ブタ
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 08-19-2013, 08:10 AM   #1
babygorilla
Got rid of the matchlight.
 
babygorilla's Avatar
 
Join Date: 07-27-13
Location: East Weymouth
Downloads: 0
Uploads: 0
Default Noob Introduction and pr0n - first UDS Build and Smoke

Figured I would take a moment or two to introduce myself. I'm a TOTAL noob to making my own smoked meats, but consider myself a connoisseur of eating BBQ. I've have a job that allows me to travel around the country, and one thing I try in almost every place I visit is their BBQ. Of course, being I'm from Boston, I also need to try the local Reuben.
Recently, my favorite local smoked meat joint (Frankie D's) closed it's doors, which left me hunting for a new place to ride the motorcycle to and chow down. Then, in my perusing the interwebs, I stumbled upon a UDS. Being a DIY'er and a failed engineer, PLUS having been a cook in a restaurant during my college years, it gave me the thought "Gee, why not make a smoker of my own. In the winter, I prefer to do a lot of Crock Pot cooking, why not do dry slow cooking in the summer?" And thus began my journey.
It's a fairly traditional smoker, Whacked out the bottom of a clean open top (not food grade but new) drum, burned it our with a weed burner (burn permits ended in May around my parts and neighbors are too close and friendly, didn't want to piss anyone off) and then built it. I figured that since the price of a WSM is around $400 in my area, then that would be my max for $$ spent. I think I spent around $300 total, but my drum came out "pretty sweet" according to one of my neighbors. I had to make it look nice, since these things aren't very common in the Boston area, and I didn't want anyone to get skeeved out from meat coming out of what they would consider a trash barrel, LOL. Anywho, the build is done, the traditional Fattie is smoked (along with a few ears of corn, and everything went smooth as a baby butt. Never have a cooked on something that keeps such consistent temps (220 - 240 once all going, with only a valve tweek here or there). The Fatty was AWESOME, the corn was a little dry (forgot to add butter midway through cooking, oops) but good.
Next smoke may be ribs, or brisket, not sure which. For my annual Labor Day cookout it will probably be wings or something similar.
Attached Images
File Type: jpg IMG_20130817_125529.jpg (88.6 KB, 121 views)
File Type: jpg IMG_20130817_125540.jpg (86.1 KB, 120 views)
File Type: jpg IMG_20130818_180454.jpg (84.1 KB, 120 views)
File Type: jpg IMG_20130818_180509.jpg (65.4 KB, 119 views)
babygorilla is offline   Reply With Quote


Unread 08-19-2013, 08:44 AM   #2
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

Nice build, great fattie! Never seen a horizontal UDS
PS:Welcome from north Florida.
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is online now   Reply With Quote


Unread 08-19-2013, 09:56 AM   #3
va_connoisseur
Full Fledged Farker

 
Join Date: 08-11-08
Location: DC Metro
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dwfisk View Post
Nice build, great fattie! Never seen a horizontal UDS
PS:Welcome from north Florida.
I was thinking the same thing. How did he ever get the lid to stay on during the cook?

Welcome
__________________
  • 250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin
  • 120 gallon reverse flow aka Hog Coffin (retired)
  • 22 and 18.5 WSM
  • Known as Spatulaman
  • Owner of Plate BBQ LLC
va_connoisseur is offline   Reply With Quote


Unread 08-19-2013, 10:08 AM   #4
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

Welcome to The Forum!.........Looks like you're home.

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Unread 08-19-2013, 10:37 AM   #5
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Yep. You done it up right. ALL of it. Welcome from Memphis!
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is online now   Reply With Quote


Unread 08-19-2013, 10:48 AM   #6
kmenard
Got Wood.
 
Join Date: 07-24-13
Location: Douglas, MA
Downloads: 0
Uploads: 0
Default

In the process of building my first one as well...

It is a bit of a ride for you but about the only brisket I have found worth a damn out here is BTs BBQ in Sturbridge MA
kmenard is offline   Reply With Quote


Unread 08-19-2013, 11:26 AM   #7
BruceKWHP
Full Fledged Farker

 
Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Downloads: 0
Uploads: 0
Default

I would hit that!
__________________
Bruce B.

Building "Robot", my UDS:
[URL]http://www.bbqbrethren.com/forum/showthread.php?t=83312[/URL]
UDS "Robot" (the easy smoke oven), CL CharGriller w/sfb, Stok Quattro
BruceKWHP is offline   Reply With Quote


Unread 08-19-2013, 01:34 PM   #8
babygorilla
Got rid of the matchlight.
 
babygorilla's Avatar
 
Join Date: 07-27-13
Location: East Weymouth
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by kmenard View Post
In the process of building my first one as well...

It is a bit of a ride for you but about the only brisket I have found worth a damn out here is BTs BBQ in Sturbridge MA
Been there, I drive down to CT a lot on 84 for work. GREAT pulled pork if I recall.
babygorilla 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 09:22 PM.


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