I tried a little experimenting today. I built my first UDS last week, seasoned it last Saturday and have been itching to try it out. I had a couple hours to kill today, so I smoked up some cheese. Being the weather didn't want to cooperate, 28F and 40-50 mph gusts, I put the UDS by the backdoor of the garage. I used a little hot plate, a small cast iron pot, and some hickory and oak chips. It took about 10 minutes to get it up to 100f, and it stayed there. About an hour into it, the smoke was a little heavy so I foiled the cast iron pot and poked a few holes in it, turned down the hot plate a tad..That seemed to do the trick, holding at 95f and a whisper of blue smoke. Cheese had a slight sag to it but not bad. Good color-I think... I'm a greenhorn, so trial and error is half the fun. The other half will be if turns out edible. The garage and breezeway smell like Q-heaven. Smoked it for 2.5 hrs, cooled it, bagged it in the fridge. OK, I'll fess up, I did try a piece, mmmm.... How do you wait 2 weeks? That is sheer willpower, which I don't have.
Thanks to all on this site, I'm addicted to it. I've gleaned a lot of info needed to get this far.
UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork.
Secret Squirrel Society
- Nope, doesn't exist.