Will-do...
Any way I can use the 1" bung to place a thermometer or are they better placed at rack level?
Rack level if you want accurate reading.
Will-do...
Any way I can use the 1" bung to place a thermometer or are they better placed at rack level?
Saw a cast iron wood chip box the other day at Wally-world. Was wondering if that thing was loaded up with chips and then placed on top of the UDS fire basket if it would offer enough smoke to do the job. I had planned on placing small chunks of wood in the basket, but if this would work with wood chips, then all the better... right?
Ummm... fire sterilizes...right???? All the mouse turds would burn up before you put meat on the grates anyway.
Do you still soak the chips in water before putting them in the box?
Yeah fire probably would, but without some easy-off and pressure washing ol lady would never eat anything where I used it and wouldn't let the kids either.
Sort of like when she came home and I was cooking pidgeons on grill. She politely took everybody out to dinner.:laugh:
And yeah I would agree, if you have chunks use them....I just had all these bags of different chips and want to make use of them.
brickie
I have always wanted to try pigeon... any good???
Actually for the cost of what they sell them for, not worth it to me. If I remember a little bit more than cornish hens, and nowhere near as much meat.Taste itself was okay,nothing special. Should have followed wife honestly out to dinner.
One meat that is great that you should try if you can is bear, love it!!
brickie
That's just like my setup. Depending on how long I plan to cook, for example under 8 hours, I'll put just over a half basket in, and 3/4 of a chimney. I let that chimney get going really good, flames coming through to the top and pour that on top of the basket and set the whole thing in the barrel. If I'm cooking more than 8 hours, I'll go 3/4 on the basket and full up on the chimney. I'm using lump all the time.
I always start the chimney with two pieces of crumpled paper, and the last couple times have made a snake out of it and left the center open. In all my starts in the last couple months, I had a couple that didn't fire up, which is why I'm trying the snake method now.
Got my UDS built and did my first cook on it this weekend. I bought a 8 pound boston butt and it was done in like 4 hours. Why did it cook so fast? I know my thermometer is reading correctly because I calibrated it with boiling water. I kept temps at 225 - 250 the whole time. From what I have been reading it isnt possible for the meat to cook as quickly as it did if that is accurate. Is it possible that the temperature on the side of the drum is that far off from the center of the smoker? The thermometer has a very short stub sticking off of it, maybe an inch. Any other ideas?