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dbleyepatches
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Joined: 18 May 2008
Posts: 39
Location: Nebraska
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 Posted: Nov 15 2009 Post subject: |
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| day_trippr wrote: | The center of that basket is not for charcoal - lit or otherwise. The charcoal goes in the outer section, and lit coals are placed on the pile at one side of the divider, and allowed to burn around the "ring", approximating a "Minion Method" burn. The center section is to form the "ring"...
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dbleyepatches
Newbie
Joined: 18 May 2008
Posts: 39
Location: Nebraska
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| Posted: Nov 15 2009 Post subject: |
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Just shut the new creation down after 4 hours at 350 degrees. I had a hard time getting it to 350 but once it got there it was fairly easy to control. I will be curious to see how much charcoal it used. I must have got things fairly air tight. Within about 10 minutes of shutting all of the vents, the temp dropped 150 degrees and took no time to get cool to the touch.
I am looking forward to the apple brined turkey on tuesday! |
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Jon D. Q.
BBQ Super Fan
Joined: 12 Nov 2008
Posts: 404
Location: Middle Tennessee
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| Posted: Nov 15 2009 Post subject: |
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| I love the basket concept you went with. I need to build another basket for my UDS and I have some questions. What diameter is the basket? How tall is the basket? I look forward to your reports on how this set-up performs. |
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BluzQue
BBQ Super Pro
Joined: 28 Jun 2009
Posts: 3820
Location: Kentucky
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| Posted: Nov 16 2009 Post subject: |
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Great finish on the cooker dbleyepatches 
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dbleyepatches
Newbie
Joined: 18 May 2008
Posts: 39
Location: Nebraska
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| Posted: Nov 16 2009 Post subject: |
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| Jon D. Q. wrote: | | I love the basket concept you went with. I need to build another basket for my UDS and I have some questions. What diameter is the basket? How tall is the basket? I look forward to your reports on how this set-up performs. |
I used a charcoal grate from a 22" weber kettle which made the basket come out to about 16" in diameter and it is 7" deep. It will hold 10 lbs of Royal Oak lump charcoal but that is extremely full.
It worked ok on the test burn. I let it run for 4 hours at 350 degrees. As the unlit coals began to light, it seemed like it was lighting the unlit coals fasted than it would have if they had been placed on top of a full basket instead of forced to burn in a circle. The fire had made it about 2/3 of the way around the circle in that amount of time even though the first coals were far from being burned up. This might have been caused by the fact that I was pushing it to keep it at 350. I am curious to see how it does when I hold the temp down to 225 or so. |
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dbleyepatches
Newbie
Joined: 18 May 2008
Posts: 39
Location: Nebraska
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| Posted: Nov 17 2009 Post subject: |
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Well today is the day! I am going to be breaking the UDS in today with an apple brined turkey that I have been working on for a couple of days.
Is it possible to get a nicely smoked turkey using hickory and/or soft maple? I checked every store that I could think of in this area and could only find mesquite and hickory. I have some maple left over and of course I have hickory, so is there any way this will work? If so, how much should I use? I was guessing one small piece of hickory and one piece of maple (both about 1/2 the size of a fist).
What do you guys think? |
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Bdub
Newbie
Joined: 28 Nov 2009
Posts: 39
Location: Hawkins, MI
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| Posted: Dec 14 2009 Post subject: |
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How did your turkesy turn out dbleyepatches? I'm doing a couple for Christmas.
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spunkymunky
BBQ Fan
Joined: 02 Sep 2009
Posts: 236
Location: Tulsa, OK
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| Posted: Dec 17 2009 Post subject: |
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Hickory wood is just fine as is maple. Your lump is probably an Oak wood so you will have nice mellow smoke with no problem. I would use 3 or 5 fist size pieces scattered in the immediate area of your starting point.
I have modified my basket similar to yours and some times I do not get a half circle burnt so that my wood on that area is of no use. I love the way the controlled burn works and I have no problem with a 220-240 smoke. I never try for anything higher than 300. If I did I have my old basket and can use that.
I assume that you are planning on a 300-325 smoke for your turkey and possibly bring it down to 250 after 2 hours or so. Cook to an internal of 175
and allow to est for at least 30 min. ENJOY
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