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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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11-06-2011, 08:34 PM | #1 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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UDS questions from a newbie
Where do I need to mount the thermometer? Also I bought a old smokey BBQ thermometer. Will that be good enough to get the hang of using the grill?
I'm to the seasoning stage. I understand spraying the inside with Pam but do I load the basket with charcoal and start it from there and how long? Thanks! |
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11-06-2011, 08:51 PM | #2 |
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
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Most people mount the thermometer right under the cooking grate. Since you need room to get the charcoal basket in and out, there are a number of different solutions on how to slide the thermometer in and out depending on how long the probe is. Any thermometer should work, just be sure it is accurate by testing it in boiling water.
As for seasoning, I rubbed the inside of my drum down with crisco, threw on a fatty and did a few hours of cooking (let it continue to cook after pulling off the fatty.) I would got 3-4 hours the first time, there should be a nice black coating inside when you are done. Be sure to post picutres of the beauty when you are done. I love my drum and wouldn't trade it for the world. I have had mine going since August and have smoked more food in the last 2 months than I have in the 10 prior years, mainly due to the ease of use and awesome flavor! |
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11-06-2011, 08:52 PM | #3 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Quote:
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Pitmaker Magnum Snipper * UDS* Copper Kettle Last edited by AustinKnight; 11-06-2011 at 09:10 PM.. |
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11-06-2011, 09:06 PM | #4 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I seasoned my drum with the cheapest can of non-stick spray I could find. Liberally coated, and fired it up to 350 for several hours, done.
For accurate grate temps, the probe needs to be placed under the cooking grate as close to the center as possible. This means you need an 8 to 12" probe that extends to the center of cooking grate maybe 1/4" below it. If using 2 cooking grates, I'd place it under the top grate, if you feel the need, you can install one under each grate.
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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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11-06-2011, 09:14 PM | #5 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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My probe is like 2 inches long. I have a feeling I bought the wrong thing. Will it still work?
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11-06-2011, 09:18 PM | #6 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I have made and seasoned quite a few UDS's.
I put the thermo right under the top grate keeping in mind that you don't want it to be too long or you will have a problem removing your second or third grate. To season, I have always just fired up the UDS to about 275-300 degrees and put some really fat meat (cheap tubed fatties) on the top grate. Don't use a drip pan but do have a dust catcher under your fire basket. I let them cook until my basket of briquets is gone or the sausage is toast. 3 hours minimum. The drum gets a beautiful amber color and smells just great! Then feed the cooked sausage to your dog! Ready to go.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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11-06-2011, 09:51 PM | #7 |
Full Fledged Farker
Join Date: 02-08-08
Location: El Paso, Texas
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If you're not using a diffuser, the outer portion of the smoker is gonna read lower than the middle/inner portion.
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11-06-2011, 09:56 PM | #8 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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LOL nice
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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11-07-2011, 07:17 AM | #9 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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11-07-2011, 07:23 AM | #10 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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I have the same thermometer in my UDS. My solution is that I know it runs a few degrees cool, so I just remember to account for it when adjusting my temps. If you want, you could get a cheap oven thermometer to put on the middle of the grate to get a more accurate reading there and then compare that to the what the old smokey thermometer tells you.
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11-07-2011, 07:55 AM | #11 | |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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Quote:
So you can either rely on the side-mounted thermometer, and then just add 50 degrees or so based on experience, or you can do what I did -- which was to put an additional cheap oven thermometer on the cooking grate right next to the meat, and when I believe I'm at the right temp, I take a quick peek just to confirm. Remember -- a QUICK peek! Too long, and you mess up temps again. Every drum is different, and runs with its own quirks and personality. You need to learn yours, and just roll with it. Also keep in mind that a lot of drums will fight you at 225. My drum settles in nicely at about 240, and I'm more than happy to give her the extra 15 degrees to keep her happy over extended cooks. -Bastid
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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11-07-2011, 08:22 AM | #12 | |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Quote:
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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11-07-2011, 08:34 AM | #13 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Check e-bay for a good thermometer with a 12" probe.
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11-07-2011, 08:43 AM | #14 |
Found some matches.
Join Date: 10-04-11
Location: montreal, qc
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I bought a 30$ electronic meat thermometer with a little wireless remote display. I just stick the probe through a tiny potato and leave it sitting on the grill next to my meat. This way I can see what the temp is from inside the house. Also I can move the probe around to see the temperature near the side...in the center etc.
Of course once Santa sends you that maverick 732 it'll do the same thing... |
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11-07-2011, 08:52 AM | #15 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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So should I mount my old smokey on the outside and buy a 12" thermo probe from like Walmart? Just lay it on the grill grate and compare the temps while I season it?
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