Good for starting out?

[Airborneguy]

hey, i know. but he didn't seem to want to know about the UDS, which is fine.

I looked into the UDS route, but I would have trouble getting a good drum around here and I'd have to enlist some help with building it. I like the simplicity though and will probably build one in the future.

?

 

[Bobby_M]

I agree with Dataz722. What is the big deal about not using logs? Chunks work as well. I use a Spicewine Insulated Cabinet smoker (pictured below) and with a BBQ Guru I can get 24 hours without tending the fire using charcoal and chunks. I use a modified Minion Method with a DIY charcoal basket. The firebox door is separate from the smoking compartment so you loose very little heat when it is open for refueling if you ever need it. I compete with it all the time. We also have a Lang 84 deluxe stick burner but nobody wants to stay up all night feeding it a log an hour.

So can you tell me more about that basket design? What's the little compartment for and what's the center area for?

 

[dataz722]

So can you tell me more about that basket design? What's the little compartment for and what's the center area for?

In case he doesn't see the question, I will take a guess at it. I think that the little compartment on the left side is probably to dump lit coals in. The center area is just there as space so that the unlit coals can snake around. That way it will slowly spread and light the coals around the path instead of all at once.

 

[dfess1]

?

sorry, missed your post there. And i'm not trying to sound pretentious by any means. I had purchased the upright brinkman at a garage sale. my intent was to cut a hole in my brinkman smoke 'n pit and attach it at the end, use it like a warming rack. But it was so thin I turned around an sold it at a neighbors garage sale. It was a bear to try and get up to temp as a standalone unit, and it would loose heat quickly. While I've never built a UDS, there doesn't seem to be all that much to making one. Just a couple of holes (unless I'm way off target). Your hardest problem would probably be finding one, but I'm sure you could find one off of craigslist.

Regarding another post, in terms of "NEVER Clean your pit". While I don't clean it excessively everytime, I make sure I don't have stuff laying around either (chared on meat, drippings, etc). You get better results with a clean pit, than one that keeps getting flavors/juices that have been around mixed together. I'm not saying take off your seasoning layer, but you want it somewhat clean.

 

[dataz722]

Regarding another post, in terms of "NEVER Clean your pit". While I don't clean it excessively everytime, I make sure I don't have stuff laying around either (chared on meat, drippings, etc). You get better results with a clean pit, than one that keeps getting flavors/juices that have been around mixed together. I'm not saying take off your seasoning layer, but you want it somewhat clean.

I agree completely. I don't want anything clinging to the sides or top of it. I will also give it a really good cleaning once a year with a pressure washer and then reseason.

 

[HokieBrewer]

Hoping to build a UDS as my first smoker in the next few weeks. I read the bbq brethren thread already and I'm pretty sure I know the basics. Any other tips or tricks I should know about?

 

[Sawdustguy]

So can you tell me more about that basket design? What's the little compartment for and what's the center area for?

The first litte compartment on the bottom left is where you put your lit charcoal. To get a long burn the charcoal burns in a U shape from left to right. The center area stays vacant.

 

[Sawdustguy]

In case he doesn't see the question, I will take a guess at it. I think that the little compartment on the left side is probably to dump lit coals in. The center area is just there as space so that the unlit coals can snake around. That way it will slowly spread and light the coals around the path instead of all at once.

100% Correct. Using a BBQ Guru (a PID controlled fan) in conjunction with the charcoal basket I can hold temperature for up to 24 hours. I normally smoke packer briskets and bone-in butts for 12 hours @ 225* and chicken at 325* and ribs at 275*. The Spicewine insulated cabinet cooker is a BBQ contest cooking machine with a BBQ Guru and the charcoal basket. I am also purchasing a Backwoods Smoker and will use a similiar setup. The Spicewine is built like a brick chit house, weighs in at 600 lbs. and will last forever. The Backwoods is not as robust but weighs 250 lbs and is a lot easier on my back.

 

[Sawdustguy]

I agree completely. I don't want anything clinging to the sides or top of it. I will also give it a really good cleaning once a year with a pressure washer and then reseason.

+2....I have been doing this BBQ competing for a few years now and have found out that after a while it begins to smell funky. I clean mine, change the front door and charcoal chamber gaskets and reseason once a year. Take care of your pit and it will take care of you.

 

[dataz722]

Sawdust, you ever do any comps down this way? I had wanted to start this year but things got in the way and it didn't happen.

 

[Sawdustguy]

The most southern contest we have ever competed in is the New Holland Summerfest in New Holland, PA. We cook alot in New England in NEBS (New England BBQ Society) land. We have done Harpoon (Harpoon Brewery) in Vermont, Rock and Ribfest at Budweiser in Merrimac, New Hampshire, The Hudson Valley Ribfest in New Paltz, New York etc. We were going to compete at Dover Downs this year but it was cancelled. This year is a light year for us only cooking three contests. In previous years we cooked 6 to 8 contests. We are looking forward to Battle of the BBQ Brethren held here in Manorville, NY in August. We won Reserve Grand Champion the first year this contest was held when it was in Sayville, NY. We have always cooked KCBS Sanctioned Contests but next year want to try our hand in an MBN contest with onsite and blind judging. Best of luck when you start competing. We jumped right in when we started and have been hooked ever since. If you ever have questions just shoot me a PM.

 

[cook1969]

So why would you buy a sack of wood chunks when you could buy a stack of wood? Do you burn wood chunks in your fireplace?
A $150 smoker is not going to maintain 225 for more than an hour and a half.

 

[dataz722]

So why would you buy a sack of wood chunks when you could buy a stack of wood? Do you burn wood chunks in your fireplace?
A $150 smoker is not going to maintain 225 for more than an hour and a half.

Easier to deal with and store and works just as well.

 

[Airborneguy]

Picked up today. I'm hoping to get it put together and seasoned this week so I can start cooking next weekend.

 

[Sawdustguy]

So why would you buy a sack of wood chunks when you could buy a stack of wood? Do you burn wood chunks in your fireplace?
A $150 smoker is not going to maintain 225 for more than an hour and a half.

I don't think those $150 smokers are meant for logs. I think it will melt the flimsy metal on those cheap cookers.

 

[Airborneguy]

Put it together today. It definitely is a flimsy thing, and will only sate my appetite for so long. I'll probably upgrade next year once I get the hang of this or move to a bigger house.

Quick question. Tomorrow I am going to season it. Is there any reason why I shouldn't smoke some grains while I do this?

 

[dfess1]

Put it together today. It definitely is a flimsy thing, and will only sate my appetite for so long. I'll probably upgrade next year once I get the hang of this or move to a bigger house.

Quick question. Tomorrow I am going to season it. Is there any reason why I shouldn't smoke some grains while I do this?

Yes. When you season it, it's not at a smoking temperature. It should be pretty hot (as long as you can get it that hot and maintain it). I hose mine down in vegtable oil and bring it up to 350 for 4-5 hours. That would give you a nice roast, but not much smoke! Good luck with it! My best piece of advice would be to start with a pork butt. It's pretty forgiving cut of meat, and if you have trouble maintaining temp after a while, you can always foil it and throw it in the oven at a low temp to finish it off. As long as you get some smoke penetration in the beginning of the cook, you'll be good for a backyard bbq! Now, a real compitition, well I would assume most likely not But what do I know?

 

[Sawdustguy]

I second what Dfess1 says. Pork butts are very forgiving. I would highly recommend you get yourself a good meat thermometer. You want to make sure you get that butt above 160*. I know the new rule is 140* but I think it is better to be safe. Uncooked pork is dangerous. You optimumly want the pork butt to get up to about 195* to 200* internal.

 

[Airborneguy]

Last night I bought a chimney starter, meat thermometer, mop and grilling wok. Can't wait to get started.

 

[dfess1]

nice, sounds like you are on your way to a great weekend! Smoking is alot like brewing. "Relax have a beer", or in your case "Relex, have a homebrew". The main thing you need to do is hit your food temp. That's pretty much it. Unlike beer it isn't totally about sanitation. Yeah, don't roll it around in the ash, or do other unseemly things to your food. But you don't have to be as anal about it like you do in beer. When I first started, i cooked to time. I realize now, that you should cook to temp. However long it took to get there is how long it took to get there. Lastly, if you're doing this for a party this weekend, especially with a butt (sometimes you'll get a "stall"), leave at least 4 more hours than you were planning on in the first place. Again, the cut is forgiving, so if it does stall, you can work with it. If it doesn't stall, just foil it, wrap it in towels (not the fancy ones, just the crappy ones. Don't need to piss off SWMBO) and put in a cooler, and it'll still be just as hot 4 hours later.

 

[Airborneguy]

Thanks for the tips. I can't wait. Monday won't be a big party for me but I might smoke something for my wife and I since we'll be home. I'll update for sure.

 

[Airborneguy]

Didn't get to cook on monday, but I'm all ready to go for saturday. I have my grill wok in place, which will hopefully improve my heat production and I got my meat thermometer and mop. I made a rub today and have my brisket, half-shoulder, and ribs in the fridge waiting to be rubbed and wrapped tomorrow. Gonna get started saturday around 12, can't wait! Thanks for all of the advice.

 

[Sawdustguy]

Didn't get to cook on monday, but I'm all ready to go for saturday. I have my grill wok in place, which will hopefully improve my heat production and I got my meat thermometer and mop. I made a rub today and have my brisket, half-shoulder, and ribs in the fridge waiting to be rubbed and wrapped tomorrow. Gonna get started saturday around 12, can't wait! Thanks for all of the advice.

Remember, if you are going to cook real low and slow (225*) that brisket and butt are going to take 12 hours. Are you planning to eat at 2:00 in the morning?

 

[Airborneguy]

I got a small brisket, 1.7lbs. I read about 3-4 hours for that small. What do you think? I'm also skipping the butt. My cousin is bringing more ribs so we're gonna do those instead.

 

[Sawdustguy]

I got a small brisket, 1.7lbs. I read about 3-4 hours for that small. What do you think? I'm also skipping the butt. My cousin is bringing more ribs so we're gonna do those instead.

I wish I could give you a better idea but I have never smoked a brisket that small. The smallest I have ever cooked is an 8lb flat.

 

[Airborneguy]

I'll let you know. Putting the meat on in about 15 min. I have my meat thermometer so I'm just going to cook to temp.

 

[madbaldman]

I second what Dfess1 says. Pork butts are very forgiving. I would highly recommend you get yourself a good meat thermometer. You want to make sure you get that butt above 160*. I know the new rule is 140* but I think it is better to be safe. Uncooked pork is dangerous. You optimumly want the pork butt to get up to about 195* to 200* internal.

195-200F is pretty hot in my book. Is that for pulled pork? I prefer sliced and usually stop at 160-165F.

Pork (not BBQ pork) is quite safe with a slightly pink center. Pork tenderloin with a slightly pink center is one of best things on Earth (and at a bargain price).

 

[madbaldman]

I'll let you know. Putting the meat on in about 15 min. I have my meat thermometer so I'm just going to cook to temp.

How did it turn out?

 

[Airborneguy]

Well I am definitely only going to be using this smoker for a year at most, but all the work paid off. The brisket was slightly too dry, but had a decent ring and tasted great. The ribs came out fantastic though! Everyone was happy. I used two beers in the water pan after the second water addition boiled off. Next time I'm going to only use beer. I'm also going to have apple juice and cider vinegar ready for the next brisket.

Over all, great first smoke and I'm hooked. Can't wait to smoke some grains now!

 

[madbaldman]

What temp did you maintain? Also, the water pan only does so much - it's more a thermal capacitor than anything else. I replaced my water pan with a large piece of concrete and had much better results. You keep the meat moist with a good mop, not the water pan.

BBQ in Staten Island - I love it. Kinda like a good bagel in Florida - most welcome.