UDS Double Rack Cooking Tips

DDave · 04-28-2009, 10:43 AM

I will be smoking some grub for a family gathering next weekend. Not a huge crowd but a chance to use the two racks on the UDS. I figure I'll do a couple of butts on the bottom rack and three racks of baby backs on the top. I'll have something available to set the top rack on off to the side for when I need to mess with meat on the bottom rack.

Does anyone have any double rack cooking tips they'd like to share as far as positioning, shuffling racks to get to meat etc.? Any things to watch out for?

Thanks.

Dave

hav · 04-28-2009, 10:50 AM

All I do is make sure you dont 'fill up' the bottom rack, this assures you have plenty of heat and smoke going up and out.

big brother smoke · 04-28-2009, 10:52 AM

Welding gloves help in removing the top rack.

jocosa · 04-28-2009, 11:09 AM

If you're using probe thermometers for the lower level butts, think things through and know where you'll have the cables running.... preferably not through the top rack. :)

When you take the top rack off to fiddle with stuff on the bottom, remember to go ahead and spray, etc. on your top rack meats while you have them out (and the lid back on, of course!).

After putting on my lower level meats, I give the drum time to come back up to temp/stabilize before adding the top rack meats. Trying to do both at the same time brings on one of those major temp spikes.

Folks are gonna be impressed by the multi-level cooking... enjoy!

N8man · 04-28-2009, 11:24 AM

I have access holes drilled at every rack level for simplified routing of the individual temp probe wires. Makes keeping up with what wire is where easier IMHO.

Bbq Bubba · 04-28-2009, 11:34 AM

Same as always....
Light drum.
Load drum.
Walk away.
The ribs on top are a good idea as they'll be done way before the butts.
Shouldn't have to do anything to the lower rack as the ribs will be basting the butts for you!

keale · 04-28-2009, 11:43 AM

yeah, what they all said above,...just make sure your bottom rack is NOToverly stuffed that no air can circulate thru...

DDave · 04-28-2009, 12:33 PM

Quote:

Originally Posted by Bbq Bubba

Light drum.
Load drum.
Walk away.

That should be on a Tshirt with a picture of a UDS on it.

Dave

eheath · 04-28-2009, 12:45 PM

I think you have it planned out pretty well with butts on the bottom and ribs up top. The only thing that comes to mind is that if you have to open to be as quick as possible to prevent heat spikes. If you're going to sauce your ribs it would be a good idea to remove the top grate ribs and all so you can sauce them with the lid still on the UDS.

It sounds like you know all about that though.

Barbarian · 04-28-2009, 01:58 PM

what they said and please post the pron.

Garth57 · 04-28-2009, 02:37 PM

Probably goes without saying....but i always close the bottom intakes whenever I take the lid off. Not positive it helps, but I've always done it and the temps don't seem to spike too much.

SoEzzy · 04-28-2009, 02:49 PM

Close down your intake vents before doing anything that involves the bottom rack, except for a quick spritz. Otherwise you'll be surprised the temperature spikes that can occur! Don't ask me how I know!

Dang I answered the phone and got beaten out on my answer!

GridironGriller · 04-28-2009, 04:16 PM

Quote:

Originally Posted by SoEzzy

Close down your intake vents before doing anything that involves the bottom rack, except for a quick spritz. Otherwise you'll be surprised the temperature spikes that can occur! Don't ask me how I know!

Dang I answered the phone and got beaten out on my answer!

How long before do you shut it down? I've been having issues with major heat spikes and can't seem to get it worked out!

JD McGee · 04-28-2009, 07:04 PM

Quote:

Originally Posted by Bbq Bubba

Same as always....
Light drum.
Load drum.
Walk away.
The ribs on top are a good idea as they'll be done way before the butts.
Shouldn't have to do anything to the lower rack as the ribs will be basting the butts for you!

What Bubba said...^^^

Meat Burner · 04-28-2009, 07:43 PM

Shut the intakes down to fully closed for at leat 5 minutes to burn the air out, do the shuffle of meat and grates, then leave the intakes closed for another 5 minutes and then set to your normal settings on the intakes. Just a thought. Experiment and let us know what works as we all can learn.

04-28-2009, 10:43 AM	#1
DDave On the road to being a farker Join Date: 11-24-08 Location: Far Northern California Downloads: 0 Uploads: 0	UDS Double Rack Cooking Tips I will be smoking some grub for a family gathering next weekend. Not a huge crowd but a chance to use the two racks on the UDS. I figure I'll do a couple of butts on the bottom rack and three racks of baby backs on the top. I'll have something available to set the top rack on off to the side for when I need to mess with meat on the bottom rack. Does anyone have any double rack cooking tips they'd like to share as far as positioning, shuffling racks to get to meat etc.? Any things to watch out for? Thanks. Dave __________________ UDS 1.0a Brinkmann Smoke 'N Pit with Afterburner Charbroil Masterflame Maverick ET-73 Taylor 1470 Digital Thermometers Taylor 9842 Instant Read Thermometer [COLOR=blue]Blue[/COLOR] Thermapen

04-28-2009, 10:50 AM	#2
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY Downloads: 0 Uploads: 0	All I do is make sure you dont 'fill up' the bottom rack, this assures you have plenty of heat and smoke going up and out. __________________ 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!*

04-28-2009, 10:52 AM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Welding gloves help in removing the top rack. __________________ 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"

04-28-2009, 11:09 AM	#4
jocosa Full Fledged Farker Join Date: 01-01-09 Location: Douglasville, GA Downloads: 0 Uploads: 0	If you're using probe thermometers for the lower level butts, think things through and know where you'll have the cables running.... preferably not through the top rack. :) When you take the top rack off to fiddle with stuff on the bottom, remember to go ahead and spray, etc. on your top rack meats while you have them out (and the lid back on, of course!). After putting on my lower level meats, I give the drum time to come back up to temp/stabilize before adding the top rack meats. Trying to do both at the same time brings on one of those major temp spikes. Folks are gonna be impressed by the multi-level cooking... enjoy! __________________ - UDS v1.0, ECB, Blue Thermapen

04-28-2009, 11:24 AM	#5
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	I have access holes drilled at every rack level for simplified routing of the individual temp probe wires. Makes keeping up with what wire is where easier IMHO. __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

04-28-2009, 11:34 AM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Same as always.... Light drum. Load drum. Walk away. The ribs on top are a good idea as they'll be done way before the butts. Shouldn't have to do anything to the lower rack as the ribs will be basting the butts for you! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

04-28-2009, 11:43 AM	#7
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	yeah, what they all said above,...just make sure your bottom rack is NOToverly stuffed that no air can circulate thru... __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

04-28-2009, 12:45 PM	#9
eheath Got Wood. Join Date: 09-12-08 Location: Christiana, De Downloads: 0 Uploads: 0	I think you have it planned out pretty well with butts on the bottom and ribs up top. The only thing that comes to mind is that if you have to open to be as quick as possible to prevent heat spikes. If you're going to sauce your ribs it would be a good idea to remove the top grate ribs and all so you can sauce them with the lid still on the UDS. It sounds like you know all about that though.

04-28-2009, 01:58 PM	#10
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California Downloads: 0 Uploads: 0	what they said and please post the pron. __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

04-28-2009, 02:37 PM	#11
Garth57 Full Fledged Farker Join Date: 01-03-08 Location: Norco, CA Downloads: 0 Uploads: 0	Probably goes without saying....but i always close the bottom intakes whenever I take the lid off. Not positive it helps, but I've always done it and the temps don't seem to spike too much. __________________ [I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker

04-28-2009, 02:49 PM	#12
SoEzzy Full Fledged Farker Join Date: 12-02-06 Location: SLC, UT Downloads: 0 Uploads: 0	Close down your intake vents before doing anything that involves the bottom rack, except for a quick spritz. Otherwise you'll be surprised the temperature spikes that can occur! Don't ask me how I know! Dang I answered the phone and got beaten out on my answer! __________________ "There is no such thing as a little garlic." A.Baer Last edited by SoEzzy; 04-28-2009 at 03:09 PM.. Reason: because!

04-28-2009, 07:43 PM	#15
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Shut the intakes down to fully closed for at leat 5 minutes to burn the air out, do the shuffle of meat and grates, then leave the intakes closed for another 5 minutes and then set to your normal settings on the intakes. Just a thought. Experiment and let us know what works as we all can learn. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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