Hi guys, its been a year in the making but I finally completed my UDS today and I am going to do the first cook tomorrow.
I have the Chicken in a bucket of brine and cant wait to smoke that thing.
First off welcome to SMF. Nice smoker that you have there. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.
Welcome To Your New Addiction
I have just ordered 2 racks of spareribs to cook for new years eve; I have never cooked ribs entirely on a smoker so this will be a new one for me.
I now just have to find the perfect rub and sauce :-).
I soooo want to try 1 of these type smokers!!
What is the optimal height of the food grate from the top??
If using multiple levels of grates....doesn't the bottom grate run a bit hotter...being closer to the charcoal basket?
Has anyone built a round charcoal basket that just slips inside the I.D. of the drum, taking full advantage of the space and providing longer smoke times??
How low of temp can a typical UDS build hold and for how long??
Flat lid or domed??
Thanks all. Looking forward to building 1 of these!!