AZ Barbeque.com

UDS BDS water pan?

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FatCharlie

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I use a diffuser.
Tried the water pan but found that it provided too much condensation/humidity in my drum.
Ever since I quit using it, the bark is firmer and more done.
#16 - January 15, 2011, 08:58:13 am

Bill Bain

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thanks, I'll make a diffuser
#17 - January 15, 2011, 09:00:27 am
Kilted Pig BBQ
"Real men wear kilts"

Spicy Mike

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I've got 2 grates in mine with the top grate right at the top using a kettle domed lid for extra space. I use a large pizza pan for a diffuser which I perforated with
#18 - January 16, 2011, 08:45:15 am
Salad!?! Salad ain't food, it's what we FEED food!

RangerJurena

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My drums are headed for retirement, they served me well. Won some trinkets and a little cash with each.

After much experimentation, I went to a "pork drum" and a "Beef and Chicken Drum".

For my pork drum, I used my clay pot diverter.  Ribs don't really do well over the direct heat in my opinion and I felt my pork was better ( it sucks anyway) when it was not over the coals.

Brisket, IMHO, was better when allowed to drip on to the coals.  I stayed fat side down so as to not damage the meat on the flat which I use for turn it.  Cooks much faster but no issue as the brisket can be held for quite a while.

Chicken on the upper grate cooks wonderfully on a UDS.

#19 - February 14, 2011, 06:02:15 pm
2 Award Winning UDS's
Pappa Charlies Barbeque

glenntm

Wesley....Enjoy the new Pitmaker.  Looks awesome. 
#20 - February 14, 2011, 06:15:32 pm

azkitch

  • Karma: 9
I've got 2 grates in mine with the top grate right at the top using a kettle domed lid for extra space. I use a large pizza pan for a diffuser which I perforated with
my Thompson machine gun?
Buckshot?
#21 - February 14, 2011, 07:28:02 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

KidCurry

  • Karma: 1
I have recently begun using a pizza pan,  the cheap metal one at walmart.  I am liking the results especially for ribs. 

Basically I am just setting the pan on top of my fire basket, but I do have a tall basket, much taller than I need or ever use.

#22 - February 15, 2011, 08:09:05 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

joshd52

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Post pics of your firebasket.

I have recently begun using a pizza pan,  the cheap metal one at walmart.  I am liking the results especially for ribs. 

Basically I am just setting the pan on top of my fire basket, but I do have a tall basket, much taller than I need or ever use.



#23 - February 16, 2011, 08:09:39 am

KidCurry

  • Karma: 1
I'm cooking up a few pork butts this weekend, I'll get pics of it all set up with the pan.
#24 - February 16, 2011, 08:27:11 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

Spicy Mike

  • Karma: 0
my Thompson machine gun?
Buckshot?
LOL - Yeah, fat fingers I guess hit the post button before finishing. I just drilled some 3/4" holes in it and tried to make them as even apart as possible without using a protractor or CNC. I got my pizza pan at Wally world too but Kid makes a good point in that if you have a tall fire box, you're ok. If not, you could help choke out the air flow and ruin your meat.
#25 - February 16, 2011, 08:53:14 pm
Salad!?! Salad ain't food, it's what we FEED food!

joe2chillo

  • Karma: 1
Kris,

I know your post is old but I would love to take a look at that UDS sometime. I think DS is a better name as their is no way that is Ugly!

Also can someone tell me what a diffuser is in smoker terms. Are you using a clay plate or firebrick between the coals and the meet or something? Also if you don't want water but do want to get something in there couldn't you just fill your water pan with sand? This way you have the option for water or not depending on the cook. Any way any tips on UDS building would be great and Kris I would love a close up look at yours.
#26 - June 25, 2011, 09:55:53 am

AZWildcat

  • Karma: 22
Joe, there are tons of UDS diffusers out there. We use them because the coals can be too close to the food grate. You need something to tame the heat and divert it, hence "indirect" heat.  You will be grilling your food without them. I have had no success in smoking without one. Personally, I use a charcoal / food grate, wrapped with one layer of foil, w/ a few small holes punched thru it. The grate/diffuser is the same diameter as the charcoal basket. Just enough to shield the food from direct heat. Easy clean up, easy solution. good luck.
#27 - June 25, 2011, 11:51:28 am
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.

joe2chillo

  • Karma: 1
Gotch ya. I just had not heard the term before. So my water pan in my ProQ is a diffuser. Got it. Now too build one.
#28 - June 27, 2011, 01:39:44 pm

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