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UDS BDS water pan?

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AZWildcat

  • Karma: 22
Does a UDS or BDS not have water pans for a reason? Might sound like a stupid question.......but according to my wife i'm full of 'em!
#1 - March 15, 2010, 08:07:47 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.

azkitch

  • Karma: 9
24" of separation between fire and grate is the indirect part of a UDS/BDS. The juices and fats raining down on the hot coals contribute to the flavor of the cooked meat. Besides, it'd be a pain in the axe to get to the water pan in a drum.
#2 - March 15, 2010, 08:27:47 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

AZWildcat

  • Karma: 22
I'm sure its been tested forever and ever, but in my mind it seems thar 24" wouldn't be enough to qualify for indirect. Having not owned one, but looking into it, just curious. I'm assuming that on a 55g you can get in 3 grates, right?
#3 - March 16, 2010, 08:32:42 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.

KidCurry

  • Karma: 1
I have a BIG fire basket   ;)  so only one grate in mine...might be able to fit another below but a third would be pushing it.  I have the regular flat drum lid.


The following is 1/2 stolen and all RAMBLING so YMMV & IMHO!  ;)

Drums I believe are more of the "PIT" style cookers.  The meat is placed directly (albeit at a distance) over coals for slow cooking...That style of cooking is lots older than the off set...

it's a progression...

Traditional Open Pit  The old style was to dig a pit in the earth, fill it with coals, place the meat over the heat, and then either cover it or cook on it direct in the open air. In the southeast it is the traditional way to cook a whole pig. In Texas it was the cowboy method for cooking large pieces of beef. It was a simple and effective way to cook a lot of meat at one time with minimal accruements.

Modern Open Pit   The modern approach is to build a pit above ground out of brick or stone with the grill directly above the coal. The grill is high enough so that the meat does not burn. The coals could be at one end and the meat at the other to adjust cooking temperatures. When the fire is stoked up they become excellent grills where high temperatures are desired. The classic backyard brick BBQ pits of the 1950's and 60's used this technology.

Metal Pit   One of the more enjoyable by-products of the oil industry was the adaptation of steel drums and oil field pipe into various configurations of metal BBQ pits. On the economy side a simple 50 gallon drum or even a hot water heater core with air intake at one end and a smoke stack at the other end gives the most frugal man the means to BBQ just about anything. At the higher end is the elaborate multi-chamber offset fire-box/oven/smoker which allows the operator to adjust the process to an almost infinite degree.  Metal has allowed cooks to direct heat and smoke to meat in a multitude of expressions limited only by money or welding skills.

Pellet Cookers... :P


 

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#4 - March 16, 2010, 09:07:48 am
« Last Edit: March 16, 2010, 09:10:57 am by KidCurry »
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

Kris

  • Karma: 0
I made "The Beast" out of a 125 gal. Peterbilt aluminum fuel tank. Got a stainless steel bowl in there serving as a water pan. And three 22 1'2" racks. Come see it in Chandler.



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#5 - March 16, 2010, 09:30:04 am

AZWildcat

  • Karma: 22
Kris, that is AWSOME, very pimpy! I'm traveling from Tucson to visit the event. I'll make sure to stop my and say hey!
#6 - March 16, 2010, 10:32:12 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.

Spicy Mike

  • Karma: 0
Pretty cool! I'm wondering if it was a new tank before you started cooking in it or did ya pull it off an old rig half full of old diesel? If so, what did you do to get the diesel smell and whatever else that leached into the tank out?
#7 - March 18, 2010, 08:09:53 pm
Salad!?! Salad ain't food, it's what we FEED food!

AzJohnnyC

  • Karma: 2
Shhhhh...secret ingredient!
#8 - March 18, 2010, 08:45:00 pm
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RangerJurena

  • Karma: 0
Does a UDS or BDS not have water pans for a reason? Might sound like a stupid question.......but according to my wife i'm full of 'em!

I put a 3rd rack in mine, just above the fire basket. I use an 18" clay pot base, covered with foil but no water.  The UDS cooks much faster as 24 inches or not, it's direct heat.

I was going to say that the juices make no difference but as I'm typing I'm realizing that since I've started using the clay pot my brisket scores have fallen like the Phoenix housing market...hmmm.
#9 - March 19, 2010, 07:26:05 pm
2 Award Winning UDS's
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AZWildcat

  • Karma: 22
So without the clay pot, it's 2 racks of food. Saw a few out at the Chandler BBQ.......very curious! Are you going to remove the clay pot for a better brisket?
#10 - March 21, 2010, 12:51:54 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.

Kris

  • Karma: 0
Lots of solvent, all the cutting, grinding, and a few burns just to get anything out. It was off a functional rig, just got dented in use, thus had to be replaced.
#11 - March 22, 2010, 05:55:09 am

Spicy Mike

  • Karma: 0
Well, good luck to you Kris, you're a hell of a lot more daring than I am. Looks really cool either way, just hope nobody gets sick.
#12 - March 24, 2010, 06:32:19 am
Salad!?! Salad ain't food, it's what we FEED food!

Kris

  • Karma: 0
Been cooking on it for over a year w/o problems. Even took some walks with product cooked in it.
#13 - March 24, 2010, 07:18:28 am

AZWildcat

  • Karma: 22
After the first cook, i'm gonna have to put a diffuser in for some meats. Even at 240 degrees, it just seems to burn. My spare ribs bark was real tough, but the inside meat was nice. It sure cooks fast. I figure that a 16-20" pot base would also allow for a 2nd rack. gonna give it another try this wekend.
#14 - April 12, 2010, 04:48:51 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

  • Karma: 0
I toying with putting a water container between the fire basket and the grill.  Figured I'd use a weber grill and put a stainless dog water dish on top.  That way if I don't like the results I will end up with another grill for a second tier:)  I have talked to a few guys using UDS in competition and they seem to be using a water pan just like the backwoods and stumps guys do.  Your opinions and experiences would be appreciated.
#15 - January 12, 2011, 02:05:47 pm
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