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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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Old 09-10-2009, 10:34 AM   #1
Merlinspop
Got Wood.
 
Join Date: 08-15-09
Location: Charles Town, WV
Default My UDS maiden voyage (with Pron)

Well... here goes.

When I made my UDS a few weeks ago, I completely goobered up the lid. Couldn't find anyone to help weld a rim to a donor kettle lid I had, so I went online. Found a Wok lid that I thought would work. Turned out to be a bit too small so I returned it for the next larger size, then went on a trip for work.

Got back this weekend and the new lid arrived Tuesday. Drilled it out for exhaust and relocated the handles (had them up near the top. Better where they are now).

Here (hopefully) is a pic of the smoker with lid and a close up of the lid itself. There's enough space between the rack and the lid for a gallon milk jug to sit, so it's a reasonable height.




I did a seasoning burn yesterday starting at 4 pm and put a fatty (just the sausage, no filling) on just to get some greasy smoke to coat the insides. Was happy that the temps were easy to control with the magnets (a suicide prevention magnet... which, I guess, it's serving it's purpose, perhaps not in the intended manner). After the fatty was done (about 5 hours into the seasoning burn) I opened 3 of the 4 holes and the temps stabilized up to 350 and stayed there for at least another 2 hours before I went to bed at 11. This morning, there were still a few coals burning, but the temp was resting on it's peg.

Cleaned it out with a pooper scooper (a new one), and fired it back up to try it out with some spare ribs. I didn't read enough on here to know that the concensus is not to apply the rub the night before. Oh, well.



Will let you all know how those turn out.

More later!
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Last edited by Merlinspop; 09-10-2009 at 10:58 AM..
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Old 09-10-2009, 10:56 AM   #2
texman02
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Nice lid, where ya find that?
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Old 09-10-2009, 11:00 AM   #3
Merlinspop
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Cooks Direct. It was sort of a "this'll work and I'm fed up looking for something cheaper and I got to go out of town for work so I'll just order the darn thing and be done with it" thing. The lid cost as much as, er, the rest just about. But it works.
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Old 09-10-2009, 11:03 AM   #4
cowgirl
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Great looking drum!! I like your lid too.
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Old 09-10-2009, 12:18 PM   #5
ComputerMike
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I like the lid. A taper is a guarantee fit.
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Old 09-10-2009, 12:38 PM   #6
chambersuac
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nice looking drum - hope your ribs turn out great!
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Old 09-10-2009, 12:55 PM   #7
Merlinspop
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Decided at the 3 hour mark to check and spritz with an apple/cherry/grape juice (it was all I had on hand).

Spritzasaurus (Father's Day gift this year)


Ribs, front and back:


Temps at the perimeter just below the grate have been registering 225* pretty constantly the whole time. Thermometer passed the boiling water test so it's probably fairly accurate. I'd guess the temps closer to the middle are in the 250* range.

I think I'll give them only another half hour then foil them up with more juice for an hour. I think...

This is fun! Far better already than the cheap offset I fought with for years.
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Old 09-10-2009, 12:57 PM   #8
ytsejam
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nice!
I like that lid
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Old 09-10-2009, 01:34 PM   #9
dgassaway
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Nice drum, nice view. I'd grab a cold one and sit back, enjoy the view and the wonderful smell of smoke.
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Old 09-10-2009, 01:56 PM   #10
Merlinspop
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I would, except I'm <ahem> working from home today.

Quote:
Originally Posted by dgassaway View Post
Nice drum, nice view. I'd grab a cold one and sit back, enjoy the view and the wonderful smell of smoke.
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Old 09-10-2009, 09:11 PM   #11
Philly-QueMaster
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What size lid is that you ordered?

Patrick
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Old 09-10-2009, 10:58 PM   #12
q-this
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Quote:
Originally Posted by Merlinspop View Post







Is that background for real?
Dang that's some back yard ya got!
I can only imagine what the front porch looks like
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Old 09-10-2009, 11:29 PM   #13
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Looks like you were well on your way. So what was your final verdict?
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Old 09-11-2009, 03:59 AM   #14
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I want me a spritzer like that!
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Old 09-11-2009, 05:48 AM   #15
Merlinspop
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Quote:
Originally Posted by Philly-QueMaster View Post
What size lid is that you ordered?

Patrick
The 25 inch one. 24.5 would have been perfect, but the manufacturer went to whole inch sizes and sent a 24 in one originally.

Quote:
Originally Posted by Norco
Looks like you were well on your way. So what was your final verdict?
Was a bit overcooked, falling off the bone. Also VERY salty. Like eating Country ham. I like country ham, but not with ribs in it. Good smoke taste, but oh, so salty. A decent start and I learned a bit.

Quote:
Originally Posted by phubar
I want me a spritzer like that!
I think she ordered it from Alton Brown's website.

Quote:
Originally Posted by q-this
Is that background for real?
Dang that's some back yard ya got!
I can only imagine what the front porch looks like
Thanks. The yards photograph better than they look (terrible dirt here, only weeks grow well and it's all down hill so it looks bigger). We were one of the first to buy in this neighborhood and got a good price. I guess it was to compensate for construction noise and dust for 2 and a half years. We couldn't have afforded to buy into the area later. Not much of a front yard. Our lot is pie shaped with the biggest part in the back. Made for a good sized back yard for the dog (RIP Merlin).
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