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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 07-19-2010, 09:18 AM   #6346
smokindave74
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Quote:
Originally Posted by Jay871 View Post
I'm doing some baby backs and I am working on the 3-2-1 method. When I took the lid off to foil the temp spiked now I had to close the intakes almost all the way to bring the temp back down. Anyone have any ideas on how to prevent this. The thing was sailing great at 225* until I took the lid off.
Yeah, man, this is the danger. I have used mine a couple times only, but I learned fast. You can read back in this thread for others' experiences, but the best idea is to shut all intakes for a couple minutes before removing the lid......this stabilizes the charcoal burn, and shuts down the draft before you take the lid off. Once the lid is off, try to hurry to do whatever it is you are doing, and get that lid back on quick, and resume previous intake settings.

The alternative is to take the lid off, and take the meat outside of the cooker to do your thing, and keep the lid on while doing it. This will reduce your temp spikes considerably.

One thing I encountered in my cooks was excessive thick smoke and resulting creosote flavors from having the temp go way up and way down because of my lid removals. Best to keep the lid on and let the cooker do its thing. High temp spikes will really toughen up those ribs, if it gets too hot for too long.

Dave
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Unread 07-19-2010, 09:31 AM   #6347
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Originally Posted by smokindave74 View Post
The alternative is to take the lid off, and take the meat outside of the cooker to do your thing, and keep the lid on while doing it. This will reduce your temp spikes considerably.

Dave
Yep. That's what I do. It's not ideal, but taking the food out to work on it and keeping the lid on the smoker varries meat temperatures a lot less than a spiked fire - IMHO. I've been doing it this way since I built my UDS about 3 months ago and haven't had any spike issues at all to speak of.
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Unread 07-19-2010, 12:58 PM   #6348
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I have two windows open on my computer, reading this thread up to 95 on one window and down to 390 on the other. Wow i'm so confused.
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Unread 07-19-2010, 01:15 PM   #6349
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Or just forget about the foil altogether. To me and I only mean me is learn to cook ribs without foil. Think about it foil hasn't been around forever.
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Unread 07-20-2010, 03:50 PM   #6350
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So here is the begginings of my UDS

Drum... Had salad oil in it no liner.. Now the real question do i have to do a burn out or and other seasoning since it was salad oil in it ????


Coal Basket... Have a good friend that is a welder do all the welding for the box


The inside of the drum no burn salad oil


All fitings for air flow are in they arent quite 2" from the bottem tho will that be ok?
2 Cap air flow
1 Ball Lock air flow

It had a sealed top that he chisled off but couldnt be saved. But Walmart has a chargril BBQ with a 22.6" Lid i assume this would work just fine and i can use the grates from it also? And well its only 40$. Total money spen would be around 80$
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Unread 07-20-2010, 04:42 PM   #6351
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Big Dean,
Before you drop $40 on a new grill as a donor, I'd check out Craig's List first. You can usually find a cheap Weber that somone's done with for $25 or less. The grates may need a little TLC, but those are easy to clean and/or cheap to replace.

As for the burn out, since it was a bare drum with vegetable oil already in it, I'd say just season it as is. A good hot (500*+) charcoal fire for a couple of hours should do the trick nicely I'd think.
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Unread 07-20-2010, 05:18 PM   #6352
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Southern thanks much bud. I will get that fire goin soon as i dont have to work lol the next few days and ill let u know how it went. Another question should i use LARD or Peanut oil? or Something else? And i just rub it all down and start the burn right?
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Unread 07-20-2010, 05:18 PM   #6353
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2" from the bottom should be ok. congrats on getting an unlined drum.
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Unread 07-20-2010, 07:45 PM   #6354
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Quote:
Originally Posted by BIG_DEANS_QUE View Post
Southern thanks much bud. I will get that fire goin soon as i dont have to work lol the next few days and ill let u know how it went. Another question should i use LARD or Peanut oil? or Something else? And i just rub it all down and start the burn right?
Depends... how much of that "salad oil" is still left in the drum? You may not need anything else.

Take a paper towel and rub it around the inside of the drum. If it's sticky or if the towel comes out oily, you're good to go. If you don't get anything on the towel, then just spray the inside liberally with a cooking spray.
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Unread 07-21-2010, 11:48 AM   #6355
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Quote:
Originally Posted by Bbq Bubba View Post
All of the best ideas from this thread!


By imn88fan
How do you connect that rod to the ball valve and back to the handle again at the top? Is it soldered / welded? The stub on mine is brass
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Unread 07-21-2010, 12:21 PM   #6356
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Quote:
Originally Posted by toddrod View Post
How do you connect that rod to the ball valve and back to the handle again at the top? Is it soldered / welded? The stub on mine is brass
A Harbor freight valve has a brass stud that is metric. A 5/16" allthread coupling nut screws on with a little persuasion, then drill and pin it to valve. Then 1/4" rod tacked to coupling nut and then to ground down 5/16" bolt to fit valve off handle. Search "Big Belly mod Norco"
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Unread 07-21-2010, 12:34 PM   #6357
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http://www.bbq-brethren.com/forum/sh...postcount=2486

http://www.bbq-brethren.com/forum/sh...postcount=1177
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Unread 07-21-2010, 02:20 PM   #6358
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Quote:
Originally Posted by 42BBQ View Post
...expanded metal sheets 24"x24", at the right gauge. What I did was cut the sheet in half giving me two 12"x12" sheets.
That's a neat trick, when I cut mine in half I get two 24X12" sheets.
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Unread 07-21-2010, 06:41 PM   #6359
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This just keeps getting better.
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Unread 07-21-2010, 07:58 PM   #6360
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I'm having trouble finding the Weber grill , for cheap or free.
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