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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 05-27-2009, 07:26 PM   #3271
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Quote:
Originally Posted by StayDown View Post
I may be wrong but I think he means the closure ring. I am certain we pulled all that stuff out and threw it away
Quote:
Originally Posted by Meat Burner View Post
If it's the outer metal ring, no problem. The term seal may have thrown me off.
indeed... i meant the "closure ring"

Thanks for the concern though MeatBurner
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Unread 05-27-2009, 08:15 PM   #3272
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looking to build my first UDS.I found a local place to by a brand new unlined drum. Do I need to burn off the paint on the outside of the drum before my first cook?
Jeep,

I wouldn't bother. It will be fine with the paint that's on it. I would wash the inside with hot water and dish soap before putting the Pam/oil/Crisco on for seasoning.
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Unread 05-27-2009, 09:12 PM   #3273
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Thanks hacker
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Unread 05-27-2009, 09:35 PM   #3274
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Well, that was two days worth of reading! Great thread ya'll.
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Unread 05-27-2009, 10:08 PM   #3275
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I miss Norco.
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Unread 05-27-2009, 10:56 PM   #3276
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I'm going to have to build one of these things someday!
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Unread 05-28-2009, 01:54 AM   #3277
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I miss Norco.
PM him. He's a great guy.
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Unread 05-28-2009, 02:00 AM   #3278
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Who???
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Unread 05-28-2009, 10:40 AM   #3279
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I Think I'd Shy Away From them....Unless you have the MSDS Sheet of the particular insulation there's no way to know what chemicals made up the Insulation.....Better Safe Than Sorry Down The Road.....
Yeah; what N8man said. It's at least possible that the contents were some form of isocyanurate. The cyan stands for cyanide. At least stay clear of the fumes while you're burning it out.
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Unread 05-28-2009, 11:31 AM   #3280
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Default Need some opinions

I'm new here and trying to build my first UDS. I was given a used drum with no lid. The drum used to have used motor oil in it at one time. The drum has been cleaned out, but I still need to burn it out. Would you be comfortable using this drum if was burned out really well and cleaned?

I'm having a tough time finding some where to find a food grade drum, even though I live in a large metro area.

Thanks for any replies.


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Unread 05-28-2009, 12:17 PM   #3281
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Smoke-eater:

If the inside rusts, it's proof of nothing but pure plain steel; thus safe.
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Unread 05-28-2009, 03:33 PM   #3282
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I think I am gonna go ahead and build one up and see how she does...as many of you using these, and from the pics, they must work pretty well!
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Unread 05-29-2009, 08:02 AM   #3283
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so I have read this entire thing and I have a question that may or may not have been covered.

There seems to be some difference of opinion on what to use as far as lump vs. briquettes. Can you use lump and get a long burn? Or is a mixture better? What about flavor of the meat from igniting the non lump?

My charcoal basket is 16" in diameter and 8.5" tall.
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Unread 05-29-2009, 08:49 AM   #3284
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I'm still a green horn and still learning on my UDS so I can only speak from my experience over the last few weeks. I have tried mixing lump and Kingsford briquettes and I have used briquettes only.

The mix lights faster, seems to burn a little hotter but also had me tinkering with the ball valve more to handle temperature fluctuations. Take off the lid and she really gets going and is hard to get the temperature back down.

Plain charcoal on the other hand is a little tougher to light but burns longer and steadier, seems to hold the set temperature better for me. This is what I use for all my cooks now.

As far as taste, hell everything seems to be good off the UDS if cooked right.

I have also found that if I need to do much work under the lid, wrap in foil or turn meat, that if I take lift the grate out with the meat and put the lid back on to keep air from getting to my fire, do what I have to do, then put the meat back in, it keeps flare ups or heat spikes down to a minimum. In other words, keep the lid on as much as possible.

Just my 2˘ worth. Hope it helps.

David
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Unread 05-29-2009, 09:15 AM   #3285
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Originally Posted by dgassaway View Post
I'm still a green horn and still learning on my UDS so I can only speak from my experience over the last few weeks. I have tried mixing lump and Kingsford briquettes and I have used briquettes only.

The mix lights faster, seems to burn a little hotter but also had me tinkering with the ball valve more to handle temperature fluctuations. Take off the lid and she really gets going and is hard to get the temperature back down.

Plain charcoal on the other hand is a little tougher to light but burns longer and steadier, seems to hold the set temperature better for me. This is what I use for all my cooks now.

As far as taste, hell everything seems to be good off the UDS if cooked right.

I have also found that if I need to do much work under the lid, wrap in foil or turn meat, that if I take lift the grate out with the meat and put the lid back on to keep air from getting to my fire, do what I have to do, then put the meat back in, it keeps flare ups or heat spikes down to a minimum. In other words, keep the lid on as much as possible.

Just my 2˘ worth. Hope it helps.

David


Thanks for that info. So you have noticed no odd taste from the briquettes? What type are you using?
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divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker

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