2013-09-01 20.42.40

Inaugural cook!

After all that build-up and building, it’s time to actually put this UDS to use. Payload is pork and chicken. The pork is done in a simple “Dalmatian” rub: equal parts salt, pepper, and turbinado sugar. The poultry is SE’s “Cornell chicken” recipe: marinated overnight in herby white (mayo-based) barbecue sauce. Pork: Fired up the…

2013-09-01 00.14.16

Prep for first cook

This is an after-the-fact post, since the first cook on my new UDS is basically done. (Much quicker than expected, but that’ll be in the next post.) First order of business was a dry run to try to start getting the adjustments dialed in. I ran the smoker empty with about a half-chimney of unlit…

UDS Build, Part 3.2 or so

Time for paint. The extra spray enamel came this week, so I could get to work. I also trucked out to Northeast Philly to pick up a dome lid that almost fits. (I think it’ll be for a future expansion, as soon as I need two levels, i.e., when 25 pounds of meat capacity isn’t…

UDS Build, Part 2

UDS build continued today with the Big Poppa Smoker kit arriving home yesterday, thanks to Liz and her bike basket. Even though the drum is unlined and only held maple syrup, I felt like I should at least try to burn the paint off first. I was planning on inviting over a couple friends, Jonathan…

My new smoker project: a UDS

To kickstart my quest to make authentic (or at least more authentic) barbecue, I decided to switch from an electric smoker to charcoal. It might have been inspired by looking at the incredible rigs at Gator Pits, or seeing the Pit Barrel Cooker, and from there finding the whole UDS community. UDS stands for either…