55 gallon UDS - overly smokey food! - Page 2

BBQ Freak · 11-20-2018, 06:31 PM

make sure that you can not see any smoke coming out the stack , will be see through .

SmittyJonz · 11-20-2018, 06:42 PM

I never liked Lump in my UDS. Had to Run Hot like 350-400 or it had unstable temps. With Briquettes I got Steady temps around 275* and could add more wood chunks.

Many guys do run Lump in their UDS. But at 200* it isn’t burning clean as your Food is Bitter Smoke taste.........

SmittyJonz · 11-20-2018, 06:45 PM

What is your start up procedure.?

patrickd26 · 11-20-2018, 06:53 PM

For turkey, I would recommend running closer to 300-325 and then tent in foil as pieces of the bird get to the color that you like. Also, for poultry, I don't even add wood because it takes on way too much smoke.

Final thought... You get double-whammied on a drum with smoke. Wood and fat drippings. I will add a small roasting pan with a bottle of water or so to catch. There are people that say the fat dripping onto the fire add great flavor. And, it does. But, you can easily over smoke a bird that way, too.

Since you are having a smoke issue, I would try running hotter (less smoke and less time) and putting in a water pan on your lowest rack.

SmittyJonz · 11-20-2018, 07:11 PM

I don’t like drippings burning so I run water pans in All my smokers.

jham0077 · 11-20-2018, 07:41 PM

Try a holy pizza pan between meat and the fire to catch drippings. I guess they still burn off but it seems to soften the effect/taste. I've got risers and valves, but I got 4 of em. And it seems that a little wood goes a long way in my UDS, it's mainly a charcoal smoker.

guero_gordo · 11-20-2018, 08:19 PM

Might also try lengthening that stack to generate more velocity evacuating the smoke. Never went with the flat top, but most have a taller stack than yours IIRC

11-20-2018, 06:31 PM	#16
BBQ Freak Babbling Farker Join Date: 08-11-13 Location: Rayville , Missouri Name/Nickname : BBQ Mojo	make sure that you can not see any smoke coming out the stack , will be see through . __________________ [Font="Impact"]Weber Kettle[/Font] [Font="impact"]Luke's Firepits / Grill[/Font] [Font="impact"]Lone Star Grillz Mini Insulated Cabinet Smoker[/Font]

11-20-2018, 06:42 PM	#17
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	I never liked Lump in my UDS. Had to Run Hot like 350-400 or it had unstable temps. With Briquettes I got Steady temps around 275* and could add more wood chunks. Many guys do run Lump in their UDS. But at 200* it isn’t burning clean as your Food is Bitter Smoke taste......... __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

11-20-2018, 06:45 PM	#18
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	What is your start up procedure.? __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

11-20-2018, 07:11 PM	#20
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	I don’t like drippings burning so I run water pans in All my smokers. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

11-20-2018, 07:41 PM	#21
jham0077 is one Smokin' Farker Join Date: 11-12-13 Location: Sunny, warm, no snow, Florid panhandle Name/Nickname : jham0077	Try a holy pizza pan between meat and the fire to catch drippings. I guess they still burn off but it seems to soften the effect/taste. I've got risers and valves, but I got 4 of em. And it seems that a little wood goes a long way in my UDS, it's mainly a charcoal smoker. __________________ Keep throwin' money at it, it'll get better. Weber One-Touch Platinum(Copper) Campchef 36" Flattop RecTeq 590 - Woodhouse XL Big Green Egg(lite basket case, bringing it back)

11-20-2018, 06:53 PM	#19
patrickd26 Full Fledged Farker Join Date: 08-01-17 Location: Fremont, NE	For turkey, I would recommend running closer to 300-325 and then tent in foil as pieces of the bird get to the color that you like. Also, for poultry, I don't even add wood because it takes on way too much smoke. Final thought... You get double-whammied on a drum with smoke. Wood and fat drippings. I will add a small roasting pan with a bottle of water or so to catch. There are people that say the fat dripping onto the fire add great flavor. And, it does. But, you can easily over smoke a bird that way, too. Since you are having a smoke issue, I would try running hotter (less smoke and less time) and putting in a water pan on your lowest rack.

11-20-2018, 08:19 PM	#22
guero_gordo is one Smokin' Farker Join Date: 06-14-14 Location: East Bay, CA	Might also try lengthening that stack to generate more velocity evacuating the smoke. Never went with the flat top, but most have a taller stack than yours IIRC __________________ UDS, Weber OTP(the Swiss Army Knife of cookers)