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Started my first UDS build today. Back to the basics!! - Page 3

post #41 of 52
Thread Starter 
Thanks again guys, I think I'll leave it alone for now and see how it does over a couple of smokes.
post #42 of 52

One thing that will happen as you smoke more, the build up of residues is going to tighten up the lid too. On my Mini-WSM the lid sticks to the top of the pot now and seals up really nice. I bet after a half a dozen smokes you'll notice a better seal. Until then give that uds a neck tie!

post #43 of 52
Thread Starter 
Well, hopefully she won't be wearing the tie for long then! Unfortunately it looks like there won't be any time for smoke #1 this weekend. There's always next week though.
post #44 of 52
Thread Starter 
I got my inaugural smoke in today. I don't know if I did something wrong, but this thing cooks fast. Really fast. I have pics below.
I filled the basket a little over half full with briquettes. I lit about 1/4 full of chimney. The weather was windy an in the upper 40s today. I used a brand new Maverick 732 that registered 212 exactly in boiling water.
I had to leave all of my intakes open and the grate temp was averaging 280 the entire time.
I put 10 brined thighs on along with a beer can chicken. According to the probe, the thought were 165 in about 45 minutes. Not trusting it, I left it on for 2 hours. The beer can chicken was done in about 2 1/2 hours.
The whole chicken was spot on, but the thighs were dried out.
Can anyone tell me if this seems normal for a uds?
Either way, here are the pics.






I ended up pulling the chicken and coating it with a honey mustard glaze.


I did some wings after the thighs. Spicy ranch and honey mustard. They were eaten before I could grab the camera. They cooked in about an hour and a half.
post #45 of 52
Thread Starter 
One more thing. After 7 and a half hours, the temp was around 180 with all intakes still open. The highest it went during the smoke was 310.
post #46 of 52
That's not bad for a half basket.
post #47 of 52
Thread Starter 
Ok, thank you c farmer. Do you know if the thighs being to temp in about 45 mins with the temp just shy of 300 normal for a uds?
post #48 of 52
Remember we cook over a fire. Not indirect.

Stuff cooks fast.
post #49 of 52
Thread Starter 
You're right. I have to get out of MES mode.
post #50 of 52
Don't get rid of the mes thou.
post #51 of 52
Thread Starter 
Nope, I definitely won't be doing that!
post #52 of 52
Very nice build! I'm looking to start my first build sometime in the next couple of weeks. Trying to decide whether to go it on my own, or go with one of the kits from Bigpoppasmokers.com. How much did the build end up costing you?

Thanks!
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