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I usually put mine back on the smoker after i soak it in apple juice and foil it. I figure it is already going might as well keep it where it is. That's just me. Now, if it was going to storm or rain hard, I would bring it in.
I am doing four whole chickens which will be spatchcocked (keel removed also)...brining them for 3 hours prior...so they should be great. I will post up some pics :)
Thanks! On a side note, I spoke with my father who retired from manufacturing the so-called paint that they use in food grade barrels. He told me it is made from non-toxic chemicals that must meet strict FDA standards to be around food after the scare they had with the lead paint years ago. I...
I am not a long time veteran of the UDS build, yet. As I am writing this I am seasoning mine so I can cook on it on Saturday. I have a different design than you so I am not sure if it matters or not. I have four valves in the bottom of mine. I used three 3/4 pipe nipples and had them welded...
Well, that is hindsight and now I have to figure out what is best and safe for my food. If I can't scrub it all out...I will probably have it sandblasted...next one I do I will start out doing that.
I will attach some pics...long story short...while burning my drum to get the nasties out (it was a molassis barrel) I decided to put the flat lid back on it...and now it is stuck..i would like to pull it back off and put some more wood in it to get it more hot. It has been up over 600 degrees...