Weber Smokey Mountain (Wsm) Versus Ugly Drum Smoker (Uds) - Which One Cooks better Barbecue?

The Weber Smokey Mountain (Wsm) Vertical Water Cooker is a great smoker. It's low cost and potential features make it a popular among the backyard smoker barbecue crowd. The features include a ceramic coated steel body and nickel plated grills. It has two cooking levels that allow you to have two barbecue dishes cooking at the same time.

The Wsm is unique in that it comes with a ceramic/metal pan for holding water that provides moisture to the food while cooking. It will hold a load of charcoal that lasts a solid twelve hours with the allowable venting. I use my Wsm for pork butts and briskets all the time because it is suitable and easy to use. It beats my bigger offset smoker for the smaller "Q" smoked meat projects.

Charcoal Grill Grates

Weber just released a new model (22 inches) that is larger than the current model (18 inches). This makes the Wsm very similar in cooking exterior to the midpoint Ugly Drum Smoker (Uds).

Weber Smokey Mountain (Wsm) Versus Ugly Drum Smoker (Uds) - Which One Cooks better Barbecue?

I have friends who are crazy about their Uds cookers. Most Uds cookers start life as a 55 gallon drum that has been cleaned and burned out inside to eliminate any contaminating substances. Holes, for air flow, and grates, for food, are added to make it functional. A charcoal box is also added to be the heat source. Just like the Wsm, cooking on a Uds is directly over the charcoals.

The Uds cooking exterior is also larger than the customary Wsm. A Uds, as a rule, does not include a pan or bowl for water.

A Uds is the authentically "low cost" alternative for real smoked barbecue cooking because most projects start by seeing a throw away 55 gallon drum. You just have to list for the time you spend development it (which can be substantial) for a real cost comparison. There are several resources on the net to impart how to make a Uds.

For those that don't have the time (or the inclination) to make their own Uds there are ready made ones on the market. The cost is still relatively low and comparable to the Wsm.

The unique thing about the Uds is that the drippings from cooking fall directly on the hot coals. This produces a distinctive taste for the meat that many aficionados attest is the closest thing to early times barbecue cooking.

Now, to the ask of which one cooks the good barbecue.... If you like the taste of the meat drippings on the coals then the Uds wins, however, you can accomplish the same result in the Wsm by removing the water pan.

If you don't like the taste of the drippings on the coals but like the simplicity and cost of the Uds just add a pan and grate below the top grate on the Uds to catch the drippings before they hit the hot coals.

They are both super, low cost, alternatives for cooking great smoked barbecue. It's just personal preference.

Weber Smokey Mountain (Wsm) Versus Ugly Drum Smoker (Uds) - Which One Cooks better Barbecue?

Best of the certainly Spicy Authentic Jamaican Jerk Chicken Recipes

Most Jamaican Jerk Chicken Recipes found face of Jamaica are a major disappointment. They commonly consist of some weak, slightly spicy chicken breast that is grilled and served. These jerk recipes do not even come close to what you will find in the jerk huts of Jamaica.

This Jamaican jerk chicken formula will turn all that. We're talking about smoking-hot, well-seasoned jerk chicken, cooked the way it was meant to be. The flavor goes right to the bone, and the complexity of all the ingredients is mind-blowing.

Charcoal Grill Grates

This authentic jerk formula begins with a wet marinade over thighs and drumsticks, and never breasts. The legitimately foremost flavors in this formula are thyme, allspice, and hot chiles. This formula does not skimp on chiles and is very spicy. It uses a charcoal grill for best results and authenticity.

Best of the certainly Spicy Authentic Jamaican Jerk Chicken Recipes

In Jamaica, jerk chicken is commonly cooked over pimento branches (allspice). If apple wood is easier to find, we will be using that. But extra allspice will have to be added to make up the difference. The chicken is smoked at slow temperatures for a time, then grilled quickly to crisp up the skin.

Authentic Jamaican Jerk Chicken Recipe

This makes enough jerk chicken for about 4-6 servings, so duplicate the formula if needed.

Marinade
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1 bunch of green onions, white and green parts approximately chopped
3 large garlic cloves, approximately chopped
2-3 habanero or Scotch bonnet peppers, stemmed and seeded
1 tablespoon fresh thyme leaves (or 2 tsp. Dried)
1 tablespoon ground allspice
1 tablespoon kosher or sea salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1/4 teaspoon dry or freshly grated nutmeg
3 pounds bone-in chicken drums and thighs
2 large handfuls apple wood chips, soaked in water for about 30 minutes

1) consolidate the marinade ingredients and process in a blender or food processor for about one petite until pulverized. Use rubber gloves when handling the peppers.

2) Trim and discard any large pieces of fat on the chicken pieces. Cut a few shallow slits in each piece of chicken. This will let the flavors of the marinade and the smoke seep into the chicken. Place all chicken pieces into a large, sealable plastic bag. Pour the marinade into the bag, seal, and mix it all colse to the chicken. Place in refrigerator to marinade for 12-16 hours.

3) prepare a charcoal fire with higher heat on one side, and lower heat on the other (two-tone fire). Push the charcoal all the way to one side so it only covers about 1/3rd of the charcoal grate. If you are using a smoker, set it for a heat range of 225-250 degrees Fahrenheit. Drain the water from the apple chips, and add about half of them to the grill.

4) remove the chicken from the plastic bag and let sit on a tray for 20-30 minutes before grilling. Pour the marinade into a small saucepan and keep it refrigerated for the first hour of the chicken cooking.

5) Use a wire brush to clean the cooking grate. When the apple wood begins to smoke, start grilling the chicken, skin side down, over the side of the grill without the charcoal (indirect heat). Close the lid and keep complete as much as possible.

6) Bring the marinade to a boil, and let it boil for about 30 seconds or so to kill any bacteria. Brush the marinade all over the chicken, then turn skin side up. Add the remaining wood chips, cover, and continue to grill for other 45 minutes to an hour.

7) At this point, the meat will be very tender, but the skin will be soft and rubbery. Move the chicken to the hot side of the grill, skin side down first, and cook until well-browned on all sides (5-10 minutes), turning once or twice, and spellbinding pieces colse to for even cooking. Serve chicken warm.

Once again, this is not for weak. But the spices and flavors from this authentic Jamaican jerk chicken formula will have you saying "no worries" in no time.

Best of the certainly Spicy Authentic Jamaican Jerk Chicken Recipes