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By the way, my first cookout with my completed UDS turned out the best tri-tip I have ever had. Thanks for the tips everyone. |
Uds v1.0
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:-D UDS V1.0
First UDS build and first full use went very well. Thanks to all the brethren for the tips used to build and cook.:-D |
of interest, on The Travel Channel's Anthony Bourdain's No Reservations this morning, he was with a group of Bedouin's in the western Egyptian desert. For dinner, they dry rubbed a whole goat, wrapped him in foil, put a fire in the bottom of a 55 gallon drum, put the goat on the grate and buried the drum in the sand. :-D
The UDS is famous world wide. Looking forward to first 'real' cook on mine in the AM. |
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Nice looking UDS other than that little nitpickey point :) |
Well I think I finally figured out what the problem was (cigarette ashtray taste)
The holes in my steel grate I used for the bottom of my fire basket is too small. I believe what is happening is that the ash from the coals aren't falling through. Thus my clean smoke at the beginning becomes the thick smoke, and my fire gets put out, causing my temp to drop. I temporarily fixed this by just shaking the whole drum every hour or so :becky: Anyways, did some side ribs, and they turned out a whole lot better. Way better than the first few times. Now i'll have to either snip or grind off some of the expanded metals so the ash can fall more easily. http://farm7.static.flickr.com/6010/...6b157063_z.jpg thanks for all the help! |
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If you're smoking a whole chicken, you may want to actually place the chicken right on the grate down low, no drip pan. That will make the skin nice and crispy. Would only take 1-2 hours. Should be like 350 degrees down there. If you're cooking a lot of stuff like a couple shoulders, some brats, fatty, etc.. then you'd want it up high, but you may want something to diffuse the heat so that it more evenly cooks around the edges. If you'd like to smoke something at 275 or higher temp, you may consider something to diffuse if you don't want the bottom of the food to get grilled. |
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One quick tip for the UDS is oil those pipe nipples with something, I had an awesome first cook and got ready for the second, cleaned her out, made some tweaks, room tempt the meat, it was going to be the first orderely organized/civilized cook, I wasn't going to be behind the eightball again, was all set to open her up and the nipps were rusted solid, now i had to climb back into this godforsakin thing, which wasn't fun the first time, and this time it was full of stinky grease an ash, so oil those nipps!
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Hey guy's, I got a quick question, I would never think of this as I just don't know if it will work but i got a local dealer with drums that have held acetone. Well unfortunatly he barely ever gets food grade drums:sad: I told him what i was going to do with these drums and he informed me of people buying the drums that held acetone and still using them for bbq. Is it just me or is that crazy? Or can you wash it out real good and get a realll hot burn and acctually make a drum that held acetone safe for bbq?
Roby |
FINALLY!!!! Built my (F)UDS
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Well after considering building one and getting 1/2 the materials needed, I finally got it all together and finished my (F)UDS.
Several months ago, I got the drums and ground and burned the junk that used to be in them (Spray-In Bed Liner Part "B") and bought the hardware. Then last week, got the parts for the Charcoal Basket. Nothing but a little time and sweat (HOT IN TEXAS) and here it is!! I rubbed it down with Lard and set it going for about 6 hours for a Seaoning burn. I got it up to around 300 for an hour or two and then backed it down to 225. It stays there perfectly!!! On Monday, I did a Pork Shoulder. Set it on at 8:30 am at 225*. Minor temp fluctuations and a little experimenting throughout the day. Nothing like the old ECB though.... I took it off around 10:30 PM. During one experiment, I left one of the caps off and forgot about it when I took the meat off that night. I closed everything up, or so I thought. Next morning, around 9:00 am, it was still sitting right at 225*. 24 hours at 225*? That is cool!! Love this smoker. Thanks for all the tips and instructions. Yes, I read them ALL!!!!!!!!!!!!!!!:shocked: It is one (F)UDS and you will understand the (F). First Pic -Seasoning up - Ain't it (F)UGLY????? Second Pic - Basket after Seasoning Burn Third pic - loaded and ready for the meat Fourth Pic - Seasoned Fifth Pic - Results :clap2::clap2: |
That's awesome. That really puts the U in UDS. And I mean that in a good way.
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Nothing worse than rusty nipples. Glad ya cleaned 'em before ya got a bad after taste.:becky: |
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