UDS and Comps

07-16-2008, 11:34 AM

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?

PatioDaddio · 07-16-2008, 11:56 AM

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

Jaybird · 07-16-2008, 11:57 AM

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.

Sawdustguy · 07-16-2008, 12:04 PM

Remember it's the cook, not the cooker. You can still make crappy Que in an expensive cooker.

07-16-2008, 12:07 PM

I am a machinist/welder so if I did have an issue hauling them I could always fabricate something/

bbqczar · 07-16-2008, 12:09 PM

Quote:

Originally Posted by Jaybird

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" !!!

Jaybird · 07-16-2008, 12:30 PM

Quote:

Originally Posted by bbqczar

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.

Sledneck · 07-16-2008, 12:47 PM

Quote:

Originally Posted by Jaybird

. 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?

Sledneck · 07-16-2008, 12:48 PM

Quote:

Originally Posted by PatioDaddio

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?

Big George's BBQ · 07-16-2008, 12:57 PM

I have to agree with Sawdustguy

07-16-2008, 12:57 PM

Quote:

Originally Posted by Sawdustguy

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?

PatioDaddio · 07-16-2008, 12:58 PM

Quote:

Originally Posted by Sledneck

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

Jaybird · 07-16-2008, 01:10 PM

Quote:

Originally Posted by PatioDaddio

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.

07-16-2008, 01:13 PM

Quote:

Originally Posted by PatioDaddio

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?

Sledneck · 07-16-2008, 01:14 PM

Has anybody put a stoker/guru on it before?

07-16-2008, 11:34 AM	#1
StayDown Guest Downloads: Uploads:	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?

07-16-2008, 11:57 AM	#3
Jaybird On the road to being a farker Join Date: 12-22-06 Location: Mesa, Arizona Downloads: 0 Uploads: 0	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. __________________ Otis and the Bird BBQ Team Mesa, Arizona "It's not the you rock. It's the way that you roll!" :butt:

07-16-2008, 12:04 PM	#4
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	Remember it's the cook, not the cooker. You can still make crappy Que in an expensive cooker. __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

07-16-2008, 01:14 PM	#15
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Has anybody put a stoker/guru on it before? __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

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07-16-2008, 11:56 AM	#2
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	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

07-16-2008, 12:07 PM	#5
StayDown Guest Downloads: Uploads:	I am a machinist/welder so if I did have an issue hauling them I could always fabricate something/

07-16-2008, 12:57 PM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I have to agree with Sawdustguy