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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-29-2014, 08:42 PM
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#1 |
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Full Fledged Farker
Join Date: 09-14-13
Location: Winder,Ga
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First UDS cook suggestions
Ok. I have my Frankendrum UDS seasoned and dialed in. Looking for suggestions for my first cook. Want to break it in right. Doing it this weekend so time won't be an issue. TNX
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01-29-2014, 08:48 PM
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#2 |
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Babbling Farker
Join Date: 06-13-13
Location: pa
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Do a butt and some ribs.
Also a fattie for a snack while the butt and ribs cook.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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01-29-2014, 09:44 PM
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#3 |
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On the road to being a farker
  Join Date: 10-20-13
Location: gardner, fl
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Definitely a butt
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UDS, Custom reverse flow patio Weber Smokey Joe Concrete block whole hog pit |
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01-29-2014, 09:52 PM
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#4 |
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Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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Ribs, butt and fattie. You cant go wrong.
You can also take an onion, cut it twice to make it fan out like a bloomin onion (Dont cut all the way through it). Set it in foil and fill the middle of it with ranch. Wrap it up and its ready to snack on in about 45 min, or when it gets soft. If you like onion you need to try it.
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[COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR] |
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01-29-2014, 09:58 PM
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#5 |
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somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Do a spatched chicken as hot as that thing will get.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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01-30-2014, 07:19 AM
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#6 |
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is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky
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I would stick with something fatty like pork butt to get some seasoning on that thing.
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Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE |
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01-30-2014, 07:37 AM
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#7 |
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Full Fledged Farker
Join Date: 09-14-13
Location: Winder,Ga
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Guess I will stop by the store tomorrow on my way home and grab a butt and maybe stuff for a basic fattie. Should be good enough to get a good seasoning started. Tnx guys. I will be sure to post a few pics of the cook. Can't wait to fire this monster up.
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01-30-2014, 08:12 AM
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#8 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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A Spatchcock chicken is always good for a first cook on a drum. I started out simple to learn how it cooked.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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01-30-2014, 08:19 AM
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#9 | |
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somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Quote:
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 06-01-2014 at 11:40 AM.. |
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01-30-2014, 08:21 AM
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#10 | |
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somebody shut me the fark up.
 Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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01-30-2014, 09:43 AM
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#11 |
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Full Fledged Farker
Join Date: 09-14-13
Location: Winder,Ga
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Doesn't the plastic add flavor and keep it all bound together during the cook???
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01-30-2014, 01:34 PM
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#12 |
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Full Fledged Farker
Join Date: 01-07-10
Location: Hazlehurst, GA
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A butt is really the best thing for a first cook on any smoker. It is very forgiving plus the extended cook time really lets you learn temp management on your new cooker. A fatty is also a good idea since it will be done quicker & you won't get too impatient wanting to experience the smokey goodness your new UDS is going to produce.
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Jim Sewell -- |
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