UDS BBQ?

[TAftonomos]

Ugly drum smoker

Anyone have one/made one?

I want to learn to smoke/bbq, but don't want to spend big money on a smoker.  Looking for ideas, thoughts, and tips.  I'm tired of the crap BBQ they have around here, and want to make my own.

[ducpainter]

There's an electric one available.

[Bun-bun]

BBQ is one of those things that you can't just throw money at and win. I've had killer BBQ from an R2D2 smoker, and eh, BBQ from a $20,000 professional rig.
IMO, it has more to do with the cook than the equipment.

[trenner]

killer BBQ from an R2D2 smoker

http://trenner.blogspot.com/2008/10/omgwtfbbq.html

Scroll down about half way until you see the picture of the R2D2 smoker, and start reading there, unless you want to read my musings about Snow Crash and viral thought.

[Triple J]

I've had one of these that worked well, and was easy to get good results from. $60
http://www.brinkmann.net/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=Charcoal+Smokers+%26+Grills&sku=810-5301-C&id=288

I now have one of these, and it also works well, although you have to be careful with the heat right where the firebox attaches to the cooking chamber. A little more difficult to use, but easier to get more smoke. $130
http://www.charbroil.com/consumer/product_detail_e.aspx?ProductID=1762&CategoryID=47

The above two will cook enough food for several people.

If I could weld I'd build one of these style drum smokers. Google for direction...there are some internal things you can't see. Something this large would be a pain in the ass for smaller meals though.

[TAftonomos]

I've got a 300 something gallon propane tank....but building a smoker to feed my wife and I out of that would be a monumental waste.  Thought trying out the UDS would get me at least started.

It SEEMS easy....keep the temp steady, season the meat, and time....  Black magic?

[Triple J]

It isn't all that tough. You just have to season the meat correctly, or more appropriately, to your taste; get the right amount of smokiness to your liking, and control the heat so the meat doesn't dry out. Brining pork and poultry overnight helps immensly with keeping the meat moist. In general I think people tend to cook stuff for too long and at too high of heat when they are just starting.

The really hard part IMO is making a sauce you like. Most BBQ places the I didn't like had decent/good meat...it was the sauce that killed it.