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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-29-2014, 12:29 PM   #1
WvQ
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Default Not sure about my UDS

I switched the majority of my smoking from my chargriller over to my UDS, but I'm having some issues. Putting it simply, it doesn't taste as good. I think I'm not cooking hot enough at 225. I can burn down the lump charcoal and when done my Cherry wood is mostly unburned.
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Unread 01-29-2014, 12:45 PM   #2
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Let your uds settle where it wants I.E if it wants to run at 273 let it run! Try it again at a different temp, see what happens. Good luck! oh btw do you soak your wood or is it green?
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Unread 01-29-2014, 12:46 PM   #3
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Turn it Up. - I run. 280-300* on everything
I Don't like Lump in my UDS - I get better more stable temps with KBB or Stubbs.
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Unread 01-29-2014, 01:31 PM   #4
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How is your wood arranged in your charcoal? Mixed into it or just placed on top. Wood should burn at 225 that's for sure. How are you lighting it? If your using a chimney put a couple of chunks into the chimney to get the smoke rolling early and than dump it directly onto a couple of other chunks.


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Turn it Up. - I run. 280-300* on everything
I Don't like Lumpmin my UDS - I get better more stable temps with KBB or Stubbs.
He's more worried about the taste not the amount of fuel or temperature stability.
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Unread 01-29-2014, 02:14 PM   #5
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Quote:
Originally Posted by kenthanson View Post
How is your wood arranged in your charcoal? Mixed into it or just placed on top. Wood should burn at 225 that's for sure. How are you lighting it? If your using a chimney put a couple of chunks into the chimney to get the smoke rolling early and than dump it directly onto a couple of other chunks.




He's more worried about the taste not the amount of fuel or temperature stability.
Exactly - a Hotter Cleaner Burn will give a Better Stronger Wood Smoked Taste.........
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Unread 01-29-2014, 02:15 PM   #6
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Answering some of the questions, I light my fire with a load in a chimney starter and dump that onto a basket of unlit RO. I've been just placing a split of wood usually 12 or so inches long on the top. I haven't soaked the wood, it's dry and sometimes green, sometimes aged off the woodpile.
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Unread 01-29-2014, 02:19 PM   #7
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I mix in Chunks - Hickory n Mesquite are strongest flavor IMHO
I put more charcoal on top of what's pictured then dump 1/2 Chimney of lit ( about 15 briquettes)

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Unread 01-29-2014, 06:11 PM   #8
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Try this;

http://www.bbq-brethren.com/forum/sh...70&postcount=1
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Unread 01-29-2014, 06:18 PM   #9
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Did you spray the inside of the drum with veg oil or peanut oil? Ill put the flavor of my drum meat against any cooker. mix some chunks with lump and I think the next time you smoke your results will be better. The more you smoke the better the flavor will be.

happy smokin!
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Unread 01-29-2014, 06:26 PM   #10
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Try bumping up your temp or try going with just bricks and a couple wood chunks for a cook.
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Unread 01-29-2014, 06:40 PM   #11
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IMHO the taste of meat cooked on a UDS is different that that of a stick burner. The UDS gives more of open pit type of flavoring and the stick burner has a more clean wood smoke flavor. We use UDS's to cook competition with and started using foil pans to cut down on the open pit type flavor and give the meat a cleaner taste. The increase in our scores showed this to be true. But all that being said when I cook at home we love the open pit flavor that the UDS gives and use no foil pans .
Hope this helps
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Unread 01-29-2014, 07:11 PM   #12
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Quote:
Originally Posted by BBQ-Jim View Post
IMHO the taste of meat cooked on a UDS is different that that of a stick burner. The UDS gives more of open pit type of flavoring and the stick burner has a more clean wood smoke flavor. We use UDS's to cook competition with and started using foil pans to cut down on the open pit type flavor and give the meat a cleaner taste. The increase in our scores showed this to be true. But all that being said when I cook at home we love the open pit flavor that the UDS gives and use no foil pans .
Hope this helps
Jim
Interesting, I'll bump the temp, but based on what you're saying it might just be different.
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Unread 01-29-2014, 07:15 PM   #13
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you're using a split of wood? Not chunks? I would recommend chunks over a split
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Unread 01-29-2014, 07:36 PM   #14
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Like smittyjonz said.....add more wood chunks and blend them in with your bricquettes or lump. I like a mixture myself 50/50 RO lump/ Stubbs bricquettes both all natural. Your UDS looks really nice, should cook just fine.
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Unread 01-29-2014, 08:24 PM   #15
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I would take off the elevated skinny intake pipes and see what happens.
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