band of metal (i used stainless because i had some available) around the top leaving about 1/2" exposed for the lid to sit on. Best mod i've made (almost not done yet) PM me if you want to see the way i did mine (I live in the Buckeye area) Enjoy!
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A bunch of Webers, a UDS and a Happy Cooker! |
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