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When I'm turning stuff on one grate only, the fire will settle right back down in a few minutes. When I am turning stuff or rotating both grates I do plug any open vents first to stop that heat surge. |
That's one thing I noticed, and glad you mentioned it, I'll try plugging the vent before I open the lid to turn anything. What about mopping the ribs? Will a mop tend to extinguish the coals?
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Tough ribs next day?
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Most of the Rib Joints in and around the Chicago area cook ribs and rib tips fast but if you have leftovers, the next day they are tough. That is the trade off of faster cooking from what I've observed. It would interesting to know about this method. |
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I'll let you know after tonight about the ribs as we are having leftover ribs and pulled pork. I just had a sammie for lunch from the butt. It was farkin good!!! Several of my coworkers had a sammie as well and 2 of them said it was the best pulled pork they had ever had. That is some high priase in this neck of the woods!!! Made me dang proud. |
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To offset the 20 to 30% faster cook times on things like ribs, chicken or prime rib, just go with a lower temp than you usually use. I was warned and it still took awhile for me to get used to it. I almost overdid the two tri-tips in this picture. I didn't stick them until the third flip and when I did they were 115°. The thermometer saved, them and me. I still like cooking butts or briskets in 10 hours so I stay with my usual cook temps on them. PS .. Keep your eye on fatties, at about 230° pit temp, they will be done in 2 hours instead of 3. You have to turn them sooner too or they can get too dark. http://img.photobucket.com/albums/v3...S/1e5e9e1e.jpg |
I'm sure this is a stupid newbie question, but what causes the faster cook times if the internal temp is the same? Is it the direct heat?
Is it the same with the Weber bullet smoker thing with the water pan? Is the taste and texture that much different with the water pan? B |
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I also think there is a convection effect in the barrel and the heated air swirls around the meat as well as the direct heat from the bottom. Just a theory though.
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Today I wrote up a materials list and directions in Word for how I built my first UDS. By no means is it supposed to be any better than anyone elses... it is just how mine turned out. As almost everyone had said... I will make a few changes next time!!
If you would like to have a copy I will glady give you one... Just email me. |
Thirdeye- On an average cook using one grate do you cook closer to the coals or at the highest level? The thing I've got to get used to is flipping the meats. I took some leftover spares and added a little apple juice and foiled them in the oven and I think they tasted better than off the grill. Took some to work and nuked em' and they tasted like death warmed over!
I think next cook I'll start the ribs in a rack first |
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And be quick about that flippin or zoom goes the temp
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Thats the thing, I had to wait for the smoke to clear, just to see where the meat was, and then bam! Temps up! I took a section of a drum I cut up and slid it into the first cooker I built and it was 43" and I kept thinking if was cooking on it I'd need a step ladder and a miners headlamp just to peer into it!
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for a butt or brisket, how often do you flip?
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