Any reason you don't place your starter coals at the bottom of the fire basket and then place the briquettes on top? This should help the "ash stall" problem as it burns upwards.
How many hours of smoke does the chunk mixed in the basket give you? Also have you tried lump charcoal or only used briquettes? Awesome videos, thanks for sharing!
I don't necessarily use it to keep the heat even... I use it to block the meat on the grate from the direct heat. I often cook on more than one cooking rack and there is not enough clearance between the lower rack and the charcoal to keep from scorching the meat even on low and slow cooks.
@@ManCaveMeals I have my own UDS that I built. I don't use a diffuser and the longest it's ever taken a brisket to cook is 10-12hrs max. Pretty sure the direct heat in addition to natural convection speeds up cooking time. I suspect however the diffuser would likely help cook the meat more evenly throughout but man 17hrs is a long time to wait.
This was recommended to me this morning. Good times.
Thank you so much for your UDS series. It really helped me out.
Thanks Mr. Meals!
Is that a 30 gallon drum?? If so how far from the bottom is the heat deflector?? I'm trying to build one now
No.. this is a 55g drum
Thank you brother ur the best 👌 😮😊
You sound like Randy from My Name is Earl. Great video, thanks.
Why did the Weber smokey mountain need such a large amount of water to stay stable, and this one didn't need any heat sink?
This drum smoker has a little bit more refined airflow control than the Weber.
Any reason you don't place your starter coals at the bottom of the fire basket and then place the briquettes on top? This should help the "ash stall" problem as it burns upwards.
Is your top rack high on the drum bcuz you have a dome lid?
Hi John, great video, thanks for putting it up. How much coal did you use at the start?
ive seen people with the ball valves on the bottom straight out and then a lot with 90s to the top, what are the differences?
Back pain 😂
Just curious as to what is the lowest stable internal temperature you can get on that UDS?
If you run a temperature controller on it you can get 180-200 without much issue if you keep the lid on it.
Did you cut the top of the Weber kettle to fit the lid on the drum smoker?
How many hours of smoke does the chunk mixed in the basket give you? Also have you tried lump charcoal or only used briquettes? Awesome videos, thanks for sharing!
get smoke through the entire cook usually. i never used lump in the UDS. I just used cheap briquettes.
Where did you get that thermometer?
Amazon - www.amazon.com/Maverick-Roasting-Digital-Thermometer-Timer/dp/B000YUELYC/ref=sr_1_1?ie=UTF8&qid=1533218411&sr=8-1&keywords=maverick+ET-85
Did/do you do fat side up or down? I always thought up so the fat renders through during teh low & slow process.
I normally trim the fat cap entirely off these days. I never cooked fat cap up because that rendering fat hinders the bark from forming
Do you have air holes on the bottom of the drum?
Did you have to add charcoal once during the cook
no
What is the length of bolts you used to hold the cooking grates?
What is the diffuser for?
It's my personal preference to use one.
Lol not knocking you man just curious to its purpose but I looked it up. To make heat even correct?
I don't necessarily use it to keep the heat even... I use it to block the meat on the grate from the direct heat. I often cook on more than one cooking rack and there is not enough clearance between the lower rack and the charcoal to keep from scorching the meat even on low and slow cooks.
Gotcha. Makes sense now. Thanks man. In the process of building mine now
@@ManCaveMeals I have my own UDS that I built. I don't use a diffuser and the longest it's ever taken a brisket to cook is 10-12hrs max. Pretty sure the direct heat in addition to natural convection speeds up cooking time. I suspect however the diffuser would likely help cook the meat more evenly throughout but man 17hrs is a long time to wait.
Never leave a thermometer in the meat and the smoker covered the environment it’s in will make the readings different
What planet are you cooking on? lol
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That one thermometer reads the internal temperature of the meat and tells you the temperature of the fire????
yes
Dang dat be a dang bing bitta beef it dang neer donet feet on dat dang greel boyyye
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