UDS Cooking 101

[Cliff H.]

What should I expect ?

Smoking ribs on Sat for the first cook on the uds.

I have read a couple of threads that suggest that drum smokers cook faster due to convection or better air circulation.

I noticed that when I was burning my uds off, the fire was on one side and the hottest part of the fire at the grate level was on the opposite side. I thought that was interesting.

Some general thoughts on what to expect would be appreciated.

Flipping and turning meat ?

 

[Bigmista]

Meat does tend to cook faster in a UDS. I would start looking for pullback on spare ribs at about two hours.

 

[Single Fin Smoker]

Do whatever mista says....

 

[motley que]

when you take the lid off temps can spike quickly. i usually close off valves 10 minutes or so before opening so the spike keeps me where i want to be

 

[Single Fin Smoker]

Motely is right about that. I left my lid off for an extended time, and damn if there wasn't a roaring firing going.

 

[keale]

I'm going to try the ribs w/o foil this time on the UDS. Do I need to baste? or should I just foil, it will be an unattended cook for about 2 hours...

 

[Single Fin Smoker]

Give em a good mop no matter what you cook em in.

 

[tntitan]

swamp told me 2 hours on 1 hour wraped 1 hour back out with sauce at this time they were the best ribs i ever cooked

 

[Meat Burner]

:mrgreen:Gotta agree with everything said.

 

[Cliff H.]

Wow,
That is fast for spares. I am going to lay three full racks of untrimmed spares out over the grates and see what happens.

 

[sterlingsmoker]

You are gonna love it!! I have had awesome ribs on my drum!

 

[motley que]

i do babybacks 2 -.75-.5 approximately or until done. my ribs are 10x better on a drum than an offset

 

[leanza]

Does the cook go quicker because of temps or what? 225* is 225* no matter on a drum or my leaky, thinner walled Silver Farken Smoker?

 

[tntitan]

drums cook quicker

 

[Jaberwabee]

They are basically a direct lower heat, so they do cook quicker. Also watch getting the temps up to high, they are hard to reel back down after they get up around 300.

 

[Norcoredneck]

:mrgreen:Gotta agree with everything said.

Agree with this. I add honey, apple juice, beer or what liquid on hand and a handfull of brown sugar when I foil.

 

[Meat Burner]

Cliff H. - You noticed a lot of variations for ribs on the UDS but not too much different, just little things. Like any smoker, all UDSs cook just a little different and ALL ARE GREAT TASTING Q. I have 3 of these and they all are a little different. Keep notes and let us know how it comes out. Make sure to post PICS!!!! Good luck neighbor.

 

[Meat Burner]

Agree with this. I add honey, apple juice, beer or what liquid on hand and a handfull of brown sugar when I foil.

Never thought about sprinkling with a little brown sugar...goin to try that..sounds good! Thanks.:-o

 

[Barbarian]

hey TNTitan, how did you do that table around the UDS? And what is it made of?

 

[BBQ Grail]

I watched Bigmista's video on how to cook a brisket on the UDS and then also looked at pics on Rocky's BDS site and was a little confused.

Big didn't turn his brisket over and it's obvious from Rocky's pictures that he does turn them over.

To me, because it's direct heat, turning them over makes sense, but I'd be interested in other UDS expert's opinions. I should be firing up my new UDS (of course with pictures) this weekend and want to do it right.