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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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07-12-2014, 12:04 AM | #12046 | |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
Go get some Stubbs Briquetts and forget 225*, let that thing breathe and run where it wants to - anywhere between 225*and 325*, it'll settle in some where's in there and just go with it. 275* is the Best All Around BBQ Temp. - ESP for Pork Ribs. Now I did try a SoHotnSoFast Brisket Cook last weekend -5 hrs at 400-450*. It was Decent but I've decided 350* is Max for Smoking.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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Thanks from:---> |
07-12-2014, 01:57 AM | #12047 |
Is lookin for wood to cook with.
Join Date: 06-18-14
Location: https://t.me/pump_upp
Name/Nickname : Charlesgriet
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Thanks . Not too worried about it. Was just wondering if one chicken leave so much moisture, what is going to happen when I go for more or bigger cuts. Tomorrow with I will see. I am going to have a grill rack full of chicken pieces. Lots of dripping going to take place will see how it ends.
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07-12-2014, 04:05 PM | #12048 |
Found some matches.
Join Date: 03-01-14
Location: Greensboro, NC
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run away temps
one thing I am having trouble with is the temp on my uds running away when I lift the lid to remove the food that I am cooking.
cooking ribs about 260, remove them to foil, walked by a few minutes after placing them back on uds, temp up to 350 took ribs off and placed in oven suggestions on what I am doing wrong bert-nc |
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07-12-2014, 04:51 PM | #12049 | |
On the road to being a farker
Join Date: 11-13-13
Location: Charlotte, NC
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Quote:
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1 members found this post helpful. |
Thanks from:---> |
07-12-2014, 05:35 PM | #12050 | |
Found some matches.
Join Date: 03-01-14
Location: Greensboro, NC
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Quote:
thanks for the advice bert-nc |
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07-14-2014, 07:09 AM | #12054 |
Is lookin for wood to cook with.
Join Date: 06-18-14
Location: https://t.me/pump_upp
Name/Nickname : Charlesgriet
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Tried with more chicken yesterday. looked like BP had a oil spill again. Lots of liquid/fat.
I also broke 1 temp. I have a temp measure that have the wire with the L shape prope on the end. It has a plastic cover over the wire part. I had it in and work great. Was at 170 Celcuis and then open lid to put in the grill with chickens. Got a temp spike of over 200 Celcuis and then prope did not read anything anymore. Must have burned the wire or something. |
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07-14-2014, 09:05 AM | #12055 |
Full Fledged Farker
Join Date: 06-22-14
Location: Denare Beach, Canada
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I have pipe plugs for the air intake ball valves on my UDS. When I am cooking and have them adjusted for the temp I want, just before I open the lid I instal them into the ball valves completely shutting off the air flowing into the smoker, do what I have to do quickly then replace the lid. The temp will spike a bit once I put the lid back on but with all the intake air shut off it drops fairly quick. I leave the plugs in until it gets back down to the temp I want and then I remove the plugs. It settles right back to the previous temp. There is a lot less messing around with the ball valves this way.
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07-14-2014, 09:36 AM | #12056 |
Knows what a fatty is.
Join Date: 06-18-14
Location: Rockton Illinois
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You make/sell UDS smokers?
Link? (PM if you think itll get you in trouble with the mods) They look good! |
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07-14-2014, 11:34 AM | #12057 | |
Knows what a fatty is.
Join Date: 07-30-10
Location: Roseville, CA
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Quote:
I used to have the same problem with my UDS when removing the lid. It's a little extreme but had an idea and had to follow through on it. See this thread for a mod I came up with that solved the problem: http://www.bbq-brethren.com/forum/sh...d.php?t=125116 |
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Thanks from:---> |
07-14-2014, 11:55 AM | #12058 | |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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07-14-2014, 12:48 PM | #12059 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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I always close my intakes before removing the lid. Re-open back to the same position when your done. No flair ups, no temp spikes.
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07-14-2014, 01:08 PM | #12060 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Every UDS behaves differently. I've had my lid off for a minute or two on dozens of occasions and have never experienced these flare ups and temp spikes people have been talking about.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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