View Full Version : the UDS or the offset?

10-13-2007, 04:58 PM
I am going to pick up a couple of whole bone in hams. I can decide if i want to do them in the offset or the Drum. With the offset they will fit right in the cooking chamber but I will need to watch it closer. The drum should make the full burn, about 17hr approx, with out having to add any fuel. My problem is I will have to lower the rack in order to make it fit, thus getting it to close to the fire. I am thinking about setting an 18 in grate on top of the fire basket and adding a water pan, thus making a giant WSM. I have been wanting to try the water pan anyway but dont want to mess up a $$ ham. What would you do?

10-13-2007, 05:00 PM
I would want to use the UDS. I'd try a dry run (no meat) with the water bowl mod. See how it works, if good go ahead a do a run with the hams, if not you always have the offset.

10-13-2007, 06:19 PM
I second that what Alabamagrillbillies said.

10-13-2007, 10:02 PM
I have been toying with the idea of getting a waterpan from an ecb :biggrin:
and punching holes in lip and hanging it from grate bolts. The ham I cooked in drum kinda dried out first 1/4" Next one I do I think I will put in a pie pan then on rack.

10-14-2007, 01:31 AM
I would say UDS, because I have one! LOL! I was thinking of putting a pan w/ liquid on the first rack than ham on top rack...


10-14-2007, 01:43 AM
Very nice ham there Norcoredneck. Was wanting to try one after seeing that won

10-14-2007, 12:34 PM
If you eliminate the fat dripping on the fire I am afraid you will miss the flavoring that the UDS adds to the meat.

The secret to the drum is not just how easy it works, it is the flavor that you can only get from burning fat!

The pan will not let things burn "in their natural way"!

10-14-2007, 01:34 PM
I understand that you wont get the "fat in the fire" but wouldn't it still get the smoke flavor? I figure it will work like a bigger version of a WSM. I guess I am just being lazy in the fact i can get much longer burn times in my UDS as opposed to my offset. I have added a fire basket to the offset but I still only get around four hours before having to add fuel.

10-14-2007, 01:59 PM
You would still get the smoke flavor. Like you said, it would be cooking in a WSM.

10-14-2007, 10:36 PM
Is that a spiral sliced ham? If so, that may be the cause of the dryness on the outside. I never could get one of them things to turn out moist.

10-14-2007, 10:55 PM
Yes it was. Was in mood for ham and that is what Costco had.