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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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10-26-2009, 09:14 PM | #4426 | ||
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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Quote:
Quote:
for peps that like F(unny) temps 110*C = 230*F 120*C = 248*F 115*C = 239*F 85*C = 185*F 90*C = 194*F 75*C = 176*F |
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10-27-2009, 08:11 AM | #4427 |
On the road to being a farker
Join Date: 06-29-09
Location: NJ
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hahahahahaha
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drinkin' every drop from the bottom to the top! 1 UDS |
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10-27-2009, 08:43 AM | #4428 |
Found some matches.
Join Date: 03-22-09
Location: Illinois City,IL
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http://wyntk.us/smoking-times-and-temperatures
Here is a link that might help for this side of the pond. |
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Thanks from:---> |
10-27-2009, 03:20 PM | #4429 |
Got Wood.
Join Date: 10-24-09
Location: Madison, AL
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Have a question: Read all (or mostly all) of the threads and gathering parts to make my first UDS. I am still looking for a weber kettle lid. Maybe I can buy one but am looking for a free used one. I was going to burn the drum but had a question on doing the first seasoning. If I burn and wash out, will I risk more rust, etc if I have to wait a while to season the drum due to current lack of lid (closed top drum with the top cut off.)
Thanks |
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10-27-2009, 03:59 PM | #4430 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Gus throw a chicken in there and you'll have nothin to worry about. If you don't have a lid do keep it covered till ya get one. Rust will be covered by grease soon enough.
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10-27-2009, 09:29 PM | #4431 |
Found some matches.
Join Date: 10-14-09
Location: Fort Wayne, IN
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I hate to ask a question that I'm sure has been brought up a number of time, but so far I'm only 125 pages into this thread. :)
I love the Drum smokers you guys are making, and want one (or two) for myself. I'm pretty excited about this project so I did what anyone would do ran out and bought the first 3 barrels I could find. Now I'm having second thoughts. The problem is I'm not 100% sure what was in these. When I open them there is an extremely faint smell of paint or something similiar. I took a number of pics so hopefully you guys and either give me the ok or the no go. There is some surface rust on the inside of the drums and when I touch the inside of the barrels they are coated with black dust. I was planning on getting a weedburner and burning out the barrels then using a drill to scrub them down. Here are the pic's what do you think? Thanks for the help, Keith |
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10-27-2009, 09:40 PM | #4432 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Gus, just a suggestion but might work. Once you burn and clean the drum get some grease of some sort and coat the inside of the drum immediately. One of my favorite is butter flavored Crisco. As long as you seal the top until you get a lid, you shouldn't have a rust problem. Seasoning on a drum is not a real issue. Any fire at normal smoking temps will do that. Let us know what you do...remember pics bro.
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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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10-28-2009, 01:23 AM | #4433 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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I would burn, clean with a detergent. I use regular tide and as hot water as I can get. The reason i do this is any unburned oils and such will run down into crimped seam at bottom. Strong tide mix is cheap , safe and easily obtainable. I blow out with compressed air, shop vac or likes and spray with pam or coat at Meat suggested.
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10-30-2009, 02:58 PM | #4434 |
Knows what a fatty is.
Join Date: 07-01-09
Location: South Riding, VA
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A follow up on my earlier post about having trouble burning out the lining in my barrel.
http://www.bbq-brethren.com/forum/sh...postcount=4328 I am still having issues (i think). I burned a good 20 sticks of oak in this baby last weekend and still don't think the lining is totally out. As night fell, I could see a light ring around the barrel glowing red from the heat. I thought this was a sure sign she was hot enough, but once she cooled I can still see some liner in the top half of the barrel. Still looks similar to the pics in the link above. 1) If she got hot enough to glow red, should I just ignore the little bit of liner still in there? 2) has anyone ever laid the barrel on its side while burning? This would force the sides to get really hot. Burn it for a while and then roll it a little bit. Repeat until the whole thing is done. 3) is it ok to use pine logs to burn it out? I know that will burn hotter, but don't know if the pine sap will leave some weird flavors in their? SIDE NOTE: I live in an 'uppity' neighborhood in the DC suburbs and my neighbors absolutely think I am INSANE! I can see them glaring out their windows as I throw logs and yard scraps into a freakin' barrel that is now starting to show signs of rust on the outside. I must get this thing completed so that I can produce some grub that will redeem my reputation. Otherwise, someone is gonna call the fire marshall on me!!!
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www.facebook.com/smokisporkis - UDS, Bandera, ECB |
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10-30-2009, 03:04 PM | #4435 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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10-30-2009, 03:10 PM | #4436 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Burk:
I think oak or hickory will burn hotter than pine as they are denser woods but I dougt the temperature difference is a hughe factor. . And yes, pine can leave a bad residue. Next time, avoid those epoxy-lined barrells. Does your drum already have air inlet holes at the bottom? They're necessary to really burn hot.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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10-30-2009, 04:01 PM | #4437 |
Knows what a fatty is.
Join Date: 07-01-09
Location: South Riding, VA
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Yes...I have 4 - 13/16th holes.
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www.facebook.com/smokisporkis - UDS, Bandera, ECB |
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10-30-2009, 05:36 PM | #4438 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Datyona Beach, Fl
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Sure turn it on it's side and burn some more..... or get a drum like mine:
Paul B |
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10-30-2009, 05:54 PM | #4439 |
is one Smokin' Farker
Join Date: 08-06-09
Location: greensboro, nc
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10-30-2009, 07:13 PM | #4440 |
Full Fledged Farker
Join Date: 07-26-09
Location: Farker Rd. Los Angeles, CA
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Paul,
I find that stainless is hard to keep looking nice, my SS Weber always looks like it needs work. How do you keep your SSDS looking so bright and shinny?
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Large BGE, Weber Genesis 650, WGA, Snow Creek foldable for camping, Red Thermapen |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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