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Unread 10-27-2008, 10:14 AM   #1
big brother smoke
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Default 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!
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Unread 10-27-2008, 10:17 AM   #2
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Try trimming off the excess fat.
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Unread 10-27-2008, 10:27 AM   #3
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Quote:
Originally Posted by Mark View Post
Try trimming off the excess fat.
Yea, I do that already still have the taste problem, thanks though!
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Unread 10-27-2008, 10:32 AM   #4
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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.
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Unread 10-27-2008, 10:42 AM   #5
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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.
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Unread 10-27-2008, 10:45 AM   #6
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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
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Unread 10-27-2008, 11:11 AM   #7
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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!
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Unread 10-27-2008, 11:52 AM   #8
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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?
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Unread 10-27-2008, 12:52 PM   #9
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Quote:
Originally Posted by Countryhb View Post
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:
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Unread 10-27-2008, 01:02 PM   #10
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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?
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Unread 10-27-2008, 01:07 PM   #11
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[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?
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Unread 10-27-2008, 01:11 PM   #12
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Quote:
Originally Posted by big brother smoke View Post
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!
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Unread 10-27-2008, 01:14 PM   #13
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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.
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Unread 10-27-2008, 01:38 PM   #14
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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.
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Unread 10-27-2008, 01:41 PM   #15
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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.
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