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Unread 04-28-2013, 12:45 AM   #1
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Join Date: 12-07-09
Location: Kansas City, Mo.
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Default First Cook on the UDS

Well I finally get er dirty today after a week of sitting and looking at her doing nothing. Picked up a couple chickens and popped them in a brine over night, got em out and rinsed them off and this is where the pics start.

Got them patted dry and evaluate what needs to be trimmed. Just some fatty flaps at the bottom and the little fat tail.

Next I got them injected and rubbed down:

Loaded up the basket with some lump and a couple chunks of pecan.

Fired up the chimney. I usually just use the side burner but I ran out of propane and I didn't feel like kneeling down on the wet concrete so I wadded up some paper.

Set the basket in and have everything waiting for the chimney to catch up.

after I dumped in the lit lump I am waiting for it to come up to temp. You cant really see it in this pic but it has just the lightest Thin Blue Smoke drifting out.

Set them on breast side up for a couple hours then flipped them over, almost forgot to snap a pic.

A couple more hours and flipped back over and they are ready to come off. Reading 180 on the probe:


I was not able to get a pic of it sliced and plated because they family was ready to dig in, but it went on with some homemade au gratin potatoes and peas and a pretzel bread roll. Washed down with some fresh brewed Iced tea.

Hope everyone enjoyed it. I REALLY love this UDS. I was able to put the birds on, stabilize the temp and then run to the store and get groceries. I could never do that with the Bandera, it would either have went cold or burned up by the time I got back!!
KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser
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