AZ Barbeque.com
Smokers, Grills, Pitts & More => BDS & UDS Smokers => Topic started by: AZWildcat on March 15, 2010, 08:07:47 pm
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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!
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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.
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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?
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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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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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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!
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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?
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Shhhhh...secret ingredient!
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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.
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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?
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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.
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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.
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Been cooking on it for over a year w/o problems. Even took some walks with product cooked in it.
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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.
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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.
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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.
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thanks, I'll make a diffuser
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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
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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.
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Wesley....Enjoy the new Pitmaker. Looks awesome.
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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
my Thompson machine gun?
Buckshot?
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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.
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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.
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I'm cooking up a few pork butts this weekend, I'll get pics of it all set up with the pan.
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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.
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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.
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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.
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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.