UDS vs off set BBQ?

Hey,

just looking at moving forward with my BBQ, been using a cut oil drum for the past few years, and it’s wearing in one corner.

Looking at upgrading to an off set or UDS, can anyone give me the pro/cons of either? I mainly do smoked chicken and wings, ribs and butt. My Brisket has been a fail for the past couple of attempts,( thinking now it’s the size v. weight v. temp issue.)

any help most appreciated.

thanks,

Phil

Not sure what a UDS is, but I’be got a Bradley Smoker that I bought a temp regulator for that keeps the temp within a degree of what you set it to, regardless of the temperature outside. It allows you to program times and rack temps accordingly too. Pricey, but I love it!

Originally posted by b3shine
Not sure what a UDS is, but I’be got a Bradley Smoker that I bought a temp regulator for that keeps the temp within a degree of what you set it to, regardless of the temperature outside. It allows you to program times and rack temps accordingly too. Pricey, but I love it!

Originally posted by CheesedMan
UDS = Ugly drum smoker, I believe.

Paging Foppa.

If your going to get a Offset smoker don’t go cheap.
http://amazingribs.com/tips_and_technique/offset_smokers.html

Id rather have a UDS than a cheap off set. However, I would probably rather have a nice off set over a UDS. Make sense?

There isn’t a wrong answer here. Both can produce great results.

One of the biggest factors is how much do you want to be involved in your cooks? It is pretty easy to fill up the charcoal basket in a UDS and walk away for a good portion of the day. When dialed it you should be able to park it at your desired temp. An off set is gong to require much more interaction. You will be putting on a new split every 30-45 mins to try to maintain your desired temp.

Fuel consumption and cost are other considerations. A good off set should cost you a good amount more than a UDS. UDS are cheap and for the most part easy. Not only is a good off set more expensive to buy/build but it will burn through more fuel than a UDS. The additional charcoal or wood costs can add up.

Off sets are nice because you have easy access to what you are cooking. Most UDS have 2 levels with the lower level being a pain to get to if needed. The same is true for the fuel. It is easy to get to the firebox on an off set which is a good thing since you will be using it alot. Getting to the charcoal basket on a UDS can be a pain but the good part is that you may not even need access through your cook.

The Bradley mentioned above is about as easy as it gets. Its basically an electric oven that adds a little bit of smoke flavor by smoldering disks of wood. It is perfect for the set it and forget it crowd but the results would probably be disappointing considering you are already smoking inside a large drum.

I think the off set could potentially produce a better result but that is highly debatable.

thanks foppa. I hear ya. I was looking at a Landmann Grand Tennessee Smoker, the ribs site, and having used many thin metal BBQ, has made me look toward a thick metal one.

I like to cook different cuts at a time, ie, wings and whole/half chook. Either early or late, so to have the meat ready in one go, or be able to get bits out at a time. I know the looking//cooking thing. I’ve worked in Kitchens for a good portion of my early working years. :/

Fuel: I have a wood yard by my work that is a specialist Oak place, thus I can snag dry, seasoned and green-ish wood. And, charcoal there is a local producer, that’s cheaper than the shitty chinese import stuff if you go pick it up in your own bags.

The fire and forget of a UDS is not what I want to do, I was looking at the off set, but finding the fault in it was stopping me buying something like that, (not cheap here in the UK)

thanks for the insight.