First UDS

Discussion about Ugly Drum Smokers (UDS)
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Zimbomike
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First UDS

Post by Zimbomike » December 31st, 2020, 1:27 am

Hi all, after my MACK build I was looking for something a bit less challenging, decided on an Ugly drum... here are the pics along the way.
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Dirtytires
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Re: First UDS

Post by Dirtytires » December 31st, 2020, 11:25 am

Great looking barrel. Not sure you will get much use out of it once you get the hang of the MACK.



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Re: First UDS

Post by Zimbomike » January 1st, 2021, 6:16 am

It is serving as a cold smoker , works quite well. I've also smoked a pork butte, did very well.. was pleasantly surprised, although not the same flavor profile as with the MACK.



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Re: First UDS

Post by Big T » January 6th, 2021, 3:52 pm

:LG: :LG:


Measure Twice.....Cut Three Times.

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Re: First UDS

Post by dacolson » January 6th, 2021, 10:12 pm

Was going to ask you if the flavor profile was noticeably different. Sounds like it was. I always assume so. Did you add any wood chunks?


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Zimbomike
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Re: First UDS

Post by Zimbomike » January 7th, 2021, 2:07 pm

I did add some chunks, probably not enough though. It was noticeable to me, not bad at all though. Subsequently smoked some bacon, great stuff, I used more wood. These things are really amazing. Building a Hrbrid Santa Maria, with a large spit option. Will start posting some pics on another thread.



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Re: First UDS

Post by dacolson » January 7th, 2021, 7:38 pm

My daily cooker is a big green egg. I feel like they probably cook very similarly. Charcoal fuel source. Controlled air in and out. Supplement with wood for flavor. Deflector plate for indirect heat. Etc. My biggest complaint is cooking area. I bet I could cook 3x the food on a UDS. But at that point, I want to go back to the offset. Ah well. Have to build one I guess and find out for myself. Lol


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Re: First UDS

Post by Zimbomike » January 8th, 2021, 12:11 am

Agree on the BGE, I have had an XL version now for over 3 years. I've done some magical cooks with it, It is a great machine. The XL cooks a lot of meat. Smoked an 18 Lb Gammon ham for Christmas this year, was on about 6 hrs. Nice Bourbon glaze...Was a big hit.

then smoked 4 slabs of belly pork for bacon (after curing for 7 days). Did some with maple, chili, various other rubs and spices during the brining process.
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