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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-05-2013, 04:54 PM | #1 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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Breaking in the UDS - Lot's O' Pron
After reading thousands of posts about building and cooking with a UDS, I decided to try to build one myself over the holidays. I salvaged the cooking grate, charcoal grate and lid off of a 22.5 Weber that I found on Craigslist and I bought a 55 gallon drum from a local salvage yard for $10. I followed the directions on the How a Redneck Would Build a UDS thread and was surprised at how easy the thing was to build. I decided to break it in today since the weather was fairly mild here in MD. I spent about an hour or so messing around with the vents and getting used to raising and lowering the temperature. Here is a photo of my new UDS. The Weber lid fit the top perfectly:
I found some chicken wings and boneless chicken thighs in the freezer and decided they would an easy cook for my first UDS bbq. First step was to marinate them for a few hours and then rub them with some homemade rub: After that it was onto the smoker at 230* for about 2 1/2 hours. I smoked them using cherry wood (my favorite for pork and chicken). The smell coming from the drum while they cooked was unbelievable. The hardest part was not lifting up the lid to peek while they smoked. The UDS held the temperature like a champ and really didn't need any attention once I got it to the temp I wanted. The last step was to raise the temp to crisp up the skin on the wings: The thighs came out perfect! After using the UDS I now understand the rational for not using indirect heat as the juices that drip off the meat help to create steam and keep everything moist. Here are the finished thighs: The wings were good but could have used a little more time at high heat as the skin was still a little rubbery. The family rated the meat as an 11 out of 10. Not bad for the fist time. Can't wait to cook some ribs on it!
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[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
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01-05-2013, 04:55 PM | #2 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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GREAT JOB.. Hold on to your patents. I am finishing mine myself!
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-05-2013, 05:07 PM | #3 |
Full Fledged Farker
Join Date: 10-11-09
Location: Germany. I'm not German. Just live here.
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Perfection! That's a cooking machine!
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KCBS member, CBJ, IMBAS Certified MOINK Baller. WGA, WBS, 3x - UDS & WSM on Wheels, 2x - Performers, Weber Genesis. |
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01-05-2013, 05:10 PM | #4 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Nice pr0n!
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J Crunch |
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01-05-2013, 05:31 PM | #5 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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I dont know about all the patents Pitmaster T is talking about. But the UDS is an awesome rig!!! I love mine! I used to have abig stickburner and I am not so sure I wouldnt put my UDS up against it?
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE] |
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01-05-2013, 05:41 PM | #6 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
I am willing to bet you are right. I have two other stick burners, The Brazos and the Meat Mama 3000 - both quite famous and large..... but this UDS I am building my give me back my desire to cook for myself. Its a hassle cooking 70 or so briskets at once. I need to have a good piece like the UDS to experiments some more.... or just burn some meat at a low cost. The efficency and the long burn w/o the hassle.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-05-2013, 05:49 PM | #7 | |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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Quote:
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE] |
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01-05-2013, 06:02 PM | #8 |
is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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Outstanding, looks good from here!
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A bunch of Webers, a UDS and a Happy Cooker! |
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01-05-2013, 06:10 PM | #9 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Nice job!
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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01-05-2013, 06:29 PM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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My UDS is my Goto Butt Burner, best 60 buc investment I ever made!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-05-2013, 06:32 PM | #11 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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True that! Considering that over half of my cost was the thermostat, not a bad investment.
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[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
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01-05-2013, 07:32 PM | #12 |
Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
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Looks nice to me. You will love your new uds. Enjoy it will cook nice in the snow too. Try wrapping it in a wellding blanket too keep it warm.
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http://www.facebook.com/PyroBbq |
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01-05-2013, 07:41 PM | #13 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Kick arse chicken there!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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01-05-2013, 09:38 PM | #14 |
Found some matches.
Join Date: 06-15-07
Location: Rockwall, Texas
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Looks good. I should build me one of those.
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01-05-2013, 09:42 PM | #15 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That is one fine looking cook, great job!
Bob
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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