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UDS Cooking Question

Discussion in 'UDS Builds' started by smoke farmer, Nov 5, 2010.

  1. I have almost every thing I need to start my first UDS build,after many hours of research I have a question that I have not seen any info on.It would seem that smoking fatty meats would cause flare ups because it will be dripping directly into the fire box.is this a real concern? Or do you use some type of drip pan if so what do you use? Thanks.
  2. meateater

    meateater Legendary Pitmaster SMF Premier Member

    For most it's not a problem. I personally use a drip pan and use water in it as well. I like to keep the drum clean and I don't like sour smoke but that's just my preference.
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Drip pan solves the problem.
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    x3 on the pan. i use disposable foil pans to catch the fat from chucks and chicken and things like that..
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    The only time you will see a flare up is when you take the lid off and a lot of Oxygen rushes into the UDS.  This with the grease build up will cause a flare up if you are not careful.  Once you get you temp stable and you don't peek at your food (you have to trust that it is cooking) you will not have a problem with flare ups.  Since you are not gonna sauce a fattie this is no big issue at all. Most of the grease will fall into the fire and send good flavored steam right back into the meat.
  6. ak1

    ak1 Master of the Pit OTBS Member

    I'm with Ecto1;

    I've never used a drip pan in the UDS, and have just let drippings drop onto the coals. IMO, that's one of the unique characteristics that give a UDS it's flavour. There has been no issue with flareups using this method so far.
  7. solaryellow

    solaryellow Limited Mod Group Lead

    I also don't use a drip pan and have never had a flare up. It has been my experience with the multiple UDSes I have built that they don't flare up unless you leave the lid off for an extended period of time (>5 minutes). 
  8. deannc

    deannc Master of the Pit

    Gotta agree with AK1, I think the drippings add flavor from burning off the coals.  One of the benefits of a uds.  I've yet to have any trouble with flare ups and have burned for up to 18 hours so far without any issues.

    The UDS isn't intended to require a water pan or a catch pan.  Although you can, but I don't see where it's necessary.
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    As far as the original question, NO you will not have a problem with "flare ups". Although you will have your meat directly above the coals, the coals are in an extremely low oxygen environment and therefore do not support flames due to combustible gasses.

    I have had a brisket extinguish my coals over-night and that led me to the pan. It also seems to me that letting fat hit the coals adds a little ashy taste and just makes a mess of the bottom. I use a pan, my ashes come out dry, my smoker stays clean.

    Take everyone's thoughts and make your own plan. Run with it and form your own opinion and then share it with others. There's no one set of officials rules for smokin...
  10. Thanks eveyone for your comments,makes sense now why there will be no flare ups and the extra flavor value,that is why I have always liked grilling over coals.

    Going to get started on my build this week and get to another level of smoking!!!!
  11. meateater

    meateater Legendary Pitmaster SMF Premier Member

     Grilling and smoking are two different things. Smoking is up to the 250* temp low and slow.  Grilling is in the 500*+ temp. Now grilling over hot coals and the fat dripping with no lid is a whole different story. Nothing like a good ribeye that way. [​IMG]