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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-09-2010, 09:02 PM   #1
Bartkowiakj
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Default Need Opinions about first UDS attempt

Just made my first UDS and tried my first burn tonight after I sprayed everything with Pam. I am using a garbage can cover for an ash collector at the bottom of the barrel with the fire bowl (16"diameter x 9" high) up 3.5" from the ash collector. My first grate is approx 2 " from the top of the barrel and the next one is approx 8" below that. I poured 2 Weber chimneys of charcoal in the fire bowl and lit the 3rd and poured that in the fire bowl. I opened all vents for about an hour and the temp reached a high of 450-475 on the second rack and about 50degrees less on the top rack. I then corked 3 of the vents and the temp fell to about 225-250 and stayed pretty steady for about the last 4 hours. I think the coals may be dying down now. I am wondering if everything sounds ok to start cooking or should I be modifying something? If so, what?
Also -- any ideas on what to use for the first cook and still be good to the wife (nothing spicy). Any recipes. Was thinking of brisket or shoulder but looking to each off you for your opinion and especially if I am good to go.
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Unread 09-09-2010, 09:15 PM   #2
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Shoulder is hard to mess up, so it might be a good choice for a first cook. As long as your temps stay in the 225 to 290 range, you should be good to go.

Personally, I only need about 12 - 15 briquettes poured on top of a chimney of unlit briquettes, but you might need more for a longer cook. I also use a diffuser.

Go for it! Just keep your temps under control (which should be easy with a UDS) and you will be fine.
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Unread 09-09-2010, 09:17 PM   #3
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Sounds like you're good to go...
Traditionally the First Cook of Choice is a Fatty.....
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Unread 09-09-2010, 09:25 PM   #4
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Do a quick and easy chicken, or two or three. Then jump to ribs and then to the long cook of a butt. My first butt took 11 hours, typical. My second butt only took 6 hours. Used the hot and fast method and (I) couldn't tell the difference nor anyone else. So my future method will be the hot and fast. Yours may very.

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Unread 09-09-2010, 09:29 PM   #5
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Quote:
Originally Posted by Paul B View Post
Do a quick and easy chicken, or two or three. Then jump to ribs and then to the long cook of a butt. My first butt took 11 hours, typical. My second butt only took 6 hours. Used the hot and fast method and (I) couldn't tell the difference nor anyone else. So my future method will be the hot and fast. Yours may very.

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+1- hot and fast! Four hours cook time, 2 hours rest.
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Unread 09-09-2010, 09:29 PM   #6
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Quote:
Originally Posted by N8man View Post
Sounds like you're good to go...
Traditionally the First Cook of Choice is a Fatty.....
N8man said it, but my first cook was a whole chic, not to hard to screw up, but I'd do a Fatty>
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Unread 09-09-2010, 09:31 PM   #7
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Quote:
Originally Posted by Paul B View Post
Do a quick and easy chicken, or two or three. Then jump to ribs and then to the long cook of a butt. My first butt took 11 hours, typical. My second butt only took 6 hours. Used the hot and fast method and (I) couldn't tell the difference nor anyone else. So my future method will be the hot and fast. Yours may very.

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I agree
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Unread 09-09-2010, 09:33 PM   #8
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I think you have it right. Just remember that you may have to adjust your intakes with different weather conditions, to get your temps where you want them.
First cook I'd go with a fatty and a butt. This way you can snack on the fatty while your butt is still cooking.
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Unread 09-09-2010, 09:34 PM   #9
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Quote:
Originally Posted by blackdog043 View Post
I think you have it right. Just remember that you may have to adjust your intakes with different weather conditions, to get your temps where you want them.
First cook I'd go with a fatty and a butt. This way you can snack on the fatty while your butt is still cooking.
I like your approach! Chicken, ironically, is much harder than a butt.
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Unread 09-10-2010, 05:47 AM   #10
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A shoulder or butt would be my choice to break in a uds. They are very forgiving and will allow you to have temperature fluctuations as you go thru the learning curve you get with any new smoker. Slight as it may be with a uds. Best tip I can give you is that it takes less wood then you think too... and time. Last one I did came out really good with only two fist size chunks and somewhere around 8 hours @ 225. Save the brisket for when you get temp control down perfect.
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Unread 09-10-2010, 06:35 AM   #11
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I'm on the fence between two schools of thought.

1. Cook something cheap and quick like chicken - this gives you almost instant gratification and you can brag sooner

2. Cook something low and slow like a butt. This let's you learn fire control and the butt is very forgiving in case the temps get out of control. Plus, when you brag you can tell folks that it cooked for Xx hours

Either way a naked fatty is mandatory.


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Unread 09-10-2010, 12:05 PM   #12
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As others have said a fatty is a must. As for changes, maybe try only lighting 10-12 coals. Also what type of garbage can lid are you using? Is it galvn? If so, I'd steer clear of that mod. Good luck!!!
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Unread 09-10-2010, 01:22 PM   #13
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MOINK'S and a fatty
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Unread 09-10-2010, 02:21 PM   #14
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Cook everything, and enjoy it!
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Unread 09-10-2010, 02:22 PM   #15
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Do a butt, and toss on a couple of ABT's so you have some appetizers early on...
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