UDS Flavor

I always use a water pan. I purchased a replacement charcoal bowl from Academy for $5, perfect size. I have added a third rack to acomadate the pan. Works great!

Perfect answer, Buy a Pellet smoker, perfect favor and SLEEP!!, Besides how many people are winning on the pellet smoker>>>I was told 4 legs up won the Jack on a Pellet smoker! Works for me!

All I ever used was a UDS, (mostly), so not really sure about taste, etc...
what if I used a alumimum pan, ala "kickassbbq" in my UDS, does this turn my UDS into a regular smoker?
I did notice however when recently when I was too lazy to wrap that my pork butts were a littly too smokey, heartburn mod., I could taste it the next day! LOL!

big brother smoke said:

I feel it overpowers the meat, Too much juice drip smoke, lol!

Smoke is simply an ingrediant!

I got a wok defloector mod and will try that!

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I got to agree with you on this. I do like my UDS----BUT----I do like the different flavor I get from my offset better.
This is my opinion on what I like in the UDS:

Brisket - Was good. Tender. But to me tasted like a grilled brisket. It had that flavor you get on grilled steaks when the fat hits the coals. GOOD on steaks but I didn't like it on brisket. It was too much. Briskets are done in my stick burner from now on.

Butts - Good. Love the temp control and looong burn times. The butts had the same "grilled" taste to me when I pulled off a piece of the bark for a sample. However it wasn't noticable after I pulled it and it got all mixed together. Butts I will cook either way now. The UDS for convenience or my offset just because sometimes I am in the mood to use it and mess with the fire.

Ribs - Turned out awsome. I just might have been craving ribs that day but they were great. Did both beef back and pork spares and both were qreat. I didn't get the smoke ring I usually get but oh well, they tasted good and smokey.

Chicken/turkeys - LOVE the UDS for this. Still a different taste then my offset but I like it.

Basically I use the UDS for quick things like chicken, turkey, wings, did some steaks once, butts - if I don't feel like messing with my offset. I like it when I just want to do 1 or 2 things for dinner. Makes it easy. But when the family/neighbors hear I am "smoking" and I get all the calls asking if they can bring something to put in then I will use my Klose. I will probably do another brisket in it again sometime. We do a local cook off here and sleep would be nice for once. But at home and when I have time it will be the stick burner.

Me personnaly, I don't worry about doing it the "OLD" way. If I like it then I like it and If I don't then I don't.

With the price of beef and when I do get to cook something I am going to cook it the way I like it. When briskets used to be 80 cents a pound here you could fark one up and no big deal. Now you got to take a small loan out to get one then you got one shot at it or start saving up for the next time.

I love my Drums, but I know what Big Brother Smoke is talking about. I cooked on the drum with a few guys that had cooked on nothing but offsets and they all agreed they didn't care for the taste and were not about to give up their tanks.

But here's the deal- a lot of us have these biga$$ed charcoal baskets about 16" or larger and fill them up with more briq than we actually need for what we're cooking anyway and the fat just keeps stoking the coals.

Try a small charcoal ring, about the size of a large coffee can or Weber chimney and cook at a lower temp.

I've used mine at comps and gotten negative comments like "tastes like creosote" or "liquid smoke", but then again gotten raves, I've even noticed it myself and am wondering if I should burn them out every so often?

I refuse to use a waterpan, heatsheild or deflector in the drums-knock yerself out if you want to. I'll just fire up a WSM if I ever get tired of "ol grampaw"!!

I used the water pan filled with sand this weekend in the UDS for the first time but honestly didn't notice a huge deference but there was a slight change. Who knows, I just love smoking period.

Stop! I'm getting a headache. You guys are making me think...

BBS is a UDS hater...

Pass it on!

I want to put my 2 cents in before this turns into a 175 person post. I used to have an offset cooker and I got tired of feeding that thing, so I found a set it and forget it cooker, UDS! Life is good now, I'd say if the flavor is off, then put the food closer to one wall and the fire on the other side of the drum, this way the fire isn't directly under the food. I never put my food directly over the coals, I move it off to the side. Of course you can put a pan in the UDS or use lump. One thing I have noticed about my UDS is the smell coming out of the vents, it's oh so good!
Forgot, If someone knows where I can buy a brand new FEC 100 for $2000 let me know, I'll say good things about it!

big brother smoke said:

Not a hater, just want to improve and my loins are big enough to just tell it like it is. Me and few others ain't afraid to shake things up around here, Bucko!

So, unless I get some better methods of cooking on the drum I am going back to sticks (no sleep) or a WSM (sleep). Hey Larry bring that

In all seriousness, I have not given up on the UDS, I am just looking to mask the flavor that most seem to enjoy and some us snobs can do without! :biggrin:

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Steph...watch what happens now...

I just gave away my UDS. With two 18 inch WSMs and the new 22 incher on the way I have made the decision to just be a Weber guy.

I get all night cooks on my WSMs...

I am so bringing either of the two new Webers if they arrive before the trip down.

trp1fox said:

Steph...watch what happens now...

I just gave away my UDS. With two 18 inch WSMs and the new 22 incher on the way I have made the decision to just be a Weber guy.

I get all night cooks on my WSMs...

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Farker.........

Bbq Bubba said:

Farker.........

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Pretty much figured that would be your response.

Quit trying to cook all wood in the UDS! Buy some damned charcoal!!

Actually Mike and i were just talking about this yesterday......

I've been cooking on the Lang for the past 6 weeks for catering and vending.

Only needed 3 butts last Friday so cranked up the drum....no problems, locked in almost all day, great smell and awesome smoke ring!

The PP that we served tasted strange to me, not bad cause we got rave reviews but not the same as off the Lang!!

Told Mike yesterday that no more of our sold food goes on the drum.....

Coincidence??? I think not!!!

Bbq Bubba said:

Farker.........

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All we need is a picture of me standing proud next to that drum waving an American flag. :eusa_clap



Don't forget the Guinness sticker..