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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 06-23-2010, 11:06 PM   #1
pigdog
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Default water in my uds...........

did my second cook on my uds and after 13 hours cooking I had close to one half inch of water in my barrel. Is this normal? I expected some grease, but, why all the water? It didn't rain and I know my son didn't pour water in the exhaust. Can humidity cause this? I live in the high desert, humidity shouldn't be a problem. I started the cook at 6 am until 7 pm.

Any ideas?
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Unread 06-23-2010, 11:31 PM   #2
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If it was during the cook i would say its condonsation.
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Unread 06-23-2010, 11:55 PM   #3
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Unread 06-24-2010, 12:27 AM   #4
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When I do it low-n-slow(less than 250), with a mostly full grate and under 250 I often get the water/drippings. My guess is that some drippings miss the charcoal basket and condensation from all the meat help to add to the puddle? Maybe the fuel? I know that when I cook at higher temps(300+) I do not get the puddle.
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Unread 06-24-2010, 12:45 AM   #5
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What were you cookin'? Was it marinated?
Meat can hold a lot of moisture...
I know when I do ribs...and yes, I spray them with an apple juice/cider concoction but don't go over board, I can tell that there is a build up of moisture in my UDS...not large qty...but it is quite noticable.
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Unread 06-24-2010, 03:49 AM   #6
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1/2" of water in the bottom of a 55 gal. drum is a lot of water! When cooking large quantities of butts in my drums, 40-60 lbs., I use a water pan and I've never had water in the bottom of the drum after the cook. Is the meat you are cooking injected with a 30% or greater water solution?
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Unread 06-24-2010, 07:07 AM   #7
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Quote:
Originally Posted by Neil View Post
1/2" of water in the bottom of a 55 gal. drum is a lot of water! When cooking large quantities of butts in my drums, 40-60 lbs., I use a water pan and I've never had water in the bottom of the drum after the cook. Is the meat you are cooking injected with a 30% or greater water solution?
That's what I'm wondering too.
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Unread 06-24-2010, 08:17 AM   #8
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Grrr...I hate that water injection. Tiny, tiny print on the tag: "Contains water and flavorings." Wait, man! I am buying meat, not "water and flavorings." Plus, they do not have to reveal what the "flavorings" are. Grrrr...that's why we buy no meat from Wally World.

Ah, I feel much better now!

If you use a water pan, you probably will not get as much moisture in the barrel cuz it will catch a lot of it and vaporize it. Are you closing things off afterward for cool down? That will trap water in the barrel, I have found. But a half inch, I would say that has to be coming from your meat. Check the labels when you buy; bring a magnifying glass to read 'em. Grrrr.
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Unread 06-24-2010, 09:13 AM   #9
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Quote:
Originally Posted by thirdeye View Post
That's what I'm wondering too.
Great minds think alike!
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Unread 06-24-2010, 09:14 AM   #10
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Quote:
Originally Posted by jswordy View Post
Grrr...I hate that water injection. Tiny, tiny print on the tag: "Contains water and flavorings." Wait, man! I am buying meat, not "water and flavorings." Plus, they do not have to reveal what the "flavorings" are. Grrrr...that's why we buy no meat from Wally World.

Ah, I feel much better now!

If you use a water pan, you probably will not get as much moisture in the barrel cuz it will catch a lot of it and vaporize it. Are you closing things off afterward for cool down? That will trap water in the barrel, I have found. But a half inch, I would say that has to be coming from your meat. Check the labels when you buy; bring a magnifying glass to read 'em. Grrrr.

I agree. 1/2" of water is a lot. I have never seen that much in my UDS.
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Unread 06-24-2010, 10:26 AM   #11
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cooked 4 butts on top rack. All were close to 6 lbs each . I didn't know about the injection(pre) at stores. I'll start looking for that. I did shut the drum down completely after the cook. I'll try using a water pan in the future. If I cooked on the bottom rack how or where would you place a water pan? Directly on top of the fire box? Clueless mode on here!
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Unread 06-24-2010, 10:29 AM   #12
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Come to think of it, maybe it was some humidity as well. Never seen the eastern and southern part of the state look so green from rain.
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Unread 06-24-2010, 10:36 AM   #13
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I put in 3 more bolts in the drum 6" or so above the top of my fire basket, used a cheap Wally World 22.5 grate, and put a foil roaster pan on it for the water pan. Cheap and disposable. It leaves the upper two grates for cooking.

Relative humidity here in the South stays at 75-90%, and I have never had 1/2" of water in my drum.
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Unread 06-24-2010, 11:53 AM   #14
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when it's cold or humid I get water in the bottom of my UDS's, its condensation
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