Took my new UDS out for a spin today..

Budman1 · 02-19-2013, 04:26 PM

I tried a little experimenting today. I built my first UDS last week, seasoned it last Saturday and have been itching to try it out. I had a couple hours to kill today, so I smoked up some cheese. Being the weather didn't want to cooperate, 28F and 40-50 mph gusts, I put the UDS by the backdoor of the garage. I used a little hot plate, a small cast iron pot, and some hickory and oak chips. It took about 10 minutes to get it up to 100f, and it stayed there. About an hour into it, the smoke was a little heavy so I foiled the cast iron pot and poked a few holes in it, turned down the hot plate a tad..That seemed to do the trick, holding at 95f and a whisper of blue smoke. Cheese had a slight sag to it but not bad. Good color-I think... I'm a greenhorn, so trial and error is half the fun. The other half will be if turns out edible. The garage and breezeway smell like Q-heaven. Smoked it for 2.5 hrs, cooled it, bagged it in the fridge. OK, I'll fess up, I did try a piece, mmmm.... How do you wait 2 weeks? That is sheer willpower, which I don't have.

Thanks to all on this site, I'm addicted to it. I've gleaned a lot of info needed to get this far.

Bludawg · 02-19-2013, 04:59 PM

I was ready to git my rope when I saw the first Pic WTF? Then it all made sense

I like some smoked cheese, Provolone , Cheddar, and Pepper jack are a few of my favorites

Hog · 02-19-2013, 06:09 PM

Looking good!

BobM · 02-19-2013, 07:39 PM

Very nice!

Sent from my Android phone.

1911Ron · 02-19-2013, 08:24 PM

An electric UDS who knew

jacksedona · 02-19-2013, 08:27 PM

interesting i need to smoke some cheese! thanks for posting this- i am used to smoking meat first time i see cheese smoked

http://thebarbecuemaster.net

93vpmod · 02-19-2013, 08:35 PM

That looks awesome. There is no way I would have made the two weeks either without a little taste!

cowgirl · 02-19-2013, 09:09 PM

Great looking cheese!
I've never waited 2 weeks, the longest I go is 24 hours.

funugy · 02-19-2013, 09:28 PM

Quote:

Originally Posted by Bludawg

I was ready to git my rope when I saw the first Pic WTF? Then it all made sense

I like some smoked cheese, Provolone , Cheddar, and Pepper jack are a few of my favorites

Fark! I was there with ya. Now I gotta find a hot plate. Why haven't I seen this before?

Looks gooooooooood. Love me some cheese.

scummybear · 02-21-2013, 04:03 PM

Awesome bro! :thumbup:

ITBFQ · 02-21-2013, 05:42 PM

Two weeks?!? No way... my wife wouldn't let it sit for 2 hours. Cool set up! Alton Brown did an episode on smoking some fish using a hot plate as a heat source, too. In a carboard box, no less! Glad your cheese turned out delicious!

02-19-2013, 04:26 PM	#1
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	Took my new UDS out for a spin today.. I tried a little experimenting today. I built my first UDS last week, seasoned it last Saturday and have been itching to try it out. I had a couple hours to kill today, so I smoked up some cheese. Being the weather didn't want to cooperate, 28F and 40-50 mph gusts, I put the UDS by the backdoor of the garage. I used a little hot plate, a small cast iron pot, and some hickory and oak chips. It took about 10 minutes to get it up to 100f, and it stayed there. About an hour into it, the smoke was a little heavy so I foiled the cast iron pot and poked a few holes in it, turned down the hot plate a tad..That seemed to do the trick, holding at 95f and a whisper of blue smoke. Cheese had a slight sag to it but not bad. Good color-I think... I'm a greenhorn, so trial and error is half the fun. The other half will be if turns out edible. The garage and breezeway smell like Q-heaven. Smoked it for 2.5 hrs, cooled it, bagged it in the fridge. OK, I'll fess up, I did try a piece, mmmm.... How do you wait 2 weeks? That is sheer willpower, which I don't have. Thanks to all on this site, I'm addicted to it. I've gleaned a lot of info needed to get this far. __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

02-19-2013, 04:59 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I was ready to git my rope when I saw the first Pic WTF? Then it all made sense I like some smoked cheese, Provolone , Cheddar, and Pepper jack are a few of my favorites __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

02-19-2013, 07:39 PM	#4
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Re: Took my new UDS out for a spin today.. Very nice! Sent from my Android phone. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

02-19-2013, 08:24 PM	#5
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	An electric UDS who knew __________________ A bunch of Webers, a UDS and a Happy Cooker!

02-19-2013, 08:27 PM	#6
jacksedona Take a breath! Join Date: 03-11-12 Location: phoenix,arizona	interesting i need to smoke some cheese! thanks for posting this- i am used to smoking meat first time i see cheese smoked http://thebarbecuemaster.net __________________ alan weber smoker,one touch,go anywhere,masterbuilt

02-19-2013, 06:09 PM	#3
Hog Knows what a fatty is. Join Date: 11-07-12 Location: Leesburg, OH	Looking good!

02-19-2013, 08:35 PM	#7
93vpmod is Blowin Smoke! Join Date: 02-02-13 Location: Springfield, IL	Took my new UDS out for a spin today.. That looks awesome. There is no way I would have made the two weeks either without a little taste!

02-19-2013, 09:09 PM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great looking cheese! I've never waited 2 weeks, the longest I go is 24 hours. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

02-21-2013, 04:03 PM	#10
scummybear On the road to being a farker Join Date: 05-20-12 Location: Pennsauken, NJ	Re: Took my new UDS out for a spin today.. Awesome bro! :thumbup: __________________ noob to q <(+_+)> Char-Griller Pro Deluxe Charcoal Grill; UDS

02-21-2013, 05:42 PM	#11
ITBFQ is One Chatty Farker Join Date: 09-17-12 Location: Oswego, IL	Two weeks?!? No way... my wife wouldn't let it sit for 2 hours. Cool set up! Alton Brown did an episode on smoking some fish using a hot plate as a heat source, too. In a carboard box, no less! Glad your cheese turned out delicious! __________________ - Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL]