My UDS (nevermind the old generation one mtn bike...ha)
It's a weed-burned-out barrel, 21" x 15 1/2" wide. I cut the top off then skirted the lid with an old Woodmiser band-saw blade. Tight seal. Intake is via two 1/2" ball valves around the bottom and a 3/4" nipple. Exhast is the came-that-way adjustable spout on the lid. Shelves are expanded steel also rung in old saw blade for strength. Standard coal bed with ash catch stilts up from the bottom 1.5 ". By using a well placed piece of angle iron as a divider and firebreak, I can make the coals chase a semicircular path around a water (or beer or whatever) can. I'm just getting to the point where I've started taking on larger cooking projects outside of good old jerky. I can have the UDS rolling at 200-250 for 7 hours without taking the lid off and re-fueling. I love it!
Chicken Fillet:
slightly preseasoned by the store, a little sweet/smokey rub
foiled up and in tray with garlic, butter, rosemary
Pork Center Cut Loin Fillet:
mesquite bbq flavor from store
added a little rub, rosemary
Veggies:
whole fresh garlic, peppers, onions with rosemary, thyme, lemon pepper
Potatoes:
rubbed in olive oil and minced garlic
6 hours total ranging from 180-260*F.
Added veggies and taters after hour 3
Things I learned:
The pork was naturally juicy. The chicken, not so much. I should have wrapped the bird fillets half way through to save moisture. the whole garlic needed more time. I could have added the veggies and taters an hour earlier. The potatoes were not quite done.
But...this was my first time doing pork, potatoes, and veg! I had only done a small Cornish game hen prior to this day (and jerky) so I think it was a success. The dry chicken was moisented with some red wine, I ate all the slightly hard garlic cloves that my wife didn't want, and the potatoes took to mashing once some elbow grease was added.
I think a rack of rips is next on the "to try" list!
ciao!
It's a weed-burned-out barrel, 21" x 15 1/2" wide. I cut the top off then skirted the lid with an old Woodmiser band-saw blade. Tight seal. Intake is via two 1/2" ball valves around the bottom and a 3/4" nipple. Exhast is the came-that-way adjustable spout on the lid. Shelves are expanded steel also rung in old saw blade for strength. Standard coal bed with ash catch stilts up from the bottom 1.5 ". By using a well placed piece of angle iron as a divider and firebreak, I can make the coals chase a semicircular path around a water (or beer or whatever) can. I'm just getting to the point where I've started taking on larger cooking projects outside of good old jerky. I can have the UDS rolling at 200-250 for 7 hours without taking the lid off and re-fueling. I love it!
Chicken Fillet:
slightly preseasoned by the store, a little sweet/smokey rub
foiled up and in tray with garlic, butter, rosemary
Pork Center Cut Loin Fillet:
mesquite bbq flavor from store
added a little rub, rosemary
Veggies:
whole fresh garlic, peppers, onions with rosemary, thyme, lemon pepper
Potatoes:
rubbed in olive oil and minced garlic
6 hours total ranging from 180-260*F.
Added veggies and taters after hour 3
Things I learned:
The pork was naturally juicy. The chicken, not so much. I should have wrapped the bird fillets half way through to save moisture. the whole garlic needed more time. I could have added the veggies and taters an hour earlier. The potatoes were not quite done.
But...this was my first time doing pork, potatoes, and veg! I had only done a small Cornish game hen prior to this day (and jerky) so I think it was a success. The dry chicken was moisented with some red wine, I ate all the slightly hard garlic cloves that my wife didn't want, and the potatoes took to mashing once some elbow grease was added.
I think a rack of rips is next on the "to try" list!
ciao!
