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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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05-13-2007, 10:55 PM | #1 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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WSM vs UDS - Confused
Looking at the WSM or building a UDS. Advantages or Disadvantages of each. Don't know which is better. Thanks Bros. for you input.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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05-13-2007, 11:02 PM | #2 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
Tons of info. Just curious! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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05-13-2007, 11:20 PM | #3 |
Take a breath!
Join Date: 02-16-07
Location: Atlanta, GA
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WSM:
pros: you don't have to build it, great customer support, it's gonna rock right out of the box. Much prettier than a UDS. cons: The 18" diameter kinda sucks sometimes... It costs $200. UDS: (this is coming from a guy who does not own a UDS... only read about them a lot) pros: Cheap to build. Higher capacity (if you build two racks). Seems to get longer burn times. Apparently they are a Q microwave so your cook times may be quicker. cons: They're ugly. If you need to refuel during an extra long cook it may be difficult.
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Jared "Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction Weber Smokey Mountain Weber 22.5" One Touch Silver Charbroil Silver Smoker w/ mods (never used anymore) |
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05-13-2007, 11:46 PM | #4 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Some differences are: a drum does not have a water pan, has a larger capacity and gives the food a distinct flavor from the fats dripping on the coals. Since they are bigger than a WSM, they are harder to move around and depending on your particular drum design they could be harder to clean. I think my BDS is easier to run than a WSM.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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05-14-2007, 05:52 AM | #5 |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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Could you acheive this by leaving the water pan out of the WSM?
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Surf'n'Smoke BBQ Team |
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05-14-2007, 07:03 AM | #6 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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We have added pictures to this post. DeeZ finished his charcoal basket and racks and did his first cook on his this past Saturday.
http://www.bbq-brethren.com/forum/sh...ad.php?t=26997
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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05-14-2007, 07:11 AM | #7 |
Take a breath!
Join Date: 02-16-07
Location: Atlanta, GA
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I don't think so. Since the food is so close to the coals in the WSM I believe the water pan is necessary to act as a baffle. Maybe somebody else knows for sure, though. I would think that if you wanted to try it without the water pan you should only use the top rack at least.
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Jared "Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction Weber Smokey Mountain Weber 22.5" One Touch Silver Charbroil Silver Smoker w/ mods (never used anymore) |
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05-14-2007, 09:22 AM | #8 |
Knows what a fatty is.
Join Date: 08-02-05
Location: Port Jefferson, NY
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Has anyone ever tried adding a water pan to the UDS?
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05-14-2007, 09:28 AM | #9 |
is one Smokin' Farker
Join Date: 03-07-06
Location: St. Q'ouis
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that in my mind would defeat the purpose of the UDS. You want the dripping fat to hit the coals to flava the food, not possible with a water pan
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22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time |
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05-14-2007, 09:29 AM | #10 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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On a UDS it might be a great idea for a long slow smoke with a very lean piece of meat to prevent it from drying out.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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05-14-2007, 10:05 AM | #11 |
Knows what a fatty is.
Join Date: 03-10-07
Location: Texas, Dallas
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I have had ideas of adding water pans attached to the sides to increase the humidity. This would still allow for the fat/juices to still drip into the coals. Still thinking about how to execute but I have a few ideas.
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[FONT=Palatino Linotype]Backwoods Extended Party, [/FONT][FONT=Palatino Linotype]UDS, [/FONT][FONT=Palatino Linotype]Weber Kettle 22.5 (x 2), [/FONT][FONT=Palatino Linotype]Gasser, Orion Cooker, [/FONT][FONT=Palatino Linotype]24x48 Custom Griller, [/FONT][FONT=Palatino Linotype]Turkey Fryer x 2, [/FONT][FONT=Palatino Linotype]Small BGE, ECB, Char Broil Double Chef[/FONT] |
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05-15-2007, 03:26 AM | #12 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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If you want to add a water pan, why not check out the Magnum?
http://www.randyq.addr.com/friends/m...abrication.htm It looks like you may be set up with the tools and know-how to take on the task of going this direction. Brian
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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05-15-2007, 05:35 AM | #13 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
CT, the short answer is no. You can do some things without the water pan in WMS, but they involve higher temp, short cooks. The operating theory behind the BDS/UDS requires a larger separation between the fire and the cooking racks than you can acheive in the WMS. You need 24 inches[to me that is the minimum, more is ideal] in order to cook directly over the coal bed and still do low-and-slow.
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qman Para Bellum |
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05-15-2007, 06:07 AM | #14 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Another option
Here is the No weld ElCheapo UDS tutorial
http://www.bbq-brethren.com/forum/sh...=23436&page=15 It's about as low tech as you can get. You don't even need the Weber lid, the drum lid will work just as well or better, I just happened to have a few rustbucket kettles I picked up on CL and decided to personalize them. I'll post some pics of the latest drum I built, it's a nice drum that contained hazordous waste from the Hanford Nuclear Reactor site! Brian
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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05-15-2007, 07:28 AM | #15 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Here's my take on it. Both cookers have been shown to product quality Q. It's a tool. You get out of it what you put into it. With either one you have to learn the tool and adapt it to you own cooking style. You need to sit back and decide what features of each are important to you. Do you want the shortest learning curve? Then go with the WSM. Do you want the satisfaction of building it yourself? Then build an UDS.
For me, there was no decision. I am not handy at all so building a UDS was out of the question. Quote:
1. The 18" diameter can be an issue with long racks of ribs or with a large brisket. Just roll the ribs. For a large brisket drape it over a rib rack or a stainless bowl. 2. For me, the WSM was cheaper. Until recently the only choice to buy a UDS was the Big Drum Smoker and thier smallest model as $325. So... Meatburner... Here's a thought... If you are good with tools, build a UDS. It will give you some good experience and would be a fun project. If you don't like it start watching Craig's List and eBay for a deal on a WSM. You can still cook in the UDS in the mean time. I bought my first WSM for $140 brand new before the price increased a couple of years ago and I bought my second one for $60 (I think) off of eBay from a guy who clears out houses before demolition. You can get a deal on one if you are patient.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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