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Old 03-10-2010, 12:01 PM   #1
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UDS Training Video

I shot this after an overnight cook last year. You have to work very fast with a uds. There is not a lot of time to work with whatever you are cooking. It is quite a challenge to use both racks. You have to have an exit plan before you light the fire.

Since Griff asked for further info I am obliged to offer this CONTROLLED example.

The embed code is not working for me so here is the link.

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Old 03-10-2010, 12:45 PM   #2
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Re: UDS Training Video

Hi Cliff,

I am at work and we are not allowed to watch YouTube here (I get a big BLOCKED notice if I click on it) so I emailed your post to my Iphone. I tried to watch the video but it would not load. I tried several times. Any ideas?
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Old 03-10-2010, 12:52 PM   #3
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Re: UDS Training Video

Wish I could help ya man....No idea.
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Old 03-10-2010, 01:52 PM   #4
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Re: UDS Training Video

Thanks for the vid Cliff H. Gives folks starting off new to UDS cookin' some
invaluable insight

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Old 03-10-2010, 04:49 PM   #5
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Re: UDS Training Video

What type and brand of fuel in this sequence? Assuming it was lump, unless there was a large amount of grease present. I haven't had this problem yet, the temperature increases make a fellow work fast when the lid is lifted for various reasons. Nice video and very informative, will be a bit more cautious in the future. Thanks
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Old 03-10-2010, 10:14 PM   #6
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Re: UDS Training Video

Wow, I always figured a UDS was pretty much an industial strength WSM. I never actually thought about the absence of a water/grease pan. I see now that there is a trade off for the grease on the coals flavor.
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Old 03-10-2010, 11:02 PM   #7
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Re: UDS Training Video

Quote:
Originally Posted by Fat Agnes
What type and brand of fuel in this sequence? Assuming it was lump, unless there was a large amount of grease present. I haven't had this problem yet, the temperature increases make a fellow work fast when the lid is lifted for various reasons. Nice video and very informative, will be a bit more cautious in the future. Thanks
This was shot after an overnight cook of 4 butts. I was using Ozark Oak lump with pecan chunks. There is always a layer of fat in the bottom after a long cook.
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Old 03-11-2010, 01:46 AM   #8
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Re: UDS Training Video

I never keep the lid off that long for the exact reason.. Thanks Cliff!!
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