I surrender....all but given up on the UDS....

[hookedonq]

I agree with addertooth here. In my opinion your comparing apples to oranges these are two totally different type cookers That cook completely different from one another. Your not gonna get your drum to cook like your egg. Try a longer smoker like a butt or brisket thats what a uds is best for in my opinion

 

[hookedonq]

These aren't burgers but I'll put my UDS grilling or searing capabilities  against a Kamado all day every day.... All UDS are not created equal so you can't lump them all in one bucket. 

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• fwismoker
• Aug 15, 2013

not all uds are setup to grill or sear like yours and im betting the OP isn't maybe thats what he needs to do to get the results he looking for

 

[addertooth]

FWISmoker,

I agree that a good sear can be had on a UDS with a sufficiently low searing grate.  But good burgers and steaks also gain improvement by keeping a moist cooking environment.  A ceramic requires a smaller fire to achieve any temperature due to the greater insulation a ceramic has.  A smaller fire means less air-flow, and less drying out of the meat.  This is part of the reason why Kamados tend to do steaks and burgers so well.  Additionally reflected heat from the dome tends to help cook from all sides at once, which helps with the consistency of the cook.  I absolutely believe great burgers can be made on a UDS, they are just a bit easier to make to the same quality on a Kamado for the reasons stated above.  Or to be more specific, less skill is required on a Kamado than a UDS to get the same results.  The OP stated he was accustomed to burgers made on a Big Green Egg (BGE), as such his methods of cooking most likely expect to leverage the strengths of the Kamado cooker.  He may have to play with the UDS a bit to learn the differences in cook method required to get similar results from his new UDS. 

 

[fwismoker]

 
FWISmoker,

I agree that a good sear can be had on a UDS with a sufficiently low searing grate.  But good burgers and steaks also gain improvement by keeping a moist cooking environment.  A ceramic requires a smaller fire to achieve any temperature due to the greater insulation a ceramic has.  A smaller fire means less air-flow, and less drying out of the meat.  This is part of the reason why Kamados tend to do steaks and burgers so well.  Additionally reflected heat from the dome tends to help cook from all sides at once, which helps with the consistency of the cook.  I absolutely believe great burgers can be made on a UDS, they are just a bit easier to make to the same quality on a Kamado for the reasons stated above.  Or to be more specific, less skill is required on a Kamado than a UDS to get the same results.  The OP stated he was accustomed to burgers made on a Big Green Egg (BGE), as such his methods of cooking most likely expect to leverage the strengths of the Kamado cooker.  He may have to play with the UDS a bit to learn the differences in cook method required to get similar results from his new UDS. 

Dry vs moist has only to do with how cooked meat is.   FWIW I don't lower my cooking grate...it's designed to raise up under the normal cooking grate.     Big Poppa UDS are different then regular UDS is what I'm saying.   I can close off the bottom vents, put in very little charcoal and it'll be a great grill or i can open up the vents and it'll sear like no other....very different from the normal drum.

You are right in your general preface in that UDS are better smokers than grillers...but not in all cases.  IMO The BP kit will do a steak/burger as well as a kamado or better...especia reverse sear and I've used both. If you get a chance to grill on a BP you'll see what i mean.

 

[addertooth]

I have definitely looked at the big papa kit before, it appears to be well designed.  As for whether moisture makes a difference, we may have to agree to disagree on that point.  I have seen your cooks posted, and they look excellent, and as such, have great respect for your ability.

 

[inkjunkie]

I am going to speak UDS heresy here, so hopefully the return flames will be gentle.  Each type of cooker has unique strengths.  Cooking burgers/steaks/baking/pizza is smack dab in the wheelhouse of most ceramic egg-style cookers.  Where you will likely see your UDS shine is Briskets/PulledPork/twiceSmokedHam/Etc.  I have owned a variety of cookers/smokers, including 4 Kamado style cookers.  I reach for the cooker which is most appropriate for the food which is being made.  If I had to have only one type of cooker, it would be a Kamado, as it does the best "overall" cooks of all types of food.  Comparing burgers from a UDS, and from a Kamado is not a good standard for the wonderful smokes a UDS can perform. 

Thanks for the explanation.

Tri Tip was tonights victim. Used the drum. Came out very moist and tender. Was a bit "flat" on the spice package. Used the unaltered version of Jeffs rub. Just not enough zing anymore. Even with just the Mesquite chunk charcoal had a very nice smoke ring.

Caught me off guard a bit. Last few TT I have done on the BGE took a few ticks over 2 hours to reach an IT that is a compromise for us. The UDS, at the same 225* hit that mark at a few ticks under an hour and a half.

Will be doing some thinly sliced Carne Asada tomorrow, any suggestions, BGE or UDS? We know how it is on the Egg, push the heat up to 550* or so. With the flame that it takes to hit that the meat is more or less in the fire. With my charcoal basket/grate spacing in the UDS that is not going to happen. Leaning towards just smoking on the drum until I get it figured out a bit.

Would like to thank you folks for your input.

 

[inkjunkie]

Did a pork butt on the drum...outstanding....