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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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10-04-2011, 06:46 PM | #271 |
Full Fledged Farker
Join Date: 09-15-11
Location: Nocatee, Fl
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Great thread, Norco-Red,
With inspiration garnered from this thread and the "Mother of all UDS threads", on my day off I finally finished my first UDS on Monday and cooked a couple of sides of ribs to christen it. I haven't figured out how to post pron, sorry, you'll have to take me at my word. An observation: I cut down the "3-2-1" cooking time to "2-1-1", and when I took the ribs out of the foil, one side literally fell apart when I was saucing it and putting it back onto the grill. Nice clean bones fell out all over the place, leaving large chunks of juicy rib meat splattered out all over the grill. I was using a digital thermometer and keeping the temp in the mid 220's. The ribs were on the lower shelf. From now on, unless the ribs are particularly tough and actually need time tightly wrapped in foil, I'm just going with a straight 3 to 3 1/2 hour cook time, with one flip about half way through. I'll gauge the tenderness with the pig-tail meat turner and eyeball the doneness. I know that mileage will vary with different UDS set-ups, but it amazed me how quickly they cooked on my UDS. On the top shelf my brother-in-law threw on a 3 pound chuckie that he had marinated in Italian dressing and then used some butt rub. I know that some have complained about getting dried-out chuck when cooked on an offset smoker, but after 2 hours and 25 minutes on Bugly (Butt Ugly DS), it was so juicy and perfect looking that we almost ate the whole thing right then and there. But, he did the right thing and waited for his wife to get home. All of this goes to say that we all just need to learn the ins and outs of our own individual cookers, and instead of being so wrapped-up in asking everyone "how long do I leave it on the cooker", etc. The questions are only good for the first cook, and even then, it's just a general idea, and then you modify from there on subsequent cooks. I use my brother-in-law's philosophy: just cook the meat until it's done. For ribs, it's when the meat starts climbing up the bone; with chicken, it's when the meat starts climbing up the leg-bone; for beef it's whatever degree of doneness you prefer (I like beef rare, but that's just me). And, above all, everyone should build at least one UDS. It will change your cooking style forever. I had planned to buy or build an off-set smoker first, and then do a UDA. WRONG! I did the UDS first and discovered I just saved a bunch of money and will never need an off-set or any other kind of smoker! The UDS does it all just fine. PS: It also uses less charcoal and wood than those other cookers. Oh yeah, and remember to use the KISS method and don't get carried away. Simple is better! Sly OK so I hope I've figured out the picture thing. The tin-foil around the lip of the drum helps seal the Weber lid.
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Tim, A Big Green Egg, 1 Butt Ugly UDS, and yes, a gasser for the quick and dirty. Last edited by Sly-one; 10-04-2011 at 10:18 PM.. Reason: Add photo. |
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10-04-2011, 06:51 PM | #272 |
Knows what a fatty is.
Join Date: 11-06-07
Location: Arcadia Florida
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I can attest to what Sly says, he speaks the truth
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10-04-2011, 07:04 PM | #273 |
Full Fledged Farker
Join Date: 09-15-11
Location: Nocatee, Fl
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What did your wife think of that chuckie, Bro?
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Tim, A Big Green Egg, 1 Butt Ugly UDS, and yes, a gasser for the quick and dirty. Last edited by Sly-one; 10-04-2011 at 09:15 PM.. |
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10-04-2011, 08:29 PM | #274 |
Full Fledged Farker
Join Date: 06-20-11
Location: pratt, KS
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Great tutorial and build. But i thought being a redneck was a prerequisite to building a uds??
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Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon |
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10-04-2011, 09:11 PM | #275 |
Full Fledged Farker
Join Date: 09-15-11
Location: Nocatee, Fl
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Nah, we let city folk build em too.
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Tim, A Big Green Egg, 1 Butt Ugly UDS, and yes, a gasser for the quick and dirty. |
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10-23-2011, 10:35 PM | #276 | |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-14-11
Location: Wichita, KS
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Where did you get that ash pan?
Quote:
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10-23-2011, 10:50 PM | #277 |
On the road to being a farker
Join Date: 05-26-11
Location: Kentwood LA
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That ashpan is just a ten dollar table top grill that you can pick up at a lot of different places , ACE Hardware , Big Lots , and Dollar General come to mind.
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Mike Price |
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10-23-2011, 11:21 PM | #278 |
Full Fledged Farker
Join Date: 07-26-09
Location: Farker Rd. Los Angeles, CA
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Smoke, if I remember correctly, Norco's ash pan was the base of one of those cheep single use BBQs that come with the charcoal, a grill and some cheap clip-on legs. The kind you might find at the grocery store or a 99 cent store.
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Large BGE, Weber Genesis 650, WGA, Snow Creek foldable for camping, Red Thermapen |
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10-24-2011, 11:38 AM | #279 |
Full Fledged Farker
Join Date: 09-13-11
Location: Alstead, NH
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I see a lot of UDS posts and most of them have 4 holes drilled for ventilation but have 3 of them capped and one with a valve of some sort to control airflow. Why not just make one hole with a valve or do you take the caps off at first to help it get up to temps?
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10-24-2011, 11:43 AM | #280 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from:---> |
10-27-2011, 01:13 PM | #281 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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Does the ash tray sit there with the charcoal basket on top or is it attached?
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10-27-2011, 01:18 PM | #282 |
Full Fledged Farker
Join Date: 02-08-08
Location: El Paso, Texas
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Is 1 3/4 inches enough clearance from the top to cook slabs of ribs, wings, etc?
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10-27-2011, 01:41 PM | #283 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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10-27-2011, 03:29 PM | #284 |
Knows what a fatty is.
Join Date: 05-18-11
Location: Middle TN
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I need some clarification please regarding the distance from the fire to the cooking grate. I understand that I need a distance of 24" from the fire to the cooking rack.
Assuming that........ 1. The charcoal basket that I plan to make is 9" tall raised 3" off the floor of the drum = 12" in height from the bottom. 2. The average barrel is 33.5" tall If we subtract the height of the barrel from the top of the charcoal 33.5" - 12" we only have 21.5" inches to work and that's to the top of the barrel, which leaves no room for the food and a flat lid. I'm certain that I'm missing something here. Please clarify.
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Willie |
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10-27-2011, 07:08 PM | #285 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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So you are using a 1/2" nipple to thread into the 3/4 inch hole. How long does the nipple need to be? Also what kind of hardware is to be used? Stainless steel? What about the nipples? Galvanized steel?
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Tags |
DIY Drum Smoker, Homemade Ugly Drum Smoker, How to build a UDS, Norcoredneck, PBC vs UDS, Trailer Treasure, tutorial, uds, UDS Tutorial |
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