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UDS and Lump?

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Bill Bain

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I have been using blue bag and finally have that down so now it is time to experiment with lump.  Since this is a UDS and not an offset and thus the fire is directly under the meat, are there any differences between the lump brands that I should know about that will make a difference or will any lump work just as well in one as the other.  I have checked out Naket Wiz but nothing is noted about lump being used directy under meat.

What is your favorite and why, rated by best not cheapest.
#1 - November 18, 2010, 08:54:54 pm
Kilted Pig BBQ
"Real men wear kilts"

KidCurry

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Ahh lump...did I ever tell you about the time............ ;)


Anyway, I have always had to be very careful with lump in the UDS.  It works well but does burns hotter than briquettes so you must be careful with how long and how often the lid is removed.

With pork butts and brisket no problem but with ribs (especially at the end ie glazing) the lid is off so much its hard to keep the temps down.  YMMV

I have used big green egg lump with success, mostly because I can get it up here.   
#2 - November 18, 2010, 09:06:16 pm
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

Bill Bain

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Thanks Kid, that is exactly the kind of answer I was looking for.
#3 - November 18, 2010, 09:29:58 pm
Kilted Pig BBQ
"Real men wear kilts"

azkitch

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I used lots of lump in my UDS bcause I'm of the opinion that K smells like roofers or road refinishers at work; but lately I've been buying K partly $, not much different, and size uniformity. I used lots of Best of the West, but the bags were either tree trunks or dust. And if you break up the tree trunks, its 4th of July in the Weber or UDS. Some of the better brands, Royal Oak from Wally World or BGE would likely be a better bet.
Thanks, Ralph, I wondered why my ribs got so overdone so quickly!!
#4 - November 18, 2010, 09:53:33 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

KidCurry

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Reading what kitch said about lump size... It does help if you break the larger pieces into smaller chunks so you can pack it in the fire ring with some uniformity.  Big gaps make for an uneven burn.

In regards to ribs...i find it hard to "finish" ribs in the uds even with briquettes.  I've been playing with a diffuser idea just for ribs.
#5 - November 19, 2010, 10:22:46 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

Bill Bain

  • Karma: 0
What are you experiencing when finishing ribs?  Since I got the draft controller I haven't had any trouble.
#6 - November 19, 2010, 10:48:52 am
Kilted Pig BBQ
"Real men wear kilts"

KidCurry

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Just temps too high because of removing the lid so often...mostly trying to do 6  racks of ribs at one time.   
#7 - November 19, 2010, 11:12:56 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

Bill Bain

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have you tried removing the rib rack and doing your magic and then putting it back on?  This should limit the time the lid if off the UDS.
#8 - November 19, 2010, 11:21:51 am
Kilted Pig BBQ
"Real men wear kilts"

Bill Bain

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Just just finished my first Lump cook.  I did two pork butts and they took 12 hours at 235 deg.  I was amazed that there was almost no ash!!  The only issue I have with the UDS is I have to be careful with how many and how big the wood chunks are.  I used two double fist sized chunks of oak and they over smoked the butts, even though I panned and foiled the butts at 9 hours.  I will only use one chunk next time and pan them earlier in the cook, probably at the 6 hour mark.  Any UDS users find that it is easy to oversmoke?
#9 - December 23, 2010, 09:09:08 am
« Last Edit: December 30, 2010, 07:38:33 pm by Bill Bain »
Kilted Pig BBQ
"Real men wear kilts"

AZWildcat

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Never over smoked in my UDS......find that far easier in my wsm's.
#10 - December 23, 2010, 02:48:29 pm
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

Bill Bain

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What size chunks are you using and how many?
#11 - December 23, 2010, 02:49:56 pm
Kilted Pig BBQ
"Real men wear kilts"

bluegoose

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I've found the best results with dumping a bag of Royal Oak lump from wally world (10lbs) in my basket, shake off the dust, mix in a 1/2 dozen wood chunks at various levels and dump a full chimney of briquettes on top works great and will give me a 24 hour burn somewhere between 225 and 275 depending on the weather.  I've never tried straight Kingsford, but I have used Stubb's with good results, just costs a bit more $.  For the past 8 months of so I've been using Best of the West because it's so cheap from Sam's Club.  It isn't as consisitent as the RO, but it's 1/2 the price.

Good luck,

Goose
#12 - December 30, 2010, 07:34:16 pm

bluegoose

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Forgot to mention that I added a 2nd grate approximately 8-10" below the top grate where I place a  disposable big aluminum buffet pan (cheap multi packs @ sam's or costco).

This eliminates the oversmoking because it catches 75% of the drips and stops the flare-ups and the associated heavy smoke from the fat.
#13 - December 30, 2010, 07:39:29 pm

Bill Bain

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Thanks Goose.  I bought some chunks at HD yesterday and noticed that they were 1/4 the size of what I have been making.  I guess that I have been making chunks that were too big and oversmoking.
#14 - December 30, 2010, 07:40:47 pm
Kilted Pig BBQ
"Real men wear kilts"

Spicy Mike

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I too like the Royal Oak lump overe briquettes. Too much ash and filler with briquettes. I fill my basket with the lump but before I do, I use a ketchup can (coffee can would work) with the top and bottom out as a void form in the centre. Then I dump the hot coals in the can, then pull the can out (with a glove of course).
Never noticed the higher temps with the lump but thats a great point and I'll start watching for it.
#15 - January 16, 2011, 09:01:39 am
Salad!?! Salad ain't food, it's what we FEED food!

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