Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
02-28-2012, 01:20 PM | #9256 | |
Full Fledged Farker
Join Date: 01-05-12
Location: Sonora, CA
|
Quote:
__________________
Mike 2 x UDS Weber Kettle 22.5 w/rotisserie Wine Barrel Smoker Traeger 075 Mystery Metal Egg |
|
|
02-28-2012, 01:44 PM | #9257 | |
Got Wood.
Join Date: 07-25-11
Location: Quitman, GA
|
Quote:
|
|
|
Thanks from:---> |
02-28-2012, 02:01 PM | #9258 | |
Knows what a fatty is.
Join Date: 05-11-10
Location: Rochester, MN
|
Quote:
I have set up a table with butcher board/paper on top. Whenever I tinker with my product (basting, temp-check, seasoning, etc) I always pull the rack out with the meat on it, and place the lid back in place. I get virtually no temp spike. Someone on here invented some cut-off vent, which is pretty cool, but taking the meat out, and putting the lid back on is a lot easier. The meat might cool slightly, but it is a non-factor when you are cooking something 12+ hours anyway like a brisket or pork butt. |
|
|
02-28-2012, 02:58 PM | #9259 |
On the road to being a farker
Join Date: 11-19-11
Location: Oakland CA
|
A quick question for the UDS pros: lets say that your UDS is running at 300 and you wanted it to run at a lower temp. How long would it take you to lower the temperature to 250 degrees?
I am asking this because last night I completed my UDS but when I was doing some trial runs, It took forever for the temp to drop even with all intakes closed but when I closed the exhuast, then the temps when down in like 30 minutes. Is this normal or do I have a leak somewhere?
__________________
Smoke on!:boxing: |
|
02-28-2012, 02:59 PM | #9260 |
Full Fledged Farker
Join Date: 09-02-11
Location: Evans, GA
|
Thanks all for the replies. I was just at Harbor freight and I wish I knew about the clamp. Will have to snag that on my next visit.
I'm racking my brain about this diffuser thing. I know I could easily drill some more holes, add another grate for a diffuser and figure out something to use if I want to. But what are most people doing?? Does the meat taste that bad with the fat dripped smoke? I have read so many post on so many different forums and I'm indecisive. My other 2 smokers are an offset and a char broil fat boy water smoker; like a 18.5 WSM and I use the water bowl filled with sand for a heat sink. I'm not a smoking newb but I have never done a UDS direct heat smoke. TIA |
|
02-28-2012, 03:14 PM | #9261 |
Knows what a fatty is.
Join Date: 05-11-10
Location: Rochester, MN
|
UDS Testimonial
Hi all,
I started re-reading the last 30-40 pages of this thread to review some of the new ideas, and I have to say that this thread has become an amazing source of information. If only someone could create a master cross-reference to the designs, and modifications. A monumental task, no doubt. I built my first of 6 UDS's about 2.5 years ago using elements of Norcoredneck's picture plan, circa page 3 of this thread. That thing is the epitome of KISS. I was too a doubter of this simple plan, but I have to say that 3 years later, my original is still going strong. I have built and sold the other 5 over the last summer and fall, and people love them. Maybe I just got lucky in my implementation, but I have most recently done a couple cooks of pork butts, with virtually no tinkering whatsoever with temp or intake settings. These things work rock-solid. I use a expanded metal charcoal basket (15 inch diameter) wired on top of a weber charcoal grate. It is 12" tall. If I fill it 3/4 full, and use 12-14 red-hot coals to start my minion method, I can obtain 225-250 in my UDS for as long as 14-16 hours depending on outside temp. I most recently went 13 hours with the temp hovering between 25-30 degrees F, in Minnesota. It's amazing. I have also built a intake blower using a design from righteousdog, and that thing works awesome too. It maintains my temps overnight within 5 degrees, and I don't have to check on it AT ALL, while I am peacefully sleeping. I think I have spent about $175 total out of pocket on my original UDS, including the more recent blower attachment. And to think, 3 years ago I was wanting to drop $1200+ on a XL Big Green Egg. No way. Best of luck to you all. SmokinDave |
|
02-28-2012, 03:18 PM | #9262 | |
Knows what a fatty is.
Join Date: 05-11-10
Location: Rochester, MN
|
Quote:
Last edited by smokindave74; 02-28-2012 at 03:38 PM.. |
|
|
02-28-2012, 03:34 PM | #9263 |
Full Fledged Farker
Join Date: 09-02-11
Location: Evans, GA
|
Thanks Dave. Yes I just built my first one using the KISS method and I'm about done. Just trying to decide about the diffuser. I really dont want to but I will do a few cooks and see what I think. This thread is awesome.
|
|
02-28-2012, 05:29 PM | #9264 | |
Full Fledged Farker
Join Date: 12-19-11
Location: Commonwealth of Virginia
|
Quote:
By my UDS will continue to run about 175 with the intakes closed and the exhaust vents open. If I plug the exhaust vents it cools down in about 45 mins.
__________________
Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber |
|
|
Thanks from:---> |
02-28-2012, 05:41 PM | #9265 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
|
I think the time it takes to make temp changes is also affected by the number of actively lit coals you have going.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
|
Thanks from:---> |
02-28-2012, 05:54 PM | #9266 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
|
Two weeks ago I smoked 3 Boston butts totaling 31lbs. I was on a frozen lake in the middle of our town where we hold our annual winter festival. I got to the lake at 4am it was -33/-39 windchill I put up a plastic tarp as a windbreak and fired up the UDS. at 5am I had the drum temp stabilized @270 and put on the butts. I put two on the bottom rack and one on the top rack. Not ever having cooked on a UDS in these extreme temps, I decided to keep it at 270. I looked at the butts once at 12noon. The temp stayed rock steady all day @270. I had a temp probe in one on the bottom rack and one on the top rack and at noon they were both about 180. I pulled them at 3pm@195 and wrapped them in foil to rest. after an hour and a half, I opened them up and pulled them apart, they were absolutely perfect. I can't say enough good things about my UDS, I was skeptical about the performance in harsh temps,but now, I'm more of a believer than ever before.
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
|
02-28-2012, 07:46 PM | #9267 |
Found some matches.
Join Date: 02-10-12
Location: Clermont, FL
|
I hope to start my first UDS build this weekend, I have everything collected I believe or will have it all tomorrow when UPS arrives. Just waiting on some expanded steel, I ordered a 48x48 sheet from Amazon for $44 delivered via 2 day service, gotta love Amazon Prime!
I had originally picked up a couple food grade drums that had the dreaded red liner for $20 each. Then thanks to this site I found Orlando Drum & Container (http://www.orlandodrum.com/) and decided to go with a couple refurbished barrels. I sold the other 2 barrels for $25 each and for $40 each I picked up 2 barrels that were spotless inside and made of substantially heavier metal, they feel to be about 10 lbs heavier per barrel than the previous ones. It was well worth the extra money not to have to deal with the liners and to get heavier gauge steel. My new drums are 22.5" diameter so I am going to add a steel ring to one of them to use with a Weber lid. I am undecided on what to do with the 2nd drum, I may sell it to help pay for the first. I can always go after a couple drums in the future if I need another.
__________________
Performer w/ Gas Ignition, 22.5" OTG, and a UDS |
|
02-28-2012, 08:39 PM | #9268 | |
Got Wood.
Join Date: 11-25-11
Location: NC
|
Quote:
I made my first UDS this past Fall. I'm hooked! I'm making my second one as I write... Just keep your second drum until after you've smoke a couple times with your first. You may have the bug too! Good luck with your build! |
|
|
02-28-2012, 08:47 PM | #9269 | |
Is lookin for wood to cook with.
Join Date: 10-17-11
Location: Gardendale Alabama
|
Quote:
Lawdog
__________________
ROLL TIDE! UDS as of 12/2/11, Chargriller w/sidefirebox, 2nd UDS in the works |
|
|
Thanks from:---> |
02-29-2012, 04:35 AM | #9270 |
Full Fledged Farker
Join Date: 02-26-12
Location: central Texas
|
[QUOTE=SawdustguyExactly! It can be the fugliest grill on earth but if you can cook good Que with it, she is pretty in my eyes.[/QUOTE]
lol If you don't like the looks of my pit, don't look at it so much!
__________________
Jesus is my Lord! ... an old 55 gallon horizontal smoker, a gas grill & a CharBroil Big Easy |
|
Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Ugly Drum Smoker | ironslob | Q-talk | 2 | 09-19-2010 10:16 AM |
Ugly Drum Smoker - Need Help | Bartkowiakj | Q-talk | 10 | 06-18-2010 09:38 PM |
One Ugly Drum Smoker | Steve_B | Q-talk | 15 | 09-21-2009 10:32 PM |
My (not-so) Ugly Drum Smoker. | hav | Q-talk | 47 | 11-05-2008 02:30 PM |
Ceramic Cooker Meets Ugly Drum Smoker - BUDCS - Concept Drum Discussion | Hook_Line_and_Sinker | Q-talk | 9 | 04-26-2008 02:24 PM |
Thread Tools | |
|
|