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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 03-30-2008, 06:42 PM   #1
OSD
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Default Maiden Voyage for the new UDS

I did a seasoning burn yesterday and all went well so today I fired her up for the real thing. I thought a mixed fare would be a good way to start her off.


An untrimmed rack of spares rubbed and ready

Some chicken drumsticks with same rub

some Scotch eggs for good measure rolled in rib rub


UDS almost up to temp and ready to be loaded

Loaded up and ready to put the lid on.

Everything came out great. It did cook a little faster than I figured, but it all worked out.


ribs hot off the grate

ribs cut up

and the chicken


all served up with some dirty rice and deviled eggs.

All in all a good first cook.
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Unread 03-30-2008, 06:45 PM   #2
Midnight Smoke
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Looks like everything tuuned out perfect! Nice Job.
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Unread 03-30-2008, 06:46 PM   #3
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very nice job for the maiden voyage

smoke on brother
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Unread 03-30-2008, 06:47 PM   #4
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Looks good. What did you use for reading temp?
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Unread 03-30-2008, 06:51 PM   #5
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OSD, that looks awsome brother! If it tastes as good as it looks...IT'S A WINNER!!!
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Unread 03-30-2008, 06:52 PM   #6
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Lookin good.
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Unread 03-30-2008, 06:56 PM   #7
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Way to break in the drum. The food is almost as beautiful as those tables on the UDS.

Fine job!
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Unread 03-30-2008, 07:03 PM   #8
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For reading the temps I have the side mounted gauge and I use a NU-Temp remote probe on the middle of the cooking grate. I noticed when I was playing around yesterday and again today that the temp difference from the side gauge and the center is right around 50* hotter in the center. This setup.

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Unread 03-30-2008, 07:28 PM   #9
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Now that's what I'm talkin' about!
Awesome looking grub!
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Unread 03-30-2008, 07:51 PM   #10
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Default UDS Heat Diverter/Shield Thingy

Quote:
Originally Posted by OSD View Post
I noticed when I was playing around yesterday and again today that the temp difference from the side gauge and the center is right around 50* hotter in the center.
I've noticed a big temp difference on mine too.

Been thinking about some sort of heat diverter shield thingy over the fire basket that would keep the direct heat off the underside of the meat...

Anyone ever play with anything like that?
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Unread 03-30-2008, 10:10 PM   #11
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Quote:
Originally Posted by Thawley View Post
I've noticed a big temp difference on mine too.

Been thinking about some sort of heat diverter shield thingy over the fire basket that would keep the direct heat off the underside of the meat...

Anyone ever play with anything like that?

i got an 18 inch alum. collander i have been thinking about sitting on top of my fire basket!! whatcha think??
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Unread 03-30-2008, 10:14 PM   #12
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what happend to the scotch eggs?
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Unread 03-30-2008, 11:03 PM   #13
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Quote:
Originally Posted by Thawley View Post
I've noticed a big temp difference on mine too.

Been thinking about some sort of heat diverter shield thingy over the fire basket that would keep the direct heat off the underside of the meat...

Anyone ever play with anything like that?
Try this...



I use them in my WSM's and it works great! I had the same problem with my first UDS and ended up toasting some ribs. Next weekend I'm doing a brisket and some chicken thighs using the clay pot as a heat deflector / drip pan. Don't forget to foil it. Here's a link to my latest build. Good Luck!

http://www.bbq-brethren.com/forum/sh...ad.php?t=39704
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Unread 03-31-2008, 12:29 AM   #14
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I did the clay dish mod in my uds and didn't have good luck. I only have two 1" intakes. I think you will find that you need more air to keep temps up using a heat sink in a uds.
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Unread 03-31-2008, 08:11 AM   #15
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I thought about the clay dish, but I still want the effects and the flavor of the drippings hitting the fire and really only want to deflect the heat. I'm going to try using a 16" round flat metal pizza pan with a few small holes drilled in it to let the drippings go thru to the fire. I'll try this next smoke.
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