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Drip pan in the Drum? - Page 2

post #21 of 29
Next time I do butts, I'll have to try it with a drip pan and see if I can taste a difference. All I can say at this point is that after doing probably 30-40 butts, a half dozen turkeys, etc. on the drum with drippings hitting the coals (I've never had an issue with it affecting my fire), I love the flavor I'm getting. In fact, my drum has pretty much relegated my MES to cheese, jerky, and venison bacon duty. :)

And burning of the meat hasn't been an issue for me at all. The one time I did butts without foiling, the additional shrinkage was noticeable and the outside was fairly dry, but never any charring issues . . .

I have two drums, so maybe I'll do a direct comparison and run a couple butts on one of them with a drip pan and the other without. Nothing like fabricating an excuse to fire up some BBQ!!!
post #22 of 29
Lots of people do different things with the UDS. Some like the flavor of the vaporized fat, some do not. One of the nicest things about them is their ability to run for a long time on a single load of fuel. I've had cooking temps on mine for up to 20 hours on a single load.

They are also very versatile. Depending on how you set them up, you can grill AND smoke. I put a shelf in the middle of mine so I can set the charcoal basket on it if I want to grill.

Or just use the charcoal basket in the bottom to smoke.

Don't like the taste of the vaporized fat? Put something on the charcoal basket like this.

Or something smaller if your worried about using too much fuel.

Put a rotis ring on top with a Weber lid and do a turkey.

They'll hit 350° with no trouble at all to give you a nice crispy skin.

A UDS is incredibly versatile and pretty hard to beat for the price.

post #23 of 29
Thread Starter 
Wow...you certainly get good usage outta your drum Dave. I'm very interested in the rotisserie. You got any more pics? Where does one get a rotisserie? That sure would be nice to do a couple of yardbirds on....and the turkey looks great.

I need to add another rack, and a strip of metal so I can use my Weber lid on the drum
post #24 of 29
Is that rotis... electric or hand crank? Personally, I use a water pan because I don't like sour smoke. To each his own. JMHO
post #25 of 29
The rotisserie is an EZ Que. http://www.ezqueinc.com/kettlering.htm I have heard that a lot of people have had problems contacting the company and the 8" cradle is constantly out of stock. I got mine from someone on Craigslist.

Weber also makes a rotisserie kit.


The rotisserie is electric. What to you mean by "sour smoke"? Are you talking about the fat vaporization? You could avoid that with just a drip pan or foil. No water required. But, as you said, to each his own. What ever gets your meat cooked the way you like it is what you should do. PDT_Armataz_01_34.gif

post #26 of 29
I use a water pan always, just don't want sour smoke, just makes cents to me. PDT_Armataz_01_05.gif
post #27 of 29
Thread Starter 
Thanks for the additional pics Dave.
post #28 of 29
You're welcome. PDT_Armataz_01_34.gif

I'm not arguing with your water pan idea, I'm just trying to figure out what you mean by "sour smoke"? What exactly do you mean by that?

post #29 of 29
I have been using a pan with a grate to keep it out of the liquid. Where could you put a drip pan? With my Big Poppa design there is only one grate. Should I add a second one so I can add the drip pan? The way I have been doing it doesn't get much smoke flavor
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