My uds build

Discussion in 'UDS Builds' started by c farmer, Jun 3, 2013.

  1. fwismoker

    fwismoker Master of the Pit

    Why would that be when the 6 lb one I cooked last night took 1 hour and 40 minutes? Will it be a 15 pound chicken?!
     
  2. My 22# turkey was just over 4 hours.
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They are usually around 12 lb.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What smoker temp?
     
  5. DAMN!
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    And then sear over the coals to crisp the skin.
     
  7. fwismoker

    fwismoker Master of the Pit

    325 for birds... I put mine on around 350 and kept the cook around 325. I'd spatch it also. Things cook faster on UDS type of cookers too because of the direct/indirect heat. Birds rarely take over 2...the chunky one last was barely over the hour and half. 165 in the breast... It'll have the same dark look as this.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    To spatch it, Do I just take the back out of it?
     
  9. fwismoker

    fwismoker Master of the Pit

    big bird! It'll cook fast on the drum though!
     
  10. If your doing 275° yes. if 325° it should be crispy
     
  11. Yes or cut down 1 side of back bone
     
  12. fwismoker

    fwismoker Master of the Pit

    Yea cut on each side of the spine.. and the bone above that with a knife. Lay it breast side up and press down to finish cracking it open.
     
  13. fwismoker

    fwismoker Master of the Pit

    I'll never do a bird at 275..325 all day long
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    325 it will be then.
     
  15. The reason I do 275° is to give it more time in the smoke
     
  16. fwismoker

    fwismoker Master of the Pit

    Don't sweat plus or minus 10-15 degree swings... Just as close as you can
     
  17. fwismoker

    fwismoker Master of the Pit

    David even at 90 minutes mine are smoky as all get out! The skin and juiciness of higher temp cook is the other reason to stay high.
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This is like a talk about everything thread.  [​IMG]
     

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