BBQ Fans

[sTmGolfer]

Whether you are a pit master or just a weekend casual griller/smoker ... what is your weapon of choice? After this past weekend, I can say with 100% certainty that my new weapon of choice is a UDS (Ugly Drum Smoker).

 

In the past, I've had an offset side firebox smoker in the past. It was a custom gift built by my father-in-law, and it is an awesome smoker. But I have to be honest with myself ... I'm not a pit master and it is fairly difficult to keep that thing consistent and I don't have the patience.

 

So I did some research and started reading up on the UDS's. I had never heard of them and it got my interest. I was going to build my own but had trouble finding a drum. So if anyone in the Houston area knows where I can get one for cheap, I'd LOVE to make another one. But in the interest of convenience, I contacted a guy on Craigslist who makes them and I bought one from him. All I can say is .... WHERE HAS THIS BEEN ALL MY LIFE!?!?!

 

 

 

With little to no effort, this thing kept a consistent temperature between 220-230 for HOURS. In fact, the next day I went outside (I had closed all the exhausts but not the vents) and it was still at 175 degrees. That was after 30 hours!!! If I had opened the exhausts, it would have been back to 225 in no time.

 

My first cook, I did St. Louis style spare ribs and a whole chicken. My first cook was a success. Here are some pictures from the cook.

 

 

 

So what is your preferred weapon and why? I've heard great things of the BGE (Big Green Egg's) and the WSM (Weber Smokey Mountain). I looked at both, and while great options, were out of my price range. I've had meat cooked on the others, and I think the UDS produces and equally good cook.

[H.A. Kerr]

Traeger owner here. But anything that keeps the temps is good by me. That thing looks great and your outcome, even better!

[sefus12]

Weber guy all the way. Mainly smoke on my Smokey Mountain Cooker (18.5") but will pull the One Touch Silver 22.5" kettle out if a little extra space is needed. Nothing like the smell of a good smoker going.

http://instagram.com/p/duZC4Hh2gy/
http://instagram.com/p/daIqr-B2nM/
http://instagram.com/p/cnSjxvB2gO/
http://instagram.com/p/c4sW86h2iW/
http://instagram.com/p/del0lAB2ll/
http://instagram.com/p/du0Esch2lM/

[ROBOPTI]

I have the same model as you ... LOVE

 

Just got this ... DOPE .. Masterbuilt electric with probe

Harder to get the smoke ring with electric ... but good lord do they do a great job

 

 

Both are good

 

Do yourself a favor .. Get a subscription to TAILGATER magazine ... It's incredicle .. And FULL !!!!!!!!! of cool gadgets and recipes ... There are some HARDCORE smokers in it as well

 

WELL DONE !!!!!!!!! ... I could destroy those ribs right now

[sefus12]

I'll have to check out the Tailgater Magazine. And speaking of gadgets, nothing has been more helpful than the Maverick ET 732 wireless digital thermometer. Allows you to monitor both grate and internal meat temps w/out having to stand around the grill. Plenty of range and the ability to set alarms based on temps makes this one hell of a gadget for smoking. What woods do you folks use? I'm a fan of a mix of apple and oak (about 75%/25% split) but am looking to try pecan soon.

[Va_Golfer86]

[quote name='sefus12' timestamp='1378224298' post='7790959']
I'll have to check out the Tailgater Magazine. And speaking of gadgets, nothing has been more helpful than the Maverick ET 732 wireless digital thermometer. Allows you to monitor both grate and internal meat temps w/out having to stand around the grill. Plenty of range and the ability to set alarms based on temps makes this one hell of a gadget for smoking. What woods do you folks use? I'm a fan of a mix of apple and oak (about 75%/25% split) but am looking to try pecan soon.
[/quote]

Depends on what I'm smoking....I love pairing hickory (for flavor) and cherry (for color) with ribs. Mesquite goes great with brisket, just go light...very potent. Cedar is nice bc its light and can add a nice layer with poultry/seafood.

+1 on the maverick...helped me out on those overnight cooks!!

[sTmGolfer]

ROBO - Did you mean you have the same as sefus (a Weber) or mine (the UDS)? If a UDS, did you build yours, buy it ...?

I originally was looking at the WSM but was out of my price range so I decided to go for the UDS. I love it so far. I'll have to look into Tailgating magazine ... always love new recipes.

I've been using a lot of apple wood lately. Love the flavor. I used to use mesquite but found it to overbearing. I'm going to start trying some pecan, hickory, and cedar. Really haven't ventured out from apple wood too much as it produces such a good flavor.

[sefus12]

[quote name='sTmGolfer' timestamp='1378261142' post='7794049']
ROBO - Did you mean you have the same as sefus (a Weber) or mine (the UDS)? If a UDS, did you build yours, buy it ...?

I originally was looking at the WSM but was out of my price range so I decided to go for the UDS. I love it so far. I'll have to look into Tailgating magazine ... always love new recipes.

I've been using a lot of apple wood lately. Love the flavor. I used to use mesquite but found it to overbearing. I'm going to start trying some pecan, hickory, and cedar. Really haven't ventured out from apple wood too much as it produces such a good flavor.
[/quote]

Apple is great on about anything. I am lucky enough to have a buddy that makes furniture out of used bourbon barrels, so I get his scraps to use when smoking. The mix of the apple and oak is perfect. I'm a big fan of my WSM. I used to smoke everything on my kettle and really enjoyed doing that, but after setting the coals up and adding the water pan, there's really not much room to actually put food on the grill (w/out risk of burning it). That's why I went for the WSM. Been great so far and Weber's will last forever if you take care of them. But that's a damn good looking UDS you have there! Always wanted to make one myself. Might have to be a project one day...

[mikes919]

This thread has inspired me to buy a Weber Smokey Mountain Cooker. How do I not own one of these things already??? I've been wasting my time trying to slow-cook on my grill.

[thug the bunny]

I just bought an Old Smokey 22". Only $60, looks like two washtubs stuck together. I'm hoping I can grill and smoke with it.

I'm new to the smoking game - what does the tray of water do?

[Scott@84]

I mainly use my 18.5" Weber Smokey Mountain but use a BGE on occasion as well. Another must have gadget is a Thermapen. Check out BBQ-Brethren.com if you wan to learn from some of the best.

[sTmGolfer]

[quote name='thug the bunny' timestamp='1378313333' post='7796495']
I just bought an Old Smokey 22". Only $60, looks like two washtubs stuck together. I'm hoping I can grill and smoke with it.

I'm new to the smoking game - what does the tray of water do?
[/quote]

The tray of water helps to even distribute the heat and also catches the drippings from your meat. Some people say that the drippings from your meat on the coals creates a bitter smoke and don't like the taste. But IMO, it's more about even distribution of heat. I've heard some people will also but sand in replace of water for the same purpose. Also, the water evaporates and helps keep the meat moist.

[jbl]

WSM 18.5" for me, it's plenty of smoker for a backyard hobbyist. The only thing is I wish I had bought the 22.5". Check out amazingribs.com, awesome site.

[thug the bunny]

Had to revive this thread to say that after 15 yrs of struggling with dried out food and stuff catching fire even on the lowest setting with gas grills, I am now producing beautiful evenly browned meats that are incredibly moist inside. Either grilling straight up or with some wood chips thrown on, or smoking with indirect heat. My Old Smokey may not win any beauty contests, but she works like a champ. Thanks for the smoking tips guys..

[H.A. Kerr]

Recently smoked up this 17lb brisket on my pellet-pooper Traeger.

 

Her smoke rings are a thing of beauty.

 

 

[spazo]

Orion cooker. simple, inexpensive, and makes really really really good food.

[Bogie_Nights]

Recently smoked up this 17lb brisket on my pellet-pooper Traeger.

 

Her smoke rings are a thing of beauty.

 

 

 

Nicely done! And a wrx like for the cold PBR in the background....

[sTmGolfer]

+1. Gotta love the PBR. Cold PBR ... the only way.

[ROBOPTI]

SLOOOOWWWWWW smoked Boston Butt & Bacon topped teriyaki brinned / rosemary & orange stuffed turkey

 

 

And 10,000 Fat Tires watching SEC

 

OUT !!!!

[NJGolf28]

I use a WSM 22.5" and a Silver One Touch 22.5" that I smoke in when I don't feel like pullin out the big guns. Best smoker I've ever used in the price range. I smoke everything but honestly my best creation is a homemade pastrami recipe that will rock your socks. Cured/Smoked/Steamed then sliced hot on a meat slicer. Rye bread, Russian dressing, cole slaw, Swiss and a fat pile of pastrami. Very long process, incredibly rewarding results!!! I'll come back to this thread when I have more time.

[sTmGolfer]

[quote name='NJGolf28' timestamp='1380422213' post='7925921']
I use a WSM 22.5" and a Silver One Touch 22.5" that I smoke in when I don't feel like pullin out the big guns. Best smoker I've ever used in the price range. I smoke everything but honestly my best creation is a homemade pastrami recipe that will rock your socks. Cured/Smoked/Steamed then sliced hot on a meat slicer. Rye bread, Russian dressing, cole slaw, Swiss and a fat pile of pastrami. Very long process, incredibly rewarding results!!! I'll come back to this thread when I have more time.
[/quote]

I swear if you do not post the recipe/process and pictures, you're going to have a large group of people hunting you down!!!

Seriously though ... we're going to need that recipe and your step by step process.

[billyhandsomeface]

Dear God I wish I had you guys as neighbors. That looks amazing!

[rockinar]

I bought a Kamado Joe a couple months go. Best investment ever. My $1,500 grill is now used to store stuff for the kamado. Nothing that came off the gas grill ever came close.

[Thrillhouse]

I love meat.

[TServos]

Big Green Egg.

So simple even I can use it.

[spazo]

[quote name='Thrillhouse' timestamp='1381116856' post='7963383']
I love meat.
[/quote] that's what she said.



(sorry i couldn't resist)

[Va_Golfer86]

NJ, ROB, and anyone else with awesome recipes should post them in the tailgate recipe thread! I've got some additions for this weekend.

http://www.golfwrx.com/forums/topic/912193-football-season-tailgate-recipespics-thread/

[Agent Jim]

I live in an apartment, but I still do what I can with the classic Weber. This is me grilling a turkey breast with a little wood for smoking.

 

 

 

Some chinese style wings

 

A beef roast

[sefus12]

I live in an apartment, but I still do what I can with the classic Weber. This is me grilling a turkey breast with a little wood for smoking.

 

 

 

Some chinese style wings

 

A beef roast

 

Looks fantastic. I got started smoking on my trusty Weber 22.5" Kettle. Check out the snake method for longer smokes. You can damn-near smoke a full pork butt w/out adding any coals to the grill. It's great for the kettle.

[J_Tizzle]

SLOOOOWWWWWW smoked Boston Butt & Bacon topped teriyaki brinned / rosemary & orange stuffed turkey

 

 

And 10,000 Fat Tires watching SEC

 

OUT !!!!

 

Cannot go wrong with good food and a Fat Tire!

 

I've got a BGE and love it, but everyone is right, it is pretty steep price-wise. I have been cooking for my girlfriend on it a lot recently and she is blown away by the stuff that comes off of it.

 

I actually smoked some bacon wrapped chicken breasts the other day and it turned out amazingly well for just throwing a bunch of crap together and deciding "well, I'll just smoke this stuff I guess".