Hangin some wings on UDS

sfbbqguy · 08-22-2009, 09:34 AM

Fired up the UDS and hung a few wings for combo dinner and save some for this weekend's camping trip.
Half with DP Raging River and half with a poultry blend. Two hours at about 275 on the drum and we hit 191.
Strange thing was that almost all the wings were right side wings? All our of the same package (Costco) and only about 5 our of 30 wings were lefties. Guess that's about average anyway.
Very tasty but would like skin a little more crispy.
Was pleased with the hanging bars. Put them in when I built the drum and this is the first time I've really used them other than arm-pit holders for beer can turkey.

earthling30 · 08-22-2009, 09:46 AM

Nice looking wings you've got there. One question though off subject, what does the lid of your UDS look like? I'm looking for ideas on lid design on the UDS I'm making.

Meat Burner · 08-22-2009, 09:46 AM

sf, are those actually skewered or are they just sitting on the bar? Looks pretty good from here bro.

thirdeye · 08-22-2009, 10:51 AM

Have you hung any ribs or a brisket?

sfbbqguy · 08-22-2009, 12:12 PM

Quote:

Originally Posted by earthling30

Nice looking wings you've got there. One question though off subject, what does the lid of your UDS look like? I'm looking for ideas on lid design on the UDS I'm making.

I use a Weber lid that I found on a dog walk to finish the UDS.

sfbbqguy · 08-22-2009, 12:23 PM

Quote:

Originally Posted by Meat Burner

sf, are those actually skewered or are they just sitting on the bar? Looks pretty good from here bro.

They're just hanging. I slit the skin between the forearm and upper arm (bicep) to get a better hang. And the foil around the bars is rough and helps hold them.

sfbbqguy · 08-22-2009, 12:25 PM

Quote:

Originally Posted by thirdeye

Have you hung any ribs or a brisket?

That was the thought when I put the hanging bars in the UDS but I haven't done it yet. I'd like to do some hanging meats but will have to learn.

I a little afraid of losing the meat into the bottom of the drum!

Any ideas or thoughts?

sfbbqguy · 08-22-2009, 12:26 PM

After shutting down the UDS last night at about 7:00pm I went out this morning to put it away and it was still burning and at 150* !

Go figure

.

I checked all the openings and all closed up. Where is the air coming from?

Wallaby · 08-22-2009, 01:06 PM

If your worried about meat going to the bottom use your grate as a backstop.

Mike

Rich Parker · 08-22-2009, 01:29 PM

I also like the skin on my wings a little crispy, so I smoke them at about 325 - 350.

Nice looking wings!

countyliner · 08-22-2009, 04:10 PM

Quote:

Originally Posted by Rich Parker

I also like the skin on my wings a little crispy, so I smoke them at about 325 - 350.

Same here, and I love doing wings on the smoker. Do you cook them at 325+ for the entire time? Or, do you just crank it up at the end? or beginning?

raiderx · 08-22-2009, 05:28 PM

Quote:

Originally Posted by earthling30

Nice looking wings you've got there. One question though off subject, what does the lid of your UDS look like? I'm looking for ideas on lid design on the UDS I'm making.

Here it is

:

Those are some fine looking wings, BTW. I've decided to mod my existing UDS and get it exactly right before I build a second one. The hanging bars are a nice touch.

jazzspot · 08-22-2009, 05:36 PM

Quote:

Originally Posted by sfbbqguy

After shutting down the UDS last night at about 7:00pm I went out this morning to put it away and it was still burning and at 150* !

Go figure

.

I checked all the openings and all closed up. Where is the air coming from?

I'm thinking from the intake(s).

landarc · 08-22-2009, 06:13 PM

Those look good and I like the hanging bars idea, those would be handy.

sfbbqguy · 08-22-2009, 10:48 PM

Quote:

Originally Posted by raiderx

Here it is

:

Those are some fine looking wings, BTW. I've decided to mod my existing UDS and get it exactly right before I build a second one. The hanging bars are a nice touch.

Okay...you got me! It's still a Weber Kettle. Nice move!

08-22-2009, 09:46 AM	#2
earthling30 Full Fledged Farker Join Date: 05-17-09 Location: Tuscaloosa, AL Downloads: 0 Uploads: 0	Nice looking wings you've got there. One question though off subject, what does the lid of your UDS look like? I'm looking for ideas on lid design on the UDS I'm making. __________________ UDS, Chargriller Pro, back yard with friends and family.

08-22-2009, 09:46 AM	#3
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	sf, are those actually skewered or are they just sitting on the bar? Looks pretty good from here bro. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

08-22-2009, 10:51 AM	#4
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Have you hung any ribs or a brisket? __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

08-22-2009, 12:26 PM	#8
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA Downloads: 0 Uploads: 0	UDS is still alive!! After shutting down the UDS last night at about 7:00pm I went out this morning to put it away and it was still burning and at 150* ! Go figure . I checked all the openings and all closed up. Where is the air coming from? __________________ 2004 Weber Performer GREEN UDS Orange Super-Duper Fast Taylor Made 9deg. R7TP w/S-Fujikura 6 Rescued 2002 Weber Genesis Silver B Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) 18" Gold (rescue) SJS (rescue) and a Pyro FIL

08-22-2009, 01:29 PM	#10
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	I also like the skin on my wings a little crispy, so I smoke them at about 325 - 350. Nice looking wings! __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

08-22-2009, 01:06 PM	#9
Wallaby On the road to being a farker Join Date: 04-17-08 Location: Middletown, Ohio Downloads: 0 Uploads: 0	If your worried about meat going to the bottom use your grate as a backstop. Mike

08-22-2009, 06:13 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Those look good and I like the hanging bars idea, those would be handy. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

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