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Old April 10, 2018   #43
Rajun Gardener
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Join Date: Jan 2014
Location: Tomato Cornhole
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Originally Posted by JRinPA View Post
Never really heard of these, though I have scoffed at big green egg and the price. They sell them down at the local hardware/propane dealer. Can you use a barrel smoker like that (UDS) for smoking stuff other than BBQ? When I think smoking I think cured meats, jerky, and ring bologna, etc, starting at 130 and then finishing at maybe 170f for 155f internal temp. 235f is way too hot.

How would you use a UDS for venison? Pork/chicken/beef have way more fat to cook out.

It's easy to control the temp with a little practice. The heat depends on how much charcoal you use in the basket, how hot you get your fire when you start and air control. I found this video of a guy making jerky, you can see he used very little charcoal for an 8 hour cook time. I would use the charcoal snake method so I wouldn't have to open it up to add more wood chips.
Here's the video https://www.youtube.com/watch?v=t70L16rNfBw


Another option for smoke is to use a smoke tube like this https://www.youtube.com/watch?v=Z8xkSIRnS44


Here's deer on a UDS.
http://smokerbuilder.com/forums/viewtopic.php?t=330


Snake method with chips
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