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View Full Version : Not a fan of grease drippings - UDS


SteveKing
12-07-2014, 05:54 PM
I recently built a UDS, and yesterday was the first time I did a large piece of meat (butt). I can tell you I am not a fan of the taste of the drippings on the fire. Not that it's a bad taste, I'd rather taste the meat and the wood. So I was thinking of building a spot in the drum for a water pan and running it dry. But would the grease still put off taste when it hits a hot empty water pan? What is typically done in my scenario?

SmittyJonz
12-07-2014, 06:08 PM
I just run water pans with water in all my smokers - evens my temps out and no dripping in coals.

SmittyJonz
12-07-2014, 06:11 PM
Mmmmm Steamed.......

http://i1326.photobucket.com/albums/u645/bobjones79/566F126E-311A-4CCB-B545-B9C0C7032FDB_zpsbv0tucko.jpg (http://s1326.photobucket.com/user/bobjones79/media/566F126E-311A-4CCB-B545-B9C0C7032FDB_zpsbv0tucko.jpg.html)

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SmittyJonz
12-07-2014, 06:19 PM
If I'm in a Hurry I PreBoil. :shock:

http://i1326.photobucket.com/albums/u645/bobjones79/null_zps631a9856.jpg (http://s1326.photobucket.com/user/bobjones79/media/null_zps631a9856.jpg.html)

gtr
12-07-2014, 06:19 PM
You could put whatever you're cooking in a pan and raise the meat on a rack in that pan. Then, you can defat the drippings and use it for a sauce.

allboy
12-07-2014, 06:36 PM
I also have not been a fan of the flavor you get from the grease hitting the coals on the UDS. I have had my coals almost go out from heavy drippings. I put a large pizza stone on my bottom grate and that helps.

AlwaysSmokey
12-07-2014, 07:06 PM
Yup, diffuser or water pan.... Wrapping your meats once a color you want is achieved would help also. I would think running your water pan with water would work better than dry,.. but it will take a little longer to come to temp. I don't run diffusers or water pans, but thats just personal preferance. Sounds like your on the right path. Good luck.

gtr
12-07-2014, 08:39 PM
It might be worth mentioning that based on my experience, I've had better luck cooking at a lower temp when I don't use a diffuser - I'll stay around 250. With a diffuser I'll go hotter, like around 270 - 300. My preference is without the diffuser, but if I need to get a move on, I'll cook hotter and with the diffuser.

AlwaysSmokey
12-07-2014, 08:49 PM
That makes sence.

smoke ninja
12-07-2014, 09:04 PM
If I'm in a Hurry I PreBoil. :shock:

http://i1326.photobucket.com/albums/u645/bobjones79/null_zps631a9856.jpg (http://s1326.photobucket.com/user/bobjones79/media/null_zps631a9856.jpg.html)

Do you boil in lighter fluid?

SmittyJonz
12-07-2014, 09:08 PM
Nope just Beer.

TXLX
12-07-2014, 10:02 PM
Good time for this thread. I ran into this issue this weekend when I was smoking fatties. I used a perforated pizza pan as a diffuser and had 6 lbs of sausage above it. I noticed quite a bit of smoke when the meat was getting close to done. My Sunday brunch fatty sandwich was not pleasant today.

My plan is to give my drum a good cleaning and cook next time in a pan with racks to keep the meat off the bottom of the pan.

aawa
12-08-2014, 05:28 PM
I have a 2 rack UDS and most of the time I just put a drip pan on the 2nd rack.

If I have to use both racks, I just forgo the drip pan all together.

MartinM
12-08-2014, 05:44 PM
I use a pan.. This really limits my cooking space and I have a hard time with racks to fit my pans.

I'm adding a lower rack for added capacity and to use for drip pans on longer cooks.

There are almost as many solutions as there are UDS :biggrin1:

pitbossJB
12-08-2014, 05:48 PM
I built a water pan holder that fits on top of my coal basket so that I can use all of my grill space.

mchar69
12-08-2014, 05:49 PM
If I'm in a Hurry I PreBoil. :shock:
Do you boil in lighter fluid?

I'm worried about you, Smitty, in my heart I know you don't use lighter fluid.
In my heart, I know you don't boil ribs.
I bet you have beans in your chili!

michiana mark
12-10-2014, 07:19 PM
I added a rack about 2 inches above my charcoal basket. I place a 16 in pizza pan from Walmart, wrapped in foil on top of that. problem solved. also helps to even out hot spots.

TXLX
12-10-2014, 07:26 PM
I added a rack about 2 inches above my charcoal basket. I place a 16 in pizza pan from Walmart, wrapped in foil on top of that. problem solved. also helps to even out hot spots.

Does the pan being that close to the fire smoke the grease when hits the pan? I suppose if you are running at lower temps may not be an issue, but I've grown to like cooking at 270+

SteveKing
12-10-2014, 07:45 PM
Does the pan being that close to the fire smoke the grease when hits the pan? I suppose if you are running at lower temps may not be an issue, but I've grown to like cooking at 270+


^^This. I'm almost starting to think you have to run with water to prevent this. But I'd really like to hear something from someone who knows for a certainty.

ClayHill
12-10-2014, 09:41 PM
I to, find the burnt grease taste a little harsh (am used to a clean stick burner taste). On my latest UDS build, I simply put bolts in for three racks, 6 inches apart and use the bottom rack to hold an aluminum half pan. I take foil, and cover the half pan, leaving a inch or two depression to catch grease. While a half pan doesn't cover a 22inch grate completely...it does catch a substantial amount of grease and with the depressed foil layer,it doesn't burn. When I'm done, it all gets tossed.

TXLX
12-10-2014, 10:08 PM
You could put whatever you're cooking in a pan and raise the meat on a rack in that pan. Then, you can defat the drippings and use it for a sauce.

This is my plan next cook. I've smoked and braised prok shoulders in pans, but not anything else. I have some pans large enough to fit a brisket. Just need to find some square racks that will fit the pan.

Ribs seem to turn out fine sitting bare on the rack though.

SmokinFatties
12-10-2014, 10:48 PM
I have a second rack that I place a thick 16" terra cota plate on. It gives me a heat sink as well. At least that's what I tell myself. If I need the second rack I place it directly on top of my coal basket.

ebijack
12-11-2014, 06:10 AM
^^This. I'm almost starting to think you have to run with water to prevent this. But I'd really like to hear something from someone who knows for a certainty.

You don't need water, keep the foil from hitting the bottom of the aluminum pan and it won't burn. Temp doesn't matter, I cook at 315 to 325 typically for poultry and do not have any problems. Lower for beef/pork. If you want, dump in 1 cup of water into the pan to so the first few drippings don't burn till the tray gets enough drippings going to keep from any chance of burning. You can see the trays under the meats.

http://imagizer.imageshack.us/v2/640x480q90/661/yXX9Yu.jpg (https://imageshack.com/i/idyXX9Yuj)
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Mr.OiSat
12-11-2014, 06:16 AM
I use a smaller grate, wrapped in aluminum foil sitting directly on the basket to stop drippings hit the coals, it works great and you can throw away the foil instead of cleaning anything.

ITBFQ
12-11-2014, 12:52 PM
I to, find the burnt grease taste a little harsh (am used to a clean stick burner taste). On my latest UDS build, I simply put bolts in for three racks, 6 inches apart and use the bottom rack to hold an aluminum half pan. I take foil, and cover the half pan, leaving a inch or two depression to catch grease. While a half pan doesn't cover a 22inch grate completely...it does catch a substantial amount of grease and with the depressed foil layer,it doesn't burn. When I'm done, it all gets tossed.

I do something very similar. On the third rack, I use two aluminum pans, fill them with lava rocks, and cover with two layers of foil. I change out the foil after two or three cooks, depending on how messy the foil gets. Easy peasy and no burnt grease taste.

TXLX
12-11-2014, 08:05 PM
This is a worthwhile thread. Just when I thought I had the UDS mastered, it handed me some burnt grease tasting food.

michiana mark
12-14-2014, 10:53 AM
Does the pan being that close to the fire smoke the grease when hits the pan? I suppose if you are running at lower temps may not be an issue, but I've grown to like cooking at 270+


I cook at 300 a lot of the time, and it doesn't "smoke" the grease. If you are concerned, raise the pan up a few more inches. Try it, you might like it.

Bludawg
12-14-2014, 12:21 PM
???? How may of you use a Weber Gasser, Hmmm................ They have a lil somthin somethin called Falvorizor bars. Those bars preform the same function as cooking over the coals. The hot juices drip on to the bars where they burn and give off a smoky essence that rises and adds a smokey flavor. Sorta why burgers & steaks just taste betta off a Charcoal grillover the coals as to being cooked in a skillet. So don't be so fast to dis the process. Ever ate Hawg cooked over an open pit NC Style???? Same process as a UDS that is it's Sellin point! IDK I sorta like it myself but I'm a cranky old bastard and I drink my likker straight too.