water in my uds...........

pigdog · 06-23-2010, 11:06 PM

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?

ON THE FARM · 06-23-2010, 11:31 PM

If it was during the cook i would say its condonsation.

jazzybadger · 06-23-2010, 11:55 PM

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jemezspring · 06-24-2010, 12:27 AM

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.

Smoke & Beers · 06-24-2010, 12:45 AM

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.

Neil · 06-24-2010, 03:49 AM

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?

thirdeye · 06-24-2010, 07:07 AM

Quote:

Originally Posted by Neil

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.

jswordy · 06-24-2010, 08:17 AM

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.

Neil · 06-24-2010, 09:13 AM

Quote:

Originally Posted by thirdeye

That's what I'm wondering too.

Great minds think alike!

1FUNVET · 06-24-2010, 09:14 AM

Quote:

Originally Posted by jswordy

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.

pigdog · 06-24-2010, 10:26 AM

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!

pigdog · 06-24-2010, 10:29 AM

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.

jswordy · 06-24-2010, 10:36 AM

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.

Tweedle · 06-24-2010, 11:53 AM

when it's cold or humid I get water in the bottom of my UDS's, its condensation

06-23-2010, 11:06 PM	#1
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY Downloads: 1 Uploads: 0	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?

06-23-2010, 11:55 PM	#3
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	Con.. Den... SATION SATION SATION! Family Guy mod. __________________ The Life of the Knife is Ended By! The Wife.

06-24-2010, 12:45 AM	#5
Smoke & Beers is One Chatty Farker Join Date: 09-10-08 Location: Emporia, KS Downloads: 0 Uploads: 0	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. __________________ ~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: BUBBA's QUE CREW Competition Team Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum Super Fast RED THERMAPEN "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne

06-24-2010, 03:49 AM	#6
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	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? __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

06-24-2010, 08:17 AM	#8
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN Downloads: 0 Uploads: 0	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. __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

06-23-2010, 11:31 PM	#2
ON THE FARM Full Fledged Farker Join Date: 07-07-08 Location: FARMERSVILLE, TX Downloads: 0 Uploads: 0	If it was during the cook i would say its condonsation.

06-24-2010, 12:27 AM	#4
jemezspring Full Fledged Farker Join Date: 10-09-09 Location: Chicago Proper Downloads: 0 Uploads: 0	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.

06-24-2010, 10:26 AM	#11
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY Downloads: 1 Uploads: 0	thanks for you're responses 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!

06-24-2010, 10:29 AM	#12
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY Downloads: 1 Uploads: 0	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.

06-24-2010, 10:36 AM	#13
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN Downloads: 0 Uploads: 0	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. __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

06-24-2010, 11:53 AM	#14
Tweedle Full Fledged Farker Join Date: 08-07-09 Location: Surry NH Downloads: 0 Uploads: 0	when it's cold or humid I get water in the bottom of my UDS's, its condensation __________________ Barbeque, It's not just for breakfast anymore! Check us out at angrypigbbq.com

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