The BBQ BRETHREN FORUMS. - View Single Post

chobint · 03-08-2011, 08:55 PM

EDIT: HOLY SHEET... my ribs are at 139 after two hours, fire at 200-250. Crazy fast.

Just built my UDS this weekend. Why de fark did I wait this long to build one........................?

Anyway, I used the chisel method to remove the top, and the lid came off like butter. I couldn't believe how easy it was. As you can see I'm using a 22 weber lid. The lid makes a good seal despite the fact that it is slightly too small. I might bang out a weber lid once I get a second one.

Anyhoo.. I've got an untrimmed rack o spares on it for her maiden journey. I just dropped two brewskies like it was nothin, so I'm feelin great. I'll get some more pics up as the cook goes.

Also, I live in the ghetto, hence the chains.

03-08-2011, 08:55 PM	#7566
chobint On the road to being a farker Join Date: 02-27-10 Location: Columbus, OH	EDIT: HOLY SHEET... my ribs are at 139 after two hours, fire at 200-250. Crazy fast. Just built my UDS this weekend. Why de fark did I wait this long to build one........................? Anyway, I used the chisel method to remove the top, and the lid came off like butter. I couldn't believe how easy it was. As you can see I'm using a 22 weber lid. The lid makes a good seal despite the fact that it is slightly too small. I might bang out a weber lid once I get a second one. Anyhoo.. I've got an untrimmed rack o spares on it for her maiden journey. I just dropped two brewskies like it was nothin, so I'm feelin great. I'll get some more pics up as the cook goes. Also, I live in the ghetto, hence the chains.