First UDS smoke, now im hooked! (Pics)

dukesbb37 · 02-04-2013, 06:34 PM

So I was gonna build a UDS, but i found someone to sell me one on craigslist for 125 so i just bought one. All i have to say is WOW. This thing is awesome.

I bought a propane smoker because i heard it was easier. Wish i had seen this first.

Here's what you really clicked for

so on to my questions.

1) Confession. I have never smoked pig before. Is there always fatty slimy stuff around all the actual meat?

2) Anyone have an idea of how to mount a side table on a UDS? I do not have the knowledge or tools to weld.... so im thinking JB Weld?

djoseph74 · 02-04-2013, 06:38 PM

Quote:

Originally Posted by dukesbb37

1) Confession. I have never smoked pig before. Is there always fatty slimy stuff around all the actual meat?

Yah, there will be fat. Although I'm not sure how much you have from the picture, but there can be a bit.

Neonnblack · 02-04-2013, 06:42 PM

I loved my uds and keep smoking things since i built mine.

Mine had fat around it. I did 21 pounds a 9 and 12 after pulling had maybe 1 pound of fat i pulled off.

JB wont hold up to that, IMO. Get some flat bar bend the ends and inch and half in drill a hole, use a bolt. same with the top.

1911Ron · 02-04-2013, 07:12 PM

As to the table, i have seen some use shelf brackets bolted to the side and then attach the table on top of that.

jrn · 02-04-2013, 07:17 PM

Check out the mother of all uds threads. Haha!! I said it before you did Bludawg!

Bludawg · 02-04-2013, 07:26 PM

Quote:

Originally Posted by jrn

Check out the mother of all uds threads. Haha!! I said it before you did Bludawg!

Tounge.gif

Pappy · 02-05-2013, 01:12 PM

UDS Shelf Mods

http://www.bbq-brethren.com/forum/sh...ad.php?t=36365

http://www.bbq-brethren.com/forum/sh...d.php?t=113178

http://www.bbq-brethren.com/forum/sh...d.php?t=151182

aawa · 02-05-2013, 02:05 PM

I see you didn't trim the fat cap off the pork butt. If you leave the fat cap on you will get the fatty slimy stuff around the meat. There is plenty of fat inside the big hunk of meat that you won't need most of the fat cap on it to keep it moist like you would say a brisket flat.

When pulling the pork you will still notice some unrendered fat inside of it still. I just make sure when I am pulling it, i remove the globs of fat from the meat.

cowgirl · 02-05-2013, 06:40 PM

Great looking drum and pork!

I just used shelf brackets on mine...it was easy.

Freddy j · 02-05-2013, 07:38 PM

Quote:

Originally Posted by aawa

I see you didn't trim the fat cap off the pork butt. If you leave the fat cap on you will get the fatty slimy stuff around the meat. There is plenty of fat inside the big hunk of meat that you won't need most of the fat cap on it to keep it moist like you would say a brisket flat.

When pulling the pork you will still notice some unrendered fat inside of it still. I just make sure when I am pulling it, i remove the globs of fat from the meat.

Great post. I cut off as much fat as I can before I rub spice and throw any globs in the trash when I pull. Also, near the end, if you take the heat up, it will melt away a lot of that fat.

Ps, nice score on your new pit brother!

scummybear · 02-06-2013, 03:29 PM

Nice dude! I love my UDS! They are awesome. Been smoking all winter.

Enjoy it!:D

J-Rod · 02-06-2013, 03:57 PM

UDS's kick ass. Welcome to the club man!

BobM · 02-06-2013, 04:02 PM

Congrats on your first UDS cook, it looks great!

02-04-2013, 06:34 PM	#1
dukesbb37 Found some matches. Join Date: 07-01-12 Location: Durham, NC Downloads: 0 Uploads: 0	First UDS smoke, now im hooked! (Pics) So I was gonna build a UDS, but i found someone to sell me one on craigslist for 125 so i just bought one. All i have to say is WOW. This thing is awesome. I bought a propane smoker because i heard it was easier. Wish i had seen this first. Here's what you really clicked for so on to my questions. 1) Confession. I have never smoked pig before. Is there always fatty slimy stuff around all the actual meat? 2) Anyone have an idea of how to mount a side table on a UDS? I do not have the knowledge or tools to weld.... so im thinking JB Weld?

02-04-2013, 07:12 PM	#4
1911Ron is one Smokin' Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	As to the table, i have seen some use shelf brackets bolted to the side and then attach the table on top of that. __________________ It all started with a Redhead! 22" Redhead OTS 22" Blue OTS22" Grey 3 wheeler, Ethel (62-63) 18" Grey 3 wheeler18" Black OTS X2 18" Black Jumbo Joe,Mini-WSM,Smokey Joe 22" Blue Platinum OTP,22" Black OTG (on sale for $99) British Racing Green Thermapen More grilling stuff than what i know what to do with

02-04-2013, 07:17 PM	#5
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	Check out the mother of all uds threads. Haha!! I said it before you did Bludawg! __________________ UDS, mini wsm

02-05-2013, 01:12 PM	#7
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	UDS Shelf Mods http://www.bbq-brethren.com/forum/sh...ad.php?t=36365 http://www.bbq-brethren.com/forum/sh...d.php?t=113178 http://www.bbq-brethren.com/forum/sh...d.php?t=151182 __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

02-05-2013, 02:05 PM	#8
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	I see you didn't trim the fat cap off the pork butt. If you leave the fat cap on you will get the fatty slimy stuff around the meat. There is plenty of fat inside the big hunk of meat that you won't need most of the fat cap on it to keep it moist like you would say a brisket flat. When pulling the pork you will still notice some unrendered fat inside of it still. I just make sure when I am pulling it, i remove the globs of fat from the meat. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

02-04-2013, 06:42 PM	#3
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV Downloads: 0 Uploads: 0	I loved my uds and keep smoking things since i built mine. Mine had fat around it. I did 21 pounds a 9 and 12 after pulling had maybe 1 pound of fat i pulled off. JB wont hold up to that, IMO. Get some flat bar bend the ends and inch and half in drill a hole, use a bolt. same with the top.

02-05-2013, 06:40 PM	#9
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Great looking drum and pork! I just used shelf brackets on mine...it was easy. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

02-06-2013, 03:29 PM	#11
scummybear On the road to being a farker Join Date: 05-20-12 Location: Pennsauken, NJ Downloads: 0 Uploads: 0	Nice dude! I love my UDS! They are awesome. Been smoking all winter. Enjoy it!:D __________________ noob to q <(+_+)> Char-Griller Pro Deluxe Charcoal Grill; UDS

02-06-2013, 03:57 PM	#12
J-Rod is one Smokin' Farker Join Date: 08-15-12 Location: Detroit Downloads: 0 Uploads: 0	UDS's kick ass. Welcome to the club man! __________________ "Hey careful man there's a beverage here!!!"

02-06-2013, 04:02 PM	#13
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Congrats on your first UDS cook, it looks great! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|