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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-23-2014, 03:13 PM | #332 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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Thanks from: ---> |
02-23-2014, 05:15 PM | #333 |
Full Fledged Farker
Join Date: 07-27-13
Location: Shreveport LA
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Nice job on both drums.
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02-23-2014, 05:49 PM | #334 |
is one Smokin' Farker
Join Date: 12-29-13
Location: Pe ell, WA
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My very first UDS. I've done chickens, butts, shoulders, ribs, moinks and fatties. I love this thing!
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UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM |
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02-24-2014, 12:07 PM | #335 |
Got rid of the matchlight.
Join Date: 12-15-13
Location: Masku, Finland
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My second one, still missing charcoalbasket and wheels...
Last edited by AleksiB; 02-24-2014 at 12:08 PM.. Reason: Posted too early by accident... |
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02-24-2014, 12:14 PM | #336 |
Full Fledged Farker
Join Date: 11-28-11
Location: Danville, IN
Name/Nickname : Adam
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First One
Just finished up my first one.
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24x42 Shirley & warmer/SW Bandera/22 WSM/26 & 22 Kettle/Weber Summit/Camp Chef Griddle |
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Thanks from:---> |
02-25-2014, 08:46 PM | #337 |
Is lookin for wood to cook with.
Join Date: 01-27-14
Location: Wapello, IA
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still tweaking on it. Need to find a lid instead of using my kettle lid. Needs wheels and a couple thermometers. Works pretty darn good as is.
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Thanks from:---> |
02-25-2014, 08:56 PM | #338 |
Full Fledged Farker
Join Date: 09-14-13
Location: Winder,Ga
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Here is my contribution. My very first. I am currently working on my second one. Pics coming soon.
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COS.... 22.5 Kettle....2 UDS and another in the works. This hobby is getting too additive |
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Thanks from:---> |
02-25-2014, 09:15 PM | #339 |
On the road to being a farker
Join Date: 12-10-12
Location: wisconsin
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Why no heat deflector or water pan in these??
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"Cashin checks and snapin necks" |
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02-26-2014, 01:48 AM | #340 |
Got Wood.
Join Date: 10-06-13
Location: SW WA
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I've found no need for one. Excellent O2 control means keeping the temps where you want them. No flare ups because there simply isn't enough air. About 24 inches between the fire and the food makes things pretty indirect.
It's like steering an oil tanker. Make a correction, and in 30 minutes you will see where it goes. Once it's dialed in, it will stay there for hours with little fuss. I've put on a brisket and gone to bed.
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UDS / a really nice hotdog roasting stick |
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02-26-2014, 03:48 AM | #341 |
Found some matches.
Join Date: 09-25-09
Location: Denver IA
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02-27-2014, 08:57 PM | #342 | |
On the road to being a farker
Join Date: 12-10-12
Location: wisconsin
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Quote:
thanks!
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"Cashin checks and snapin necks" |
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02-27-2014, 09:03 PM | #343 | |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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Quote:
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02-27-2014, 09:06 PM | #344 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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02-28-2014, 05:16 AM | #345 |
Got Wood.
Join Date: 10-06-13
Location: SW WA
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My basket is based on an 18 inch charcoal grate with 12 inch high expanded for walls. I will use either straight lump or sometimes a mix with briquettes if doing a really long cook. IMHO, it doesn't matter. Your airflow determines the temp, providing just enough O2 to burn at the rate you want.
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UDS / a really nice hotdog roasting stick |
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Tags |
uds, UDS Photos, ugly drum smoker |
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