First Time I’ve had a chance to see you use the UDS. Meat loaf looks great. Yes, you should usually use the exhaust wide open most of the time. Think of the exhaust as a brake pedal, and the intakes as the accelerator. You drive a car with the accelerator most of the time. You can speed up slowly or quickly and even slow down gradually with the accelerator. However, if your temps spike too high and you need to STOP it quick apply the brake (exhaust damper). The baffle seems quite nice.
Big Lew BBQ hey thank you sir I really appreciate that! And thanks for the advice!! I like to rub my OKJ Highland the same way with the chimney all the way open as well! And yes the baffle plate worked really good! 🍻
That meatloaf looks delicious Brian! Mini mad horse is saying I want me some meatloaf! I’ll be making a meatloaf in a few days on the Memphis Pro..gonna use your recipe minus the green pepper plus I’ll probably put bacon on top. Great cook Brian.
Hey Bri! That new baffle/deflector plate Rocks! Gives it just the right amount of heat and protection from a direct set up......Nice! Who don't like a good meatloaf! 👍 Metal On! \m/ 👍🍺
@@MadHorseBBQ after i posted my pics on uds page fb i saw on their site they said i could get 10% I just stick with Hunsaker parts now just finished burn in with Twin stainless. Keep up the Great content love your cooks
Really nice set up on the UDS and that’s a cool baffle plate Seth! The meatloaf looks great, really nice glaze from the sauce and even a smoke ring. Little mad horse seems to dig it too. Awesome job brother and keep on grillin!
Beer Champ BBQ thank you! And cleanup wasn’t bad. I scraped the baffle and on the next cook I’ll flip it. And I scrape the bottom of the UDS before every cook so she stays pretty clean. 🍻🍻
How did the baffle plate add performance.... Have heard it helps with flare ups with fatty meats.....and huge temp swings after taking off the lid Getting a drum this week was wondering if its worth the investment or perhaps just an extra 22 in grate and water pan Thanks for all the input & always taking the time to answer questions.....mad props
It provides more even cooking temps a cross the grate for 1 and yes it helps prevent flare ups and temp spikes. With that being said if you don’t use the plate and don’t keep your lid off for too long your temps really don’t spike. I would say prolly just get one cause I’m sure you’ll want to use it and see for yourself.
Got the burn in phase on a gateway. Most told me to run lump ??? I only had the last of a bag of KB... briquettes .....dumped it in the basket, topped it off with a dozen or so B&B briquettes....lit a small chimney off of KB & dumped it in the void in the middle put the basket back in left the lid off for 10 minutes , covered left the intake & exhaust open til it got to 275° then feathered the intakes down & it settled in at 310......it ran that way for 5 hours....I played with the intakes just to learn the pit & how it reacts.....but I shut it down to go to bed . After 5 hours it barely used over 1/2 of charcoal, super efficient.......whats the need for lump if you can get 6+ hours easily of 300° with B&B oak briquettes .
Ya briquettes burn way more consistent but I only run lump in my gateways. I think the people that are telling you that are probably comp cooks cause I don’t know of many people that use briquettes for KCBS. However I do know a few that are very successful in running KBB. But it’s all preference for o be honest. I use lump in my cans cause I like the flavor of it better. I use briquettes in my pk and kettles cause it burns more consistent. Just use whatever you like.
First Time I’ve had a chance to see you use the UDS. Meat loaf looks great. Yes, you should usually use the exhaust wide open most of the time.
Think of the exhaust as a brake pedal, and the intakes as the accelerator. You drive a car with the accelerator most of the time. You can speed up slowly or quickly and even slow down gradually with the accelerator. However, if your temps spike too high and you need to STOP it quick apply the brake (exhaust damper).
The baffle seems quite nice.
Big Lew BBQ hey thank you sir I really appreciate that! And thanks for the advice!! I like to rub my OKJ Highland the same way with the chimney all the way open as well! And yes the baffle plate worked really good! 🍻
Great looking meatloaf 👍🏻. That UDS is really putting out some great stuff!
Michael E. - 4MZ BBQ and Grill thank you sir! 🍻
That meatloaf looks delicious Brian! Mini mad horse is saying I want me some meatloaf! I’ll be making a meatloaf in a few days on the Memphis Pro..gonna use your recipe minus the green pepper plus I’ll probably put bacon on top. Great cook Brian.
Jay Booth thanks! And hahaha ya he’s always got something to say lol. And bacon is bomb with meatloaf! 🍻
Mad Horse BBQ everything’s better with bacon! Thanks bro.
Another great creation,
Thanks Rico! 🍻
Hey Bri! That new baffle/deflector plate Rocks! Gives it just the right amount of heat and protection from a direct set up......Nice! Who don't like a good meatloaf! 👍
Metal On! \m/ 👍🍺
Heavy Metal Bar-B-Que hail ya Ken! And it worked pretty dang good! Thanks! 🍻🍻
I wish they sent me stuff the just took my pics of build and use on their site .. love your channel keep up the great work !!
Thanks! And did you ask them?
@@MadHorseBBQ after i posted my pics on uds page fb i saw on their site they said i could get 10% I just stick with Hunsaker parts now just finished burn in with Twin stainless. Keep up the Great content love your cooks
What a fine looking meatloaf, Brian!! Love that you used a brisket knife to slice into that tasty loaf!!! We wish we could taste this!!!🔥🔥🤩🤩
Maddie & Kiki thank you girls! And any I use that knife any chance I get lol! Thanks for watching! 🍻
Loaf looks awesome BBQ Brian! Love that diffuser! I thought I heard Mini MadHorse say “ Meatloaf!”
Tom Horsman haha thank you Chief!
Wrap that beauty in bacon and you will be thrilled with the results!!! 🤗😍
Lola the Silver Labrador oh ya for sure! Love me some bacon! 🍻🍻
Just a big THANK YOU to Mad Horse BBQ for the 2 stickers that came in the post this week!!! They are awesome, just like this video!!! 10/10 Dude!!
Lucas Wincote happy to hear you got them! You are the first to sport the name on the other side of the pond! 🍻🍻
@@MadHorseBBQ i have one on my laptop and one on my bbq book
Lucas Wincote awesome!!
Really nice set up on the UDS and that’s a cool baffle plate Seth! The meatloaf looks great, really nice glaze from the sauce and even a smoke ring. Little mad horse seems to dig it too. Awesome job brother and keep on grillin!
Pickles BBQ hey thanks Charley! The baffle plate is pretty sweet and beefy! 🍻🍻
And the mini horse didn’t listen when I told him I needed him to be quiet so I can shoot a video lol
Great video thank you I love bbq meatloaf and my old lady makes a great bbq sauce for it I keep mine in the freezer to get more smoke time
Jason Patton hey thank you! And that’s a good idea! 🍻🍻
Oh man looks good BBQ Brian! I sense a meatloaf sammich in your future 😂🍻🍻
John C thank you! And loaf sandwiches for sure! 🍻
Looks tasty, I smoked a meatloaf last Sunday. Good to see I'm not the only one.
Woody thanks and smoked meatloaf is pretty killer! Way better than the oven! 🍻
@@MadHorseBBQ 🍻
Looked killer and you're right about cooking in its own grease, so this looked awesome, but how was cleanup? Cheers
Beer Champ BBQ thank you! And cleanup wasn’t bad. I scraped the baffle and on the next cook I’ll flip it. And I scrape the bottom of the UDS before every cook so she stays pretty clean. 🍻🍻
How did the baffle plate add performance....
Have heard it helps with flare ups with fatty meats.....and huge temp swings after taking off the lid
Getting a drum this week was wondering if its worth the investment or perhaps just an extra 22 in grate and water pan
Thanks for all the input & always taking the time to answer questions.....mad props
It provides more even cooking temps a cross the grate for 1 and yes it helps prevent flare ups and temp spikes. With that being said if you don’t use the plate and don’t keep your lid off for too long your temps really don’t spike. I would say prolly just get one cause I’m sure you’ll want to use it and see for yourself.
Got the burn in phase on a gateway. Most told me to run lump ???
I only had the last of a bag of KB... briquettes .....dumped it in the basket, topped it off with a dozen or so B&B briquettes....lit a small chimney off of KB & dumped it in the void in the middle put the basket back in left the lid off for 10 minutes , covered left the intake & exhaust open til it got to 275° then feathered the intakes down & it settled in at 310......it ran that way for 5 hours....I played with the intakes just to learn the pit & how it reacts.....but I shut it down to go to bed .
After 5 hours it barely used over 1/2 of charcoal, super efficient.......whats the need for lump if you can get 6+ hours easily of 300° with B&B oak briquettes .
Ya briquettes burn way more consistent but I only run lump in my gateways. I think the people that are telling you that are probably comp cooks cause I don’t know of many people that use briquettes for KCBS. However I do know a few that are very successful in running KBB. But it’s all preference for o be honest. I use lump in my cans cause I like the flavor of it better. I use briquettes in my pk and kettles cause it burns more consistent. Just use whatever you like.
Could that baffle plate fit in the Bronco Pro?
Hmmm I think so but not positive. Never really thought of using it cause the BP comes with a baffle.
@@MadHorseBBQ I was just wondering. Because I would like a thicker one for it.
Frog mat...???
Where do you get that at ???
Hmmm I think I got it off of Amazon.