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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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09-03-2011, 08:50 PM | #1 |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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Completed 1st UDS build/First cook on new UDS
Okay so here are pics of my first UDS build and the meat I turned out from it. I marinated the tri-tip over night in Dr. Pepper, and rubbed it with Bone Suckin' Sauce and Famous Dave's dry rubs before I threw it on. It came out tender and juicy, but a little too strong on the smoke flavor. I'll have to perfect that. I got my offset smoker down, now just gotta figure out how not to over smoke on the UDS. Any advice? I think I used too many wood chunks or something.
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Thanks from:---> |
09-03-2011, 09:00 PM | #2 |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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BTW, I wanna give a big thanks to Norcoredneck and his post, "If a redneck wanted to build a UDS". A lot of info there. And thanks to everyone else who answered all my questions during my build!
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09-03-2011, 09:01 PM | #3 |
Knows what a fatty is.
Join Date: 09-05-10
Location: Las Vegas NV
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Looks great!
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09-03-2011, 09:01 PM | #4 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Looking great from here Now, how many wood chunks are you using? Also, no ball valve to control airflow?
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09-03-2011, 09:03 PM | #5 |
Knows what a fatty is.
Join Date: 07-04-10
Location: loganville ga
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great looking drum & food !! i've learned it don't take much wood to flavor your meat. i use 2 chunks approx. 1 in. dia x 3 in. long. load about 1/3 to 1/2 chimmey with 1 piece on top when burning good dump on top of basket. enjoy your good looking drum!!!
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09-03-2011, 09:20 PM | #6 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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That's a fine looking UDS, congrats! And that pron looks great too.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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09-03-2011, 09:26 PM | #7 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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Congrats on your build and first cook! I hope you enjoy cooking on yours as much as I do on mine...
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09-03-2011, 09:27 PM | #8 |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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The ball valve is on the opposite side, but it is there. I used six fist sized chunks of apple wood. One right on top, two midway down, and three near the bottom of my charcoal basket
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09-03-2011, 10:36 PM | #9 |
Knows what a fatty is.
Join Date: 06-02-10
Location: Portland, OR
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Great photography
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09-03-2011, 10:37 PM | #10 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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congrats on the build and the great looking food.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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09-03-2011, 10:42 PM | #11 |
Full Fledged Farker
Join Date: 11-21-10
Location: Northern Wisconsin
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great looking drum! What temp did you take your tri-tip to?
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09-03-2011, 11:53 PM | #12 |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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I cooked it at 200 for about 3 hours and then brought it up to between 225-250 for the last 40 minutes. I pulled off the tri-tip once it reached an internal temp of 157.
Last edited by gambler; 09-04-2011 at 01:47 AM.. Reason: more info |
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09-03-2011, 11:56 PM | #13 |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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09-04-2011, 12:41 AM | #14 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Nice drum gambler. You only need about 2-3 chunks of wood half that size. The amount you used would definately over smoke the meat. Let us know how the next one turns out.
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09-04-2011, 12:48 AM | #15 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Very nice UDS, except that drum is a thing of beauty!
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