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View Full Version : Completed 1st UDS build/First cook on new UDS


gambler
09-03-2011, 08:50 PM
Okay so here are pics of my first UDS build and the meat I turned out from it. I marinated the tri-tip over night in Dr. Pepper, and rubbed it with Bone Suckin' Sauce and Famous Dave's dry rubs before I threw it on. It came out tender and juicy, but a little too strong on the smoke flavor. I'll have to perfect that. I got my offset smoker down, now just gotta figure out how not to over smoke on the UDS. Any advice? I think I used too many wood chunks or something.

http://farm7.static.flickr.com/6189/6110425107_e01bc5f943_z.jpg
http://farm7.static.flickr.com/6070/6110971152_fba263b31c_z.jpg
http://farm7.static.flickr.com/6198/6110425881_ea0341afa6_z.jpg
http://farm7.static.flickr.com/6086/6110973078_48cefb8144_b.jpg
http://farm7.static.flickr.com/6208/6110975052_76dc621893_z.jpg
http://farm7.static.flickr.com/6185/6110976376_811eb0d341_z.jpg
http://farm7.static.flickr.com/6210/6110432657_1bca877f39_b.jpg

gambler
09-03-2011, 09:00 PM
BTW, I wanna give a big thanks to Norcoredneck and his post, "If a redneck wanted to build a UDS". A lot of info there. And thanks to everyone else who answered all my questions during my build!

pattyp
09-03-2011, 09:01 PM
Looks great!

colonel00
09-03-2011, 09:01 PM
Looking great from here :thumb: Now, how many wood chunks are you using? Also, no ball valve to control airflow?

cdn
09-03-2011, 09:03 PM
great looking drum & food !! i've learned it don't take much wood to flavor your meat. i use 2 chunks approx. 1 in. dia x 3 in. long. load about 1/3 to 1/2 chimmey with 1 piece on top when burning good dump on top of basket. enjoy your good looking drum!!!

Boshizzle
09-03-2011, 09:20 PM
That's a fine looking UDS, congrats! And that pron looks great too.

http://www.bbq-brethren.com/forum/picture.php?albumid=326&pictureid=4106

JMSetzler
09-03-2011, 09:26 PM
Congrats on your build and first cook! I hope you enjoy cooking on yours as much as I do on mine...

gambler
09-03-2011, 09:27 PM
Looking great from here :thumb: Now, how many wood chunks are you using? Also, no ball valve to control airflow?

The ball valve is on the opposite side, but it is there. I used six fist sized chunks of apple wood. One right on top, two midway down, and three near the bottom of my charcoal basket

PDXsmoker
09-03-2011, 10:36 PM
Great photography

BigBobBQ
09-03-2011, 10:37 PM
congrats on the build and the great looking food.

ianjoe
09-03-2011, 10:42 PM
great looking drum! What temp did you take your tri-tip to?

gambler
09-03-2011, 11:53 PM
great looking drum! What temp did you take your tri-tip to?

I cooked it at 200 for about 3 hours and then brought it up to between 225-250 for the last 40 minutes. I pulled off the tri-tip once it reached an internal temp of 157.

gambler
09-03-2011, 11:56 PM
Great photography

Thanks! My daughter took the pics. She wants to be a photographer. She'll be glad to hear that

Meat Burner
09-04-2011, 12:41 AM
Nice drum gambler. You only need about 2-3 chunks of wood half that size. The amount you used would definately over smoke the meat. Let us know how the next one turns out.

Sammy_Shuford
09-04-2011, 12:48 AM
Very nice UDS, except that drum is a thing of beauty!

Sent from my DROIDX using Tapatalk

gambler
09-04-2011, 10:15 AM
Getting ready for round 2. Gonna smoke some tri-tip, pork ribs, and sausage tomorrow. Gonna use less wood chunks. Hopefully I don't over smoke the meat this time. This will be the first smoke using both racks and 3 different meats. Any recommendations on which meat on which rack and why? Thanks!

Carbon
09-04-2011, 11:58 AM
Nice one Gambler!

El Ropo
09-04-2011, 01:05 PM
I cooked it at 200 for about 3 hours and then brought it up to between 225-250 for the last 40 minutes. I pulled off the tri-tip once it reached an internal temp of 157.

I was gonna say, it looks a bit overcooked. Next time try smoking @275-325, and pull early, at IT of around 130-135, then tent or wrap in foil for 20-30 minutes to allow it to come up to a perfect medium rare. That one is well done+. You should be able to cook up a TT on that UDS in less than 1.5 hours, maybe even one hour.

Your UDS looks great! A bit too clean though :) On the wood, I just use 4-6 half fist sized chunks buried in the unlit coals, and try to avoid using mesquite for any long cooks, it's just too strong.

Oh, and one more thing, I'd avoid slathering a roast with BBQ sauce before cooking, it'll just burn. Try using EVOO or spicy Italian dressing, it really works nice. Most folks just leave a TT dry and apply their rub of choice. Could be as simple as cracked pepper and kosher salt.

gambler
09-04-2011, 02:24 PM
I was gonna say, it looks a bit overcooked. Next time try smoking @275-325, and pull early, at IT of around 130-135, then tent or wrap in foil for 20-30 minutes to allow it to come up to a perfect medium rare. That one is well done+. You should be able to cook up a TT on that UDS in less than 1.5 hours, maybe even one hour.

Your UDS looks great! A bit too clean though :) On the wood, I just use 4-6 half fist sized chunks buried in the unlit coals, and try to avoid using mesquite for any long cooks, it's just too strong.

Oh, and one more thing, I'd avoid slathering a roast with BBQ sauce before cooking, it'll just burn. Try using EVOO or spicy Italian dressing, it really works nice. Most folks just leave a TT dry and apply their rub of choice. Could be as simple as cracked pepper and kosher salt.

Thanks for the feed back. I was trying to do a low and slow to get a more tender product. I usually do tri-tip using indirect hotter temps on my Weber Kettle. The outside does look a bit over done, but it really wasn't. I think the overdose on smoke gave it that look. The meat was still pretty tender, even after re-heating the next day. It was a medium finish, not medium-rare. I probably could have pulled it off a few degrees sooner, like maybe 155 to get a little more pink, but I really was going for a smoke ring. Also, I just marinated it in Dr. Pepper, no bbq sauce of any kind. Just some dry rub before I put it on. Still learning, and thanks again for the feedback.

baldbill
09-05-2011, 07:50 PM
It could be a defective UDS, it is very rare, I would recommend sending to me and let me put it through its paces and I could give you feedback:-P

Seriously... Great looking UDS, go lighter on the wood perhaps, also, let it come to temp before adding the meat, go for that light blue smoke, which will change color once the meat fat starts dripping on the coals.

shskr
09-06-2011, 09:28 PM
Nice drum gambler. You only need about 2-3 chunks of wood half that size. The amount you used would definately over smoke the meat. Let us know how the next one turns out.

I agree. I use 3 pieces right on top of the coal basket when the meat goes on. None in the middle or bottom. I do not think it infuses with smoke past the 3-4 hour mark. IMHO

By the way meatburner cool avatar! :heh:

gambler
09-06-2011, 09:41 PM
...go lighter on the wood perhaps, also, let it come to temp before adding the meat, go for that light blue smoke, which will change color once the meat fat starts dripping on the coals.

On my first cook, I added too many lit coals and had to bring it down from 325 to 250 before adding meat. But I think the problem was too much wood chunks. On my second cook, I put less lit coals, (and less wood chunks) and brought it up to temp before adding meat. My problem is, I think I should have waited for the wood chunks to mellow out on the smoke before adding the meat. I added the meat before the smoke changed to that light blue color. The thing is, once it changed to the right color, it didn't last that long. Maybe 15 to 20 minutes. I'm used to cooking on an offset with nothing but wood. How do I get a nice light blue smoke, and keep it going for at least an hour, if not longer?