Hangin some wings on UDS

sfbbqguy · Aug 22, 2009

Fired up the UDS and hung a few wings for combo dinner and save some for this weekend's camping trip.
Half with DP Raging River and half with a poultry blend. Two hours at about 275 on the drum and we hit 191.
Strange thing was that almost all the wings were right side wings? All our of the same package (Costco) and only about 5 our of 30 wings were lefties. Guess that's about average anyway.
Very tasty but would like skin a little more crispy.
Was pleased with the hanging bars. Put them in when I built the drum and this is the first time I've really used them other than arm-pit holders for beer can turkey.

earthling30 · Aug 22, 2009

Nice looking wings you've got there. One question though off subject, what does the lid of your UDS look like? I'm looking for ideas on lid design on the UDS I'm making.

Meat Burner · Aug 22, 2009

sf, are those actually skewered or are they just sitting on the bar? Looks pretty good from here bro.

thirdeye · Aug 22, 2009

Have you hung any ribs or a brisket?

sfbbqguy · Aug 22, 2009

earthling30 said:
Nice looking wings you've got there. One question though off subject, what does the lid of your UDS look like? I'm looking for ideas on lid design on the UDS I'm making.

I use a Weber lid that I found on a dog walk to finish the UDS.

sfbbqguy · Aug 22, 2009

Meat Burner said:
sf, are those actually skewered or are they just sitting on the bar? Looks pretty good from here bro.

They're just hanging. I slit the skin between the forearm and upper arm (bicep) to get a better hang. And the foil around the bars is rough and helps hold them.

sfbbqguy · Aug 22, 2009

thirdeye said:
Have you hung any ribs or a brisket?

That was the thought when I put the hanging bars in the UDS but I haven't done it yet. I'd like to do some hanging meats but will have to learn.

I a little afraid of losing the meat into the bottom of the drum!

Any ideas or thoughts?

sfbbqguy · Aug 22, 2009

UDS is still alive!!

After shutting down the UDS last night at about 7:00pm I went out this morning to put it away and it was still burning and at 150* !

Go figure :shock:.

I checked all the openings and all closed up. Where is the air coming from?

Wallaby · Aug 22, 2009

If your worried about meat going to the bottom use your grate as a backstop.

Mike

Rich Parker · Aug 22, 2009

I also like the skin on my wings a little crispy, so I smoke them at about 325 - 350.

Nice looking wings!

countyliner · Aug 22, 2009

Rich Parker said:
I also like the skin on my wings a little crispy, so I smoke them at about 325 - 350.

Same here, and I love doing wings on the smoker. Do you cook them at 325+ for the entire time? Or, do you just crank it up at the end? or beginning?

raiderx · Aug 22, 2009

earthling30 said:
Nice looking wings you've got there. One question though off subject, what does the lid of your UDS look like? I'm looking for ideas on lid design on the UDS I'm making.

Here it is :roll::roll::roll::

Those are some fine looking wings, BTW. I've decided to mod my existing UDS and get it exactly right before I build a second one. The hanging bars are a nice touch.

jazzspot · Aug 22, 2009

sfbbqguy said:
After shutting down the UDS last night at about 7:00pm I went out this morning to put it away and it was still burning and at 150* !

Go figure :shock:.

I checked all the openings and all closed up. Where is the air coming from?

I'm thinking from the intake(s).

landarc · Aug 22, 2009

Those look good and I like the hanging bars idea, those would be handy.

sfbbqguy · Aug 22, 2009

raiderx said:
Here it is :roll::roll::roll::

Those are some fine looking wings, BTW. I've decided to mod my existing UDS and get it exactly right before I build a second one. The hanging bars are a nice touch.

Okay...you got me! It's still a Weber Kettle. Nice move!

Jburt · Aug 23, 2009

They were all from the same side (probably) because the machine in a poultry processing plant that creates full wing sections also cuts the breast in half. Then the breast halves and wings go down a conveyor belt with people on both sides. Some of those people pack split breasts and some of them pack wings. Why you get wings from the same side is when the breast is split there's a piece of delrin (plastic) that forces the chicken closer to the edges so it's easier (and faster) to grab and pack by the employees. Since it's real easy to split them right after cutting, one side of the packing line gets the right side and one side of the line gets the left. The odd ones were probably from someone trying to finish a pack quickly to start on the next one.

And before you ask, yes, I've worked in there (part of the engineering team), on that line (as well as all others in a poultry plant), and helped trouble shoot the machine as well as make design improvements.

thirdeye · Aug 23, 2009

Jburt said:
They were all from the same side (probably) because the machine in a poultry processing plant that creates full wing sections also cuts the breast in half. Then the breast halves and wings go down a conveyor belt with people on both sides. Some of those people pack split breasts and some of them pack wings. Why you get wings from the same side is when the breast is split there's a piece of delrin (plastic) that forces the chicken closer to the edges so it's easier (and faster) to grab and pack by the employees. Since it's real easy to split them right after cutting, one side of the packing line gets the right side and one side of the line gets the left. The odd ones were probably from someone trying to finish a pack quickly to start on the next one.

And before you ask, yes, I've worked in there (part of the engineering team), on that line (as well as all others in a poultry plant), and helped trouble shoot the machine as well as make design improvements.

Ch!t, too bad we can't get the brisket assembly line to work like that.....

Okay, I'll go to bed now.

Norcoredneck · Aug 24, 2009

thirdeye said:
Ch!t, too bad we can't get the brisket assembly line to work like that.....

Okay, I'll go to bed now.

Still working on the left and right brisket.

firecracker jack · Aug 24, 2009

Nice looking wings..Like the hanging bar idea.

firecrackerjack

chambersuac · Aug 24, 2009

looks good!
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Hangin some wings on UDS

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