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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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07-02-2011, 06:19 PM | #8176 | |
Got Wood.
Join Date: 04-07-11
Location: Northern Calif.
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By the way, my first cookout with my completed UDS turned out the best tri-tip I have ever had. Thanks for the tips everyone. |
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07-03-2011, 10:34 AM | #8178 |
On the road to being a farker
Join Date: 06-29-11
Location: Prattville, Alabama
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of interest, on The Travel Channel's Anthony Bourdain's No Reservations this morning, he was with a group of Bedouin's in the western Egyptian desert. For dinner, they dry rubbed a whole goat, wrapped him in foil, put a fire in the bottom of a 55 gallon drum, put the goat on the grate and buried the drum in the sand.
The UDS is famous world wide. Looking forward to first 'real' cook on mine in the AM.
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Kenmore gasser, CharBroil Big Easy, UDS, Smokey Joe Silver, 1970's Weber Seville |
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07-03-2011, 05:01 PM | #8179 |
Found some matches.
Join Date: 03-29-11
Location: San Diego, CA
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Here's the hinges. they came with the cheap bbq that was previously destroyed. All I had to do was buy longer bolts with extra nuts and washers so the lid would fit correctly. The hinges now have a lot of adjustment so the lid fits perfectly.
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07-03-2011, 10:48 PM | #8180 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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2.5" isn't gonna get you an accurate reading under cooking grate, the probe should be 8 to 12" long so it's closer to center of cooking area. If you're not using a diffuser, I'd add 50 degrees to your reading out there on the edge.
Nice looking UDS other than that little nitpickey point :)
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-05-2011, 12:39 PM | #8181 |
On the road to being a farker
Join Date: 01-11-11
Location: Canada
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Well I think I finally figured out what the problem was (cigarette ashtray taste)
The holes in my steel grate I used for the bottom of my fire basket is too small. I believe what is happening is that the ash from the coals aren't falling through. Thus my clean smoke at the beginning becomes the thick smoke, and my fire gets put out, causing my temp to drop. I temporarily fixed this by just shaking the whole drum every hour or so Anyways, did some side ribs, and they turned out a whole lot better. Way better than the first few times. Now i'll have to either snip or grind off some of the expanded metals so the ash can fall more easily. thanks for all the help! |
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07-05-2011, 01:05 PM | #8182 | ||
Knows what a fatty is.
Join Date: 11-26-10
Location: Somewhere, CT
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If you're smoking a whole chicken, you may want to actually place the chicken right on the grate down low, no drip pan. That will make the skin nice and crispy. Would only take 1-2 hours. Should be like 350 degrees down there. If you're cooking a lot of stuff like a couple shoulders, some brats, fatty, etc.. then you'd want it up high, but you may want something to diffuse the heat so that it more evenly cooks around the edges. If you'd like to smoke something at 275 or higher temp, you may consider something to diffuse if you don't want the bottom of the food to get grilled. |
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07-05-2011, 02:55 PM | #8183 |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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07-05-2011, 08:17 PM | #8184 |
Knows what a fatty is.
Join Date: 04-22-08
Location: Edmond, OK
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07-05-2011, 09:31 PM | #8185 |
Is lookin for wood to cook with.
Join Date: 02-07-11
Location: Spokane, WA
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Agreed! It was pretty hard to me to put that logo on it, but hey, what are friend's for right?! I was able to surprise him with it this weekend. He was speechless!... mainly because the Ribs we smoked on it were amazing!
Last edited by chico4missions; 07-05-2011 at 09:49 PM.. Reason: addition |
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07-06-2011, 07:51 AM | #8186 |
Found some matches.
Join Date: 05-24-11
Location: Long Island
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One quick tip for the UDS is oil those pipe nipples with something, I had an awesome first cook and got ready for the second, cleaned her out, made some tweaks, room tempt the meat, it was going to be the first orderely organized/civilized cook, I wasn't going to be behind the eightball again, was all set to open her up and the nipps were rusted solid, now i had to climb back into this godforsakin thing, which wasn't fun the first time, and this time it was full of stinky grease an ash, so oil those nipps!
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07-06-2011, 12:09 PM | #8187 |
On the road to being a farker
Join Date: 07-05-11
Location: Sedro-Woolley, WA
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Hey guy's, I got a quick question, I would never think of this as I just don't know if it will work but i got a local dealer with drums that have held acetone. Well unfortunatly he barely ever gets food grade drums I told him what i was going to do with these drums and he informed me of people buying the drums that held acetone and still using them for bbq. Is it just me or is that crazy? Or can you wash it out real good and get a realll hot burn and acctually make a drum that held acetone safe for bbq?
Roby |
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07-06-2011, 12:14 PM | #8188 |
Is lookin for wood to cook with.
Join Date: 11-30-10
Location: Sachse, Texas
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FINALLY!!!! Built my (F)UDS
Well after considering building one and getting 1/2 the materials needed, I finally got it all together and finished my (F)UDS.
Several months ago, I got the drums and ground and burned the junk that used to be in them (Spray-In Bed Liner Part "B") and bought the hardware. Then last week, got the parts for the Charcoal Basket. Nothing but a little time and sweat (HOT IN TEXAS) and here it is!! I rubbed it down with Lard and set it going for about 6 hours for a Seaoning burn. I got it up to around 300 for an hour or two and then backed it down to 225. It stays there perfectly!!! On Monday, I did a Pork Shoulder. Set it on at 8:30 am at 225*. Minor temp fluctuations and a little experimenting throughout the day. Nothing like the old ECB though.... I took it off around 10:30 PM. During one experiment, I left one of the caps off and forgot about it when I took the meat off that night. I closed everything up, or so I thought. Next morning, around 9:00 am, it was still sitting right at 225*. 24 hours at 225*? That is cool!! Love this smoker. Thanks for all the tips and instructions. Yes, I read them ALL!!!!!!!!!!!!!!! It is one (F)UDS and you will understand the (F). First Pic -Seasoning up - Ain't it (F)UGLY????? Second Pic - Basket after Seasoning Burn Third pic - loaded and ready for the meat Fourth Pic - Seasoned Fifth Pic - Results
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Bob in Sachse - FUDS, ECB (retired), Lil' Chief Electric, Weber One-Touch Gold |
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07-06-2011, 01:29 PM | #8189 |
On the road to being a farker
Join Date: 06-20-11
Location: Frisco, Texas
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That's awesome. That really puts the U in UDS. And I mean that in a good way.
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UDS |
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07-06-2011, 01:33 PM | #8190 | |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Quote:
Nothing worse than rusty nipples. Glad ya cleaned 'em before ya got a bad after taste. |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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