Motley QUE Crew
Well-known member
Do you need a water pan in these drum smokers? If so how do you support them? Or do you put a alum. pan to catch the drippings?
Thanks,
RonW.
Thanks,
RonW.
I looked around at the competition and all the drums I saw (BDS and UDS) were smoking pretty heavily.NCurious comment Daddio, I have never had a continuous plume of white smoke for hours at the end of my cook. Maybe I just don't notice it because I am doing other stuff around the house while the UDS is taking care of the cookin'. I will have to watch for that next time out.
Meat - The smoke I'm talking about is from rendering, dripping and vaporizing fat -- not wood. My fire is nice and clean with no smoke until the pork starts giving up the fat big time toward the end. Of course, I had 18.5 lbs of butts and a 12 lb brisket (raw/trimmed weights) in one drum. That is A LOT of fat.John, I only use about three fist sized wood chunks in the UDS for long burns (10-12 hours) and get really nice smoke flavor. Heavy smoke coming out of the UDS, just my
$.02, could possible start giving a bittler flavor. That sweet blue smoke is all you need. No need for a water pan. Hope this helps.
I am curious as to where are you placing the water pan? I'd hate to lose the use of the second rack but I am guessing you are putting it closer to the basket somehow...I use a pan most of the time. Great for adding flavor and comfort zone on timing. You can have more control over heat, flare ups of wood chunks and most of all temp spikes. I always start with juice,pop, even cheap kool-aid, then switch to water after flavor profile is there. I do like the flavor of direct but the ease of pan use. But as said before,many ways to get to the same place and to each their own. Steve.
I cut down the pipe so wok is 2 or so inches below bottom grate. In this pic I had not finished fire basket and stand offs. Can make one up for your UDS Rob because I made yours same length as Stefs. Let me know.I am curious as to where are you placing the water pan? I'd hate to lose the use of the second rack but I am guessing you are putting it closer to the basket somehow...
UDS Water Pan? Don't Need It, Don't Use It, Don't Want It!
24" from Low and Slow Fire to Meat= BBQ Nirvana!!!:-D