The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 02-20-2013, 09:40 AM   #1
desertguy76
Is lookin for wood to cook with.
 
Join Date: 02-06-13
Location: Norco, ca
Downloads: 0
Uploads: 0
Default Questions on first Smoke ever!

Hey guys I am new to the forum and this is my first post... I am currently building my UDS and I hope to finish it and test drive it this weekend. I decided to go with a new drum and still have to do my burn off and intakes vents to get it usable. I have been reading about different methods for building the fire etc but was wondering if there is a piece of meat that would be best to use for break-in of me and the smoker. I was thinking trying chicken but wanted to see if anybody had any other recomendations. Thanks
Attached Images
File Type: jpg photo 1.JPG (130.2 KB, 122 views)
File Type: jpg photo 2.JPG (127.4 KB, 122 views)
File Type: jpg photo 3.JPG (107.9 KB, 124 views)
desertguy76 is offline   Reply With Quote


Unread 02-20-2013, 09:42 AM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

The classic break in seasoning is a couple of naked fatties.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from: --->
Unread 02-20-2013, 09:46 AM   #3
Muscrat
Full Fledged Farker

 
Muscrat's Avatar
 
Join Date: 09-15-10
Location: Tuscola Texas
Downloads: 0
Uploads: 0
Default

When I seasoned my uds' us bought 3 packs of cheap bacon, built a hot fire and let it go. I'm sure there are different ideas or methods.

You'll love the UDS. I have a comp cooker and I use the UDS more just because once you learn to control the heat you can set it and forget it. The big cooker I have to add a stick every hour. I've cooked a brisket in the uds and didn't open it for 8hrs.
__________________
Its Si-intistic, Jack!
One lovely UDS
Shanaynay--Custom Home Built Smoker on Wheels-SOLD!!
Muscrat is online now   Reply With Quote


Unread 02-20-2013, 09:46 AM   #4
skipz0r
Is lookin for wood to cook with.
 
Join Date: 02-19-13
Location: Spijkenisse, ZH
Downloads: 0
Uploads: 0
Default

just go wild on anything is it really.

The first time I got my kettle started I tried ribs. Not the traditional 3-2-1 ribs, but going for a 3 hour cook @ 300 degrees, I didnt know better really. And guess what, the where better than I ever ate at any restaurant. Not as good as 3-2-1 ribs, they were a little though on the bones.

What I think is a better training is trying to get a steady temperature for something like 24 hrs. If you can do that you can do practically everything.
skipz0r is offline   Reply With Quote


Unread 02-20-2013, 10:04 AM   #5
Wrench_H
is one Smokin' Farker

 
Wrench_H's Avatar
 
Join Date: 10-22-09
Location: Wilmington, NC
Downloads: 0
Uploads: 0
Default

If you have time, I would start with a butt; they are very forgiving. This will give you plenty of time to try to lock in a temp.
__________________
Anthony - Pork City Grillers KCBS team

CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn

Multiple Time Zero Member

Try the Throwdowns - MMMMM...tastes like liquid crystal
Wrench_H is offline   Reply With Quote


Unread 02-20-2013, 10:31 AM   #6
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

Chicken is cheap easy.. Leg Quarters for the win!
DownHomeQue is offline   Reply With Quote


Unread 02-20-2013, 10:43 AM   #7
swinn
Full Fledged Farker
 
swinn's Avatar
 
Join Date: 12-07-09
Location: Kansas City, Mo.
Downloads: 0
Uploads: 0
Default

I always use whole chickens when I am trying a new Grill/Smoker/cooking device, they are cheap and if you mess it up badly you are only out a few bucks, but generally chicken is hard to completely ruin. When i finish my UDS thats the first thing I am cooking. Though I may throw a fatty or two on just for the seasoning effect.
__________________
KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser
swinn is offline   Reply With Quote


Unread 02-20-2013, 10:45 AM   #8
Garrett
is One Chatty Farker

 
Garrett's Avatar
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Downloads: 0
Uploads: 0
Default

I say chicken because of the price or some fatties (just chub of breakfast sausage). A Boston butt will give you a long cook and practice on heat control at decent price too. Just remember to go easy on the smoke until you get handle on things and figure the amount of smoke flavor you like. Good luck wih your first cook, you will have lots of fun.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is offline   Reply With Quote


Unread 02-20-2013, 10:47 AM   #9
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default Questions on first Smoke ever!

By the way. Very nice looking UDS.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 02-20-2013, 10:48 AM   #10
JandJbuidasmoker
Full Fledged Farker
 
JandJbuidasmoker's Avatar
 
Join Date: 02-18-13
Location: Terre Haute, Indiana
Downloads: 0
Uploads: 0
Default

When seasoning a cooker for the first time, I heard to use crisco on the inside??? Is this correct? Any suggestions on seasoning a 550 cooker???
JandJbuidasmoker is offline   Reply With Quote


Unread 02-20-2013, 10:56 AM   #11
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

550 Gallon cooker?! use PAM, Canola Oil, peanut oil, Crisco, Bacon Grease..... as long as its some type of oil or grease its all good!
DownHomeQue is offline   Reply With Quote


Unread 02-20-2013, 11:06 AM   #12
chriscw81
is One Chatty Farker
 
Join Date: 07-01-12
Location: Fredericksburg, VA
Downloads: 4
Uploads: 0
Default Re: Questions on first Smoke ever!

Nekkid fatties! It's the law.




Sent from my Nexus using Tapatalk 2
__________________
[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B]

[B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]
chriscw81 is offline   Reply With Quote


Unread 02-20-2013, 11:07 AM   #13
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

Food safe oil or grease o should say!
DownHomeQue is offline   Reply With Quote


Unread 02-20-2013, 11:32 AM   #14
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wrench_H View Post
If you have time, I would start with a butt; they are very forgiving. This will give you plenty of time to try to lock in a temp.
+1 on the butt for all of the above reasons.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Unread 02-20-2013, 11:42 AM   #15
$billBBQ
On the road to being a farker

 
$billBBQ's Avatar
 
Join Date: 08-01-12
Location: Shrewsbury, MA
Downloads: 0
Uploads: 0
Default

With our 3 UDS- we 1st coated with peanut oil then built a small fire to heat the drum empty to get a sense of how to hold temp (1hr ish) . The we filled up the basket with lump and wood and loaded them up with butts so +2 on the butts
__________________
Rub This! BBQ -- UDS (3), Creator of Slather This BBQ sauce
$billBBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:13 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts