New to the UDS scene

[kelbro]

I just picked up a well-seasoned UDS. I've used horizontal offsets for years with good results. Good results also with my 18" WSM. Just like the idea of the UDS and the added capacity over the WSM.

Are there any tips or tricks for making these guys hum? The guy I bought it from told me the basics. Fill the charcoal basket up with lump (I've always used briquets in the WSM) and open both ball valves until it gets to temp and then start regulating. The top stack has no damper so I guess all control comes from the ball valves.

Plan to try some baby backs tomorrow.

What's the deal with the hangers for meat? Since we will most likely never do more than two racks of ribs, or one brisket, not sure I need to hang any meat. Any suggestions otherwise?

Thanks

 

[drunkenmeatfist]

Cut a few chickens in half and hang them. You'll see that hanging is fun. I even cut up sausage and hung it too.

 

[kelbro]

I might just try that. That yardbird looks good!

 

[fivetricks]

To each their own but I personally disagree with the lump part. I use briquettes because of the absolutely predictable BTUs that I get out of them. I then add chunks of whatever flavor would I'm looking for depending on what it is I'm cooking.

I will say that if you're stacking your coals using minion method that you should probably only light about 8 coals to start with and then dump them on the cold coals.

If you start a whole chimney and dump it into your coal basket in a UDS you're going to have problems very fast.

also if it is built and sealed right, the ball valves will be very sensitive. I generally adjust mine about 1/16 of an inch at a time once I'm within the range of my temperature

 

[kelbro]

Tried it out today. Mix of lump and briquets. Held well at 250. Baby backs and yardbird thighs. I think that it's going to work out just fine!