So following my intro last week and my UDS build, i had friends over this weekend and it was first ever try with the smoker (and advice i got from this forum of course!).
For first attempt the main smoke was a whole chicken, as keeping it cheap and simple in case it all went belly up! And i love chicken anyhow, we also threw a few burgers and drumsticks on to for good measure!
I also brined the chicken for 5hrs in just a simple salt only solution, never ever brined before either so smoking and brining was a all new experience. Because it was the first ever smoke i choose not to use any rubs, herbs, spices or extra flavours. Merely a naked chicken get a smoking using heat-beads charcoal and hickory chunks.
Well, what can i say.. Amazing! Maybe i had beginners luck as had no issues at all really, temperature was virtually stable once i had got the intake down to just one hole (My BP kit has 8 holes available) fluctuating just 2-5 degrees and we was cooking around 270-275f.
With kind loan of Maverick from Wade (thank you) i didn't open the lid once and left it be, with the chicken taking about 2.5hrs i think it was, in hindsight maybe a little lower and slower may be good, but turned out great.
Quite possibly the greatest piece of chicken i have eaten for years! Very strong smokey taste and flavour, was quite surprised to be honest how smoky it tasted, wonderful.
Was totally amazed even by the basic shop bought burgers too, they cooked quickly in about 30min and i thought such a short cook/smoke meant they wouldn't be any different to frying them etc, but WOW how wrong.. They tasted divine and smoky, and even had a slight smoke ring to the meat, amazed for only 30min in the UDS smoking.
So not sure if it was all beginners luck or what, but all went super well. Minion method worked great, heat was stable and ideal range (after vent adjusting) the hickory chunks smoked lovely with a light smoke coming out the vents, and the fire went out and temperature dropped as soon as all vent closed up at the end of the cook, super happy with my UDS. Next weekend, who knows....haha
Some pictures from my first ever smoke.....
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UDS ready for action..
Minion method setup (kind of, need a metal tin for centre etc)
Hot coals all greyed up in the chimney starter, in they went to centre of basket!
Lovely smelling whisps of smoke from the top vent.
Unbelievably stable temperatures, chuffed to bits. (Time to get the bird outta there!)
Out she comes (looks somewhat lonely!)
Absolutely spot on !
After friend had robbed the skin!
Also threw some basic shop burgers on, amazed how smoky they tasted, and slight smoke ring on them... gorgeous
For first attempt the main smoke was a whole chicken, as keeping it cheap and simple in case it all went belly up! And i love chicken anyhow, we also threw a few burgers and drumsticks on to for good measure!
I also brined the chicken for 5hrs in just a simple salt only solution, never ever brined before either so smoking and brining was a all new experience. Because it was the first ever smoke i choose not to use any rubs, herbs, spices or extra flavours. Merely a naked chicken get a smoking using heat-beads charcoal and hickory chunks.
Well, what can i say.. Amazing! Maybe i had beginners luck as had no issues at all really, temperature was virtually stable once i had got the intake down to just one hole (My BP kit has 8 holes available) fluctuating just 2-5 degrees and we was cooking around 270-275f.
With kind loan of Maverick from Wade (thank you) i didn't open the lid once and left it be, with the chicken taking about 2.5hrs i think it was, in hindsight maybe a little lower and slower may be good, but turned out great.
Quite possibly the greatest piece of chicken i have eaten for years! Very strong smokey taste and flavour, was quite surprised to be honest how smoky it tasted, wonderful.
Was totally amazed even by the basic shop bought burgers too, they cooked quickly in about 30min and i thought such a short cook/smoke meant they wouldn't be any different to frying them etc, but WOW how wrong.. They tasted divine and smoky, and even had a slight smoke ring to the meat, amazed for only 30min in the UDS smoking.
So not sure if it was all beginners luck or what, but all went super well. Minion method worked great, heat was stable and ideal range (after vent adjusting) the hickory chunks smoked lovely with a light smoke coming out the vents, and the fire went out and temperature dropped as soon as all vent closed up at the end of the cook, super happy with my UDS. Next weekend, who knows....haha
Some pictures from my first ever smoke.....
-----------------------------------------------------------------------
UDS ready for action..
Unbelievably stable temperatures, chuffed to bits. (Time to get the bird outta there!)
Out she comes (looks somewhat lonely!)
Absolutely spot on !
Also threw some basic shop burgers on, amazed how smoky they tasted, and slight smoke ring on them... gorgeous
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