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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-14-2011, 10:54 AM   #1
IbrahimSS
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Default Cook times: UDS <<<< WSM?!?

Hello

I don't know if I've gone mad since I've been using my UDS more and more but I've noticed the cook time for chicken/ribs/pulled pork is all significantly shorter in my UDS than it was in my WSM. I'm not sure if it's because of the lack of the water pan but the temps are just about the same 225-250 for the pork and 300-350 for the chicken.

Has anyone else noticed similar results?

Thanks
Sam
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Unread 06-14-2011, 11:00 AM   #2
jimmyinsd
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i dont have a WSM, but it stands to reason that with the UDS you also benefit from the direct radiant exposure that you wouldnt with a water pan in a WSM.
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Unread 06-14-2011, 01:02 PM   #3
Dave Russell
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Comparing the two cookers, it's a matter of trade-offs, but regarding the cook times, the main thing is that the temp at the center of your drum is a LOT higher than the temp where your gauge stem ends on the side. Also, stating the obvious, but the wsm water pan is only putting off 212* heat right below the bottom grate... but you could go waterless and cook at higher temps. The only thing cooking at higher temps that you have to really watch is if you have meat on the bottom grate beyond the edge of the pan, since it's so close to the fire. (If cooking much over 250* on my 18.5" wsm, I prefer to foil, and rotate the butts on the bottom rack, and I wouldn't even consider smoking a HH brisket on my bottom wsm rack.)


With the UDS, I could get pork butts done in less than ten hours, but with several vent changes....Great results, but with fat and connective tissue that needed to be picked out, not to mention all that "fat in the fire" taste.

With the wsm, I'll cook pork butts/briskets for twelve to sixteen hours, depending on if using both grates and what my time of serving is. However, cooking that slow, I'm left with just as good or better bbq as with the UDS, and the slower I cook, the quicker the pork is to the table after unwrapping the foil. For example, just yesterday, after sixteen hours, there was nothing left to pull out of either pork butt but the bone and one piece of gristle. Oh yeah...regarding the "fat in the fire" flavor, you can get the same thing in the wsm by tossing a few pieces of fat on the coals. ....if that's what you like.
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Unread 06-14-2011, 01:08 PM   #4
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I know you say that the temps is the same in the 2 cookers but is the grate temp the same? I know with the WSM the thermometer is in the dome and the dome temp is a bit higher than the actual grate temp since it is higher and heat rises. So I would try checking your grate temps to make sure they are where they need to be.
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Unread 06-15-2011, 11:28 AM   #5
IbrahimSS
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I'm not trusting either thermometer. I'm sticking a probe at or near the rack.
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Unread 06-15-2011, 11:42 AM   #6
FamilyManBBQ
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I do think that things finish a bit quicker on the UDS...even at the "same temp." It's the direct heat for sure. I do also think that my drum is more airtight than any of my WSMs (door etc)...retains more heat in cooking area?

What's more. I tend to use the drum for hot-n-fast cooks (and WSM for low-n-slow)...my expereince is that on the drum I can go hot-n-faster than I can using a WSM.
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Unread 06-15-2011, 11:43 AM   #7
N8man
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UDS=BBQ MicroWave...
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