Uds envy

[BKING!]

So I tried something new on the Kamado Joe. I did raised direct cooking. I did this by placing my food on top of the expander rack and leaving the deflector plate out. This put my food about 16 inches above the fire which is too low for the 24 inch standard. For that reason I placed the chicken around the perimeter of the grate too prevent too much radiant heat.

Anyway, the moisture inside these thighs were insane and I could definitely feel the humidity coming out of the exhaust when placing my hand over the exhaust. Flavor was also good and the idea of cooking directly over a fire appeals to me.

So I am looking at maybe getting a uds. Pit barrel cooker and big poppa stainless steel drum kit are the top contenders right now.

My main reserves for the pit barrel cooker is no temp gauge, only 1 cooking temp, and relatively poor burn time.

My main reserve for the stainless drum is cost.

I want something with a durable finish that will last and not rust on me and what better than porcelain enamel coating and stainless steel?

Any thoughts or suggestions?

 

[motocrash]

WSM Deuce Deuce

 

[BKING!]

WSM Deuce Deuce

I liked my wsm when I owned one. I’d feel silly buying one just after selling it. Plus I like the look of a drum more.

What’s the typical burn time on a pit barrel cooker? Does it normally run at 300 deg?

 

[SparetireBBQ]

Then why get rid of the WSM22 and I wouldn't sell it over a barrel for no amount of money.

 

[BKING!]

Then why get rid of the WSM22 and I wouldn't sell it over a barrel for no amount of money.

I already had an indirect charcoal smoker and didn’t really want to use it as a drum smoker.