My first UDS.... with PRON! - Page 2

Arizona Ugly I · 11-11-2012, 06:12 PM

Quote:

Originally Posted by Pugi

My thoughts are the tall exhaust creates a stronger than normal vacuum internally. This will pull more air in through the Intakes. Mine runs with one valve open at 240*. My theory with yours pulling more air through will run hotter. Pugi

I agree. Being windy didnt help things either.

El Ropo · 11-11-2012, 06:21 PM

240=warming to death temps. 275-300 is better.

Sammy_Shuford · 11-11-2012, 06:21 PM

Nice looking drum. But I went ape over the red kettle! Weed burner is too hot for a low and slow. I hit a few prices of charcoal with a small propane touch.

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JLEN · 11-11-2012, 06:31 PM

So when trying to get one basket of briquettes to last all cook, what's the best way to light it?

Arizona Ugly I · 11-11-2012, 06:42 PM

Ham turned out great!

Arizona Ugly I · 11-11-2012, 06:46 PM

Quote:

Originally Posted by Sammy_Shuford

Nice looking drum. But I went ape over the red kettle! Weed burner is too hot for a low and slow. I hit a few prices of charcoal with a small propane touch.

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Thank you. Got that weber with a spare purple lid 22.5" for $15. 10-4 on the weed burner, that thing cranks out some heat! I have a turbo torch acetylen torch where I can pinpoint the flame to only a couple.

VoodoChild · 11-11-2012, 07:00 PM

Quote:

Originally Posted by JLEN

So when trying to get one basket of briquettes to last all cook, what's the best way to light it?

Here is something to try / Adjust to your situation and sit back and enjoy !!
http://www.virtualweberbullet.com/fireup2.html#minion

Arizona Ugly I · 11-13-2012, 05:11 PM

Im still working on wheels for the UDS and a kettle pizza insert for the weber. I also need to find a way to be able to use a weber dome on my uds. My lids are a tad bit too small for my uds lip.

The family.....

Pugi · 11-13-2012, 07:32 PM

Quote:

Originally Posted by El Ropo

240=warming to death temps. 275-300 is better.

Better for what? I was just stating the temp I get with only the valve open. My UDS gets used from 180* for jerky and bacon to 400* on chicken. To answer your assumption, I smoke at around 275* for ribs and butts. The biggest point here is the UDS is extremely variable and best used that way. Don't paint yourself in a corner. Experimentation is expected. Pugi

1911Ron · 11-14-2012, 02:09 PM

Az Air, i and others have fastend a band of metal (i used stainless because i had some available) around the top leaving about 1/2" exposed for the lid to sit on. Best mod i've made (almost not done yet

) PM me if you want to see the way i did mine (I live in the Buckeye area) Enjoy!

11-11-2012, 06:21 PM	#17
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	240=warming to death temps. 275-300 is better. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

11-11-2012, 06:21 PM	#18
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	Nice looking drum. But I went ape over the red kettle! Weed burner is too hot for a low and slow. I hit a few prices of charcoal with a small propane touch. Sent from my iPhone using Tapatalk __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

11-14-2012, 02:09 PM	#25
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	Az Air, i and others have fastend a band of metal (i used stainless because i had some available) around the top leaving about 1/2" exposed for the lid to sit on. Best mod i've made (almost not done yet) PM me if you want to see the way i did mine (I live in the Buckeye area) Enjoy! __________________ YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.

11-11-2012, 06:31 PM	#19
JLEN Is lookin for wood to cook with. Join Date: 11-01-12 Location: Clapton - London Downloads: 0 Uploads: 0	So when trying to get one basket of briquettes to last all cook, what's the best way to light it?