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  1. apn73

    PID & Fan Recommendations For UDS Build

    Huge amount of information, actually. Thank you!
  2. apn73

    PID & Fan Recommendations For UDS Build

    Hello All, I finally burnt through my old UDS drum after 13 years of faithful service, and now I need to make some decisions before I start making holes in the replacement drum. The decision is "to PID, or not to PID," that is the question. I really think that I would like to try it, just...
  3. apn73

    Pictures Of Your UDS Heat Diffusers

    Hello All, I'm starting a new UDS build and I'm wanting to install a heat diffuser as part of it. I've been reading that folks have been using 16" pizza pans for this, do any of you have pictures available of the hole pattern that you drilled on your pizza pans? I was looking at the fancy...
  4. apn73

    UDS Finally Burnt Through

    The Mrs. was out that way a few weeks ago picking up a horse, wish I had known, oh well. I would invest more in the gas to come and grab a free one from you, than to pay $30 to the guy the next town over. Thank you though, very thoughtful!
  5. apn73

    UDS Finally Burnt Through

    Here I was, thinking that people were going to have me spending the big bucks, but you guys sure did a good job at selling the UDS. Those who commented are all correct, I am very familiar with them and mine has made some mighty fine tasting food. That and they are cheap, no doubt about it. My...
  6. apn73

    UDS Finally Burnt Through

    I had heard that the 22's have a hard time getting under 275, is that true?
  7. apn73

    UDS Finally Burnt Through

    No, no heat diffuser is being used. That being said, what are you guys using for a diffuser? Just a piece of sheet metal? Thanks!
  8. apn73

    UDS Finally Burnt Through

    Oh, I'm sure, I just love spending other people's money for them! Anyway, that's an excellent question. I've thought about a Weber 18" Smokey Mountain, but I've also been thinking about a reverse flow off-set, like a Lang or something similar. My hesitation with the Lang, aside from cost, is...
  9. apn73

    UDS Finally Burnt Through

    I've been cooking my butts fat side up so that the fat renders down into the meat. It sounds like you're using the fat cap as a heat shield, is that right? If so, and it worked for you, I'll give that a try next time I cook one.
  10. apn73

    UDS Finally Burnt Through

    Hello All, After about 12 years of faithful service, the bottom of my UDS has finally burnt through. Actually, it appears to have rusted through, but either way, it's only going to get worse. I was able to patch it with plumber's putty to get pulled pork smoked for Easter weekend. What do...
  11. apn73

    Just some more pastrami

    Wow, that looks good. I guess I need to make me some of that sometime....
  12. apn73

    Is Your Costco Membership Worth It

    For us, Sam's is way more convenient than either Costco or BJ's, but having a membership to any of these clubs is worth it. Our household is 6 people, so buying in bulk where you can is pretty much a must, and the savings can be huge. BUT, that being said, be careful, because every so often...
  13. apn73

    SOS - My first attempt at smoking ended in disaster

    Even the experienced can fail with brisket, you let that temperature run away even once and you may have just made yourself a piece of shoe leather. Where Boston butt is the most forgiving, brisket is the least and the wrong cut of meat to start out on. I've been barbecuing now for about 10...
  14. apn73

    SOS - My first attempt at smoking ended in disaster

    First off, please don't be discouraged. There is a lot to barbecue and smoking if you've never done it before, and you just need to chalk this one up as a learning experience and move on. My first recommendation is to not start with a beef brisket, rather than starting in kindergarten, you...
  15. apn73

    I think I’m in trouble!!

    You're fine, finish them up in the oven if you have to, 185-195 intetnal temp is the pulling tempeture, 170 if you're slicing.
  16. apn73

    BBQ Snobbery

    I'm sensing some undercurrent against the more modern approaches to barbecue around the various forums. I would get used to hearing that rule if I were you. There are people out people out there that view barbecue as a holistic thing, which involves fire and smoke management, which is reduced...
  17. apn73

    New uds goes through charcoal too fast

  18. apn73

    New uds goes through charcoal too fast

    That's good looking Ugly there BandCollector, what did you use for the top ring in the picture? Where the cover goes? Thanks!
  19. apn73

    New uds goes through charcoal too fast

    My story in a previous post about smoking a Boston butt for 17 hours, a water pan was the reason why. Some of the barbecue cook books that I own advocate for the use of a water pan to keep things moist. Maybe they work just fine in other types of smokers, but water pan bad in a UDS. I tried...
  20. apn73

    New uds goes through charcoal too fast

    I agree with this. I control my UDS by leaving the exhaust, the damper of the 22" kettle lid, wide open and I'm maintaining 250 degrees through a single 3/4" hole. That hole is partially blocked by a rare earth magnet, so that's not much air to keep it going
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