UDS Flavor

big brother smoke · 10-27-2008, 10:14 AM

I am not sure if I like the UDS flavor on meat. The taste from the fat dripping directly on the coals provides too much fat smoke for my taste. I do not as much of a problem with chicken or brisket. On pork, however, it seems to over power the meat. It is nice to get some sleep, but man I miss that flavor profile I get from my stick burner.

When I did overnight cooks on a ECB or WSM I had know problems.

It just might be my snobby arse

Just want to hear from others!

Mark · 10-27-2008, 10:17 AM

Try trimming off the excess fat.

big brother smoke · 10-27-2008, 10:27 AM

Quote:

Originally Posted by Mark

Try trimming off the excess fat.

Yea, I do that already still have the taste problem, thanks though!

BBQ Grail · 10-27-2008, 10:32 AM

I notice a distinct different in flavor between the WSM and UDS. I do prefer the WSM flavor better. I never really gave the difference any thought, but you are probably right about the "drippings."

In my WSM I use the clay pot mod and the drippings don't reach the coals, where they do on the UDS.

CajunSmoker · 10-27-2008, 10:42 AM

It's definitely a different taste, but I like it. I grew up eating BBQ from places with signs that said "Real Pit BBQ" though so maybe it's just what I expect real Q to tast like.

hav · 10-27-2008, 10:45 AM

You can use a diffuser of sorts, look at the following post;

Not that I know for sure that it is used as a diffuser, I'm just thinking out loud.

Perhaps you can Rig a replacement water bowl from the WSM?

http://www.bbq-brethren.com/forum/sh...postcount=1774

Countryhb · 10-27-2008, 11:11 AM

Blah, blah, blah my Ugly Drum Smoker blah, blah. I thought you were all about the UDS now? Moving out of the honeymoon phase and starting to see her true colors?

I like your stick burner better too, but Lord knows you like to sleep at a contest!

bowhnter · 10-27-2008, 11:52 AM

I agree. I don't like the flavor as well with the drippings directly on the coals.

I did take my empty foiled water pan out of the WSM the other day for about 2 hours to finish a butt and did NOT notice the negative flavor difference. Probably becasue the bark was already formed?

big brother smoke · 10-27-2008, 12:52 PM

Quote:

Originally Posted by Countryhb

Blah, blah, blah my Ugly Drum Smoker blah, blah. I thought you were all about the UDS now? Moving out of the honeymoon phase and starting to see her true colors?

I like your stick burner better too, but Lord knows you like to sleep at a contest!

True dat! BTW:

barbefunkoramaque · 10-27-2008, 01:02 PM

I think you should make a simple diverter pan that channels the juices, especially the fat, into a centralized vessel like a 5 lbs coffee can.

The fat renderings make a nice addition to a cold glass of Cream, or I like to take half fat drippings one half V8. Popdaddy, the Funk Arbitor that owns Barbefunkoramaque, paints the drippings on his skin to give himself a nice orange (non- cancer causing) tan.

Personally I like to save the renderings and pour them hot into empty Jimmy Dean Sausage Plastic casings, throw them in the freezer and serve as a Nice Pork and Beef Fat Sorbet.

Or spred the fat on the back of your lady friend... I mean how do you capture a booty, if you don't attack from the back?

CajunSmoker · 10-27-2008, 01:07 PM

[quote=barbefunkoramaque;767100]I think you should make a simple diverter pan that channels the juices, especially the fat, into a centralized vessel like a 5 lbs coffee can.

The fat renderings make a nice addition to a cold glass of Cream, or I like to take half fat drippings one half V8. Popdaddy, the Funk Arbitor that owns Barbefunkoramaque, paints the drippings on his skin to give himself a nice orange (non- cancer causing) tan.

Personally I like to save the renderings and pour them hot into empty Jimmy Dean Sausage Plastic casings, throw them in the freezer and serve as a Nice Pork and Beef Fat Sorbet.

Or spred the fat on the back of your lady friend... I mean how do you capture a booty, if you don't attack from the back?[/quote]

Dr Dre mod?

JD McGee · 10-27-2008, 01:11 PM

Quote:

Originally Posted by big brother smoke

I am not sure if I like the UDS flavor on meat. The taste from the fat dripping directly on the coals provides too much fat smoke for my taste. I do not as much of a problem with chicken or brisket. On pork, however, it seems to over power the meat. It is nice to get some sleep, but man I miss that flavor profile I get from my stick burner.

When I did overnight cooks on a ECB or WSM I had know problems.

It just might be my snobby arse

Just want to hear from others!

I agree...that's why I use a heat sheild / drip pan in mine. Same principal as the flower pot mod for the WSM...only bigger. Works great!

BobBrisket · 10-27-2008, 01:14 PM

I was kinda suprised at the flavor difference between the UDS and WSM. To me the drippings add a flavor that I really like. The smell it creates is nice too. Specifically what is it about the taste you don't like? Do you feel the drippings masks the taste from the wood? Just curious.

JediDog · 10-27-2008, 01:38 PM

I gotta agree with Bob on this one. I too love the taste the drippings give the meat. Meat over a fire that's how it started folks.

Mo-Dave · 10-27-2008, 01:41 PM

Why not use a foil pan with a rack in it to set the butt in, then add a little water to keep drippings from burning. You will have killed two birds with one stone, drippings are saved and not burning fat on the fire. Personally I like the fat in the fire effect.
Dave

10-27-2008, 10:14 AM	#1
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	UDS Flavor I am not sure if I like the UDS flavor on meat. The taste from the fat dripping directly on the coals provides too much fat smoke for my taste. I do not as much of a problem with chicken or brisket. On pork, however, it seems to over power the meat. It is nice to get some sleep, but man I miss that flavor profile I get from my stick burner. When I did overnight cooks on a ECB or WSM I had know problems. It just might be my snobby arse Just want to hear from others! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

10-27-2008, 10:17 AM	#2
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	Try trimming off the excess fat. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

10-27-2008, 10:32 AM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I notice a distinct different in flavor between the WSM and UDS. I do prefer the WSM flavor better. I never really gave the difference any thought, but you are probably right about the "drippings." In my WSM I use the clay pot mod and the drippings don't reach the coals, where they do on the UDS. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

10-27-2008, 10:42 AM	#5
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	It's definitely a different taste, but I like it. I grew up eating BBQ from places with signs that said "Real Pit BBQ" though so maybe it's just what I expect real Q to tast like. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

10-27-2008, 10:45 AM	#6
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY Downloads: 0 Uploads: 0	You can use a diffuser of sorts, look at the following post; Not that I know for sure that it is used as a diffuser, I'm just thinking out loud. Perhaps you can Rig a replacement water bowl from the WSM? http://www.bbq-brethren.com/forum/sh...postcount=1774 __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Char-Broil Gas Grill; Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber *Cool-Blue* Performer; 18" WSM DZ:2008 (CL Rescue); 14" Table Top Kettle Grill; Turkey Fryer; *Rapid-Fire-Red* Thermapen!; *Small, Medium & XL BGE!* Last edited by hav; 10-27-2008 at 10:54 AM.. Reason: Additional Info

10-27-2008, 11:11 AM	#7
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	Blah, blah, blah my Ugly Drum Smoker blah, blah. I thought you were all about the UDS now? Moving out of the honeymoon phase and starting to see her true colors? I like your stick burner better too, but Lord knows you like to sleep at a contest! __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

10-27-2008, 11:52 AM	#8
bowhnter is Blowin Smoke! Join Date: 12-05-06 Location: Frisco TX Downloads: 0 Uploads: 0	I agree. I don't like the flavor as well with the drippings directly on the coals. I did take my empty foiled water pan out of the WSM the other day for about 2 hours to finish a butt and did NOT notice the negative flavor difference. Probably becasue the bark was already formed? __________________ Mike Primo Oval XL Weber 18" One Touch The Fastest Thermapen

10-27-2008, 01:02 PM	#10
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	I think you should make a simple diverter pan that channels the juices, especially the fat, into a centralized vessel like a 5 lbs coffee can. The fat renderings make a nice addition to a cold glass of Cream, or I like to take half fat drippings one half V8. Popdaddy, the Funk Arbitor that owns Barbefunkoramaque, paints the drippings on his skin to give himself a nice orange (non- cancer causing) tan. Personally I like to save the renderings and pour them hot into empty Jimmy Dean Sausage Plastic casings, throw them in the freezer and serve as a Nice Pork and Beef Fat Sorbet. Or spred the fat on the back of your lady friend... I mean how do you capture a booty, if you don't attack from the back? __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

10-27-2008, 01:07 PM	#11
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	[quote=barbefunkoramaque;767100]I think you should make a simple diverter pan that channels the juices, especially the fat, into a centralized vessel like a 5 lbs coffee can. The fat renderings make a nice addition to a cold glass of Cream, or I like to take half fat drippings one half V8. Popdaddy, the Funk Arbitor that owns Barbefunkoramaque, paints the drippings on his skin to give himself a nice orange (non- cancer causing) tan. Personally I like to save the renderings and pour them hot into empty Jimmy Dean Sausage Plastic casings, throw them in the freezer and serve as a Nice Pork and Beef Fat Sorbet. Or spred the fat on the back of your lady friend... I mean how do you capture a booty, if you don't attack from the back?[/quote] Dr Dre mod? __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

10-27-2008, 01:14 PM	#13
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	I was kinda suprised at the flavor difference between the UDS and WSM. To me the drippings add a flavor that I really like. The smell it creates is nice too. Specifically what is it about the taste you don't like? Do you feel the drippings masks the taste from the wood? Just curious. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

10-27-2008, 01:38 PM	#14
JediDog is one Smokin' Farker Join Date: 02-23-08 Location: Ventura County Downloads: 0 Uploads: 0	I gotta agree with Bob on this one. I too love the taste the drippings give the meat. Meat over a fire that's how it started folks. __________________ 2 Jumbo Big Drum Smokers Weber One Touch Silver Tejas Pit

10-27-2008, 01:41 PM	#15
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	Why not use a foil pan with a rack in it to set the butt in, then add a little water to keep drippings from burning. You will have killed two birds with one stone, drippings are saved and not burning fat on the fire. Personally I like the fat in the fire effect. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

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