The Brotherhood of the U.D.S.
April 04, 2013
Since the discovery of fire, humans have been searching for the best way to serve meat: fried, grilled, cured, baked, or smoked. I prefer smoked, though grilled comes in a close second. In the world of backyard, competitive and commercial smoking, there are many closely guarded recipes and techniques, but I would prefer to focus on the primary tool used when smoking meat: the smoker. There are many smoker designs available for a person to choose from. One must make a decision on which design to use based on a number of factors.
For me, those factors include the volume of meat to be smoked (family of three for me), how much room you have to store your smoker (two car garage), ease of use, durability, what type of vehicle you drive in case you need to move your smoker (Honda Fit), fuel efficiency (like my car), and most importantly, how much money you want to spend on a smoker.
I am currently on my third (and best) smoker. I know this because, like many others, I’ve had a good long period of trial and error. After much research, I have found that the best smoker for me is the Ugly Drum Smoker (U.D.S.). In fact, I’ve found that there is a whole army of U.D.S. believers. Check out this Google search for Ugly Drum Smokers:
This past Easter weekend was the first time I used my U.D.S. The ease of use and mobility were awesome. However, the proof is in the meat. I received many positive comments concerning the pulled pork sandwiches I served. When the meal was done, nothing remained of the pulled pork. However...there were plenty of ham and brisket leftovers, which of course, I didn't make with my new U.D.S.