Greetings everyone!
My name is Sean, and I am from Cape Town in South Africa. Spent a few months checking out the forum before finally building my own UDS! Did my first smoke on the 24th of December...
As it stands:
Vents on the bottom to control air flow:
closed
fully open
Top exhaust... also adjustable to control temps
Cooking grate
Thermometer to keep tabs on the temp inside the smoker... currently sitting on 120 degrees celcius.
Puffing away... smoke was a little too thin to see
Silverside that I smoked... I think it's called bottom round in the US. 4 hours at a pretty consistent 120 degrees celcius. Next time I will try to get the fire a little cooler. I really need a meat probe thermometer to check internal temps though, to better know when the meat must come off. As it was, it was a little on the dry side, but still an awesome smokey flavour :smile:
Took two days to make the smoker, mostly because I had to borrow and buy tools and materials as and when I realised I needed them. Learnt a lot with my first smoke... fire was waaaaaaay too hot, and even with all vents closed I struggled to get it below 120 degrees celcius. I used three biggish pieces of rooikrans, which is in the acacia genus, which was a bit of a mistake... definitely burns too hot.
Anyway, next time I will take everything I learnt and use it to better my smoke :D
My name is Sean, and I am from Cape Town in South Africa. Spent a few months checking out the forum before finally building my own UDS! Did my first smoke on the 24th of December...
As it stands:
Vents on the bottom to control air flow:
closed
fully open
Top exhaust... also adjustable to control temps
Cooking grate
Thermometer to keep tabs on the temp inside the smoker... currently sitting on 120 degrees celcius.
Puffing away... smoke was a little too thin to see
Silverside that I smoked... I think it's called bottom round in the US. 4 hours at a pretty consistent 120 degrees celcius. Next time I will try to get the fire a little cooler. I really need a meat probe thermometer to check internal temps though, to better know when the meat must come off. As it was, it was a little on the dry side, but still an awesome smokey flavour :smile:
Took two days to make the smoker, mostly because I had to borrow and buy tools and materials as and when I realised I needed them. Learnt a lot with my first smoke... fire was waaaaaaay too hot, and even with all vents closed I struggled to get it below 120 degrees celcius. I used three biggish pieces of rooikrans, which is in the acacia genus, which was a bit of a mistake... definitely burns too hot.
Anyway, next time I will take everything I learnt and use it to better my smoke :D
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