My first UDS build.

Baz Senior · Post by **Baz Senior** » July 8th, 2012, 5:56 am

I have spent Saturday and Sunday morning spraying with Plastikote BBQ paint. It's now had five coats, two yesterday, which were ruined by a severe rainstorm. Hence the tarp to protect me from the British summer weather!
So today, I flatted it back with a nylon scourer to get all the bits off that were thrown up by the rain.
It's now had a further three coats and in a while needs bringing up to temp to cure the paint and harden it.

The Czar · Post by **The Czar** » July 8th, 2012, 8:53 am

Okay

is Plastikote BBQ paint? But it :LG:

Baz Senior · Post by **Baz Senior** » July 8th, 2012, 11:09 am

Yes, Plasticote is a manufacturer who makes BBQ and Wood burner stove paint among other paints. I suspect they are the same, as they have the same temp range and curing properties.
The rest of today has been spent rebuilding it, and I have to say Iam not unhappy with the result.
Here it is finished, and ready for action, which will probably be next weekend now.

I thought Iam going to be needing a Rib rack, but they are expensive, so I made one out of old dishwasher curtain hangers. I knew they would come in handy one day.

I thought it only fair that it had a name, so have named it Big Musky, after that amazing drag-line excavator, now sadly no longer with us.
Mrs Baz has bought me a Maverick ET 732 thermometer to go with it, which is nice, So roll on Summer, Iam ready now

The Czar · Post by **The Czar** » July 8th, 2012, 11:15 am

Well now that the easy part is over......cook on man!!!!

Gizmo · Post by **Gizmo** » July 8th, 2012, 11:27 am

Looks great Baz!

SoloQue · Post by **SoloQue** » July 8th, 2012, 5:45 pm

Lookin good!

YouTube · Post by **Frank_Cox** » July 8th, 2012, 10:00 pm

looks great!
gotta ask tho, do you work on commercial food equipment? (mixer stand, dish washer curtain hangers)

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Post by **Tom_Heath** » July 8th, 2012, 10:16 pm

OB1 is on the prowl LOL

I can hear the wheels turning.

Hey, thats one fantastic looking drum. Very nice work.!!!!

Baz Senior · Post by **Baz Senior** » July 9th, 2012, 12:29 pm

Thanks for the comments guy's.

Yes Iam a commercial catering engineer, so I keep my eye open for anything that looks handy.

I can't wait to fire it up, it's just rubbish weather over here at the moment. From what I see on the news you lot ain't having it too good either. You are having a monster heat wave, and getting huge storms as well.
Our local fire station got flooded on Saturday night, and worryingly, it's on top of a hill.

The Czar · Post by **The Czar** » July 9th, 2012, 6:31 pm

Wind is thy enemy of any and all UDS's.....so you may want to put a wind break around it.....unless you can afford to buy a patent pending Czarport....

YouTube · Post by **Frank_Cox** » July 10th, 2012, 2:05 pm

Baz Senior wrote:Thanks for the comments guy's.

Yes Iam a commercial catering engineer, so I keep my eye open for anything that looks handy.

I can't wait to fire it up, it's just rubbish weather over here at the moment. From what I see on the news you lot ain't having it too good either. You are having a monster heat wave, and getting huge storms as well.
Our local fire station got flooded on Saturday night, and worryingly, it's on top of a hill.

That's not a small amount of water!
and I own a food equipment and refrigeration company. It's a good trade to be in!

Baz Senior · Post by **Baz Senior** » July 10th, 2012, 2:24 pm

As you say Frank, a good trade to be in. Apart from some of the obligatory Diva Chef's, my customers are great, and I'll do my best to get them going and keep the kit in good order.
That way they make you tea and feed you!

I come from a heavy engineering background, Iron foundry and Coal processing, so this is a nice move with regard to going home clean at night. Of course there are some times you go home smelling like a fryer, but it wash's off.

YouTube · Post by **Frank_Cox** » July 10th, 2012, 2:27 pm

I know what you mean! you also learn quickly where it is ok to eat and not!

Baz Senior · Post by **Baz Senior** » July 10th, 2012, 2:34 pm

@dcman. Iam hoping that by having the air inlets pointed at the ground, it won't favour any wind direction, I don't know if there would be much pressure difference either side of the drum, I suppose time will tell.
I have been looking at the BBQ Guru style blown vents, which would remove any wind problems, and Iam going to see if I can scrounge any bits to make a prototype at some point. I would like to keep it 12 volt, that way it's portable, in as much as it won't require mains, and be a bit safer.
They trust us with 240 volts, fools. ( It hurts mind you).
I just need some nice weather to get me in the mood now, between the wife and myself we have counted that they have used 10 different terms to describe rain on the weather forecast now. Soon be catching up with the Inuits and the number of words for snow.

Gizmo · Post by **Gizmo** » July 10th, 2012, 5:42 pm

Baz Senior · Post by **Baz Senior** » July 15th, 2012, 7:16 am

Well I have made it look pretty, but will it do the job!
Today we find out. Set it going and got it up to 250F, then put in some Baby back ribs, and some Chicken thighs.
The Ribs were done in S Raichlins first timer dry rub, and the Chucks in a Morrocan rub, which I have used before with great success. (Of course this is a matter of personal taste, but others like it, so it can't be all bad.)

So the foods in, the Maverick is plugged in, just waiting now to see what happens.

The Czar · Post by **The Czar** » July 15th, 2012, 8:31 am

Nice cant wait to see how it turns out...don't forget to get some food pics !

YouTube · Post by **Frank_Cox** » July 15th, 2012, 9:38 am

Sounds great!
Can't wait to see what happens!

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Baz Senior · Post by **Baz Senior** » July 15th, 2012, 9:53 am

OK, we have had a small glitch, but nothing a holesaw couldn't deal with. There wasn't enough air getting in and with the food chilling it down, the temp wasn't recovering. So I banged another hole in it, and it seems happy now. It's sat at 230 -250F all the time now.
The rib rack I made is too big for the baby backs, but will be fine for Beef ribs!

Here we are half way through.

YouTube · Post by **Frank_Cox** » July 15th, 2012, 10:16 am

Looks great!

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Baz Senior · Post by **Baz Senior** » July 15th, 2012, 5:08 pm

Well I have to admit, Iam not disappointed. OK Iam a bit the ribs were a bit dry, but the chuck was good. But for a first go it wasn't too traumatic.
I have leaned a lot about how NOT to mess with the air vents, the Maverick is a blinding bit of kit, and I can only get better with it all from here on in.
I only used about half a basket of charcoal, and when I shut the vents, in an hour and a quarter it was back to air temp.
I think this thing was made to do bigger cuts. It might take more experience to get smaller stuff to cook well, but the potential is there.
Iam I addicted?
Hell Yes.
Thanks for your input and having such a great forum.
Here's to a better summer than we are having, and on that note, I have ordered a bigger tarp, to make a better cooking shelter.

YouTube · Post by **Frank_Cox** » July 15th, 2012, 5:43 pm

what method did you use to smoke your ribs? Did you try the 3 - 2 - 1 method?

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Smokeone · Post by **Smokeone** » July 15th, 2012, 7:03 pm

Looks good man!
If you like it now, just wait until you get a few more cooks in and really learn that baby. You will be cooking on it all the time!

The Czar · Post by **The Czar** » July 15th, 2012, 9:18 pm

Wow.....glad to hear you were able to recover......and they do look tasty.....and yeah....your hooked now!!!

Baz Senior · Post by **Baz Senior** » July 23rd, 2012, 2:36 pm

Well it seemed too good a chance to let slip, what with the Sun being out.
So Sunday morning, I got up at seven, lit the coals at eight and had the meat in by nine.
It was only going to be a couple of friends we invited over to try it out and see what they thought. Turned out to be nine, as the neighbours drifted round one by one to find out what the smell was. So I shot off and got a Ham, which got put in.
I did a Pork Shoulder joint, Half leg of Lamb with Garlic shoved in it, and the Ham as a late addition.
By about Four I foiled the Pork, and Lamb, and at five, took it all out and rested it for an hour.
Here's the results, which didn't last long.

I was gobsmacked by how well it behaved, barely moving off 250F, it started to rise by twenty odd degree's in the afternoon, but that was just down to the Sun hitting it. Later when it had cooled down, we had a look to see how much charcoal it had got through, it had used less than a third of the basket. Iam really impressed with the performance and flavour.
I should have done this years ago!

The taste of the meat was superb, just served with a salad, there was a bit of Ham to take for pack up today.
It beats the pants off lips n' lash's sausage and carpet burgers.

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