No pics! sorry. I cut a whole chicken in half and did one half coated with EVOO and Money, the other half got EVOO and The Slabs Birds & Bones. I cranked up the UDS with a couple lbs of kingsford blue bag in the basket and set the basket all the way down on the bottom of the UDS and after playing around with the vents to see how it reacted I got the UDS leveled off at about 280-285 on the side then added a big chunk of apple wood to the coals and put the chicken in the middle of the grate.
A couple hours (approx) later without making any vent adjustments at all the UDS was at 270 and the chicken was at 165 in the breast so pulled it. I have to say it was the best looking chicken I've done! Man what a beautiful color it was. So beautiful that I had to take it and show my CBJ daughter.
The only problem was the taste. It had an overwhelming flavor of vaporized fat. So much so that it was difficult to taste the difference between the two rubs and I could not even detect the applewood smoke!
This is my first experience with a UDS so I don't know if this heavy vaporized fat flavor is typical or I did something wrong.
My first reaction is I need to build a diffuser that allows the heat through to the top grate but spreads it around a bit to eliminate the center hotspot and also allows SOME BUT NOT ALL of the fat to drip onto the coals. I like that flavor but just need to mute it down to where I can taste the other components.
Wondering what your observations are with your UDS's and how you've been able to mitigate the heavy fat flavor?
A couple hours (approx) later without making any vent adjustments at all the UDS was at 270 and the chicken was at 165 in the breast so pulled it. I have to say it was the best looking chicken I've done! Man what a beautiful color it was. So beautiful that I had to take it and show my CBJ daughter.
The only problem was the taste. It had an overwhelming flavor of vaporized fat. So much so that it was difficult to taste the difference between the two rubs and I could not even detect the applewood smoke!
This is my first experience with a UDS so I don't know if this heavy vaporized fat flavor is typical or I did something wrong.
My first reaction is I need to build a diffuser that allows the heat through to the top grate but spreads it around a bit to eliminate the center hotspot and also allows SOME BUT NOT ALL of the fat to drip onto the coals. I like that flavor but just need to mute it down to where I can taste the other components.
Wondering what your observations are with your UDS's and how you've been able to mitigate the heavy fat flavor?
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