I recently discovered the BBQ-Brethern Forums, and after a long time thinking about a UDS, I finally decided to build one. The pictures of everyone's food did wonders to my motivation.
Here is the smoker assembled, but before the burn out. Used my old Weber kettle and was given a barrel (held polystyrene beads) from a friend.
Here is the beginning of the burn out. Enjoyed some cold beverages watching the glow from the barrel once it got dark. The kids thought I was crazy building a huge fire when it's almost 100 degrees outside (got to love San Antonio!). I certainly understand why some think the burn out is a "right of passage."
Next morning I applied Crisco to the walls of the barrel and fired her up. Had chicken, sausage, and country style ribs in the fridge. With all three vents open, temp reached 375 before I close 2 vents. Then temp dropped to 275. A slight turn of the ball valve dropped temp to 250. It held for at least 7 hours (I last checked at the 7 hour mark and it was still cruising around 250) with ~12 pounds of charcoal and 4 or 5 mesquite pieces.
Pulled everything after 3.5 hours. Chicken breasts were dry but thighs were better. Should have monitored internal temp through smoke. On the platter ready for dinner.
One design flaw I found during this first run. I wish I had not drilled the casters into the bottom of the UDS. I ended up with a pool of congealed meat juice on one of my caster and on my patio. I think I will have someone at work weld them on.
Trying my first brisket, a 12 pound packer, this Saturday. My plan is to smoke fat cap down to 160-165, foil, and add 1/2 cup of broth until done.
Here is the smoker assembled, but before the burn out. Used my old Weber kettle and was given a barrel (held polystyrene beads) from a friend.
Here is the beginning of the burn out. Enjoyed some cold beverages watching the glow from the barrel once it got dark. The kids thought I was crazy building a huge fire when it's almost 100 degrees outside (got to love San Antonio!). I certainly understand why some think the burn out is a "right of passage."
Next morning I applied Crisco to the walls of the barrel and fired her up. Had chicken, sausage, and country style ribs in the fridge. With all three vents open, temp reached 375 before I close 2 vents. Then temp dropped to 275. A slight turn of the ball valve dropped temp to 250. It held for at least 7 hours (I last checked at the 7 hour mark and it was still cruising around 250) with ~12 pounds of charcoal and 4 or 5 mesquite pieces.
Pulled everything after 3.5 hours. Chicken breasts were dry but thighs were better. Should have monitored internal temp through smoke. On the platter ready for dinner.
One design flaw I found during this first run. I wish I had not drilled the casters into the bottom of the UDS. I ended up with a pool of congealed meat juice on one of my caster and on my patio. I think I will have someone at work weld them on.
Trying my first brisket, a 12 pound packer, this Saturday. My plan is to smoke fat cap down to 160-165, foil, and add 1/2 cup of broth until done.
