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Accidental UDS test burn

post #1 of 17
Thread Starter 
Well, I must say with the warmer weather I am back in the saddle. Also helping is that the site finally seemed to work out the bugs and I was able to reset my password and get going. So....

Saturday we had some friends coming over for PP and ribs after the annual alumni soccer game. Planned to eat at 5-6pm.

I filled up the charcoal basket (briquettes) and put half a chimney of well-lit lump in the middle. I also had various pieces of hickory throughout to maintain smoke. I started the cook at 730am. Windy as hell, but warmed up to almost 75, really nice day.

Everything went fine. Drum right at 250 all day. Got the butts foiled around 130pm and had at least an hour and a half to let them rest. Dinner was served on time with rave reviews.

Now here's the thing. I have lid with two bungs that have removable plastic inserts. I leave the large bung open for exhaust, and place a therm covering up the small hole to gauge the temp.

Normally when I'm done, I put whatever caps are off back on the intake valves, close the ball valve completely, and replace the plastic inserts back into the bungs on the lid. The flames suffocate and everything fizzles out.
I will admit I was slightly leaning towards a moderate stage of inebriation and did not fully cover close up everything like normal. I mean it was supposed to be nice Sunday too, so what's the hurry to clean EVERYTHING up tonight, right?

At 4:45pm on Sunday I went to roll the barrel in the house. WTF! OUCH! I notice the temp is reading 175deg still! Wow. I left the exhuast bung open and the coals kept burning.

I haven't done the exact math, but barrels are the shizzle. PDT_Armataz_01_37.gif
post #2 of 17
Ouch! I'll bet that stung. Just one more beer will take care of the burning feeling.biggrin.gif
post #3 of 17
Need to get me a barrel.Are you competing in virginia may 29.
We will be doing Chesapeake jubille,Chesapeake virginia 5/15-17
Que and Cruz Louisa,virginia 7/17-18
Valley Smokin bbq festival,Mt royal virginia 10/2-10/4
3 of our 10 are in virginia-maybe see you at one-good luckicon_confused.gif
post #4 of 17
The wife did something similar this past weekend. She shut down the vents but not the exhaust and the lid was loosely put on. The smoker was up over 300F by the time I checked it sometime later.

These things will go.
post #5 of 17
This begs a question. If you have a UDS that you have used the 8 X 1/2in holes in the lid meathod for exhaust how do you shut it down? I suppose you could plug them all somehow but surely someone has a solution that would be better than that. I'm curious to know.
post #6 of 17
Shouldn't need to close the exhaust.
Be sure to close the intakes and get the lid on tight but don't worry about the exhaust, it'll die out quickly.

I think drunk Pink left something else open.tongue.gif
post #7 of 17
Isn't alcohol great? If we did something like this without it we would just have to admit we are stupid! I blame most everything on beer. tongue.gif
post #8 of 17
And if you haven't had a lot of beer, just do a Homer Simpson and blame the object.

"D'Oh! Stupid smoker!!!"

Then destroy it with a sledge hammer.

Works for me.
post #9 of 17
Thread Starter 
Lol. In all seriousness I'm not sure why it kept holding the temp. Maybe since I had almost a full basket everything just kept on igniting. I'm afraid to dump it, it's gonna be messy cleaning out that much ash.
post #10 of 17
Thread Starter 
It's the Sedalia BBQ festival. Yea I am mailing my entry tomorrow.

Kind of dumb though, they say have 5 GALLONS of bbq? WTF? Anyone know the conversion? I don't measure my liquids in weight terms either.
post #11 of 17
I just checked site and i thought it was KCBS-but its public judged..I guess 5 gallon bucket of what you cook- ribs etc, as it mentions the public will be judging results.5 gallons of pulled pork would be like 5 or 6, 10 pound raw butts- i guess.As you said this is a new one on meicon_exclaim.gif
post #12 of 17
Thread Starter 
I was thinking 6 would probably be close enough. I attended last year, and people ran out of que at different times. Some very early, like they didn't cook near enough.

It looked like there would be actual judging as well as people's choice, but this is just a fun type event.
post #13 of 17
It sounds fun and a chance to get some public reaction.We are so busy on saturday, untill after turn in that most socializing is night before.I wish you good luck.
post #14 of 17
Thread Starter 
That's exactly what I am hoping for. It should be good fun. I can only imagine about an hour of chaos though before it starts. Gonna have sauces premade and ready to roll.

Do you foil butts? If so, how about in a competition? I have yet to try one without...maybe this weekend..
post #15 of 17
post #16 of 17
All I have to say Pinkmeat is that it is a damn shame you didn't have meat on the whole time it burned. You would have been set!
post #17 of 17
Thread Starter 
True. I should've planned better and had a couple fatties to help sober up the next dayPDT_Armataz_01_22.gif
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