UDS Build

[robgunby]

Figured I should conclude this thread with a review of the q (sadly no photos, I had a lot of hungry people and we just wanted to eat!) and the UDS.

The brisket was unbelievably good, and between 5 adults and 2 children we pretty much demolished that and a set of king ribs. I've never succeeded with a brisket before, but the UDS absolutely nailed it. I snuffed the fire after 22 hours low and slow and twenty minutes hot and fast flame grilling of burnt ends and ribs, and there is still about a third of the fuel left. Incredible. My ECB eats fuel and I have to stoke the fire 5 or 6 times in a 24 hour cook.

Not being a very handy or knowledgable craftsman, it was at times difficult, and proved expensive. Were I to make a second one, I would be able to do a better job in half the time with half the cost I reckon.

Captain Hindsight says: "you should have made life easier by buying a large, £40 sheet of stainless steel expanded metal in the first place, and used an angle grinder to custom cut pieces for cooking grates and fire basket, instead of wasting time, diesel and money looking for alternatives."

Thanks Captain Hindsight!

But also, seriously, thanks to those who helped me get this thing built, especially Si - between the UDS and my new ET732, I've totally changed the way I do bbq for good! Next step - save up for a PartyQ. Yes please.

[stretchie_]

Nice one matey, where did you get the brisket from and how heavy was it? Was it a rolled brisket that you just unrolled and rubbed or did you rub and re-roll it?

Pleased for you pal It's a great feeling doing a good cook

[robgunby]

Cheers stretchie

I buy almost all my meat from my local butchers, Murray and Webster in Firth Park, Sheffield.

The brisket was around 15lb, and it was unrolled - it was a whole untrimmed brisket just taken off the bone. You're right, it is mighty satisfying, I've been pleased with cooks before, but having always failed brisket, it was really pleasing to finally nail it using a home built cooker.

It's proving really handy as a cold smoker too. I'm doing a couple of sides of salmon and some gruyere tomorrow. The boon is, I've just managed to score a sack of mirabelle logs. They're freshly felled, so I don't know if I should smoke with them just yet, but oooooh boy, mirabelle wood! Exciting!

[keith157]

Plum wood, nice I have no experience in using green-wood so can't help. Maybe pm Paul Gouldon who may be able to help as he deals in wood.

[robgunby]

Thanks Keith I will do, I didn't realise Paul was active on this site. I'm happy to wait to use it, I'm sure it will be worth the wait. I find mirabelles are more delicate, sweet and fruity than our standard plums, so I'm hoping that will be reflected in the woodsmoke. I still have a tiny sample left of mirabelle eau de vie from my last holiday in France, so I may save that to toast my first mirabelle bbq