Recent content by motown-n00b

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  1. motown-n00b

    Use Washing machine drum for coal basket?

  2. motown-n00b

    Uds first public showing in Geenlake Bbq competition

    Love the custom paint jobs on those UDSs. Congrats on the good marks in the competition.
  3. motown-n00b

    Bad Q from my uds

    Are you using a water pan or soaking woodchips/chunks? Either could create steam that looks like white smoke. I don't use either. I have only two 1" intake holes and they are 90 degree piped up and valved with 3/4" ball valves. I get white smoke when I first get things going, or if I take the...
  4. motown-n00b

    First Time UDS Build.

    Here's a link to my build. I have a nearly exact parts list in my PMs somewhere if you want it. http://www.smokingmeatforums.com/t/150304/my-uds-build-and-first-use-two-chuck-roasts I highly recommend finding a barrel with a bare metal inside. It will save you a ton of time spent on not so fun...
  5. motown-n00b

    When to pull a Turkey to avoid overcooking

    I always throw my chicken on a sheet pan and in the oven on Broil for a few minutes to crisp the skin. I've always done my turkey's whole and this method doesn't work so well as you can't evenly crisp the skin on a whole turkey. I plan to spatchcock the turkey this time, allowing for nice even...
  6. motown-n00b

    UDS heat deflectors - What are you using?

    I read that you need 24" between the bottom of the charcoal basket and your bottom rack. I based my build around that and I got mine about spot on. I've had no issue with dry meat from either rack. I don't use any diffusers or water pans. Everything I read about water/sand is that they add more...
  7. motown-n00b

    Finished my UDS smoker last night

    I use only two breather holes. Each is 1" with a 1" pipe nipple. These have a 3/4" inner diameter. They are piped up and ball valved. I have no issue reaching 300 and maintaining that temp witch both valves wide open. I use a dome lid with the vent wide open as well. I think your issue is...
  8. motown-n00b

    Question on the coal container

    I agree with Joe. You want evenly distributed heat, not hot pockets. Plus, the airflow will be restricted by design to control temp. If you charcoal can't breath what little oxygen you're giving it, it will likely go out. It needs to be exposed to what air it has access to in order to burn. I...
  9. motown-n00b

    Thanksgiving Turkey QVIEW

    Don't mean to rain on the parade but you might want to consider a food grade bucket for future brining. Non-food grade buckets are made using some pretty nasty chemicals making it easier for the manufacturer to separate the plastic bucket from the mold. Also, with the low initial grill temp...
  10. motown-n00b

    4th of July Brisket w. Q-View!!

    I did almost the exact same thing for my packer. Details are surprisingly similar. http://www.smokingmeatforums.com/t/165731/first-packer-brisket-questions-on-burnt-ends I think next time I'm going to either probe frequently once IT reaches 200 or just wait until IT gets up to 210 or so. I too...
  11. motown-n00b

    First packer brisket. Questions on burnt ends.

    Here's the packer trimmed up. As you can see my knife work needs some work. All rubbed up and put onto the smoker Removed and ready for a rest The flat sliced up And...the point being cubed up. The point got smoked 4 hours longer than the flat. I let both rest, separated them, put...
  12. First packer brisket. Questions on burnt ends.

    First packer brisket. Questions on burnt ends.

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    0703142133.jpg

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    • Album: First packer brisket. Questions on burnt ends.
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    0703142136.jpg

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    • Album: First packer brisket. Questions on burnt ends.
  15. 0703142317.jpg

    0703142317.jpg

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    • Album: First packer brisket. Questions on burnt ends.
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