Murman's UDS Project (W/Pics)

[Murman]

[Murman]

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Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

[Murman]

_________________
Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

[Murman]

_________________
Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

[warthog1]

UDS looks real nice. Not sure if this was asked but did you do a burnout on the uds As I did notice the inside was lined.
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UDS, Char Griller, Webber 3
"TWO HUNGRY HOGS" BBQ team

[Murman]

[CanadaBBQGuy]

Looking really great, Murman! Good to see the finished product - both the UDS and the butt!
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Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

[Murman]

Thank you. I hope to BBQ something this weekend, maybe brisket.
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Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

[Murman]

I added a handle to the lid and a thermometer just below the cooking grate. I still need to paint the lid, maybe...
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Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

[CanadaBBQGuy]

[Murman]

Man, this pit is SO EASY to use. Around 0930 yesterday my wife and I decided to cook BBQ, we went to town and picked up a top round roast (mistake) and a boston butt. I started preps on the UDS (heating a chimney of brix, lump and hickory) at 1130, put rub on the meat and was smoking by 1200.

I turned the meat at 1 hour, sprayed the pork with apple juice and continued turning the meat hourly. Starting outside temp was 44*F with a slight breeze. The smoker stayed around 250* with ease.

I pulled and foiled the beef at 4 hours, internal temp 160*F (too done, my fault). It will make great chopped beef BBQ Sammies.

I kept turning the pork and spraying it with apple juice every hour.

I pulled and foiled the pork at 7 hours, internal temp 200*F. The pork came off the grill in chunks, it was so tender. Finishing outside temp was 34*F, no breeze. The smoker was still hanging just below 250*.

I may have to make another UDS to keep this one company. My Char Griller DUO is getting dusty.
_________________
Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

[jazzspot]

Good to hear how your cooking sessions are coming along on your UDS. Yeah, you most likely will make another one in the near future.

Here are my meat turning/flipping methods as prescribed by Rocky, the maker of the BDS line of drum smokers, which I try to follow... depending on how busy I am with other tasks... like entertaining myself and/or guests along with some choice beverages. Finished products always come out just great!!
Your preferred method of cooking in your UDS likely will provide great results as well. And many folks with a UDS never turn/flip their meats while being cooked/smoked and still have great results. These drum smokers are some smoking machines for sure. No worrisome tending to maintain temps, along with long smoke sessions on a minimal amount of charcoal makes these drum smokers so great to use.

Fish & Seafood:

30 to 60 minutes, depending on how thick the steaks or fillets are.
Check every 10-15 minutes. Turn thick pieces one time. Best to use
a wire mesh seafood rack on top the cooking rack.

Sausage:

30 to 45 minutes. Check every 10-15 minutes.

Chicken:

1-1/2 to 3-1/2 hours. Turn every 45 to 60 minutes. Chickens are done at
160-165 F in the breast. I maintain a drum temp of 300-325F.

Turkeys:

4 to 5 hours. Turn every hour. Turkeys are done when meat temp in the
breast reaches 160-165 F. I maintain a drum temp of 300F.

Babyback Ribs:

3 to 4 hours. Start bone side down. Turn every 30 to 45 minutes unless using rib rack. I maintain a drum temp of 225-240F.
Turn one time after 2 hours when using a rib rack.

Pork Spareribs:

3 to 4-1/2 hours. Start bone side down. Keep the temperature around 225.
Turn every 30 to 45 minutes unless using rib rack. St. Louis-style spareribs take 3-4 hours.

Pork Butts:

7 to 9 hours. Start fat side down. Turn and mop in 1-1/2 hours. Turn 2nd
time at 4-1/2 hours. Turn 3rd time at 6 hours and check meat temperature.
Butts are done at 195-200 F.

Whole Pork Shoulders:

10-12 hours. Start skin side down. 1st turn at 2 hours. 2nd at 5 hours. Turn again every 2 hours. Check meat temp after 8 hours. Shoulders are done at 195-200 F.

Brisket:

7 to 9 hours. Start fat side down. 1st turn and mop at 1-1/2 hours. 2nd turn at 4-1/2 more hours. 3rd turn at 6 hours.
Check temp in flat end of the brisket after 6 hours. Brisket is done at 185-190
degrees in the flat end. Flats take around 5 to 6 hours.
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[Murman]

Thank you for the info!

You were correct about building another UDS... I have three folks that want me to build them one.
_________________
Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

[jazzspot]

[Murman]