UDS Prep Question

[pocketaces]

I've been using lump and apple wood in my UDS.  As I've said before, I don't think I get the same quality of BBQ compared to my offset.  Just now I tried a sampler and there is definite creosote taste.  How are you guys setting up your burn basket with your UDS?

How do you achieve that ninja blue smoke that I get from my offset using the same coal and wood?

FYI

Again today I had the UDS running wide open with the top off for 15 minutes then closed the lid and opened all of the airflow for 45 minutes to make sure I was holding 225.

Never did I get the thin blue smoke.  Seemed fairly white all day so far.  I had a feeling I was going to be in trouble before I even had a taste.

 

[adiochiro3]

Has to be a "too much oxygen" thing. We know it's not a material problem because you get fine results with the SFB. pics of your rig might help our UDS members diagnose the problem.

 

[meateater]

I use the Minion Method http://www.smokingmeatforums.com/wiki/minion-method  and I use a water pan to eliminate sour smoke. I only have one ball valve on mine and a door which is somewhat sealed. Mine stays at 250* consistent and I soak my wood chunks overnight. This works for me but there are many methods on here. Here's TBS from my charcoal UDS which is out of service right now, I'm using a watt burner version right now. Enjoy.http://www.smokingmeatforums.com/wiki/thin-blue-smoke-aka-tbs

 

[tom37]

I have never had this problem from either of my drums.

For the most part I don't even put additional wood chunks in mine, other then the lump.

I really love the flavor from my drums.

Mine has a 12 inch tall by 16 inch round expanded metal basket. 3 inchs off the floor.

I light it with the weed burner on one side and let it go.

My lid only stays off for like 5 minutes tho. I run wide open until I hit 175 then close one, 210 and I close the second along with the ball valve half way. Then wait 15 minutes and adjust for any further changes.

 

[ecto1]

I own several drums and have never had any issue with a creatose taste.  one of the things I do is i always let my smoker run for at least an hour before I add any meat.  I find that heavy smoke is usually gone after the first hour.  anytime you open your lid you are going to let a rush of oxygen this will cause more smoke when you close it.  I know people say if your arn't looking your arn't cooking but try to keep your lid closed as much as possible in a UDS.

 

[ak1]

I've never had the problem of too much smoke.

Could you post some details of your rig, perhaps we can help.

 

[grayghost60]

 hey, pocketaces...I,M  new with my u.d.s and at first I had the same problem.THROUGH TRIAL AND ERROR , I found that I  did 't have enough exaust.I went from six 1/2in holes in my lid to 3/4in holes.BLUE SMOKE and great flavor.  I love to read the tips that everyone has given THEY have really helped me. HOPE this helps tour problem.    grayghost60