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  1. bruce1334

    UDS temperature control

    I recently finished building my UDS. I am smoking ribs and chicken as I write this. I installed three 3/4" nipples near the bottom of the UDS with one of them having a 3/4" valve on it. I have the 2" and 3/4" bungs open in the top head. I am burning Kingsford original charcoal with mulberry...
  2. bruce1334

    Drip pan over fire in a UDS

    Thanks Dave for the reply. I had not thought about collecting the juices. I bought a cheap aluminum cookie sheet at Walmart for my catch pan. Hopefully, the pan will be reusable.
  3. bruce1334

    Drip pan over fire in a UDS

    I have read pros and cons on installing a drip pan over the fire in a UDS to keep the meat juices/fat from dripping into the fire. I saw one pro that said it prevents flareups. One con said the dripping juices in the fire provides more flavor to the meat. I am leaning towards installing a drip...
  4. bruce1334

    volume of wood & charcoal for smoking

    I am using a UDS made from a 55 gal drum. I have an expanded metal basket for the fuel that is the size of a five gal bucket. I want a good smoky flavor to the meat. I plan to mainly smoke pork ribs, fish, and sausage. Do you count charcoal the same as the wood for lbs of fuel req'd? I see by...
  5. bruce1334

    volume of wood & charcoal for smoking

    I have not seen any comments of the volume of wood and charcoal needed for various smoking tasks such as ribs, roasts, fish, sausage, etc. Are there rules of thumb on the volume of fuel for say a two, four and six hour smoke?
  6. bruce1334

    Chips, Chunks or Pellets?

    Do you think 3" cube chunks are large enough for a long burn? I am using mulberry. thanks
  7. bruce1334

    Another red lined drum story

    I finally realized the task ahead of me removing the red lining from the inside of a 55 gal drum for a UDS. Muratic acid (full strength) did not work, Easy Off oven cleaner worked some but not enough for my taste and my shoulders are not up to abrasive removal. So, I bought a drum that had been...
  8. bruce1334

    A newbie

    Hello, I am new to smoking, in  fact so new I have not smoked once like natta. I live in western Missouri near the Missouri river north of Kansas City, MO. I have been retired from engineering work for several years I spend my time now building and repairing wood furniture and such. I recently...
  9. bruce1334

    What is Mulberry like for smoking?

    There are a lot of mulberry trees in western MO where I live. I pick the mulberries EVERY year for mulberry-cherry pie. I have not run into a single person that did not like my pie. When I take one of the pies to a meeting or feed, my mulberry-cherry disappeared pronto. I am definitely going to...
  10. bruce1334

    Smoking crappie and catfish

    I am building a UDS. I plan to smoke crappie and catfish. What temp and type of wood is recommended for these meats? Also, how long do you need to smoke? Bruce
  11. bruce1334

    wood placement in a UDS

    I am currently building a UDS. My fire box design is expanded metal inside of a 5 gal bucket. Most of the sides of the bucket will be cut out for air circulation. The reason I have the expanded metal fuel holder in a 5 gal bucket is to catch the ashes and conveniently remove. The  bottom of the...
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