UDS Cooking Question

smoke farmer

Smoke Blower

Original poster

Jan 15, 2010

85

10

Tulsa Oklahoma

• Nov 5, 2010

• #1

I have almost every thing I need to start my first UDS build,after many hours of research I have a question that I have not seen any info on.It would seem that smoking fatty meats would cause flare ups because it will be dripping directly into the fire box.is this a real concern? Or do you use some type of drip pan if so what do you use? Thanks.

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Nov 5, 2010

• #2

For most it's not a problem. I personally use a drip pan and use water in it as well. I like to keep the drum clean and I don't like sour smoke but that's just my preference.

 

adiochiro3

Master of the Pit

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Apr 19, 2010

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Bay Area, CA

• Nov 6, 2010

• #3

Drip pan solves the problem.

 

pit 4 brains

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Dec 16, 2009

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Summerville, SC

• Nov 6, 2010

• #4

x3 on the pan. i use disposable foil pans to catch the fat from chucks and chicken and things like that..

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Nov 6, 2010

• #5

The only time you will see a flare up is when you take the lid off and a lot of Oxygen rushes into the UDS.  This with the grease build up will cause a flare up if you are not careful.  Once you get you temp stable and you don't peek at your food (you have to trust that it is cooking) you will not have a problem with flare ups.  Since you are not gonna sauce a fattie this is no big issue at all. Most of the grease will fall into the fire and send good flavored steam right back into the meat.

 

ak1

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Feb 23, 2010

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Stoney Creek, Ontario, Canada

• Nov 6, 2010

• #6

I'm with Ecto1;

I've never used a drip pan in the UDS, and have just let drippings drop onto the coals. IMO, that's one of the unique characteristics that give a UDS it's flavour. There has been no issue with flareups using this method so far.

 

solaryellow

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Jul 26, 2009

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Orlando, FL

• Nov 6, 2010

• #7

I also don't use a drip pan and have never had a flare up. It has been my experience with the multiple UDSes I have built that they don't flare up unless you leave the lid off for an extended period of time (>5 minutes). 

 

deannc

Master of the Pit

Jun 13, 2010

1,153

24

Cradle of Cue, NC

• Nov 6, 2010

• #8

Gotta agree with AK1, I think the drippings add flavor from burning off the coals.  One of the benefits of a uds.  I've yet to have any trouble with flare ups and have burned for up to 18 hours so far without any issues.

The UDS isn't intended to require a water pan or a catch pan.  Although you can, but I don't see where it's necessary.

 

pit 4 brains

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Dec 16, 2009

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Summerville, SC

• Nov 6, 2010

• #9

As far as the original question, NO you will not have a problem with "flare ups". Although you will have your meat directly above the coals, the coals are in an extremely low oxygen environment and therefore do not support flames due to combustible gasses.

I have had a brisket extinguish my coals over-night and that led me to the pan. It also seems to me that letting fat hit the coals adds a little ashy taste and just makes a mess of the bottom. I use a pan, my ashes come out dry, my smoker stays clean.

Take everyone's thoughts and make your own plan. Run with it and form your own opinion and then share it with others. There's no one set of officials rules for smokin...

 

smoke farmer

Smoke Blower

Original poster

Thread starter

Jan 15, 2010

85

10

Tulsa Oklahoma

• Nov 7, 2010

• #10

Thanks eveyone for your comments,makes sense now why there will be no flare ups and the extra flavor value,that is why I have always liked grilling over coals.

Going to get started on my build this week and get to another level of smoking!!!!

 

meateater

Legendary Pitmaster

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Oct 17, 2009

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Hendertucky, Nv.

• Nov 7, 2010

• #11

Smoke Farmer said:

Thanks eveyone for your comments,makes sense now why there will be no flare ups and the extra flavor value,that is why I have always liked grilling over coals.

Going to get started on my build this week and get to another level of smoking!!!!

Click to expand...

 Grilling and smoking are two different things. Smoking is up to the 250* temp low and slow.  Grilling is in the 500*+ temp. Now grilling over hot coals and the fat dripping with no lid is a whole different story. Nothing like a good ribeye that way.