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This is going to be a weird question, but can someone tell me how far the Weber Rotisserie ring sits inside the kettle? It looks to be about 1.5-2", but that's about all I can tell from looking at pictures. I need a more specific dimension so I do not mess up my UDS. I am still trying to...

Let me try not to ramble in this post.... I am looking to throw some turkey legs and wings on the smoker for memorial day. I have always wanted to try the brine listed below, that I saw on the Weber forum while back. I wanted to get peoples opinions this brine? Has anyone else ever tried this...

This is a random question... I am looking to add a rotisserie to my UDS, but of course it's always iffy on whether the different Weber rings will fit or not. I have been looking at the actual Weber ring or the one piece stainless ring shown on the Rib-O-Lator website. I guess I am trying to...

Decided to fire up the UDS for the first time of the summer. I have been doing pulled pork pork mostly so thought it would fun to give spares a try... I did a lot of research here and ended up cooking them at 225 and did 2.5-1.5-.75 for my timing. They came out amazing! Never trimmed my spares...

I am getting ready to move about 1000 miles and I am looking for a good way to transport the UDS. I dont have a truck or this would be really easy. I do have a class III hitch, so I was thinking of using a hitch platform or something. Has anyone done this before? Thanks in advance. Jeremy

I guess this is more of random question about foiling. I normally bring my BBs to around 185 and then foil them with a little apple juice till around 205. When I foil them, I just wrap a few layers of foil around them and try to seal them as well as possible. Do people ever use those small...

Yesterday I brined, rubbed, an smoked aout 10 pounds of drumsticks to take to a cookout this afternoon. I meant to ask this question earlier, but I was wondering what is the best way to reheat the drumsticks? Right now I have them sealed in foodsaver bags and was planning on doing the hot water...

Last weekend I rocked my first brisket. As I have been finishing up my last leftovers, I'm planning for the next brisket. I used the TexasBBQRub Brisket rub this past time and it was awesome. I would love to be able to make a similar rub myself, since I always try to control the ingredients...

I've been around here for a while, but never done a brisket before. I've been out shopping around for a good brisket for this weekend, but I have no idea what is considered a good price. They seem to vary everywhere. I want a good price on a good piece of meat. Any suggestions, thoughts...

For mother's day this year, I cooked two butts on the UDS for her and her neighbors. It was a large group dinner with her and all her good friends... Everyone raved about the pulled pork and it disappeared really quick. I got a phone call from one of the families that was there and they want...

..... like two smoked butts. Hahaaaa... This is my first time using Kosmos pork injection. I injected the two 5.5 pound butts yesterday morning and rubbed them with Wolfes Original last night. Got them on the UDS at 10 this morning.... Counting down the time to eat...!!!

I though I read somewhere that people clean the ends of there thermometers to help keep them as accurate as possible. I tried wiping down the Tel-Tru I have on my UDS, but nothing really came off... What do most people use to clean there thermometers with..?? Thanks in advance.

Since I've been bit by the BBQ bug I have never done a Boston butt... Now the UDS is finished, I think I'm going to throw a butt on this weekend. I recently bought the Wolfe rub recipes and made all three. I tested two of them on chicken last week, but have no idea how that would translate to...

Has anyone used the TexasBBqRub's "wild" rub before..??? I'v used there brisket and original rub, but I ordered some wild rub... Just wanted to get some opinion and ideas on what to try it on first... hahaha

I just completed my UDS and now I'm if there is a way to install a rotisserie so that all you to do is to drill a hole on each side of the drum and mount the brackets..?? I have never owned a rotisserie setup so I was just thinking to could slide the rod from one end though the holes, then hook...

I've been using a 18" Weber ever since I got bit by the BBQ bug... After I came across the "huge" UDS build page and realized I have access to free used 55 gallon drums, I've started my build... I was a little worried about what was inside, but most board members say a good burn and a good...

Tried a few racks of ribs for my first smoke today... Everything went smoothly and the ribs were awesome. I even picked up a BGE thermometer for the kettle lid... I'm going to drill a hole to install it in the next few days. The rub was a lot more spicy on the ribs than the boston butt i did...

I have been looking for the past 2 months for a budget friendly first time charcoal grill/smoker. I'd like the be able to have something like an offset style, so I can grill and use as a smoker. I've also seem some webers with smokenator added... thats looks neat, but I dont know if that would...