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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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10-25-2009, 12:51 PM | #4411 |
is one Smokin' Farker
Join Date: 09-02-09
Location: Brookland, AR
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Yes, it is made in China, just like a lot of stuff we all use every day. But in in order for us to purchase it in America, an American truck hauls it from and American port and delivers it to American stores for Americans to buy! And yes, I drive one of those American trucks (made in Mexico!!!!)
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Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser |
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10-25-2009, 11:10 PM | #4412 | |
Is lookin for wood to cook with.
Join Date: 09-29-09
Location: Adelaide, South Australia
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Quote:
The bolt head on the side is simply a 2" bolt with a washer on each side of the drum body and a nut on the inside to hold it nice and tight. There are 3 of them on the drum and they seem to hold the grill quite stably. I figure that after a few attempts at using the grill I will get to know the temps fairly well, so I settled on throwing the thermometer on the lid, also partly because it had a 3" probe only, so it wouldn't really be reading the temperature correctly even at the grill height. I am trying to source some oven thermometers with a longer probe to mount just below the grill, but unlike you guys over in the US, all of our BBQ suppliers seem to ignore the smoking aspect of BBQing. I posted up pics of my UDS on an Aussie beer forum and someone responded with a PDF of cooking times and internal temps for smokers. The internal temp for chicken seemed low to me, but the cooking times were spot on, so I am hoping to give it a crack on some spare ribs for my next effort. With that in mind, does anyone have a link to a fairly concise thread anywhere that would explain how to prepare and cook up ribs for a BBQ newbie? I only ask because the search function is a bit restricted still until I get a few posts up, and I prefer to post about meaningful stuff rather than just to increase my post counts! The site looks like it has a ton of information, and I obviously have a lot to learn about BBQing like you do over the pond - thanks for helping out. cheers and beers, Crundle |
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10-26-2009, 07:31 AM | #4413 | |||
Knows what a fatty is.
Join Date: 07-12-09
Location: Spartanburg, SC
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ECB, OTG, OTP and UDS |
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10-26-2009, 07:32 AM | #4414 | |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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Crundle- I find that if I respect the "24 inch rule" I don't need to foil or flip my ribs. I don't do much mopping but I do sauce some and they all stay nice and moist. You can get some good videos off youtube. If you search 3-2-1 ribs on here I'm sure you will get lots of hits. |
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10-26-2009, 08:32 AM | #4415 |
Full Fledged Farker
Join Date: 10-01-09
Location: Seminole Florida
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You could look for a turkey fryer thermometer- they're usually 12" long. I just drilled a hole lengthwise through a bolt so I can slide the thermo in and out.
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I'm very intelligent, but I mask it by doing stupid stuff. |
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10-26-2009, 04:26 PM | #4416 |
Full Fledged Farker
Join Date: 05-11-09
Location: Kalispell, MT
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Walmart and Home Depot usually have 12" thermometers.
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[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT] [COLOR=Navy] [/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's 1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2] ____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana] PNWBA Board Member | CBJ #200356[/FONT] Smokin' HOT Grillfriends | Wellseasoned & The CanadaQ Crew BBQ Team Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | BBQ on the By Pass[/COLOR][/SIZE][/FONT] Last edited by dgassaway; 05-02-2010 at 11:29 AM.. |
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10-26-2009, 05:27 PM | #4417 |
Is lookin for wood to cook with.
Join Date: 09-29-09
Location: Adelaide, South Australia
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Thanks for the replies everyone.
It seems my posts are time limited to edit, so I missed the boat on that one! I intend to be able to mount 3 grills in the drum if required, but being fairly keen on beer can chicken I wanted the bottom one to be mounted low enough that I could fit chickens in with a flat lid as my drum is too large in diameter to fit my Weber lid. My plan is to have the other grill positions 6" above each other to make it possible to easily remove a grill if needed and to provide flexibility in what I can cook at the one time. I was directed by a PM to an index thread of sorts, and that has enough info to keep me reading for a long time while I learn the art of using this drum smoker. Thanks for the hint re the 24" rule - my middle grill position will satisfy that rule, but for chickens I needed a touch more room. I reckon I could fit 8 chickens in the drum if needed when they are standing upright! Thanks once again for making a new guy feel right at home. I am still getting used to the way this forum works ( a bit different in the subscription area to the forums I am in over here) so forgive me if I seem to be a bit slow on the uptake as to how powerful the search function seems to be. I will give the google site search a try to see how it fares. cheers and beers, Crundle |
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10-26-2009, 06:09 PM | #4418 |
Is lookin for wood to cook with.
Join Date: 09-29-09
Location: Adelaide, South Australia
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Oh, here is the pdf that I got from a guy on the aussiehomebrewer.com forum about cooking temps and times. I think the times are fairly right (at least for beer can chicken so I am extrapolating that the rest are roughly in the zone), but the temps seem a bit low for chicken so I am guessing they are a bit low overall.
This probably came from this forum originally anyway, but a google search of the forum came up with nothing like it. cheers, Crundle |
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10-26-2009, 06:15 PM | #4419 |
Full Fledged Farker
Join Date: 07-26-09
Location: Farker Rd. Los Angeles, CA
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delete
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Large BGE, Weber Genesis 650, WGA, Snow Creek foldable for camping, Red Thermapen Last edited by schellter; 10-26-2009 at 06:17 PM.. Reason: dumb comment |
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10-26-2009, 06:17 PM | #4420 |
Full Fledged Farker
Join Date: 07-26-09
Location: Farker Rd. Los Angeles, CA
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delete
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Large BGE, Weber Genesis 650, WGA, Snow Creek foldable for camping, Red Thermapen Last edited by schellter; 10-26-2009 at 06:18 PM.. Reason: and another |
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10-26-2009, 06:49 PM | #4421 |
Is lookin for wood to cook with.
Join Date: 10-22-09
Location: winston montana
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249 pages
DO I GET A" DEGREE IN DRUM" I JUST BECAME A PAID SUBSCRIPTION MEMBER AND HAVE NO QUESTIONS TO GET ME ABOVE MATCHLIGHT. LOVE THIS PLACE STEVE
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10-26-2009, 06:53 PM | #4422 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Glade you made it through Steve. First bit of advise...loose the cap lock key brother. Now just start smoking everything in sight. Glad you are here.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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10-26-2009, 07:14 PM | #4423 | |
Full Fledged Farker
Join Date: 05-11-09
Location: Kalispell, MT
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Quote:
Once you start cooking on the drum you'll find all kinds of mods and improvements to try out so have plenty of extra drums in stock. I learn something new with each cook. Smoke often, learn as you go, enjoy the ride!
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[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT] [COLOR=Navy] [/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's 1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2] ____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana] PNWBA Board Member | CBJ #200356[/FONT] Smokin' HOT Grillfriends | Wellseasoned & The CanadaQ Crew BBQ Team Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | BBQ on the By Pass[/COLOR][/SIZE][/FONT] |
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10-26-2009, 07:41 PM | #4424 |
Full Fledged Farker
Join Date: 09-18-09
Location: Fort Smith, NT
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Wow a temperature chart I can actually fully relate to!!!! It's not in them F(unny) degrees.
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10-26-2009, 08:17 PM | #4425 |
is one Smokin' Farker
Join Date: 03-07-06
Location: St. Q'ouis
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If you are Steve Miller, I'd'take the money and run
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22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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