Not a fan of grease drippings - UDS

[SteveKing]

I recently built a UDS, and yesterday was the first time I did a large piece of meat (butt). I can tell you I am not a fan of the taste of the drippings on the fire. Not that it's a bad taste, I'd rather taste the meat and the wood. So I was thinking of building a spot in the drum for a water pan and running it dry. But would the grease still put off taste when it hits a hot empty water pan? What is typically done in my scenario?

 

[SmittyJonz]

I just run water pans with water in all my smokers - evens my temps out and no dripping in coals.

 

[SmittyJonz]

Mmmmm Steamed.......

 

[SmittyJonz]

If I'm in a Hurry I PreBoil. :shock:

 

[gtr]

You could put whatever you're cooking in a pan and raise the meat on a rack in that pan. Then, you can defat the drippings and use it for a sauce.

 

[allboy]

I also have not been a fan of the flavor you get from the grease hitting the coals on the UDS. I have had my coals almost go out from heavy drippings. I put a large pizza stone on my bottom grate and that helps.

 

[AlwaysSmokey]

Yup, diffuser or water pan.... Wrapping your meats once a color you want is achieved would help also. I would think running your water pan with water would work better than dry,.. but it will take a little longer to come to temp. I don't run diffusers or water pans, but thats just personal preferance. Sounds like your on the right path. Good luck.

 

[gtr]

It might be worth mentioning that based on my experience, I've had better luck cooking at a lower temp when I don't use a diffuser - I'll stay around 250. With a diffuser I'll go hotter, like around 270 - 300. My preference is without the diffuser, but if I need to get a move on, I'll cook hotter and with the diffuser.

 

[AlwaysSmokey]

That makes sence.

 

[smoke ninja]

If I'm in a Hurry I PreBoil. :shock:

Do you boil in lighter fluid?

 

[SmittyJonz]

Nope just Beer.

 

[TXLX]

Good time for this thread. I ran into this issue this weekend when I was smoking fatties. I used a perforated pizza pan as a diffuser and had 6 lbs of sausage above it. I noticed quite a bit of smoke when the meat was getting close to done. My Sunday brunch fatty sandwich was not pleasant today.

My plan is to give my drum a good cleaning and cook next time in a pan with racks to keep the meat off the bottom of the pan.

 

[aawa]

I have a 2 rack UDS and most of the time I just put a drip pan on the 2nd rack.

If I have to use both racks, I just forgo the drip pan all together.

 

[MartinM]

I use a pan.. This really limits my cooking space and I have a hard time with racks to fit my pans.

I'm adding a lower rack for added capacity and to use for drip pans on longer cooks.

There are almost as many solutions as there are UDS :biggrin1:

 

[pitbossJB]

I built a water pan holder that fits on top of my coal basket so that I can use all of my grill space.

 

[mchar69]

If I'm in a Hurry I PreBoil. :shock:

Do you boil in lighter fluid?

I'm worried about you, Smitty, in my heart I know you don't use lighter fluid.
In my heart, I know you don't boil ribs.
I bet you have beans in your chili!

 

[michiana mark]

I added a rack about 2 inches above my charcoal basket. I place a 16 in pizza pan from Walmart, wrapped in foil on top of that. problem solved. also helps to even out hot spots.

 

[TXLX]

I added a rack about 2 inches above my charcoal basket. I place a 16 in pizza pan from Walmart, wrapped in foil on top of that. problem solved. also helps to even out hot spots.

Does the pan being that close to the fire smoke the grease when hits the pan? I suppose if you are running at lower temps may not be an issue, but I've grown to like cooking at 270°+

 

[SteveKing]

Does the pan being that close to the fire smoke the grease when hits the pan? I suppose if you are running at lower temps may not be an issue, but I've grown to like cooking at 270°+

^^This. I'm almost starting to think you have to run with water to prevent this. But I'd really like to hear something from someone who knows for a certainty.

 

[ClayHill]

I to, find the burnt grease taste a little harsh (am used to a clean stick burner taste). On my latest UDS build, I simply put bolts in for three racks, 6 inches apart and use the bottom rack to hold an aluminum half pan. I take foil, and cover the half pan, leaving a inch or two depression to catch grease. While a half pan doesn't cover a 22inch grate completely...it does catch a substantial amount of grease and with the depressed foil layer,it doesn't burn. When I'm done, it all gets tossed.