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Say hello to my little friend

Discussion in 'Drink, Smoke, and Fine Dining' started by speedy_sam, Apr 21, 2012.

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  1. speedy_sam

    speedy_sam F1 Veteran

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    #1 speedy_sam, Apr 21, 2012
    Last edited by a moderator: Sep 7, 2017
  2. wang

    wang Formula 3

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    #2 wang, Apr 21, 2012
    Wow....! Nice...!

    Did you build that yourself? Will the heat discolor it? And can you post pics of the inside?

    Thanks :)

    I'm thinking of making one :D
     
  3. speedy_sam

    speedy_sam F1 Veteran

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    #3 speedy_sam, Apr 21, 2012
    Give that I have the building skills of a 2 year child ... I did the next best thing and buy from someone else. This guy makes UDS as a side hobby.

    Will report on paint discoloration after some use. Will take and post pics of the inside tomorrow.
     
  4. Dipsomaniac

    Dipsomaniac F1 Veteran

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    #4 Dipsomaniac, Apr 21, 2012
    pardon my ignorance .. but what is a UDS?
     
  5. Jdubbya

    Jdubbya The $10 Trillion Man
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    #5 Jdubbya, Apr 21, 2012
    That's what I was wondering too. I'm guessing ultra deep smoker maybe??
     
  6. konatown

    konatown F1 Rookie

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    #6 konatown, Apr 22, 2012
    Ugly Drum Smoker!
     
  7. speedy_sam

    speedy_sam F1 Veteran

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    #7 speedy_sam, Apr 22, 2012
    Ugly Drum Smoker :)
     
  8. speedy_sam

    speedy_sam F1 Veteran

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    #8 speedy_sam, Apr 22, 2012
    Damn this thing maintains a steady temp. Vincent was right - it is a freaking robot cooker. Makes a idiot like me look a BBQ genius.
     
  9. wang

    wang Formula 3

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    #9 wang, Apr 22, 2012
    Don't forget pics of the meats that you have cooked. :)

    I've been googling it and found a site on how to build it, I might give it a go as a holiday project :D
     
  10. speedy_sam

    speedy_sam F1 Veteran

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    #10 speedy_sam, Apr 23, 2012
    Last edited by a moderator: Sep 7, 2017
  11. speedy_sam

    speedy_sam F1 Veteran

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    #11 speedy_sam, Apr 23, 2012
    The paint seemed to hold up fine - it was high temperature paint. Time will tell though.
     
  12. forgeahead

    forgeahead F1 Rookie
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    #12 forgeahead, Apr 23, 2012
    Very cool (er, hot)!
     
  13. TexasF355F1

    TexasF355F1 Seven Time F1 World Champ
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    #13 TexasF355F1, Apr 23, 2012
    Great work Sameer. Both the drum and the ribs!
     
  14. Jdubbya

    Jdubbya The $10 Trillion Man
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    #14 Jdubbya, Apr 23, 2012
    Maybe this will end up being a couple stupid questions, but here goes.

    It looks like there is no way to fuel the fire without pulling everything out of the top? Wouldn't it be easier to put a slide in tray of some sort at the bottom?

    Are you using wood or charcoal to do the smoking. I know a lot of the big units you can buy have the firebox off to the side.

    Looks great though and it looks like you will be having a lot of fun with it!!
     
  15. wang

    wang Formula 3

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    #15 wang, Apr 24, 2012
    Looking good there.... (the meat) :D
     
  16. speedy_sam

    speedy_sam F1 Veteran

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    #16 speedy_sam, Apr 24, 2012
    For my drum, the only way to add fuel is from the top. But the design is very efficient - it uses very little charcoal -I had it running for about 4 hours easily with about 25% of the coal consumed. It can run for 12 hours easy for a longer smoke if you fill the sucker up.

    There are some UDS' modded to include a side door near the bottom to allow coal to be added as necessary. I wanted to keep it simple with the design and chose not to get this.

    I used lump charcoal and a few wood chunks as fuel.
     
  17. Jdubbya

    Jdubbya The $10 Trillion Man
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    #17 Jdubbya, Apr 24, 2012
    Thanks Sameer. That seems pretty incredible but I guess it's really comes down to controlling the airflow.
     
  18. Nurburgringer

    Nurburgringer F1 World Champ

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    #18 Nurburgringer, Apr 26, 2012
    one of the more unusual Ferrari-themed items I've ever seen that's for sure :)
    Ribs do look great - keep us updated on future smoke outs!
     
  19. Zack

    Zack Formula 3

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    #19 Zack, Apr 26, 2012
    Fire up the Ferrari...no, wait, I mean, let's set the Ferrari on fire, errr, no...!!
     
  20. vincent355

    vincent355 F1 Veteran
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    #20 vincent355, Apr 26, 2012
    Last edited by a moderator: Sep 7, 2017
    They are awesome! Well done, I love the paint job. I need to paint mine, they are just black a the moment but I want to add a pig to them. You just need to add a bottle opener and you've got it nailed! :)


    I've done 18 hour cooks on mine. Holding 225 - 250 without adjustments. I now have done enough cooks and trust it so much that I'll go to sleep without fear that it will run away. There are a few little tricks to running them, but it's really easy to catch on. And the flavor from the fat that hits the coals and infuses the meat is awesome. the closest thing to a real BBQ pit.

    There are tons of things you can do to these, diffuser plates, additional grate (if you get a domed lid). I have enough capacity to do 80 lbs of pulled pork, ABTs, and then ribs after the pork is off without adding charcoal or really touching anything.
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  21. powerpig

    powerpig F1 World Champ

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    #21 powerpig, Apr 26, 2012
    Fixed it for ya! ;)
     
  22. speedy_sam

    speedy_sam F1 Veteran

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    #22 speedy_sam, Apr 26, 2012
    Thanks Guys .. its all about the meat! :)

    What are you saying bud - Ferrari with flames in it ... I am so 2011 ... LOL

    :)

    The only I need to figure out is how to: 1) Manage the temps better when the lid is open and 2) Extinguish the coals quicker. Regarding #1, I found that the temps shot up pretty quickly to 350F when the lid was open for more than a minute - when I messing around with the camera :) and regarding #2, I sealed the caps at the bottom and left the cooker but found the coals still lit just by the open holes on the top. I had to close the holes on top to kill the coals.

    I guess this cooker doesn't need much air to get cooking - so I need to pay more attention to it. :)
     
  23. vincent355

    vincent355 F1 Veteran
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    #23 vincent355, Apr 26, 2012
    1) Shut down the air intakes for about 10 minutes prior to opening the lid (time may vary but that is about what I do), get your stuff ready during that time. Open lid and work fast. Close lid and return valve to original position.

    2) You have to shut it all down. I have a bit of a leak around my dome lids and I replace them with the drum top when I go to shut down.
     
  24. vincent355

    vincent355 F1 Veteran
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    #24 vincent355, Apr 26, 2012
    Send me a stencil, or heat resistant sticker! :)
     
  25. speedy_sam

    speedy_sam F1 Veteran

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    #25 speedy_sam, May 8, 2012
    Qued for the first time bacon wrapped jalapenos (with cream cheese filling) and bacon wrapped shrimp (with Cajun spice rub).

    Also threw in a whole chicken that was cut up (with McCormick chicken rub and extra garlic spice).

    The food was really nice. Unfortunately I forgot to take pictures :(

    The only screw up was that I mistakenly put some instant light briquettes into the charcoal chimney. With the resulting righteous flame and heat, my eyelashes got a free trim :) Lesson learnt! :D
     
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