meatsack
03-14-2010, 08:39 PM
After working these past few weeks, as time allowed, to build my UDS I finally got it finished this weekend. In the process I have become intimately acquainted with every hardware store in town. I've also learned that budgets are meant to be broken, and Stainless hardware adds up fast!
I managed to do a seasoning burn last night and was quite happy that I could control temps at ~240 with little effort. This morning I awoke ready to finish a few details and start my first cook.
A quick run to the hardware store and the grocery store and I was ready. All that remained was to attach the handles and install the thermometer.
While I didn't take any build photos, I did start snapping a few today. Here's my new smoker.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020837.jpg
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020838.jpg
And the first cook. A pork shoulder, slathered in mustard and rub...
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020839.jpg
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020840.jpg
And some ABTs, stuffed with a mixture of Gorganzola, cheddar, onions and garlic.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020841.jpg
Lighting the coals with the weed burner ala the Minion Method.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020843.jpg
With an adult beverage of course. :becky:http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020844.jpg
Up to 240 and the meat goes on the smoker.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020846.jpg
Coming back up to temp...
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020845.jpg
Damn these look good.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020847.jpg
The UDS is steady at 240 while I enjoy my ABTs, another adult beverage (a Lagunitas Hairy Eyeball) and watch the SuperCross racing.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020848.jpg
Just foiled the Pork at 175 and sprayed it down with apple juice and Makers Mark Bourbon. I'll pull it at 200 and cooler back down to 160. More pics to follow.
I managed to do a seasoning burn last night and was quite happy that I could control temps at ~240 with little effort. This morning I awoke ready to finish a few details and start my first cook.
A quick run to the hardware store and the grocery store and I was ready. All that remained was to attach the handles and install the thermometer.
While I didn't take any build photos, I did start snapping a few today. Here's my new smoker.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020837.jpg
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020838.jpg
And the first cook. A pork shoulder, slathered in mustard and rub...
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020839.jpg
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020840.jpg
And some ABTs, stuffed with a mixture of Gorganzola, cheddar, onions and garlic.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020841.jpg
Lighting the coals with the weed burner ala the Minion Method.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020843.jpg
With an adult beverage of course. :becky:http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020844.jpg
Up to 240 and the meat goes on the smoker.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020846.jpg
Coming back up to temp...
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020845.jpg
Damn these look good.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020847.jpg
The UDS is steady at 240 while I enjoy my ABTs, another adult beverage (a Lagunitas Hairy Eyeball) and watch the SuperCross racing.
http://i280.photobucket.com/albums/kk181/motoidiot/BBQ/P1020848.jpg
Just foiled the Pork at 175 and sprayed it down with apple juice and Makers Mark Bourbon. I'll pull it at 200 and cooler back down to 160. More pics to follow.