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 02-02-2014, 05:03 PM   #1
chickin lips
Got rid of the matchlight.
 
Join Date: 02-01-14
Location: Laconia IN
Downloads: 0
Uploads: 0
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.
chickin lips is offline   Reply With Quote


Unread 02-02-2014, 05:07 PM   #2
bwsawman
Knows what a fatty is.
 
Join Date: 10-15-12
Location: Ionia, MI
Downloads: 0
Uploads: 0
Default

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.
bwsawman is online now   Reply With Quote


Unread 02-02-2014, 05:08 PM   #3
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

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
Bludawg is offline   Reply With Quote


Unread 02-02-2014, 05:54 PM   #4
ebijack
Full Fledged Farker

 
ebijack's Avatar
 
Join Date: 08-23-13
Location: warren, mi
Downloads: 0
Uploads: 0
Default

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
ebijack is offline   Reply With Quote


Unread 02-02-2014, 05:57 PM   #5
Friction33
On the road to being a farker
 
Friction33's Avatar
 
Join Date: 09-14-13
Location: Winder,Ga
Downloads: 0
Uploads: 0
Default

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.
Friction33 is offline   Reply With Quote


Unread 02-02-2014, 07:27 PM   #6
SmittyJonz
Babbling Farker

 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Downloads: 0
Uploads: 0
Default

Where's the pics?
__________________
N Tx Spring Bash
SmittyJonz is online now   Reply With Quote


Unread 02-02-2014, 11:10 PM   #7
DjPorkchop
Full Fledged Farker
 
DjPorkchop's Avatar
 
Join Date: 09-24-13
Location: Marion,IL
Downloads: 0
Uploads: 0
Default

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

On Deck: Weber OTG
DjPorkchop is online now   Reply With Quote


Unread 02-02-2014, 11:23 PM   #8
knitmar
Is lookin for wood to cook with.

 
knitmar's Avatar
 
Join Date: 12-22-13
Location: Clearwater, FL
Downloads: 0
Uploads: 0
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.
knitmar 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 07:16 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