Hello all,
I joined up about a week ago while I was researching UDS. I've had a Large BGE for quite some time now(Almost 5 years) and I have done many cooks. Over the thanksgiving holiday I was smoking a turkey on a old Brinkman water smoker at my mother's house, my BGE was over 300 miles away in Texas. I've known and used Amazing Ribs website for a while. Using their turkey and gravy recipe last year while I was home for Thanksgiving. At any rate I was researching different ways to smoke a turkey and ran across UDS. More research lead to Pitbarrel Cooker website and a link back to Amazing Ribs for their review. I began to research UDS and making one on my own. It would not cost as much as a PBC, but the time it would take to obtain the materials, then actually getting around to making it not to mention all the research into making it, I had a moment of weakness yesterday and just pulled the trigger on the PDS. I'll certainly have my PDS quicker that I could have made one. And since it's Christmas time, Merry Christmas to me.
One of the attractions of the PDS was the cooking capacity of the unit. I have an adjustable grill grate for my BGE, even with that I don't have that much capacity. Also the advertised set it and forget it was a bonus. Since the purchase I've learned that the PDS may not be so set and forget as advertised. I love my BGE, I just want more capacity on the occasions that I need it.
I like to cook, especially outdoors and for a group of people. After a few years of cooking outside each time I return to my mother's house, my sister walked out and had an epithemy of sorts. She said she figured out why I cook each time. I get to go outside, away from all the noise inside, cook and drink my beer and no one is the wiser. It's a peaceful time when it's just me and the grill/pit. Company is welcome, things are discussed, food is cooked and good cheer is enjoyed by all along with their adult libation of choice, be it beer, wine or some other spirit, or just water. Outdoor cooking is just good times in the making. This Thanksgivings at my mother's was just the immediate family. Others couldn't make it. I was sorta bummed at the limited audience for my turkey. Most the times I return home I grill or BBQ something outside. It's become somewhat of an event as all my Cajun cousins from "Down the bayou" and many of my mother's friends come out to enjoy the feast. It's sorta funny, because I'm not making anything special for them. Just burgers, sausage and may be some veggies on the grill. But I do make jalapeno peppers stuffed with boudin wrapped in bacon. They all flip a wig on it. And I am the Pit Master to them. Because they don't really know good BBQ. I'd blow their minds with proper equipment. All I have there is an Ole Smokey and lately the Brinkman water Smoker. My BGE is just not portable. Now with the PBC, I'll be able to pack that up and smoke some different things for them.
Some of the things I've done on my BGE so far are, ribs, brisket (the Travis Method), pulled pork, pork loin, meatloaf(this is great on the Egg), various bacon wrapped boudin stuffed items. Last night I smoked some ribs and a bacon wrapped boudin stuffed pork loin. My avatar is from last night's cook. I put the daisy wheel in the Egg before I shut down the vents to burn off any grease that may be on the daisy wheel in order to prevent it from being stuck in the closed position the next time I need to use it. The pit was left open for a bit and the coals flamed up. As I was shutting the lid I noticed that the daisy wheel looked like a smiling face.
This site is a gold mine and a plethora of information on all forms of outdoor cooking. I look forward to learning many things here in the future.
John
I joined up about a week ago while I was researching UDS. I've had a Large BGE for quite some time now(Almost 5 years) and I have done many cooks. Over the thanksgiving holiday I was smoking a turkey on a old Brinkman water smoker at my mother's house, my BGE was over 300 miles away in Texas. I've known and used Amazing Ribs website for a while. Using their turkey and gravy recipe last year while I was home for Thanksgiving. At any rate I was researching different ways to smoke a turkey and ran across UDS. More research lead to Pitbarrel Cooker website and a link back to Amazing Ribs for their review. I began to research UDS and making one on my own. It would not cost as much as a PBC, but the time it would take to obtain the materials, then actually getting around to making it not to mention all the research into making it, I had a moment of weakness yesterday and just pulled the trigger on the PDS. I'll certainly have my PDS quicker that I could have made one. And since it's Christmas time, Merry Christmas to me.
One of the attractions of the PDS was the cooking capacity of the unit. I have an adjustable grill grate for my BGE, even with that I don't have that much capacity. Also the advertised set it and forget it was a bonus. Since the purchase I've learned that the PDS may not be so set and forget as advertised. I love my BGE, I just want more capacity on the occasions that I need it.
I like to cook, especially outdoors and for a group of people. After a few years of cooking outside each time I return to my mother's house, my sister walked out and had an epithemy of sorts. She said she figured out why I cook each time. I get to go outside, away from all the noise inside, cook and drink my beer and no one is the wiser. It's a peaceful time when it's just me and the grill/pit. Company is welcome, things are discussed, food is cooked and good cheer is enjoyed by all along with their adult libation of choice, be it beer, wine or some other spirit, or just water. Outdoor cooking is just good times in the making. This Thanksgivings at my mother's was just the immediate family. Others couldn't make it. I was sorta bummed at the limited audience for my turkey. Most the times I return home I grill or BBQ something outside. It's become somewhat of an event as all my Cajun cousins from "Down the bayou" and many of my mother's friends come out to enjoy the feast. It's sorta funny, because I'm not making anything special for them. Just burgers, sausage and may be some veggies on the grill. But I do make jalapeno peppers stuffed with boudin wrapped in bacon. They all flip a wig on it. And I am the Pit Master to them. Because they don't really know good BBQ. I'd blow their minds with proper equipment. All I have there is an Ole Smokey and lately the Brinkman water Smoker. My BGE is just not portable. Now with the PBC, I'll be able to pack that up and smoke some different things for them.
Some of the things I've done on my BGE so far are, ribs, brisket (the Travis Method), pulled pork, pork loin, meatloaf(this is great on the Egg), various bacon wrapped boudin stuffed items. Last night I smoked some ribs and a bacon wrapped boudin stuffed pork loin. My avatar is from last night's cook. I put the daisy wheel in the Egg before I shut down the vents to burn off any grease that may be on the daisy wheel in order to prevent it from being stuck in the closed position the next time I need to use it. The pit was left open for a bit and the coals flamed up. As I was shutting the lid I noticed that the daisy wheel looked like a smiling face.
This site is a gold mine and a plethora of information on all forms of outdoor cooking. I look forward to learning many things here in the future.
John
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