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  1. grindstaff3

    Lump or Briquettes??

    Doesn't shaking/kicking/nudging the barrell stir up the ash to where it sticks to the sides? I thought that was a big reason you don't dump the ash out you have to scoop it or use a pan. I just wouldn't want to shake my uds and get ash on my meat.
  2. grindstaff3

    new kingsford

    Where are you guys finding this stuff? I'm in SW Missouri, but have never seen it. Just blue bag
  3. grindstaff3

    experimental fatty

    Man great bacon weave. You should share your secrets. Mine looks like it was a 1st grade art project.
  4. grindstaff3

    BB's for the B-Day

    Those are going to be some full 3 year olds. :)
  5. grindstaff3

    Lump or Briquettes??

    So there is somewhat of an ash problem with briqs? I'm not putting a door of any sort in the uds so kicking it is my only solution. I'm making a coal basket like bbq bubba will kicking/shaking the drum still loosen enough ash?
  6. grindstaff3

    Sausage & Onion filled ABTs

    Ya Bass, just pretend like you are just as curious as to what happend to it as her. Those look great Darrin. I've never had one without cheese. Nor have I cut them in half like that. It looks a lot easier.
  7. grindstaff3

    Lump or Briquettes??

    Thanks Rick. Let me know how that smoke tomorrow goes. I'm wanting to be able to use my UDS in my first comp in august so I have a lot of learning to do with it
  8. grindstaff3

    No weld drum basket

    I noticed the size of your basket was built with an 8 x 48 piece of expanded, but at the hardware store i could only find 16 x 32. Would you cut it in half and try to piece together the 8" size or will I be ok using the 16" but having a narrower circle?
  9. grindstaff3

    Lump or Briquettes??

    I prefer lump in my chargriller because of the limited ash build up and the hotter temps, but what is recommended for UDS's. I'm going to want to have a brisket length of cook with one load of coal.
  10. grindstaff3

    Just a couple UDS questions

    I got ya, I probably read way too far into also. I'm just very cautious about relying on my uds because I've never seen one outside of pictures much less used one. I do now have a choice between using a barell lid or taking my weber lid off when using my uds. Which is better? What's the...
  11. grindstaff3

    Just a couple UDS questions

    I found a lid at the local hardware store. It has some red paint (?) on the underside. How do I get that off? I'm assuming it needs to come off before I put food under it. Also I bought some 3/4 nipple for my intakes. I do not have a welder. Does anyone know if a 1" hole drilled into the...
  12. grindstaff3

    Healthy Fatty (Q-View)

    I don't think I've ever seen breakfast sausage seasoning. I'll have to keep an eye out. That fatty looks good, I don't know if I could go without gooey cheese and greasy sausage. i'll see how you like it first ;)
  13. grindstaff3

    Just a couple UDS questions

    Hey thank Bubba and phreak. My drum is being brought to my house this sunday so I'm going to try and get it all built up monday. Any good is it worth buying a thermo with a long stem on it for the side thermo? Know anywhere to get cheap grates?
  14. grindstaff3

    Just a couple UDS questions

    What do you mean learn the temps of the grill? Sorry for such simple minded questions but I feel as if I'm going on my first date with this UDS stuff. Would you mind giving me the plans or a good way of finding them for the basket? What is the best way to learn how to control the temps? I'm...
  15. grindstaff3

    Thread Question

    Great, Thank you very much
  16. grindstaff3

    Thread Question

    How can you get the threads to list the oldest post first? I hate having to go to the begnining and read backwards to get caught up
  17. grindstaff3

    Just a couple UDS questions

    Alright, just a couple of UDS questions before I start drilling. 1) I bought galvanized nipples for my intakes. Is this going to be a problem? I have heard it go both ways. 2) What's the deal with the temps varying so much in these things? What and where is the best place for a side...
  18. grindstaff3

    Jerk Pork

    chef boy, i have never heard of that before, but my goodness that sounds good. i've got it soaking up the good scotch bonnet peppers and allspice right now. this sauce is something else. it's called busha browns. we bought a bottle for $2.50 while in jamaica a couple of weeks ago. i didn't...
  19. grindstaff3

    Jerk Pork

    I have approx 2.5 # pork roast and a bottle of jerk seasoning (from jamaica :) ) when we were down there and got jerk pork it was cut into large chunks, I thought about doing the same at home but didnt' know the best way to cook it. i have a chargriller w/ sidebox and a webber kettle. any...
  20. grindstaff3

    Char-Griller Smokin Pro with firebox- Mods

    go to wal-mart in the automotive section and get high temp gasket sealer. i had the same problem with mine breaking off. twice actually. got the gasket sealer (it's orange) and i haven't had a problem since. also home depot and lowe's only carrey fire rope during winter months so if you have...
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