Fuel for the UDS

[sweet chops bbq]

So since I am cooking 50lbs of PP Friday, I have a question about keeping the temps up long enough for the whole smoke. I really dont like to pull the lid up during the smoke. About how much of the bag should I put in the basket to begin?

 

[sweet chops bbq]

OOOPS. I am using the UDS, and burning Hickory chunks and Kingsford Comp

 

[ddave]

Fill your basket full. Mine will hold a 12 pound bag of Kingsford Comp and I can go about 16 hours at 250°. If you have some leftover, just close down the drum and use it next time.

Dave

 

[sweet chops bbq]

Thanks Dave. I thought I was never gonna get an answer....lol Do you nlight it all up in the drum or outside of the drum and then lower it in. This thing is amazing. The temps are so dialed in I cant believe I didnt make one sooner.

 

[sweet chops bbq]

Here is the black beauty in person. I guess it is her coming out party.HAHAHA

http://s753.photobucket.com/albums/xx175/Sweetchops23/?action=view&current=Finito-1.jpg

 

[graybeard]

NICE! What exactly is the top?

 

[freshmeat]

Nice debut!

Where did you score the cart?

 

[freshmeat]

From what I understand all drums have their own personalities, and it is wise to catch temp as it rises rather than trying to decrease temps. At what temp do you start capping intakes and then start trimming ball valve to land in 225 -250 range? (Looking for rough idea, and understand some time is needed for adjustments to stabalize.)

Thanks

 

[ddave]

I fill the basket, light 8 or 10 briquettes in a charcoal chimney, when the 8 or 10 are ashed over good, I dump them on top of the unlit in the basket, then lower the basket into the drum.

Absolutely.

One my drum, I cap the first valve at about 180° on a digital thermo with the probe in the center of the grate. I put the second cap on at about 200° and close the valve to about 1/2 open at 225° then I just let it go for about 30 or 45 minutes to let the drum completely warm up. I will make small adjustments and wait about 20 minutes at least between adjustments. I shoot for 240ish but if it wanders between 230° and 265° I don't bother it.

It's important to note that if you are using a dial thermo on the side with a short stem, it may read 40° or more lower than the center grate temp after the drum is completely warmed up. The difference will be much greater early as the drum is warming up. That's why I use the digital with the probe in the center of the grate for the initial warm-up because the dial thermo on the side with a short stem does not track center grate temp very well initially. After my drum is warmed up, 190° to 200° on the dial thermo is about 240ish center grate.

Hope this helps.

Dave

 

[200xga]

im with ddave on the temp set up thats the way i do it as well. fresh meet were did u get tat lid or did u make it. its awsome.

 

[rbranstner]

Yep if I am doing a smoke with brisket or butts or anything that will take a long time I just fill the basket up. If you don't use it in that smoke then you will just use it in the next smoke. I always remove my old fuel remove the ashes then put the old fuel back in with some more new fuel. So its not like it is going to go to waste and its better to have too much than not enough. Good luck.

 

[sweet chops bbq]

Thanks again Dave. The lid I for from a friend, but I know Grainger carries it for a pretty penny. About 150. It is actually a 55 gallon drum lid used for pumping product out of the drum. It has a 2"bung hole already in it so we used a 2 "nipple that was 6 "long and it fit perfect. My buddy Martin hacked off the top threads and then fabricated a damper out of heavy gauge steel and welded 2 nuts to the nipple. The damper is welded to a bolt that sits in the nuts. The cart was purchased at Grainger, about 70.00.

 

[sweet chops bbq]

Thanks for all the tips Rb.