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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 09-05-2009, 06:37 AM   #1
Chavo27
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Default uds long burns?

SO I've had about 6 successful "smokes" with my new CRUDE drum
I've found that it doesn't take much charcoal to get the job done..

I've also found that it doesn't take much wood either!

You guys that smoke for 6-10 hours how the hell do you keep the meat from turning to jerky?

I did a turkey 2 weeks ago and it took 4 maybe 5 hours..

I used 12lb of charcoal and some apple wood

it was still buring 24hours later

I did the stlouis style ribs and tossed the trim on there and well and well the trim turned to jerky in no longer than 3-4 hours.. It's holding at 230-250 too...
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Unread 09-05-2009, 06:59 AM   #2
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Check your thermo.

No jerky in my drums EVER.

On edit....ribs WOULD be like jerky after 3 or 4 hrs. Search the 3-2-1 method for ribs.
Your undercooking them.
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Unread 09-05-2009, 07:01 AM   #3
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Bad thermo + air leaks. Remember add 30 degrees to thermometer for center grate temp.
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Unread 09-05-2009, 09:01 AM   #4
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It sounds like you are running too hot and maybe starting too large of a spot in your charcoal basket.
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Unread 09-05-2009, 09:19 AM   #5
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The three previous post are from the three resident experts on drums around here. 10 hours isn't very long for a drum, I had a briskie that just wouldn't cross the plasteau, so 17 hours is what it took. Double check thermos. Heat should be measured from the center of the grate.
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Unread 09-05-2009, 10:05 AM   #6
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Quote:
Originally Posted by Norcoredneck View Post
Bad thermo + air leaks. Remember add 30 degrees to thermometer for center grate temp.

norco, I know this is near thread highjacking, but I love the song
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Unread 09-05-2009, 10:10 AM   #7
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Calibrate your thermometer in some boiling water...it should read around 212 Degrees. Run it low...run it slow...225-250...your uds will cook faster with direct cooking over the coals. I use a heat deflector above the fire basket in the form of a large clay pot base.

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Unread 09-05-2009, 10:59 AM   #8
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Get a turkey fryer thermometer they woork great. I actually have set at my grill height to amke sure its acurate.
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Unread 09-05-2009, 11:08 AM   #9
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If I want to do a long cook I fire up the Egg or WSM!
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Unread 09-05-2009, 12:56 PM   #10
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Quote:
Originally Posted by JD McGee View Post
Calibrate your thermometer in some boiling water...it should read around 212 Degrees. Run it low...run it slow...225-250...your uds will cook faster with direct cooking over the coals. I use a heat deflector above the fire basket in the form of a large clay pot base.


Would putting water in that help or hurt anything??
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Unread 09-05-2009, 12:58 PM   #11
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Quote:
Originally Posted by grills gone wild View Post
Would putting water in that help or hurt anything??
It will add moisture to whatever you are smoking...ala WSM...
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Unread 09-05-2009, 01:18 PM   #12
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Quote:
Originally Posted by JD McGee View Post
It will add moisture to whatever you are smoking...ala WSM...

NOT!
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Unread 09-05-2009, 01:19 PM   #13
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Quote:
Originally Posted by Norcoredneck View Post
Bad thermo + air leaks. Remember add 30 degrees to thermometer for center grate temp.
Yep, actually 50 degrees on mine, but I have a single exhaust stack in the center..
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Unread 09-05-2009, 01:50 PM   #14
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I use a lid with the eight holes around the rim. I find that my center grate temp is usually 30 - 40 degrees hotter than the pit thermo on the side.

It usually takes me 4 - 5 hours to do ribs. Never use foil just check often after 3 hours at around 210 on the side thermo.

I try to run my UDS at 210 -230 on the side thermo. I get fatties in 2 - 3 hours, bratwurst and Italian sausage at 1 1/2 hours.

Pork butts for pulling anywhere from 10 - 18 hours.

The only jerky I have made was a brisket when I fell asleep and it went 4 or 5 hours longer than I intended.

Is your cooking grate at least 24 inches from the fire grate?
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Unread 09-06-2009, 12:20 PM   #15
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Quote:
Originally Posted by Norcoredneck View Post
Bad thermo + air leaks. Remember add 30 degrees to thermometer for center grate temp.
yes I know I have air leaks I use'n a baord over the top for the lid. I didn't work to bad the first time.. The 2nd, 3rd, 4th, ect.. It's pretty warped now I didn't know you had to add 30degrees to it.. I'm always thinking I'm getting it to hot...
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