- Jul 17, 2011
- 19
- 10
Last week I bought a new, unlined 16 gallon drum and turned my little Weber Smokey Joe grill into a Smokey Joe UDS. I decided use the drum body as a dedicated meat hanger, no grates. I made the hangers out of old stainless steel skewers.
For its first smoke I loaded the kettle bottom with briquettes with a couple of chunks of hickory thrown in. I loaded the smoker with 2 racks of spares and a rack of baby backs.
I ran the smoker between 275-300F for most of the cook. No foil. The baby backs were done in about 3 hours and the spares in just under 4 hours. I was very pleased with the results of this first cook with very even doneness from top to bottom. I have a few other things I need to tweak on the smoker but overall I'm pleased with its performance.
For its first smoke I loaded the kettle bottom with briquettes with a couple of chunks of hickory thrown in. I loaded the smoker with 2 racks of spares and a rack of baby backs.
I ran the smoker between 275-300F for most of the cook. No foil. The baby backs were done in about 3 hours and the spares in just under 4 hours. I was very pleased with the results of this first cook with very even doneness from top to bottom. I have a few other things I need to tweak on the smoker but overall I'm pleased with its performance.
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