Posted 15 January 2011 - 09:58 PM
Posted 22 June 2011 - 11:58 AM
Posted 28 July 2012 - 10:06 AM
I built a couple UDS's and gave one away. One is still in the garage, unused.
I'm kinda overstocked on smokers at the moment. My daily smoker/grill is a Bubba Keg
I also bought an offset type smoker from Texas a few yrs ago and like most of you, I have a gas grill.
Also in the garage and unused, is a brand new BSK2000, a stripped model of the Bubba Keg.
I was really getting heavy into smoking, but my last checkup, the doc said my chloresterol was a bit higher than normal and to knock off the fats. So, it's chicken and fish mostly now. Goodby ribs, briskets, pulled pork....
Back to the smokers. If a guy doesn't want to put the work into old style with a charcoal/wood fire but wants a 'load and forget type smoker', and has a limited budget and isn't handy, a Bradley or similar is not a bad way to go.
For a guy with a bigger budget but the same load and forget desires, Cookshacks are among the top smokers.
An ugly drum smoker can be built by someone that can run a hand drill. You can google UDS plans and find a ton of them. The issue with a UDS is the same as any vertical smoke: grease drips down on the fire and makes acrid smoke like the guy experienced above. If you taste it, you'll spit it out. It's that bad with fatty meats you have to cook slowly for a long time like brisket and pork butt (shoulder). The way to cure this is to put a shelf in with an insulator (pizza stones work well) then a drip pan to catch all the grease.
I've been using a setup that eases the workload and assures temperature control and provides a graph of the cook temp.
It's what's called a draft controller. There are many available, mine is a Stoker from Rock's BBQ. It provides air based on a thermocouple feedback to the control box, which drives a fan for air. You manually get the fire started and get the temp coming up close to the desired temp, then set the controller and it takes over. Theres also a meat temp probe that will sound an alarm. All of this can be hooked to your PC, or not, and monitored remotely online, from work or just in your house.
The offset type, popular in Texas and the south, are often home made from heavy propane tanks or by commercial builders from new steel like Lang, Klose, Gatorpit, and hundreds of others.
There is a lot of ways to go in the bbq arena.
Posted 28 July 2012 - 10:50 AM
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