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I just dropped a 25 pounder right on the rack... spatchcocked. Brined it in a citrus brine for almost 24 hours. It's on the uds right now over a basket of Royal oak and some cherry hunks. Smells good!

Unfortunately no I forgot to get a good picture of them all cut up ☹️ I had already gotten into the bourbon with a couple of friends

Having our annual Bourbon & BBQ cookout and pool party at a good friends house, so of course I had to make a few fatties to take. 2 Italian with hot capicola, hard salami, pepperoni, pepperoncinis, and Italian dressing. The other two are Philly cheesesteak with thin sliced roast beef, onions...

Thank you very much, Bear! It's always an adventure around here trying something new on the drum! We put a half a beef in the freezer back in December a have all kinds of neat stuff to try smoking now

Very nice! I have been wanting to try this for a long time but I just haven't gotten around to it. Great job, that looks absolutely delicious

Well, the name says it all... Smoked 6 racks of baby backs on the UDS last night for our cookout this afternoon. I hit them with a nice savory dry rub, then sprayed them with a bourbon, pineapple juice, and Pepsi mixture after the first hour and then 45 minutes later again. Wrapped them in foil...

Yes, I built it a couple summers ago. I had a nice Cleveland Indians logo stenciled on the front too but our hard winters here loosen up some of the paint and it started peeling off. it needs a good touch up paint job anyway so I may stencil it on again

Okay just a quick question... Due to being extremely busy on the 4th of July with my 4H kids being in the parade I am planning on pre-cooking 4 racks of baby backs on my UDS the evening before. We are having a big family cookout around 2 p.m. on the 4th. Would you cook them all the way up to 205...

Nice job on the beef ribs! I'm finally starting to get decent and cooking them myself now, and I am really liking them! Great smoke!

Thanks guys, this is the first time I've actually been very successful at doing beef ribs. I got on these forums and started studying post about beef ribs and I learned that I wasn't cooking them long enough to get up to that 205° internal temp, to break down all of that cartilage and fat.

It turned out awesome! I cubed up the roasts for burnt ends into a big foil pan and added a little beef broth, Worcestershire, BBQ sauce, and about half a pound of brown sugar then back on the drum they went for another hour at around 300°. The beef ribs got wrapped up at 165° internal along...

Got 3 nice blade tip roasts out of the freezer and some beef short ribs. Got them going on the UDS for the afternoon with a few chunks of mesquite. I kept the seasoning simple just some kosher salt, coarse ground black pepper, garlic powder, fresh dried basil from our herb garden. I'm thinking...

So I've got all my drawings done finally and emailed them to my builder. I know an Amish guy who runs a Fab shop who is going to build the doors and racks. I work in a steel service center so I can get any steel I need for it at cost I was wondering have any of you ever use that rope gasket...

It's been a long time since I've been on here. I built my first UDS probably seven years ago from instructions I found on here. I was on here pretty regular until my wife got sick with crohn's disease and her care took up a lot of our time. Glad to say she is now in remission, 7 years and 30...