Pacific Northwest Ugly Drum Smokers

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Comment by JD McGee on April 27, 2009 at 11:14am

Good name...got any pics of the "Monster"? LOL!

Comment by Matthew Masiewicz on April 26, 2009 at 6:48pm

Well my wife over ruled by reminding me that she already defrosted a whole chicken. My first UDS cook was chicken, brined for 4 hours, rubbed and cooked at 245 low and slow with a touch of mesquite and for the side zucchini with EVOO, herbs and dusted with asiago cheese flakes. I love my new $20 homemade smoker...named it Frankenstein.

Matthew

Comment by JD McGee on April 23, 2009 at 5:39pm

I recommend starting off with a pork but...this'll let you get your UDS dialed in for a long low-n-slow. Here's a good recipe and some tips for you. It is written with the WSM in mind but the principal is still the same. Good luck!

http://www.virtualweberbullet.com/pork2.html

Comment by Tom Bosworth on April 23, 2009 at 4:20pm

ribs are the easiest to do takes less time. but the pork butt would be nice for your party go with the 8-10 on the first cook i found this size cooks up a little nicer than the bigger ones pulls really nice. brine overnight in a bucket then before you put it in the drum put your rub on it. you will want about 12 lbs of charcoal and if its your first cook you will want to stay close to the drum to maintain the heat hope this helps

Comment by Gold Bar-B-Q Bob Beeman on April 23, 2009 at 9:35am

Matthew,
I have never cook on a UDS yet. But I would think a good meat to start with would be a nice 10 to 12 LB or pork butt. Hold that temp. around 250F for an hour and a half per pound. I hope JD or one of our experienced UDS cooks checks in they will have some very good suggestion for you.
Bob

Comment by Matthew Masiewicz on April 22, 2009 at 10:14pm

Hi Guys,
I'm planning my first UDS cook this weekend for a family of eight. What do you think would be a good for a beginner to cook. My experience is all with a Weber silver, so this will be lower and slower than I'm used to. Is there a UDS cook book somewhere online to help me get my feet wet?
Matthew

Comment by JD McGee on April 22, 2009 at 7:39pm

Hey...anyone need some food grade drums for your Ugly Drum Smokers? I've got a couple of extras right now and more available if need be.

Comment by JD McGee on March 12, 2009 at 4:42pm

When it comes to UDS information...I always defer to the UDS Bible...see link below...

Website: http://www.bbq-brethren.com/forum/showthread.php?t=23436

Comment by JD McGee on March 11, 2009 at 5:41pm

Looks like it works just fine according to those ribs and sausages...good job! :)

Comment by Tom Bosworth on March 11, 2009 at 4:56pm

thanks for the comments guys i use a piece of sheet metal that slides back anf forth on the intake to open it up on damper it down like i said i built that yesterday and bbq on it after it was built so i am figuring it out as i go

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