UDS charcoal basket procedures

[cmcadams]

This is what I like to use...

I know some of you reading think this is a joke... It's not! He means it!!!!

(Actually, I don't think his big rig ever sees any charcoal)

 

[thirdeye]

Thanks all. This is the same method that I use. I was just checking to see how it was done else where. My neighbor who has a large BDS does it the same way with the same type of flame thrower! Man I like setting stuff a'flame!

It's also cool getting the reaction from the neighbors, although mine are getting used to me ....

 

[HB-BBQ]

NO RANCHER IN MY DRUMS!!

I am curious as I noticed you use lump. Are you anti-rancher or just prefer lump over brigs?

 

[jestridge]

I been reading about uds for months just how much charcoal does it take. That one reason I dont build one to cheap to buy charcoal

 

[swamprb]

I am curious as I noticed you use lump. Are you anti-rancher or just prefer lump over brigs?

I bought over 60 bags of Rancher Memorial Day weekend 2007 and thought the price was fantastic and it was the best thing since white bread, but after using it in the drums, the fats and juices drip on the coals and and every time you open the lid clouds of swirling ash would envelop everything. I tried mixing it with Kingsford and it cuts it down a little bit, so I just don't use it in the drums. I tried it in a Kettle and its the same way, used it in the Kamado and the ash was so pronounced and you are unable to reuse it, that I just use it on long cooks in the WSM's, even then you need to tap the legs to get the ash to drop.

I get very good results using lump for short cooks in the small ring, its not that I don't use it for long cooks but you need to shake the basket to get the ashes to drop or I my temps drop-I'm just lazy that way.

I been reading about uds for months just how much charcoal does it take. That one reason I dont build one to cheap to buy charcoal

If I add 12 lbs of briqs for a long cook, my meats are done long before the coals ever go out. The small ring I use holds a little more than Weber chimney and it will go for up to 6 hours.

 

[chinesebob]

i don't like rancher lump at all. I was using Cowboy for a while and it worked ok. I really don't like using straight charcoal with all of the chemicals in them, but you're right, lot less ash with the briq's.

 

[jestridge]

If i ever decide to build one I have plenty of stuff to build basket out of army depot give the school 50 sheets 10x4 of punch metal. could have got more but all our trailer would haul

 

[Smokin J]

I like the coffee can idea. I'm gonna try that one.

 

[Norcoredneck]

 

[Hook_Line_and_Sinker]

I been reading about uds for months just how much charcoal does it take. That one reason I dont build one to cheap to buy charcoal

I will be smoking ALL weekend ( Saturday early morning - Sunday late) and only use @ 12 lbs

I just bought a 40 lb bag of best of the west lump for less than $14 that should go all month or more if I do the same long smokes every week end

Cheap to make - cheap to run - cheap to keep

 

[chinesebob]

Norco - that's awesome!! My neighbors freak when I pull the weedburner out.

 

[deathamphetamine]

K used my uds for the second time. First brisket I have ever done... About a 6# flat. My charcoal basket is about 21" diameter by 5 " deep. I filled the basket about 3" deep and 18" around aside from the coffee can in the center. Put 20 lit coals in the center adjusted to about 240 and put brisket on.
This was about 12:30 a.m. I woke up a little before 6:30 to find all ash and a jerkied leathery chunk of cow Obviously there was way to much heat!! I have the barrel upside down with the factory openings for air intake and a 3" chimney. The little hole was open full and the big hole was about 2/3 closed. Why did It burn so hot!!!!???????


PS I could take pics but I am embarrased

 

[bigdogphin]

K used my uds for the second time. First brisket I have ever done... About a 6# flat. My charcoal basket is about 21" diameter by 5 " deep. I filled the basket about 3" deep and 18" around aside from the coffee can in the center. Put 20 lit coals in the center adjusted to about 240 and put brisket on.
This was about 12:30 a.m. I woke up a little before 6:30 to find all ash and a jerkied leathery chunk of cow Obviously there was way to much heat!! I have the barrel upside down with the factory openings for air intake and a 3" chimney. The little hole was open full and the big hole was about 2/3 closed. Why did It burn so hot!!!!???????


PS I could take pics but I am embarrased

I am not an expert but it sounds like too much air flow with the little hole and the big hole (only part way) open and a 3 inch opening at the top. The drum works better on less oxygen.

 

[Meat Burner]

death, are you measuring the grate temp? If you aren't, you need to. It takes awhile for the temp to dial in. After ignition, it may take 30 minutes or more to really settle in and find where you need to have the intakes set up.

 

[Rich Parker]

PS I could take pics but I am embarrased

I think the pics would make it easier on your fellow brethren diagnosis the problem at hand...Just Kidding - Chit happens go buy another one and try it again!