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UDS help please
I'll assume since you didn't state it that during your warm up period that's all lid on time? Ok, must have done something right. After a few more checks, i've come to the conclusion that it definitely is an intake issue as the smoker would not hold temps at all. To further validate what...- helljack6
- Post #18
- Forum: Charcoal Smokers
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UDS help please
Ok, another question, but more generalized for everyone. Has anyone tried the Minion method in reverse? Start with a full chimney of lit coals, put nearly complete ashed over coals into the basket in the middle and then load the rest with unlit fuel and wood?- helljack6
- Post #16
- Forum: Charcoal Smokers
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UDS help please
Do you have problems with surrounding fuel not catching? Or do you just re-shuffle it all before each use so it gets used at one point or another? Also, where do you place your wood chunks? Do you place them spaced around the basket or all together to one side so that the heat from the fire...- helljack6
- Post #12
- Forum: Charcoal Smokers
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UDS help please
DDave, thanks for the pm response, yes, i've gotten some good guidance here too, i'm going to go with the consensus and swap out the long intake pipes for short ones. I remeasured the height of the basket with the new legs attached to it, it has 4" of clearance now. I saw the idea from a user...- helljack6
- Post #10
- Forum: Charcoal Smokers
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UDS help please
Normally, when I use Kingsford, I am pretty specific and count out 12-15 briquettes. When I use lump I measure out about 7ozs. I normally add the starter fuel when it's about half way ashed over.- helljack6
- Post #7
- Forum: Charcoal Smokers
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UDS help please
Ok, got the bolt issue taken care of, already raised it to about 4" off the bottom, guess I could drill out the holes and go up a size to the 3/4 x 2 intake nipples. The current intakes are currently screwed directly into the barrel from the inside out and held in place with locking nuts. What...- helljack6
- Post #4
- Forum: Charcoal Smokers
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UDS help please
Ok fellow UDS users, i've got a situation that I can't seem to overcome so i'm reaching out. The setup: 55 gallon drum Standard 2 inch Bung exhaust extended to 6 inches Four 3/4 equidistant drilled holes with 1/2 x 6 inch black steel intakes Three 1/2 end caps One 1/2 ball valve The Fuel...- helljack6
- Thread
- Replies: 26
- Forum: Charcoal Smokers
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excessive white smoke
White smoke is a sign of incomplete combustion of fuel source, thin blue smoke is obviously better. Try moving your choice of wood away from the actual heat source. When you load your charcoal basket, put the wood off to a side. Just being in the same Locale as the primary heat will cause it to...- helljack6
- Post #2
- Forum: General Discussion
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Babyback Spareribs for Sunday
Ok, so not so successful on the whole experiment. After about 3.5 hours of constant temperature fluctuations, I removed the broiler pan and moved the ribs directly to the grate and saw the temp finally rise above 200 and stabilize at 230 for the next hour. The ribs at this point had a great bend... -
Saturday Afternoon Cook
Ok, here ya go, directly from the wife who made the cheesecake, no sorry it wasn't smoked but I am considering it next time. http://baking-decorating-cakes.suite...esecake_recipe it's this recipe with the exception that i used chocolate graham crackers for the crust and i took 2 cups of the... -
Babyback Spareribs for Sunday
Since these are babyback ribs, i'll most likely be doing a slight variation, perhaps a 2-1-1 and i'm still debating if i'm even going to foil. Just waiting for the smoker to come up to temp so I can start. -
Babyback Spareribs for Sunday
Ok, since today's cook was good, not great, decided to follow it up with a Sunday cook of babyback spare ribs, cause they're so easy to do! So here's the pictures of the prep and i'll update with pictures as they cook. One thing I wanted to ask, I have them on a broiler pan in the fridge... -
Saturday Afternoon Cook
Ok, sorry for the delay in getting the final pictures up, had a last minute call from the inlaws who are packing sooooooooo, we packed up the dinner, brisket wrapped in towels and all and jumped 60 miles to feed them, here's the pictures off the final outcome. Lemme know what you think... -
Saturday Afternoon Cook
Here's the cheese cake just before the topping went on, turtle cheese cake, YAY! and then after the topping, due to a peanut allergy, the pecans will be added on an individual slice basis -
Saturday Afternoon Cook
Nothing really. Both got a generous dusting of lawry's season salt and pepper, and then the brisket got some emril's essence and montreal steak seasoning on it too. Today's cook isn't so much about getting the bark as much as it is about getting the meat cooked right the first time. Got the... -
Saturday Afternoon Cook
Well it's saturday and I was hell bent on cooking this weekend. Problem is, when I got to the store, i was completely indecisive on what I was going to cook. So because there are two different types of meat on the smoker, I went with the larger which fell in the BEEF category. Smoking a 3lb... -
Opinions, Thoughts and Input
I've been thinking about different ways to control how fast/slow wood chunks/chips would smolder given the use of applications. My first thought, going back to KISS, is obviously just use wood chips in a foil pack, simple and to the point. (Bear in mind I use wood chips/chunks based on what's...- helljack6
- Thread
- Replies: 5
- Forum: Charcoal Smokers
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Homemade grill to smoker conversion question(s)
Sounds almost like he's got the makings of a nice double barrel big betty version. IF, and I do stress IF, it were me wanting to turn it into a smoker, i'd get a second drum and put it behind and below where the cooking drum is, connect the two with one or two 6 inch diameter ducts equidistant...- helljack6
- Post #3
- Forum: Charcoal Smokers
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Sunday dual fattie cook with Cheesecake PRON!!
Thought i'd make a few fatties today, so I started with 2lbs of jimmy dean regular sausage, threw in three kinds of cheese, green onions, red, yellow and orange peppers, celery and a japaleno with the seeds. The second one was more or less the same thing, except instead of jalapeno I used...
