UDS Build instructions or tips?

[jayzi]

Hey y'all ,
I am relatively new to BBQ (cooking that is, been a fan of eating it for a long time), I own an offset smoker right now but I am looking at possibly building a UDS. I was hoping for some direction or input any of y'all would have on that. Should I bother with a UDS if I already own an offset, what would be the advantages/disadvantages???
Thanks in advance!

JZ

[Big Ed]

The advantage of a UDS is you can cook all day and night without feeding the fire!! I throw briskets on a night and ready to wrap when I wake up in the morning, always stays around 250*

[BluDawg]

Since I built it 4 yrs ago the UDS gets used more than my Offset. Things I learned along the way, go with 2 1" intakes it makes cooking cicken easier. Add a 3" cylinder of expanded to the center of the fire basket it eliminates the hot spot in the middle.

[Bigunsbbq]

I built my UDS last October , and my offset trailer pit hasnt been fired up since . The nice thing is u can dial it in at a temp and it will stay there . I've converted to H/F at 300' and I just walk away . I'm about to build my 2nd UDS Soon !!

[jayzi]

Thanks! Is there a guide to building one that you suggest? I have seen several but didn't know if there was one that was better than the others? When you say go with 2 1" intakes , what is that opposed to?

JZ

[BluDawg]

I built mine with 2 3/4" nipples and 1 3/4" ball valve. The next one will have 2 1" valves only. It is easier and works better to get to where I like to cook most of the time; 300-350. I will be building another one once the weather cools it is to hot in the shop and I need to burn the barrel I have to remove the liner. check your PM box for a link to a good tutorial.

[Papa Tom]

A few years ago we got together and built one for OX as I recall it took us about 45 minutes and I'll bet he is still using it.
As I recall Big Ed was there.

[Big Ed]

A few years ago we got together and built one for OX as I recall it took us about 45 minutes and I'll bet he is still using it.
As I recall Big Ed was there.

Yep I was there at Bluz house and it didn't take long at all. There are many ways to build them, look up UDS on bing and you'll see a bunch of info!

[jayzi]

Thanks! I have googled it and find some great info, the members here have been super helpful too!

Sent from my SCH-I535 using Tapatalk 2

[jayzi]

I have a few questions:

1. Is a diffuser recommended? I watched a video where the guy put in 3 racks and used the bottom rack to place a diffusing disc in.

2. With the top rack only a few inches from the top, what is the solution to cooking bigger cuts of meat? A brisket would not fit on the top rack with a flat lid.

3. If you use a Weber dome top how do you make it fit the barrel?

I found a guy locally that has sealed metal barrels with lids he is selling for $20 , is that a reasonable price?

Thank y'all for you help!

JZ

[BluDawg]

I have a few questions:

1. Is a diffuser recommended? I watched a video where the guy put in 3 racks and used the bottom rack to place a diffusing disc in.

2. With the top rack only a few inches from the top, what is the solution to cooking bigger cuts of meat? A brisket would not fit on the top rack with a flat lid.

3. If you use a Weber dome top how do you make it fit the barrel?

I found a guy locally that has sealed metal barrels with lids he is selling for $20 , is that a reasonable price?

Thank y'all for you help!

JZ

1. Personal decision I have never used one in mine and have never seen the need as it defeats the uniqueness of a UDS and that is the old way of the cooked over live coals flavor. Most do it because it evens out t he temp across the cooking surface. I fix that by adding a 3" dia cylinder of expanded meat to the middle of my basket.

2. I use 1 grate in mine it is 7" from the top having a rack all the way to the top is for use with a Weber lid
here is a drum that is laid out for multiple racks

UDSShelfLayout021-1.jpg

3. There are several ways to accomplish a Weber lid sometimes they just fit.
If you have a complete kettle you can cut the first 2" off the bottom section and drill & screw it to the drum
If you don't have a lower you can take a 2" strip of Aluminum flat stock and do the same thing as with a Kettle bottom
You can also remove the center or the Flat lid and weld the Weber lid to it.
Having a weber lid IMO is more bother that it is worth but I'm cheap & lazy so... the flat lid works just fine.
20.00 is reasonable with a lid.

[Papa Tom]

The one we did for OX the Weber lid fit perfectly so we did two grates.
$20 for a sealed drum..... you either want a Weber lid or you might want a drum with a removable lid.
The one we did for OX had a removable lid but we put that on the bottom for easy cleaning and cut out the other end for the Weber lid.

I think I can get food grade drums with removable lids for about $12.

[BluDawg]

I'd spend 100.00 for an unlined non food grade drum before I went cheap on a food grade one. The removal of the liner in a food grade drum is a Royal PIA . I did that on Big Jim never again!

[Toontroller]

A few years ago we got together and built one for OX as I recall it took us about 45 minutes and I'll bet he is still using it.
As I recall Big Ed was there.

Yep I was there at Bluz house and it didn't take long at all. There are many ways to build them, look up UDS on bing and you'll see a bunch of info!

Think I remember that day also

[CypertJ]

You gotta love it. BBQ, Beer, power tools, and flip flops. I bet y'all had a great time

Sent from my SAMSUNG-SGH-I747 using Tapatalk 2