MMMM.. BRISKET..
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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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Old 02-23-2014, 03:04 PM   #331
AleksiB
Got rid of the matchlight.
 
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Join Date: 12-15-13
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Still no snow in Finland. Sorry, somehow pic turns when uploaded. some salmon cooking this time.
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Old 02-23-2014, 03:13 PM   #332
cmwr
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This is my second one. I just finished it today.

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Old 02-23-2014, 05:15 PM   #333
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Nice job on both drums.
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Old 02-23-2014, 05:49 PM   #334
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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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Old 02-24-2014, 12:07 PM   #335
AleksiB
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Default My second one, still missing charcoalbasket and wheels...

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Last edited by AleksiB; 02-24-2014 at 12:08 PM.. Reason: Posted too early by accident...
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Old 02-24-2014, 12:14 PM   #336
Adubree86
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Default First One

Just finished up my first one.
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Old 02-25-2014, 08:46 PM   #337
Zombalini
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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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Old 02-25-2014, 08:56 PM   #338
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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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Old 02-25-2014, 09:15 PM   #339
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Why no heat deflector or water pan in these??
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Old 02-26-2014, 01:48 AM   #340
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Quote:
Originally Posted by Blownmope View Post
Why no heat deflector or water pan in these??
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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Old 02-26-2014, 03:48 AM   #341
sahbnh
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Quote:
Originally Posted by Zombalini View Post
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.
Go Hawkeyes!!
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Old 02-27-2014, 08:57 PM   #342
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Quote:
Originally Posted by Maskirovka View Post
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.
Question for ya? what diameter and height on the fire basket? and you use lump or reg charcoal?

thanks!
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Old 02-27-2014, 09:03 PM   #343
cmwr
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Quote:
Originally Posted by Maskirovka View Post
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.
Excellent point and true but what about those of us running multiple racks? The lower racks are closer than 24" from the fire basket.
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Old 02-27-2014, 09:06 PM   #344
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Quote:
Originally Posted by Blownmope View Post
Question for ya? what diameter and height on the fire basket? and you use lump or reg charcoal?

thanks!
Varies on basket. I use an unconventional square basket made out of heavy duty wire mesh grate called hog panel but most use round baskets
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Old 02-28-2014, 05:16 AM   #345
Maskirovka
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Quote:
Originally Posted by Blownmope View Post
Question for ya? what diameter and height on the fire basket? and you use lump or reg charcoal?

thanks!
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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