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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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Old 02-02-2014, 05:03 PM   #1
chickin lips
Got rid of the matchlight.
Join Date: 02-01-14
Location: Laconia IN
Thumbs up uds virgin

Just got done seasoning my uds i built after 6months of trying to figure out how i wanted to build it, started with about 7or8lbs of charcoal,6 peices of hickory and couple fattys which took me forever to figure out what the heck you guys was talkin about, i had know idea what a fatty was, it is 30 degrees here so i was curious how it would do at low temps, after a couple hours watching it just sit at 225 i added more charcoal and opened more vents up top and she hit 300 which was what i was wanting to season her good, wiped the inside with veg oil before the burn. I took the fattys off at about 3 hrs and internal temp was 168, dogs loved them i didnt trust the 1st burn enough to eat it anyway,now that i got her nice and black inside i cant wait till next weekend, shes still out there burning at 300, been 6hrs now and all i can say is wow these things are very easy to smoke in, i figured it would be a booger to keep temp where i wanted but not at all and in 30 degree weather. U guys gave me lots of pointers on stuff before i even started building it, so thanks. will post pics soon.
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Old 02-02-2014, 05:07 PM   #2
Knows what a fatty is.
Join Date: 10-15-12
Location: Ionia, MI

Welcome to the world of UDS's!

I've had mine for about 1 1/2 years and I love it. I just finished my mini WSM and that little cooker is just as great for smaller cooks.
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Old 02-02-2014, 05:08 PM   #3
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

That dawg and I would have been scrapin over that Fatty
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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Old 02-02-2014, 05:54 PM   #4
is One Chatty Farker

ebijack's Avatar
Join Date: 08-23-13
Location: warren, mi

Now your dog is going to think your cooking for him all the time .
For me still the best all around smoker/grill there is. I think I have mine finally modified to where I won't change anything any more.....maybe
"Good judgment comes from experience, and a lot of that comes from bad judgment." -- Will Rogers
***If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing and just move on to another post that you freakin like***
Always modifying my smokers, just another addiction.

Michigan Custom 'Que Team
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Old 02-02-2014, 05:57 PM   #5
Full Fledged Farker
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Join Date: 09-14-13
Location: Winder,Ga

Just finished my first UDS cook and I have to say I am impressed. Set my temp at 260deg 10 hours ago and it is still running smoothly at 260deg using about 8lbs of KBB charcoal and hickory chucks. Some of the best pulled pork I have eaten. Good luck to you and can't wait to see and hear about your future cook.
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Old 02-02-2014, 07:27 PM   #6
somebody shut me the fark up.
SmittyJonz's Avatar
Join Date: 07-17-13
Location: Burleson Tx

Where's the pics?
Texas Mega Farking Bash - Lake Belton Oct 17th - Be There.........
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Old 02-02-2014, 11:10 PM   #7
Take a breath!
DjPorkchop's Avatar
Join Date: 09-24-13
Location: Marion,IL

I would have ate them. No probs.

I seasoned mine and tossed a fattie on as well as some Echrich sausage. The sausage almost didn't make it to the house and the fattie was gone as soon as the slices hit the plate.
If I could I would. If I don't, it's because I am to lazy!

UDS | Brinkman Gasser | Big Poppa Drum
| Weber OTS

On Deck: Saving up for a Shirley
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Old 02-02-2014, 11:23 PM   #8
Is lookin for wood to cook with.

knitmar's Avatar
Join Date: 12-22-13
Location: Clearwater, FL
Default Working on Virgin UDS

Burned my barrel and lid. The lid warped quite a bit. Is there a "best way" to bring it back in to shape? I used weed burner to do the burn.
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