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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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10-27-2008, 01:46 PM | #16 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Just because it started that way does not mean it has to end that way! My palette does not like it as much that's all, talk to my palette, chit
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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10-27-2008, 01:48 PM | #17 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
Smoke is simply an ingrediant! I got a wok defloector mod and will try that!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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10-27-2008, 01:50 PM | #18 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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The right amount of smoke, fat drippings, rub and sauce makes for simply marvelous bbq.
That's what I think.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-27-2008, 02:10 PM | #19 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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WOW, why not just call this the "I hate my UDS and need a reason not to use it" thread.
Now that would make a great name for a catering co.!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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10-27-2008, 02:17 PM | #20 | |
Full Fledged Farker
Join Date: 03-23-08
Location: Albuquerque, NM
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Quote:
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[FONT=Comic Sans MS][B][I]Mick Schmidty[/I][/B][/FONT] They call me "Smiley" :-P UDS 1 Super-Fast [COLOR=blue][B][U]Blue[/U][/B][/COLOR] Thermopen on order |
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10-27-2008, 02:17 PM | #21 |
Full Fledged Farker
Join Date: 08-14-06
Location: Rockwall, TX
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I always use a water pan. I purchased a replacement charcoal bowl from Academy for $5, perfect size. I have added a third rack to acomadate the pan. Works great!
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"Theres a girl in her bare feet asleep on the back seat and that trunk is full of Shiner Bock and Lone Star" REK |
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10-27-2008, 03:04 PM | #22 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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[quote=CajunSmoker;767104]
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Na... much further back... like Dr. Funkenstein, George Clinton Back. Theme from the black hole mod. Cept I replaced boogie with Booty. A tail ain't nothin' but a long Booty says Big Mista, though.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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10-27-2008, 03:09 PM | #23 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Perfect answer, Buy a Pellet smoker, perfect favor and SLEEP!!, Besides how many people are winning on the pellet smoker>>>I was told 4 legs up won the Jack on a Pellet smoker! Works for me!
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
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10-27-2008, 04:19 PM | #24 |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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All I ever used was a UDS, (mostly), so not really sure about taste, etc...
what if I used a alumimum pan, ala "kickassbbq" in my UDS, does this turn my UDS into a regular smoker? I did notice however when recently when I was too lazy to wrap that my pork butts were a littly too smokey, heartburn mod., I could taste it the next day! LOL!
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To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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10-27-2008, 04:23 PM | #25 | |
On the road to being a farker
Join Date: 10-23-06
Location: Amarillo Texas
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Quote:
I got to agree with you on this. I do like my UDS----BUT----I do like the different flavor I get from my offset better. This is my opinion on what I like in the UDS: Brisket - Was good. Tender. But to me tasted like a grilled brisket. It had that flavor you get on grilled steaks when the fat hits the coals. GOOD on steaks but I didn't like it on brisket. It was too much. Briskets are done in my stick burner from now on. Butts - Good. Love the temp control and looong burn times. The butts had the same "grilled" taste to me when I pulled off a piece of the bark for a sample. However it wasn't noticable after I pulled it and it got all mixed together. Butts I will cook either way now. The UDS for convenience or my offset just because sometimes I am in the mood to use it and mess with the fire. Ribs - Turned out awsome. I just might have been craving ribs that day but they were great. Did both beef back and pork spares and both were qreat. I didn't get the smoke ring I usually get but oh well, they tasted good and smokey. Chicken/turkeys - LOVE the UDS for this. Still a different taste then my offset but I like it. Basically I use the UDS for quick things like chicken, turkey, wings, did some steaks once, butts - if I don't feel like messing with my offset. I like it when I just want to do 1 or 2 things for dinner. Makes it easy. But when the family/neighbors hear I am "smoking" and I get all the calls asking if they can bring something to put in then I will use my Klose. I will probably do another brisket in it again sometime. We do a local cook off here and sleep would be nice for once. But at home and when I have time it will be the stick burner. Me personnaly, I don't worry about doing it the "OLD" way. If I like it then I like it and If I don't then I don't. With the price of beef and when I do get to cook something I am going to cook it the way I like it. When briskets used to be 80 cents a pound here you could fark one up and no big deal. Now you got to take a small loan out to get one then you got one shot at it or start saving up for the next time.
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It ain't real Q until that precise moment, while watching the sunrise through a wisp of sweet smelling blue smoke, that a tough brisket finally surrenders itself to the gentle heat of an all wood fire and becomes a tender, juicy, smokey masterpiece.
Wiley "SmokinCoyote" Mixon Klose 20 X 60 mobile UDS WSM Red Thermapen |
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10-27-2008, 06:15 PM | #26 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I love my Drums, but I know what Big Brother Smoke is talking about. I cooked on the drum with a few guys that had cooked on nothing but offsets and they all agreed they didn't care for the taste and were not about to give up their tanks.
But here's the deal- a lot of us have these biga$$ed charcoal baskets about 16" or larger and fill them up with more briq than we actually need for what we're cooking anyway and the fat just keeps stoking the coals. Try a small charcoal ring, about the size of a large coffee can or Weber chimney and cook at a lower temp. I've used mine at comps and gotten negative comments like "tastes like creosote" or "liquid smoke", but then again gotten raves, I've even noticed it myself and am wondering if I should burn them out every so often? I refuse to use a waterpan, heatsheild or deflector in the drums-knock yerself out if you want to. I'll just fire up a WSM if I ever get tired of "ol grampaw"!!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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10-27-2008, 06:18 PM | #27 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I used the water pan filled with sand this weekend in the UDS for the first time but honestly didn't notice a huge deference but there was a slight change. Who knows, I just love smoking period.
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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
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10-27-2008, 07:12 PM | #28 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Stop! I'm getting a headache. You guys are making me think...
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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10-27-2008, 07:18 PM | #29 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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10-27-2008, 07:22 PM | #30 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I know you should see the website
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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