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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 07-16-2008, 11:34 AM   #1
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Default UDS and Comps

I was curious how many people use, have used or know of those that have used a fleet of UDS for comps.

I was thinking about making about 5 of them and eventually working my way into comps that way I get the experinece without the huge investment up front that I can't deal with right now.


What would be the downside to using them for a comp?
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Unread 07-16-2008, 11:56 AM   #2
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I used two homemade drums at a competition in Provo, Utah on the 4th, and they performed flawlessly. I used to be a diehard WSM cook, but I have seen the promised land, and the scores to match.

John
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Unread 07-16-2008, 11:57 AM   #3
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If you have no problem haulin them around then there is no downside. I've been using 2 BDS's for chicken and ribs for a few years now. Also use WSM's for heavy meats. I store my WSM's inside the drums while traveling and use a hitch carrier. This allows me to use the rest of the bed of my truck for stuff.
And...it's not the cooker...it's the cook...you can master any cooker.
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Unread 07-16-2008, 12:04 PM   #4
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Remember it's the cook, not the cooker. You can still make crappy Que in an expensive cooker.
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Unread 07-16-2008, 12:07 PM   #5
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I am a machinist/welder so if I did have an issue hauling them I could always fabricate something/
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Unread 07-16-2008, 12:09 PM   #6
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Quote:
Originally Posted by Jaybird View Post
If you have no problem haulin them around then there is no downside. I've been using 2 BDS's for chicken and ribs for a few years now. Also use WSM's for heavy meats. I store my WSM's inside the drums while traveling and use a hitch carrier. This allows me to use the rest of the bed of my truck for stuff.
And...it's not the cooker...it's the cook...you can master any cooker.
Yeah,but Jay,you're one of those 'elitist" !!!
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Unread 07-16-2008, 12:30 PM   #7
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Yeah,but Jay,you're one of those 'elitist" !!!
Now Tim, that's just on that other forum, you know, the one where only five of us post.
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Unread 07-16-2008, 12:47 PM   #8
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Quote:
Originally Posted by Jaybird View Post
. I store my WSM's inside the drums while traveling and use a hitch carrier. This allows me to use the rest of the bed of my truck r.
Do you have any pics of that?
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Unread 07-16-2008, 12:48 PM   #9
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Quote:
Originally Posted by PatioDaddio View Post
I used two homemade drums at a competition in Provo, Utah on the 4th, and they performed flawlessly. I used to be a diehard WSM cook, but I have seen the promised land, and the scores to match.

John
Besides cooking grate size, are their any other adavantages that the UDS has over a WSM? ANy downnside to a UDS over a WSM?
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Unread 07-16-2008, 12:57 PM   #10
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I have to agree with Sawdustguy
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Unread 07-16-2008, 12:57 PM   #11
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Remember it's the cook, not the cooker. You can still make crappy Que in an expensive cooker.

Yes but is it not harder to make good Q in a crappy cooker?
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Unread 07-16-2008, 12:58 PM   #12
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Besides cooking grate size, are their any other adavantages that the UDS has over a WSM? ANy downnside to a UDS over a WSM?
I think the biggest advantage, other than capacity, is the "down home flavor" that what I call "direct indirect" cooking provides. In short, the rendered fat drips, vaporizes on the coals, and adds another flavor dimension.

Oh, one other bonus is the ease of use and clean-up. No more foiling and filling water pans for me.

I hope this helps,
John
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Unread 07-16-2008, 01:10 PM   #13
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Quote:
Originally Posted by PatioDaddio View Post
I think the biggest advantage, other than capacity, is the "down home flavor" that what I call "direct indirect" cooking provides. In short, the rendered fat drips, vaporizes on the coals, and adds another flavor dimension.

Oh, one other bonus is the ease of use and clean-up. No more foiling and filling water pans for me.

I hope this helps,
John
I agree John, the flavor is awesome and it's probably the easiest cooker to use/clean.
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Unread 07-16-2008, 01:13 PM   #14
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Quote:
Originally Posted by PatioDaddio View Post
I think the biggest advantage, other than capacity, is the "down home flavor" that what I call "direct indirect" cooking provides. In short, the rendered fat drips, vaporizes on the coals, and adds another flavor dimension.

Oh, one other bonus is the ease of use and clean-up. No more foiling and filling water pans for me.

I hope this helps,
John
Would you not also get the same vapor from a regular smoker? The fat should drip onto a hot (semi hot anyway) metal pan and do the same thing right?
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Unread 07-16-2008, 01:14 PM   #15
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Has anybody put a stoker/guru on it before?
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