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My First UDS Build! (with Photos) - Page 2

post #21 of 30
Quote:
Originally Posted by timberjet View Post
 

I can't see it for sure because of the photo angle but you need a bout 3 inches of clearance from the bottom of the fire basket to the ash pan for good airflow or otherwise the ash will cut off your draft. This could be an issue with lump charcoal as it creates a heck of a lot of ash.

Lump charcoal creates little ash. Briquettes create a lot of ash.

post #22 of 30
Quote:
Originally Posted by timberjet View Post
 

Another thing I would caution against is using lump charcoal. Kingsford Blue Bag or KBB is the king of UDS cooking bar none. It is more efficient, burns longer and with a more even heat. Also I would suggest you learn about the minion method of loading your charcoal basket. You should not have to reload your basket with hot coals for at least 10 or more hours. I can get 18 hours out of mine without a reload. Most importantly is to get a good meat thermometer and make sure your chamber one is not lying to you.

I guess using lump in my UDS and doing 12-15 hr smokes without touching the valves and watching it keep 225 temps steady doesn't count for much?

post #23 of 30
Quote:
Originally Posted by AK1 View Post
 

Lump charcoal creates little ash. Briquettes create a lot of ash.

No in the case of the last stuff I tried. I can't remember what the brand was but it was horrible. It wasn't just the ash either it was all the small pieces that fell through the bottom of the basket into the ash pan. Not much good lump in this country where I live. Especially this time of year.

post #24 of 30
Quote:
Originally Posted by AK1 View Post
 

I guess using lump in my UDS and doing 12-15 hr smokes without touching the valves and watching it keep 225 temps steady doesn't count for much?

What brand of lump is that? I am willing to try it again if I don't have that happen again.

post #25 of 30
Quote:
Originally Posted by timberjet View Post
 

What brand of lump is that? I am willing to try it again if I don't have that happen again.

I typically use Basques which is sugar maple, but I've used Maple Leaf(Sugar maple, Birch & Beech), Royal Oak(?), Kingsford Charwood(?). All have been much better than any briquette. Of those, I've tried Maple leaf briquettes which are just their powdered charcoal held together with wheat starch, Kingsford Competion Blend which is just powdered hardwood charcoal with a wheat starch binder, and regular Kingsford, which I've posted before is a mix of powdered charcoal, coal dust, powdered limestone and other junk. Of all, I've never had any lump charcoal make more ash than any briquette. It's the main reason why I don't use briquettes.

post #26 of 30

Well I guess I need to take a trip up north with a trailer to find all that good canadian charcoal. I just remembered the stuff I had was cowboy. I remember the first thing I noticed about it was some chunks as big as your head and others the size of a dime. Second thing was you had to watch out for your eyebrows when you opened the lid as a shower of sparks flew out that rivaled a space shuttle launch. I live in a super rural area and we don't have much to choose from around here. Glad you like what you have access to. This spring I am going to start making my own with all the sugar maple I have around here laying in my yard from the winter wind.

post #27 of 30

I haven't heard much good about Cowboy lump.  You may want to check out this site;http://www.nakedwhiz.com/lump.htm

 

Apparently their last review of Cowboy say it produces an appaling amount of ash.

post #28 of 30
Quote:
Originally Posted by timberjet View Post

Well I guess I need to take a trip up north with a trailer to find all that good canadian charcoal. I just remembered the stuff I had was cowboy. I remember the first thing I noticed about it was some chunks as big as your head and others the size of a dime. Second thing was you had to watch out for your eyebrows when you opened the lid as a shower of sparks flew out that rivaled a space shuttle launch. I live in a super rural area and we don't have much to choose from around here. Glad you like what you have access to. This spring I am going to start making my own with all the sugar maple I have around here laying in my yard from the winter wind.
The spark shower reminds me of some of the bags of Royal Oak, one of our pups took off yelping a few days back. Between the sparks, the rocks and that strange strands that sorta looks like fiberglass I looked for something else. Cash and Carry has 40 pound bags of Mesquite for 15 bucks. Other than some pieces being VERY large I am happy with it.
post #29 of 30

TimberJet

The Flange he used on the bottom of the Air Intake is called a (3/4 Inch Floor Flange).  They are used a lot when building Hand Rails from Black Iron pipe. Useing the Floor Flange instead of Conduit Loc Rings on a Nipple should keep things tight. The Floor Flange is held on with 4 Bolts.

 

Bob

post #30 of 30

Great looking UDS build Blake.  

As far as your brisket goes, timberjet nailed it, you did not cook it long enough.  As timberjet also pointed out, get you a meat thermometer and once the internal temp reaches 195 to 200, start checking the meat for tenderness with a toothpick every 3 to 5 degrees or so, once the toothpick slides in easily, like going into butter, she's done, pull it, let it rest a couple hours, then slice and enjoy.  This could occur anywhere between 195 and as high as 210 or so.  I personally take all my briskets above 210, but I want it to be fall apart tender.  As long as you buy a good grade of beef it won't be dry, but if it does dry out, a simple dip or soak in the au jus from the cook will give it back the moisture you want.

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