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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 08-08-2007, 06:01 PM   #361
ipls3355
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Quote:
Originally Posted by motley que View Post
Yes you need to get the inside liner out. use a weed burner from the outside. that will make it go fast.
Damn, I don't have one or propane for that matter....I'll figure something out.
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Unread 08-08-2007, 07:28 PM   #362
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Gonna whore myself out some more. If you can find the time I am still soliciting votes for my Ugly Drum Smoker. If you go to:
http://www.millerwelds.com/education/powerclick.php
and register for magazine ( cool e-magazine in itself). Then go to :
http://www.millerwelds.com/challenge/ and vote for each time slot. Mine is in 1-5 hours. Then you will get a email asking if you registered. Just click on the link and your done. You can do multiple e-mail addresses. Every vote is appreciated. Thanks Pat.
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Last edited by Norcoredneck; 08-08-2007 at 08:50 PM..
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Unread 08-08-2007, 08:38 PM   #363
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Originally Posted by Norcoredneck View Post
Every vote is appreciated. Thanks Pat.
I voted for ya, now can you send me a weed burner
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Unread 08-12-2007, 05:00 PM   #364
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Fired up my UDS yesterday afternoon at 2PM. Had 2 large CAB briskets. I used my spicewine charcoal rack from my bandera. Filled it with kingsford and 1 small log of oak.

Maintained about 210 for 14 hours. Pulled the briskets off at 4 AM.

I put the cover back on and shut down the vents. At 2PM today, I still had hot coals.

This was one of my best and consistent cooks on my UDS. When I made mine, I made a lot of mistakes drilling the holes for my grates. This time I made sure I plugged all those holes with foil.

I had also drilled 4 holes at the bottom for ventiliation. I kept those plugged almost the entire time.

I am using my weber kettle lid which I highly recommend for your UDS.
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Unread 08-14-2007, 02:20 PM   #365
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Default Well its done...

I guess? Is that the epitome of Ugly! Am not sure if it has to have a vent at the top?


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Unread 08-14-2007, 02:23 PM   #366
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if the lid is a weber you should be ok. ya gotta have some way to get teh smoke out
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Unread 08-14-2007, 05:10 PM   #367
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This truly makes it ugly....
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Unread 08-14-2007, 07:14 PM   #368
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Quote:
Originally Posted by Norcoredneck View Post
This truly makes it ugly....

Sweet! I wish I was an artist! All my pits would look like that! You should have put it over that abortion of an attempt at "Darkside of the Moon" art work!
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Unread 08-14-2007, 09:26 PM   #369
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Nice n' ugly! Gotta love it!

I took 2 of my drums and 2 WSM's to a Competition cooking class this past weekend. I lent one of the Webers to another team and finished two other teams briskets and butts in my drums. They had been fighting thier little loaner offsets and ECB's to keep their temps stable all day, it was very frustrating for them, I hope they don't give up Q'n after that day!

We got a First Place finish for our Chicken, done spatchcocked on the drum and cut up for presentation, won the "Friendliest Booth" title and my son won a WSM as a door prize! It was fun because everyone had to come by and check out the UDS's!

I hope I raised the awareness!

Brian
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Unread 08-14-2007, 09:33 PM   #370
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Cool, no pics. to share?
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Unread 08-14-2007, 09:43 PM   #371
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Quote:
Originally Posted by swamprb View Post
Nice n' ugly! Gotta love it!

finished two other teams briskets and butts in my drums.
That is a no-no in a KCBS competition!
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Unread 08-14-2007, 09:48 PM   #372
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Question, I am gonna sell the UDS I made for the parts in it to a guy from the CBBQA. I bought 5#'s of charcoal today, am gonna start it tomorrow morning. Want to be able to give him some advice on how to tune the temps. How long a burn should I be able to get from 5lbs.?
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Unread 08-14-2007, 10:12 PM   #373
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About 6 to 10 hours, depending on how hot you run.
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Unread 08-14-2007, 10:27 PM   #374
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Quote:
Originally Posted by Bentley View Post
That is a no-no in a KCBS competition!
I know, it was non KCBS and it was a cooking class and Chicken and Ribs comp that benefitted a local charity, and a LOT of first time cookers attended, finished up some brisket and butts for some, mine were done and coolered, and like I said they were getting pretty frustrated, besides, the drums were hummin'!

Quote:
Originally Posted by Bentley View Post
Question, I am gonna sell the UDS I made for the parts in it to a guy from the CBBQA. I bought 5#'s of charcoal today, am gonna start it tomorrow morning. Want to be able to give him some advice on how to tune the temps. How long a burn should I be able to get from 5lbs.?
I'll get @ 6 hours on a full Weber chimney of briqs in my small charcoal ring, I read somewhere that it holds @ 6 lbs.

Quote:
Originally Posted by Norcoredneck View Post
Cool, no pics. to share?
This thread here:
http://www.bbq-brethren.com/forum/sh...ad.php?t=30361
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Last edited by swamprb; 08-15-2007 at 02:46 AM..
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Unread 08-15-2007, 12:33 AM   #375
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Quote:
Originally Posted by jgh1204 View Post
About 6 to 10 hours, depending on how hot you run.
Dayum...that might be cheaper than the Traegers!
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