View Full Version : First UDS cook

04-06-2008, 08:17 AM
I'm trying out my just completed UDS today:biggrin:. Going with a butt, ribs, and some sausage.

04-06-2008, 08:19 AM
Lookin' good!
How are your temps holding on the drum?

04-06-2008, 08:27 AM
HarbormasterLookin' good!
How are your temps holding on the drum?

Thanks! So far right around 230. I burned a basket of royal oak lump last night to test it out, and it ran pretty hot (300). I just have some k and hickory in it now. It was 32 out when I fired it up.

04-06-2008, 09:07 AM
Oh that's nice and ugly on such a beautiful day. Remember to keep the lid closed to keep the temps in the ballpark. :cool:

04-06-2008, 09:22 AM
Nice looking Drum. The grub will be good. Drums rock in my book:icon_bigsmil

04-06-2008, 09:25 AM
Remember to post a picture of it here http://www.bbq-brethren.com/forum/showthread.php?t=40181 untill we get a gallery.

Hint Hint :twisted:

04-06-2008, 12:23 PM
Looks like there is gonna' be some great eatin' later.:cool:

04-06-2008, 01:57 PM
Hey Bert welcome to the fraternity of drumheads!!!!!
Good lookin' pron.

capri man
04-06-2008, 08:27 PM
are you thinking about building another one yet??? LOL

04-06-2008, 09:07 PM
welcome to the wonderful world of a drumhead. smoke on Bro. enjoy the UDS.:-D:cool:

04-07-2008, 12:44 PM
how did the food come out? I hope you were satisfied with the results

04-07-2008, 01:23 PM
icemn62how did the food come out? I hope you were satisfied with the results

I actually pitched everything. Ribs were burned up in about an hour. Butt hit 195 in about 3 hours. I foiled the butt and tossed it in the cooler. Later when I tried to pull it, it was so dry I got mad and tossed it in the trash. I threw on another slab of ribs, which turned out pretty good, and just cooked up some brats on the kettle.
I'll get this thing figured out. I'm going to make some sort of deflector to make the heat more indirect.

04-07-2008, 01:59 PM
That is the very first horror story I have come across with the UDS. Sorry to hear of your loss brother. Get yeourself a thermometr in the middle of that drum so your temos are acurate. What brand is the one you have on the side of the drum?

04-07-2008, 02:38 PM
Sounds like you let the cooking temp get too high. A temp gauge under the lid handle would be a real good idea. It would also be a good idea the inject your roasts for a little extra edge. b I've also noticed that things cook much hotter that are under the lid exhaust.

I cooked 3 pork rib roasts and a bonless loin yesterday. I ran up to 450 at the top and had to choke it down a little. Internal temp hit 180 in about 5 hours.

04-07-2008, 04:30 PM
It's official. You're a drum head now. Welcome. Nice grub.