The brotherhood of the UDS

[assateague]

I don't know that much about them, but to me, fighting to keep the temp UP is far better than having to fight to keep them down.

[FlintRiverFowler]

Having trouble keeping it above 210 degrees

Patience. Patience. it'll get up there.
Take the lid off and fan the coals or blow some air thru the ball valves I had this problem at first too. Now I always make sure my chimney is white hot before I dump it in the basket. Another thing I do is once I get going sometimes I light another half chimney of coals just in case I can't get it rolling on the first one.

[FlintRiverFowler]

Also temperature spikes up to 300 after you take the lid off are not really a big deal its not gona dry the meat out. Just make slight adjustments with the valves and be patient. It'll come back down. There's no exact science to these drum smokers and its pretty hard to make bad food on them. 3-2-1 method is the best I've tried so far for ribs. Good luck. Post some pics.

[jehler]

I have cooked ribs at 300 for 2.5 hours and had them turn out wonderful FYI

[FlintRiverFowler]

Did you get them ribs cooked yesterday willie?

[Willie]

Did you get them ribs cooked yesterday willie?

Yes, and they didn't turn out too good. Very dry and pretty charred.
Will leaving the rub on them overnight pull all the moisture/juice out of them? There was a lot of it in the pan when I pulled them out of the fridge.

[FlintRiverFowler]

Did you get them ribs cooked yesterday willie?

Yes, and they didn't turn out too good. Very dry and pretty charred.
Will leaving the rub on them overnight pull all the moisture/juice out of them? There was a lot of it in the pan when I pulled them out of the fridge.

I always just put the mustard and rub plus brown sugar on them right before they go on the grill. What method did you cook with? The foil wrap in the 3-2-1 method is key to having moisture left in them late in the cook. Also the mopping at least every hour helps with retaining moisture. I'd say give it another try. Don't get discouraged with the uds. My first rib cook turned out awful too.

[FlintRiverFowler]

Well the brotherhood rides again Saturday. Having a cookout and doin Boston butts. Also. Gona do some ground beef. Why? You might ask. Well bc I'm gonna make chili with smoked ground beef. Has this ever been attempted ?

[jehler]

Well the brotherhood rides again Saturday. Having a cookout and doin Boston butts. Also. Gona do some ground beef. Why? You might ask. Well bc I'm gonna make chili with smoked ground beef. Has this ever been attempted ?

careful with that, ground beef. Large cuts of meat are not as susceptible to food poisoning because any dangerous bacteria would be limited to the outside of the cut, when you grind meat that bacteria is mixed in, heating it low and slow like in a smoker is a fine way to make a bloom of bad stuff. If you want a smoked meat chili, smoke a chuck, round or brisket and then since it up after smoking. No bullshit

[jehler]

I have made chili with leftover brisket, per flight or weston, can't remember who told me, but it was awesome, might have been grizz?

[FlintRiverFowler]

Well I figure that if I just leave it on and get the smoke into it and cook it to 200 degrees then throw it in the chili for a few hours it should be ok right?

[jehler]

Give it a shot, if it were me I would put it on a heavy smoke cold and then brown it in a pan after it started to get warm, sure youd get a lot of flavor, the temps between 40 and 140 are bacteria friendly, doesn't matter in a roast, but would on burger I imagine. Give it a shot?

[FlintRiverFowler]

I'm gona try it. I'm cookin at 250 on Saturday. So it oughta get browned all the way thru. It commonly spikes to 300 when I'm cooking too bc I just don't worry too much abt a high temp. Then I plan to throw it in the fridge and cook the chili all day Sunday.

[jehler]

Put a little salt in it?

[FlintRiverFowler]

Pink salt?

[jehler]

Probably best

[jehler]

?

[FlintRiverFowler]

Says the done temp is 160 on ground beef. I'm gona cook it to 180-200 and oughta be aight especially if I'm gonna refrigerate it an throw it in the chili pot first thing Sunday morning. Also gona patty it out before I cook it so that it cooks better and gets more smoke flavor to the meat.

[FlintRiverFowler]

?

Pink salt? Isn't that what they cure meat with?

[jehler]

Yes, the pink is just a dye though(I think), look for Morton tender quick atvthe grocery, will change the texture though, that's what I use for jerky and hunter sticks and what not, has the nitrites to kill the bad bacteria

[FlintRiverFowler]

Yes, the pink is just a dye though(I think), look for Morton tender quick atvthe grocery, will change the texture though, that's what I use for jerky and hunter sticks and what not, has the nitrites to kill the bad bacteria

Your persistence has frightened me so now I'm gona add the salt.

[Weston81]

Never tried it, but I bet if you cooked the burger then threw it in the smoker chopped up you would get the desired flavor. it won't take much to make ground burger hold that smokey flavor I wouldn't think. At the end of the day you are gonna simmer it in chili so maybe do a small test run of cooking some burgers, chopping them up and running them in the smoker for 20 minutes. My guess is, you will like what you try. Could even season the burger after it's done in the smoker like burnt ends then throw it into the chili

[jehler]

Yes, the pink is just a dye though(I think), look for Morton tender quick atvthe grocery, will change the texture though, that's what I use for jerky and hunter sticks and what not, has the nitrites to kill the bad bacteria

Your persistence has frightened me so now I'm gona add the salt.

you ever heard my bad burger story? Dude it was horrible

[Weston81]

You could also make a fatty but use burger instead of pork sausage. Roll it into a big tube, season it some and smoke it for about two hours. Then dice it up when it's done

[FlintRiverFowler]

Yes, the pink is just a dye though(I think), look for Morton tender quick atvthe grocery, will change the texture though, that's what I use for jerky and hunter sticks and what not, has the nitrites to kill the bad bacteria

Your persistence has frightened me so now I'm gona add the salt.

you ever heard my bad burger story? Dude it was horrible

No but now I want to.

[jehler]

Yes, the pink is just a dye though(I think), look for Morton tender quick atvthe grocery, will change the texture though, that's what I use for jerky and hunter sticks and what not, has the nitrites to kill the bad bacteria

Your persistence has frightened me so now I'm gona add the salt.

you ever heard my bad burger story? Dude it was horrible

No but now I want to.

ill need to be drinking, the memory is painful

[jehler]

maybe I could handle one of these smokers, found a drum
http://www.uline.com/Product/Detail/S-17353/Drums/55-Gallon-Open-Top-Stainless-Steel-Drum-with-Lid?pricode=WU333&gadtype=pla&id=34660924042&gclid=CLGR_47WibkCFY9QOgodIwMAjg&gclsrc=aw.ds

[assateague]

Go for it, Daddy Warbucks.

[jehler]

Go for it, Daddy Warbucks.

lol, I about fell off my chair

[jarbo03]

Go for it, Daddy Warbucks.

lol, I about fell off my chair

No shit, I may have snorted some coffee.