J
jmoney7269
Guest
So the other day I was goofing around with the vault, cookin some stuff, and it dawned on me. I have been missing the flavor of the UDS compared to the vault. Called George up and asked if they could make the drip pan removable since I cook the vault dry. He said try this first. Take the charcoal basket and remove the bottom rack and set it in there, boom instant direct cooking Pitmaker! I have to admit, I didn't like the first trial run like this, could t get up to a good temp with the guru in the normal bottom hookup. So went to home depot, got a 1 1/4-3/4 pipe reducer and hooked the guru to the drain valve. Shoot I'm in business now boys! Best dry rub ribs I have ever cooked. Done em in 2 hrs. Don't know if alot of y'all have ever cooked in the Brenham, fayettville, Lagrange area. But dry ribs way outplace glazed ribs. It's definitely a trick to have in the basket for sure. Heard through the grapevine that Craig does this on his safes also. :twisted:
I'm glad George told me to try this Becaise once the sealed drip pan is removed, you can't cook the high quality of food anymore without the possibility of a grease fire.
I'm glad George told me to try this Becaise once the sealed drip pan is removed, you can't cook the high quality of food anymore without the possibility of a grease fire.