Smoker, Redneck style

[bbqhead]

I figured you were Brethren! I always hit that site and the bbq forum, I hang

and help with a few comp bbq teams. The season is under way! Nice build on the UDS!

randy

[McGurk]

Did my first smoke this weekend,a couple of racks of BB Ribs and a couple of bacon wrapped venison sausage fatties. Temps were rock on until the end, when I had to open her up a bit to maintain the 225 temp I was looking for. Unfortunately, my rib technique needs work. Too much rub, too little (no) apple juice spraying, and a rub with too much salt to begin with. All in all, they were very edible, but too salty and a little drier than I'd hoped. Oh well, the first one's out of the way now!

[Big Dave2]

McGurk, did you try foiling your ribs? I like to foil them for about 1-1/2 hours in the middle of the cook. It steams them and keeps them from getting too dry in my opinion.

[McGurk]

Yep, 3 hours open, 2 hours foiled, and 1 hour open with sauce. I just wasn't spraying during the first 3 hours, and didn't juice 'em up as I foiled them. Next time.

[Big Dave2]

Yep, 3 hours open, 2 hours foiled, and 1 hour open with sauce. I just wasn't spraying during the first 3 hours, and didn't juice 'em up as I foiled them. Next time.

I don't use any apple juice on mine and I don't think they are dry. I find that 3-2-1 ends up being a little too long to cook them for me. I would try cuting back on that 3 hour time to start with. You will find that cooking times on a UDS will be a little less than on something that is off set due to the fact that you are cooking directly over the heat and there is a convection factor.

Good luck.

[McGurk]

Thanks, BD2. I'll try that this weekend. Due to the semi-direct heating method and lack of any type of water dish (or other conductor), wouldn't you want to have some juicing going on? I think I'll try a couple each way at the same time, and see what the "judges" have to say.

[Big Dave2]

MsGurk, Don't get me wrong, I think juicing is a great idea. I'm just saying that I myself have never tried it because I have never felt a need. By all means I would still spritz on some apple juice but I would also pay attention to the cooking time. I would cut down that 3 hour time and see if it helps. If they arent done after say a 2-2-1 you could always make it a 2-2-2.

[Big Dave2]

All this talk about ribs made me hungry for some! We went camping this weekend so I decided to smoke some baby backs on my grill. I even intended to use the apple juice spritzing method but I forgot to bring it along. These may have been the best ribs I have ever done, if I do say so myself! Also on the grill was Brats, sliced potatoes, marinated peppers and canned corn.

[HooknHorns]

Nice build McGurk, have a question about the drums used for an UDS. Can I use a drum used for oil, chemical, or does it have to be a food grade drum? Im going to build one just need to start. Thanks for sharing

[McGurk]

Most will say that a food grade drum is the only thing to get, and it's not bad advice. Your best bet is to try to find one that had a food related oil (olive, vegetable, etc...) in it. The problem with the majority of available food grade drums is the epoxy liner (not-so-tough tan and next-to-impossible rust-red) that is painted on the inside, and how difficult it is to remove. It usually involves multiple hot burns and lots of grinding. You can also get one that has been professionally "cleaned", which usually invloves a hot burn and sandblasting to restore it to clean metal, or find someone to do that to your drum for you.

The other option, should you use to take it as it may be dangerous, is to find one that had oil or some other chemical in it. You will want to make sure it's not corrosive when you are cleaning it, flammable or explosive when you cut it and burn it, or toxic when you breathe it. But, they are the easiest ones to get to a fresh metal surface. There may be rust, but that is a cakewalk to remove compared to the liners. Like I said; it can be dangerous.

It is, however, the route I took when I had 2 freebie drums show up to my work that had a concentrated citrus-based asphalt remover in them previously. Rinsed them out multiple times, burned them once, and ground everything down to shiny clean steel.

[McGurk]

Oh yeah; Good looking grub, BigDave2!

[HeyJude]

Hey, nice UDS. Could you tell me where you found that 12' thermometer.

Can't seem to find one anywhere.

Tahnks, AJ

[McGurk]

Any big box store that carries grilling equipment and oil fryers. Walmart is the only carryover between here and Cali that I can think of. I got mine at a Menards, but I doubt you have any there. Online works, too, if you can find one with shipping for less than $12.

[HeyJude]

Thanks, after digging deeper, I realized that it is a thermometer that is primarily used for Turkey Fryers. So it should easy to find one.

Thanks Again, AJ