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Sledneck
05-29-2009, 09:21 AM
I have noticed more cooks out there have been cooking on a UDS at competitions . I am just curious about what your cooking methods are for those of you that use them at competitions. Do you start off in a UDS and then transfer to another cooker? DO you do the entire cook on the UDS? What time do you put your big meats on?

stlgreg
05-29-2009, 10:13 AM
Thats really all i competed on
I would bring a chargriller for the chicken.

Ribs, Brisket and Pork would stay exculsively on the UDS. The ribs would go on about 6 hours before turn in and the pork and brikset around 10 pm

At a small contest last year, i had a hole in the bottom of one andi coudlnt control the temp. So i left it there, actually threw it away lol. Everyone got a kick out of that.

Last year at Murphy the temp got away from me somehow. Gave up trying to figure that out and the pork and brisket were done 8-9 hours early!

Sledneck
05-29-2009, 10:19 AM
What temp are you cooking at?

PatioDaddio
05-29-2009, 10:49 AM
Since last year I have been cooking the entire comp exclusively on two UDSs and lovin' it. You can see them on the far right in the picture below.

I cook my brisket hot & fast (http://www.patiodaddiobbq.com/2009/02/hot-fast-bbq-beef-brisket.html) and my pork a little hotter and faster than normal (average about 275*). Both brisket and pork go on at 3AM.

http://www.patiodaddiobbq.com/images/gallery/Provo1_1.jpg

John

GridironGriller
05-29-2009, 11:13 AM
This weekend will be our first contest done exclusively on 2 UDS.

stlgreg
05-29-2009, 11:13 AM
What temp are you cooking at?

i always tried for the 225-250 range.
I wanted to keep it in there.

ssbbqguy
05-29-2009, 11:46 AM
I take two to three at least,(four for peoples choice0 for using different woods and temps.Usually temps go from 250 to 325.On chicken, I leave the smoker plate in, less water pan, higher temps. All mine have firebrick lining, so I cook start to finish in them, in around two- thirds the time. We did 83# of spares, rib tips,tenderloins, chicken, sausages, beef ribs and four pineapples in four hours for a reunoin last Sunday Three cookers,three types of wood, everyone happy. Steve.

pat
05-29-2009, 12:54 PM
I cooked with two last year. Put the big meat on around 9-10 pm. Usually keep the temp around 225-240. Chicken usually cook around 275.

Bbq Bubba
05-29-2009, 02:06 PM
For what it's worth, i cooked 13th place chicken on a drum. :cool:

Been using the drums a lot at comps, especially for chicken and briskets and have done quite well!

stlgreg
05-29-2009, 03:58 PM
At Arthur 2 years ago, I ahd 6th place ribs and 8th place butt on my drums :)

Sledneck
05-29-2009, 04:05 PM
Thanks for the info so far. I am probably gonna build one and try it out at my next comp end of August

Meat Burner
05-29-2009, 05:20 PM
I take 2 drums and a my Weber. That is all I use at comps. Brisket and butt on about 10:00 pm and ribs on about 5 1/2 hours before turn in, chicken on either a drum or the weber 1 1/2 hour before turn in. Walked in everything except butt so working on that. It sure turns a lot of heads and great conversation starter.
Edit: we do our dessert and sides on the Weber and maybe steaks or burgers Friday night.

CajunSmoker
05-29-2009, 06:05 PM
I cook on 2 UDS and an ECB.

I cook most everything on the UDS at about 260 - 275. Timing on brisket depends on if I'm cooking a whole packer or just a little chunk for turn in. Packers go on about 1:00 am. Little chunks go on about 6 am. Pork goes on at 2:00am. Ribs go on at 7:30AM. chicken gets cooked on the ECB and starts about 8:30 - 9:00am and cooks at about 325.

The Pickled Pig
06-01-2009, 11:04 PM
This year we started using the UDS for chicken, pork, and brisket. We cook hot and fast. Chicken goes on at 11:05AM, pork at 5AM, and brisket packers at 6AM. That gives us about 2 hours to rest the pork and brisket. Chicken goes straight into the box.

swamprb
06-02-2009, 05:46 AM
The last comp that I cooked everything on WSM's, I was wishing I had brought a Drum! I did OK, but I just like the extra grate space.
Looking forward to cooking ribs on the 26" drum.

michiana mark
06-02-2009, 12:28 PM
Buid one and cook on it several times at home. You will like the set it and check it every now and then feature. I placed 4th in chicken, at the same comp Bubba placed 2nd with his drum chicken.

Sledneck
06-02-2009, 12:31 PM
This year we started using the UDS for chicken, pork, and brisket. We cook hot and fast. Chicken goes on at 11:05AM, pork at 5AM, and brisket packers at 6AM. That gives us about 2 hours to rest the pork and brisket. Chicken goes straight into the box.How many do you use?

StayDown
06-02-2009, 01:42 PM
I had no idea so many were using the drums for comps.

I knowI saw one at Kettering last year. Hopefully one day I will be toting my drums to a comp.

The Pickled Pig
06-02-2009, 01:57 PM
How many do you use?


3 drums. We usually have a CS Pellet cooker on hand for ribs too. But last weekend I did all 5 categories on 3 drums. I just cooked the chicken and salmon on the drums after pork and brisket were done.

Jeff Hughes
06-02-2009, 04:21 PM
This year we started using the UDS for chicken, pork, and brisket. We cook hot and fast. Chicken goes on at 11:05AM, pork at 5AM, and brisket packers at 6AM. That gives us about 2 hours to rest the pork and brisket. Chicken goes straight into the box.

What temp do you shoot for for "hot and fast"?

The Pickled Pig
06-02-2009, 04:48 PM
What temp do you shoot for for "hot and fast"?


325-350F but I'm relying on the gauges less and less. My gauges were calibrated for 250 at grate level. Much above or below that and I doubt they're reading an accurate temperature.

It's more of a sound, smell, touch thing. I like to run the drums at a temp where the lid handle doesn't leave a mark but is uncomfortable to grab without a glove, where the juices can be heard sizzling on the coals, and where the smoke doesn't smell like the meat is burning or charring. Those things combined with knowing how much intake I have open and what I have loaded on the cooking grate results in a fairly consistent temperature. I may not know exactly what that temperature is but it feels hot and the food cooks fast. :)

Sticks-n-chicks
06-03-2009, 11:24 AM
I agree with Paul, hot a fast...the aroma tells you all you need to know. If your not turning it's burning