Not too bad for a “trash can”

[smooookin]

Ok it has been a few weeks since I built the UDS. I have done, butts, chickens, brisket and a few fatties on this thing and I gotta say I LOVE IT!!

While it will never replace my old offset this sucker does exactly what I was wanting. It is so easy to use I think my kids could produce with it.

I travel a lot and it is great to start up in the mornings out side the shop and forget it till time to eat. The last butt I did literally fell apart and there were several “this is the best I have ever eaten” comments!! Yep, ya’ll can keep those 250 dollar Webbers, I wouldn’t trade my UDS for a dozen of em.


That being said, I think I am gonna make my first run at ribs, I will need some rib racks wont I?

Also, I cant seem to achieve quit the flavor I get from my offset but I am a stick burner with that. Any advice?

 

[Norcoredneck]

Liquid smoke? :twisted:

 

[thirdeye]

It sounds like it's just good natured ribbing, :mrgreen: but I wouldn't be too hasty in your assessment of a WSM. They have proven to be great cookers and are actually a good value. They are also ready to cook right out of the box.

That said, I like my BDS a lot too. For many of the reasons you mention. I actually think cooking meat direct, way up in the sweet spot produces great flavor .... but I haven't tasted anything from your offset either. I'm sure you will get the flavor balance dialed in.

I've cooked great ribs both flat and in a rack. Let us know how yours turn out.

 

[Bigmista]

Ribs racks aren't necessary but they are nice. Are you adding wood chunks to your charcoal?

 

[smooookin]

yes i have added chucks of wood and this time just went with chips. this sucker burns so slow i have yet to use what i started with and still have wood chunks after i pull the meat. i think next time i will put the wood in the center and dump the chimney directly on them.


BTW thanks for the video, i learned a ton from it.

 

[DeezQ]

I did a brisket on mine last night. The first long burn. I loaded up with Rancher after cooking some beer can chickens for dinner. It stayed between 225-250 from 10:30 pm until we took the brisket off at 8:30am. I was going to shut the valves but wanted to see how long it would burn. I just shut them off at 5pm and it was still above 200. These are very efficient cookers.. And what a different in flavor compared to my offset.