First Butt on the UDS

[BamsBBQ]

the day after ....leftovers

just as good if not better than last night

 

[lifesaver91958]

Bam, this is a nice chunk of meat.

 

[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 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.

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.

See how much smoke you can achieve?