First Butt on the UDS

[BamsBBQ]

this is going to be a progressive thread.

a couple of firsts here... cooking a butt on the UDS and actually finding something around here that will make pulled pork...

i am going to be doing an all night cook tonight. it will go into the smoker as soon as it quits raining a bit.

today is a test to see what my smoker can do in 52* weather with rain.

wood for smoking will be apple,maple and oak(like usual..lol)

the meat
http://i40.tinypic.com/207mcsl.jpg

think i actually figured out a new setting on my camera..lol

http://i44.tinypic.com/2ropzmb.jpg

trimmed of the skin

http://i44.tinypic.com/6rj2nc.jpg

mustard applied

http://i44.tinypic.com/23sdu35.jpg

rubbed and ready for the smoker(in about 7 hours)

http://i39.tinypic.com/2dhxyza.jpg
http://i44.tinypic.com/zbfvl.jpg
http://i39.tinypic.com/2rqmz4n.jpg

[Keltin]

Looking good! Is that a picnic? The bone looks round?

How are you going to maintain the fire overnight while you’re sleeping? Are you using the Minions Method, or just cutting the intakes to low and letting the UDS do the rest?

[BamsBBQ]

Looking good! Is that a picnic? The bone looks round?

How are you going to maintain the fire overnight while you’re sleeping? Are you using the Minions Method, or just cutting the intakes to low and letting the UDS do the rest?


yup its a picnic... all i could find around here(and somebody bought me this cut of meat so i could make PP sammies)

the joys of the UDS is that i will maintain temps all by itself and it uses basically the minion method. the UDS is really a set it and forget it kind of smoker. meat stays moister in it and if build properly, it creates a convection oven of sorts.

heres some pics of the basket...light about 12-14 briqs... get the smoker to about 250..load with meat....close lid and forget about it for about 5-6 hours...give the drum a kick to move some of the ash away... go back to sleep..lol

[Keltin]

Oh, the first pic didn't load last time, but it did this time. I can see it raw now. Good looking hunk of meat.

So you're definitely using the Minion Method. I've been meaning to try that. Does it alter the taste much using unlit coals? Some say it doesn't, but some say it does? What do you think?

[BamsBBQ]

depends on the brand of charcoal you use... i find kingsford does and royal oak(which i use) doesnt...you get a slight taste from RO but nothing like KF..

i have seen some people use lump for a UDS..i havent tried it yet but my next bag will be lump which IMHO option doesnt leave a taste..

[rickismom]

Well the thread title sure caught my attention, lol. - Looks great! Can't wait to see the final results! :)

[BamsBBQ]

Well the thread title sure caught my attention, lol. - Looks great! Can't wait to see the final results! :)

it will be done in time for tomorrow nights supper

[QSis]

In competition and at home, I start my smoker with a full ring of unlit Kingsford and two wax cubes.

If there is a flavor imparted by the unlit Kingsford, then the judges that have tasted my entries, my friends, family and I, love it.

Lee

[Keltin]

In competition and at home, I start my smoker with a full ring of unlit Kingsford and two wax cubes.

If there is a flavor imparted by the unlit Kingsford, then the judges that have tasted my entries, my friends, family and I, love it.

Lee

Not to highjack the thread QSis.....but what are the wax cubes? I'm intrigued!

[BamsBBQ]

http://www.zipfirelighters.ie/graphics/summer-natural-firelighter.jpg

the ones we get around here

[QSis]

I use the Weber brand wax firestarter cubes, Keltin. This way, I completely control the temp of the smoker from the very beginning.

http://c1.neweggimages.com/productimage/96-145-090-02.jpg

This photo was for a rib cook. When I cook butts and briskets, the charcoal ring full and mounded up.

Lee

http://img177.imageshack.us/img177/7710/4litcubes.jpg (http://img177.imageshack.us/my.php?image=4litcubes.jpg)

[Keltin]

Ahhh, fire starters. Ok, thanks guys!!!

[BamsBBQ]

butt went on at 3:15am eastern.... will check in about 5 hours and snap a few pics

[BamsBBQ]

update...smelling reallllllllllllllllllly good

[RobsanX]

It's lookin good!

[BamsBBQ]

hour #8.... still smelling awesome...has hit the stall....time to wait..lol

http://i39.tinypic.com/2ylvdq1.jpg

http://i44.tinypic.com/2hz7c52.jpg

http://i40.tinypic.com/nl6er6.jpg

[SilverSage]

If I leave right now, will I get there in time for dinner?

[rickismom]

OMG.....*slurp* fantastic!

[Doc]

WOW, it looks great Keltin. How do you tell when it's done?
It "looked" done in the 1st pics at 7am, and for sure at 11am.

[QSis]

That's Bam's butt, Doc. Or whatever it is. ;-)

Not sure what technique Jeff uses to determine doneness, but when the butt reaches an internal temp of 190-200, it will feel like a water balloon* when you pick it up. Then it's done.

Boy, that is looking beautiful, Jeff!

Lee

* Some call this "the wa-wa effect"

[homecook]

That's Bam's butt, Doc. Or whatever it is. ;-)

How can you tell???? :lol:




By the way Bam...........that looks super!!!

[BamsBBQ]

WOW, it looks great Keltin. How do you tell when it's done?
It "looked" done in the 1st pics at 7am, and for sure at 11am.

yup its my butt everyone..lol

hey Doc if you look at the left side of the meat on most of the pics you will see my digital thermometer probe.... when it reaches 190 ish i pull and wrap in foil then let residual heat take it to 200*F.

right now i am cheating a bit, i just brought it in from the UDS to finish in the oven... we just had a really bad downpour and i am out of charcoal...

[Doc]

That's Bam's butt, Doc. Or whatever it is. ;-)



I knew that :pat: but my fingers typed Keltin anyway. :bonk:


It does look great. I thought you might be using a thermometer but I couldn't see it.
Is there a typical time for cooking one that size? You were at 8 hours last I saw, and about now if it had stayed on and you had the charcoal you'd be at 10 1/2 hours.
It sure looks mouthwatering!!!!!!!!

[Kei]

Wish I had a nice butt like that. lol

[BamsBBQ]

I knew that :pat: but my fingers typed Keltin anyway. :bonk:


It does look great. I thought you might be using a thermometer but I couldn't see it.
Is there a typical time for cooking one that size? You were at 8 hours last I saw, and about now if it had stayed on and you had the charcoal you'd be at 10 1/2 hours.
It sure looks mouthwatering!!!!!!!!

the general guideline is 1 1/2 hours of cook time for every pound of meat...but each cut of meat is different.. so this will roughly take 16 hours to cook

[pugger]

this is going to be a progressive thread.


Food has makings of a work of art, can you send some of your cooler weather? I'd even take the rain right now.:sun3:

What is UDS?

[phreak]

That's a great looking butt! I love using my UDS for pork butts and shoulders! I can't get myself to take as many pics as you though, everytime I lift the lid the temp spikes. It's a test of patience but I've gotten to the point that I put it on and don't open the lid until it's done(sometimes 12-16 hours if I keep it low and slow enough). Have you tried a chuckie on the UDS yet??? good stuff.

wait until you try lump(just go real easy and start with only a few lit pieces), you will never go back to briquettes.

[pugger]

So I'm taking it "S" stands for Smoker, "Upright D__ Smoker?"

[phreak]

So I'm taking it "S" stands for Smoker, "Upright D__ Smoker?"


Ugly Drum Smoker

here's mine...
http://i206.photobucket.com/albums/bb290/JakeRespondek/Food/DPP_0004.jpg

Some people paint them pretty and add shelves and stuff...I figure it's a 55 gallon drum, I'll stick with the "rat" look.

[pugger]

that looks pretty good to me, thanks.

[AllenOK]

Bam, it looks great! If I bring the beer, can I have some as well?

[JoeV]

the general guideline is 1 1/2 hours of cook time for every pound of meat...but each cut of meat is different.. so this will roughly take 16 hours to cook
I did a 10# fresh picnic a couple of weeks ago in the electric smoker, and it took 12-1/2 hours to get to 195 F. It just fell off the bones and shredded beautifully.

[Doc]

Ugly Drum Smoker

Some people paint them pretty and add shelves and stuff...I figure it's a 55 gallon drum, I'll stick with the "rat" look.
Oh, I thought it was an Ugly Damn Smoker. :eek: :yum:

[BamsBBQ]

I did a 10# fresh picnic a couple of weeks ago in the electric smoker, and it took 12-1/2 hours to get to 195 F. It just fell off the bones and shredded beautifully.

yup mine just came up to 190 right now...is resting in tinfoil right now...

yes Allen bring some beer there will be lots..lol

finishing pics to come in about an hour or so

[chowhound]

Why would unlit Kingsford charcoal impart a taste as it ignites? The outside is the same as the inside unless you're using that matchlight stuff.

Great looking piece of pork. Weird looking butt though. They don't look like that around here, but it all falls down to the different terminologies the different regions use I suppose.

[Keltin]

Why would unlit Kingsford charcoal impart a taste as it ignites? The outside is the same as the inside unless you're using that matchlight stuff.

Great looking piece of pork. Weird looking butt though. They don't look like that around here, but it all falls down to the different terminologies the different regions use I suppose.

Because briquettes are powdered and compressed charcoal held together with a binder. As they are lighting and getting to the fully lit red hot state, they smolder and give off smoke. That smoke smells and tastes of the binder and smoldering coal.

Once they are fully lit, there is no more smoke.

Some would argue the charcoal smoke permeates the meat and adds a charcoal taste. Next time you light some coals, preferably in a chimney, get next to them once the fire goes out and they are smoldering and smoking as they climb to red hot. Get a good whiff of that smoke. Is that the kind of smoke you want in your meat?

Some argue this smoke alters the flavor, and some say it has no impact. In the past, I used to add unlit coals to my smoker and let them light (Kingsford) and I could tell the difference and actually tasted some of the charcoal smoke. It’s not bad, and if you use plenty of wood, you may not be able to tell the difference?

If you use lump, then you don’t have these worries, but lump burns fast and hot making it harder to control the temp. I typically only use lump for searing steaks and other meats where I want a really hot fire.

And actually, I'd call that cut Bam has a picnic shoulder. Not really a butt.

[chowhound]

Yeah, I didn't have much luck with lump either in keeping stable temps.

I guess I don't understand how charcoal burns. Because you can snuff it out and relight it, I always figured that the red glow I saw was only coming from the outside of the briquette wher ethe oxygen was... that the whole thing wasn't glowing red through and through. I always thought charcoal burned from the outside in. You're saying it doesn't? Are you saying that charcoal totally ignites, even in the center as it lights?
Otherwise, I stand by my thought that a piece charcoal slowly igniting itself is really no different than a lit piece igniting an unlit piece. Unless of course the binder is only applied to the outside of the briquette.

If that makes sense (lol)

[Keltin]

Yeah, I didn't have much luck with lump either in keeping stable temps.

I guess I don't understand how charcoal burns. Because you can snuff it out and relight it, I always figured that the red glow I saw was only coming from the outside of the briquette wher ethe oxygen was... that the whole thing wasn't glowing red through and through. I always thought charcoal burned from the outside in. You're saying it doesn't? Are you saying that charcoal totally ignites, even in the center as it lights?
Otherwise, I stand by my thought that a piece charcoal slowly igniting itself is really no different than a lit piece igniting an unlit piece. Unless of course the binder is only applied to the outside of the briquette.

If that makes sense (lol)

Yes, it is completely lit through and through when it is red hot. I’ve actually broken a few pieces open before, and it is one solid piece of red hot love.

As it is lighting though, it lights from outside in and you’ll get hot spots and smoke.

[Keltin]

Also, the binder runs through and through the briquette. Imagine a big bowl of coal dust, add binder, mix, then press into a mold. That’s the basics of it.

[Adillo303]

Can anyone give some pros and cons of converting to gas?

I was thinking that it would hold a constant temp for as long as you want. Use something like this (http://bayouclassicdepot.com/sq14_propane_burner.htm) and put a pan on top with the smoking wood in the pan.

[Keltin]

Can anyone give some pros and cons of converting to gas?

I was thinking that it would hold a constant temp for as long as you want. Use something like this (http://bayouclassicdepot.com/sq14_propane_burner.htm) and put a pan on top with the smoking wood in the pan.

What you linked to is a outdoor fryer. Great for turkeys, but it burns like a rocket taking off in your backyard. It would be hard to control temp with that. However, they make plenty of gas smokers.

Pros:
Easy temp management.
Less mess (no ash)
Easier clean up.
Little to no “fiddling” required

Cons:
Less flavor unless you really load on the wood.
No badge of honor from the coal purists (:lol:)

As you can see, not many Cons at all. In fact, no cons really if you load up the wood or use pellets.

[chowhound]

Thanks. I had no idea (obviously) that it was a total red glowing bundle of love (lol).
I can see your point now, but I think I'll still stick with briquettes ;^)

[Adillo303]

I see your point Keltin. I found a website, of course, I can't find it now, that had step by step suggestions with pictures to make a Charbroil silver smoker into a reverse flow unit by putting a steel plate in the bottom and moving the chimney. They ued a turkey fryer burner and said they only ran it 1/4 open.

Since I alread have a silver smoker, I have aproblem justifuyingheaving it and building a UDS, which seems to be the better way to go, just more money. I am new at smoking and making a lot of beginnermistakes. However, what is comming off the smoker is reeally tasting good. So much to learn, and fortuynately several good sources of knowledge here. Anyway, the guy claimed after mods he put a thermometer in eiter end and kep the ends within 25 degrees foeachother and that was comperable iwth a Lange.

I am not arguing, I have SO MUCH to learn. I can only smoke on the weekends with my work schedule. Lovin every second of it.

Thank you all

Andy

[BamsBBQ]

i have owned all the smokers...electric,charcoal,,propane and stick burners..

they all have their benefits. my favorite is always going to be a stick burner followed by charcoal. i like them for 2 reasons, i like the flavors better and i actually enjoy maintaining a fire and always checking to make sure things are working properly...

ok now for some finishing pics.. and what a way to celebrate my 4000th post...with lots of pork..lol

[TexasGirl]

Damn!! Looks good..............again!!

[Adillo303]

Sorry tobe a pest - What is a stick burner?

Thank You

Andy

[BamsBBQ]

Sorry tobe a pest - What is a stick burner?

Thank You

Andy

a stick burner is a wood fired pit Andy

http://bbq.netrelief.com/Contests/PetersPond01/images/Lang%20Smoker%20-%201.jpg

[Adillo303]

Oh!!!!!! My!!!! Gosh!!! Is that ever way cool.

Thank You

Andy

[BamsBBQ]

Oh!!!!!! My!!!! Gosh!!! Is that ever way cool.

Thank You

Andy

those are the only ones in my opinon that will give you that "authentic" bbq flavor...all others are still good but are really trying to mimic the flavors produced by one of these...

nothing like tending a pit in the middle of the night, sitting around with a couple of guys, sipping on a few and enjoying each others company...no matter what the food tastes like, those moments are the best...

[Adillo303]

I am with you on that - Life at i's best. Good times, good food and good frineds.

Andy

[Keltin]

A less expensive stick burner is the offset Charbroil that many are using and loving. I just find them hard to maintain temp......but I hear mods help that.

http://www.idealtruevalue.com/servlet/the-8480/Detail

[Keltin]

Awesome Bam! That is some mighty fine looking PP bro! Good job as always!! :clap::clap::clap:

[Mama]

Bam...that...is a masterpiece! I'll bet it was awesome!

[BamsBBQ]

thanks everyone...

here's my honest review....

everybody that i cooked for loved it..

me?? well i thought it was "alright"...lots of improvement needed but overall not bad for being the first pulled pork of the year

i wasnt happy with the cut of meat... i like picnics alright for pulled pork but just not my favorite...i usually inject my pork butts but i didnt have the ingredients on hand so i didnt...:blush:

next time i get a picnic, i will make a ham out of it..... maybe...lol

[QSis]

Great thread, Bam! Your photos and updates were excellent! Thanks!

Lee

[BamsBBQ]

I see your point Keltin. I found a website, of course, I can't find it now, that had step by step suggestions with pictures to make a Charbroil silver smoker into a reverse flow unit by putting a steel plate in the bottom and moving the chimney. They ued a turkey fryer burner and said they only ran it 1/4 open.

Since I alread have a silver smoker, I have aproblem justifuyingheaving it and building a UDS, which seems to be the better way to go, just more money. I am new at smoking and making a lot of beginnermistakes. However, what is comming off the smoker is reeally tasting good. So much to learn, and fortuynately several good sources of knowledge here. Anyway, the guy claimed after mods he put a thermometer in eiter end and kep the ends within 25 degrees foeachother and that was comperable iwth a Lange.

I am not arguing, I have SO MUCH to learn. I can only smoke on the weekends with my work schedule. Lovin every second of it.

Thank you all

Andy

its a good thing i saved it into my favorites..lol

http://users.wbsnet.org/n0yk/charbroil%20silver.htm

[Adillo303]

That's the one Bam - Thank You

Andy

Did you make your stick burner?
Do you still have it?

[BamsBBQ]

That's the one Bam - Thank You

Andy

Did you make your stick burner?
Do you still have it?

i made it...sadly it is now someone elses... money was really tight last winter... i enjoyed making it as much as i did cooking on it...

the firebox was made out of 1/4" plate steel, the cooking chamber was made from a old pressurized water tank

the next one will be built out of a 250 gallon propane tank

[Adillo303]

I understand the money situation. I am a self employed computer consultant. Business has een slow, and the bills go on.

I may have seen a pic of your's before, I never really looked closely till last night. What I want to do is make a "Mini Me" version of that with my silver smoker. The frame under it is feeble at best. I was hoping to set the drum on angle iron and use some more substantial settl for the frame, with maybe wheelbarrow wheels.

i have a gas welder and an electric welder. I corresponded with the gentleman on that site that you posted, he is really nice and very helpful. What I am looking for is the size of the oening between the end of the 10GA plate thqt I want to put under the grill and the right end of the silver smoker. Do you think the size is critical? He suggested a rolled up piece of flashing inside the chiminy for a smoke density adjustment. Iam planning on going with that.

Until then I am trying to smoke more. As Keltin pointed out, temp control is my biggest problem at the moment. That is why I was considering gas. Although, I ran across a posting where someone used expanded steel and made a tray for the firebox that can hold a lot of charcoal and keep it off the bottom so the ash dosen't chole the charcoal.

Just my dreams at the moment. I tried to get a flat piece of 10 ga steel to put in, the local sheet metal shop requires me to come to the shop in person to order, since they don't know me. Then they require me to pay in advance. I have no problem tith this. Then I must pickit up in person. They are open 8:00 AM to 5:00 PM Mondy to Friday. No Saturdays. Problem is, I work in NYC and I catch a train at 5:30 Am and get back at 6:30 PM. trying to find a way around tht one at the moment. LOL

Andy

[BamsBBQ]

well here is a video with mods for your smoker

http://bigironbarbecue.wordpress.com/2007/07/08/char-griller-and-gas-grill-mods/

heres some mods to make your smoker better

add dryer vent tube to help keeping the heat and smoke under the hood and more at grate level.

http://img81.imageshack.us/img81/4329/cimg2087id0.jpg

this is just a basic setup
http://img88.imageshack.us/img88/7707/cimg2085wd7.jpg

heres an easy firebasket

http://i43.tinypic.com/2wgci8g.jpg

[BamsBBQ]

the day after ....leftovers

just as good if not better than last night

[lifesaver91958]

Bam, this is a nice chunk of meat. http://i40.tinypic.com/207mcsl.jpg

[High Cheese]

Awesome job Bam! I can see an UDS in my future.

Can anyone give some pros and cons of converting to gas?

I was thinking that it would hold a constant temp for as long as you want. Use something like this (http://bayouclassicdepot.com/sq14_propane_burner.htm) and put a pan on top with the smoking wood in the pan.

What you linked to is a outdoor fryer. Great for turkeys, but it burns like a rocket taking off in your backyard. It would be hard to control temp with that. However, they make plenty of gas smokers.

Pros:
Easy temp management.
Less mess (no ash)
Easier clean up.
Little to no “fiddling” required

Cons:
Less flavor unless you really load on the wood.
No badge of honor from the coal purists (:lol:)

As you can see, not many Cons at all. In fact, no cons really if you load up the wood or use pellets.

Re: Stick Smokers

those are the only ones in my opinon that will give you that "authentic" bbq flavor...all others are still good but are really trying to mimic the flavors produced by one of these...

nothing like tending a pit in the middle of the night, sitting around with a couple of guys, sipping on a few and enjoying each others company...no matter what the food tastes like, those moments are the best...


When I BBQ at home I find it boring if I'm not tending to the fire. I also prefer wood (sticks) over any other fuel...hands down. There's just something about the whole process of splitting the wood and getting the cooker ready that makes the finished product all the more enjoyable. There's nothing better than chewing on a rib over a wood fire.

Here's my Chargriller with a couple Applewood logs in the SFB.

http://i114.photobucket.com/albums/n248/Jeekinz/Pics128.jpg


Andy, you can easily add wood flavor to any grilled food. It's definately not BBQ, but you at least get the essence and can do it any day after work. I keep those bags of Mesquite and Hickory on-hand from Lowes. I'll add them to the smoker or my gas grill. Toss a couple pieces directly on top of the burners near, not directly underneath, your food. I use a water spray bottle to soak down flare ups.

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/IMG_0818.jpg

See how much smoke you can achieve?

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/IMG_0825.jpg