I am in the process of building my first UDS. I have done two burns and still have not got all of the paint off the bottom (inside and out). Should I do another burn, try to sand it off, or will it be okay to use? Thanks for your help!!!! Happy Smoking and lets get ready for the best day of the year!!!!
NEW UDS Smoker (Burn Issues)
- Thread starter berrya
- Start date
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At the temperatures of the "burn out", all volatiles that were there, are gone... Oil it up and do a curing smoke... keep the UDS temp around 350 to cure the vegetable oil... You can do several oil additions and cure them in... that will seal anything that is left, which is negligible...
The curing in can be done with briquettes and flavor wood chunks.. keep the temp about 350 for several hours each time you cure it....
You will be good to go....
The curing in can be done with briquettes and flavor wood chunks.. keep the temp about 350 for several hours each time you cure it....
You will be good to go....
DaveOmak: Thank you for the insight. I was hoping that was the case. I have the entire 4th of July week off and am hoping to get a good smoke in!!!! Any suggestions for my first one?
Pork spare ribs..... check out the 3-2-1 method listed here... 3 hours smoke and heat.... 2 hours wrapped in foil in the heat... 1 hour heat and sauce....
Of course there are some additions others have added to the time schedule...
Top right in the border is a magnifying glass... hover over it.... fill in the search box and click search... I'd start with 3-2-1 pork ribs and expand from there... OR search what ever your tastes take you to....
Report back with PICTURES !!!!!! We've gots to have pictures of the UDS, salads, meat, etc....
Of course there are some additions others have added to the time schedule...
Top right in the border is a magnifying glass... hover over it.... fill in the search box and click search... I'd start with 3-2-1 pork ribs and expand from there... OR search what ever your tastes take you to....
Report back with PICTURES !!!!!! We've gots to have pictures of the UDS, salads, meat, etc....
lazymlazyk
Newbie
I've got sort of the same thing going on with the UDS I'm working on (my first as well). I'll be taking mine to get sandblasted now that the burnout is done. All paint was stripped from the outside from the burn, and the motor oil that was on the inside stuck to the walls is now just powdered carbon. How clean does the inside of the drum really need to be? If I can wipe most of it off with a rag and what I can see underneath is dark gun-metal gray steel, is that good enough to season then cook on?
berrya, have you tried any babyback ribs yet? Did my first rack of them last weekend on a Weber 22.5" kettle and they tasted great! Lots of meat on 'em too
berrya, have you tried any babyback ribs yet? Did my first rack of them last weekend on a Weber 22.5" kettle and they tasted great! Lots of meat on 'em too
lazymlazyk
Newbie
Thanks Berry, and ditto! Put some pics of your build on here one of these days, neat to see progress on new builds. For the charcoal basket, I've got a 15" pizza pan for the ash pan, a ~14" grill grate from a small grill I found at the dump, and will be getting some scrap expanded metal from work today that I'll use for the sides. Probably will making it about 8" tall I figure. How about you? Have you determined rack spacing yet?
Couple things I noted... Do you have the clamp to make the lid "air tight"... That would help for temp control...
Sometimes, folks that have extended the ball valve upward, have notice the friction from the pipe, on air flow, will substantially reduce the air flow...
All smokers that use "natural draft" benefit greatly if they are "air tight".....
Dave
Sometimes, folks that have extended the ball valve upward, have notice the friction from the pipe, on air flow, will substantially reduce the air flow...
All smokers that use "natural draft" benefit greatly if they are "air tight".....
Dave
Smoke looks good. Exciting seasoning a new smoker.
You may need for exhaust vent. I have 8 ( 1/2 inch ) ports.
I have a removable lid like yours, I have no trouble holding temps.
You may need for exhaust vent. I have 8 ( 1/2 inch ) ports.
I have a removable lid like yours, I have no trouble holding temps.
Dave,
I do still have the clamp. I have seen people say they use the clamp and don't... that is why I kept it... I appreciate your help through this. I think you will be a good "go to" when it comes to smoking good meat. I extended the ball valve upward for the "cool" factor.
I have the digital thermometer.... Should I make a hole in the smoker to put the cord through?
I do still have the clamp. I have seen people say they use the clamp and don't... that is why I kept it... I appreciate your help through this. I think you will be a good "go to" when it comes to smoking good meat. I extended the ball valve upward for the "cool" factor.
I have the digital thermometer.... Should I make a hole in the smoker to put the cord through?
Yea, season I sesoned at a high temp.
The more exhaust the higher temp you can reach. Low temps was my problem.
The more exhaust the higher temp you can reach. Low temps was my problem.
A hole for therms will allow the lid to seal better... I've seen folks go nuts not being able to control temps and burning waay too much fuel...
Sealing up the smoker solves lots of problems, some folks don't know they have...
Sealing up the smoker solves lots of problems, some folks don't know they have...
Another question.... On some videos that I've watched.... They fill up the basket with unlit coals and only light about 15-20 and then add to the unlit.... is that what you guys do?
I agree. Mine works great. 15lb of charcoal in 26 hours at 225 is fine for me.
How does your work????? How do you have yours set up?????
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