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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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Old 08-26-2013, 09:51 AM   #31
Fwismoker
somebody shut me the fark up.

 
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Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I am sold on the UDS. My only other question...

Do you scoop out the fat on the bottom of the smoker, or call that seasoning?


Thank you guys again for your help! I truly appreciate it.[/QUOTE] Nope i want to keep the bottom clean it's more sanitary and it'll last longer.

If you can get a spare drum lid then cut the outside rim off it...i used a skill saw with a metal blade. After you cut it off then take some big pliers or channel locks and bend up the edges all the way around to from a pan out of it. This will be about a 19 inch ash pan/ dripping pan for you. It sits
freely on the bottom and catches everything.

I drilled a hole in the middle and attached a U bolt so i can grab it with my hand or a hook...easier with your hand but either way.
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Old 08-26-2013, 10:09 AM   #32
SmokinJohn
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Do you scoop out the fat on the bottom of the smoker, or call that seasoning?

I scoop it out, after shaking some of the loose ash in there to "firm it up".
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Old 08-26-2013, 11:38 AM   #33
kmenard
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Join Date: 07-24-13
Location: Douglas, MA
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btw. I am sure most of you know this...but varying up the types of pepper (red, yellow, black) makes for some excellent flavors.
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