British BBQ Society Forums

Hi All
Just wanted to pick the brains of any UDS users?
I am just completing three UDS builds, I have two 45 gal drums and one 12 gal drum all kitted out with ball valves and caps.
Have kettle drum lids for all three, and racks enough to set up a two rack sytem on them all, just awaitng stainless fixings.
Where would you reccomend placing the temp gauge in relation to the grills, and what are the thoughts re Water bowls and diffuser plates in a UDS, as I have lots of stainless bowls that are just the right sizes?
Plus I want to use my Cyder in the waterbowl!

Cheers for reading

Cyderpig

Non,

C'est cidre........lol

Hi Gaz
There is Cider a fizzy concoction, mostly made from concentrates, there is Cider made traditionly, There are some types of Cider that are purely made for sitting on benches in parks and insulting passer's by!
There is Cidre,French cider , which is not bad at all, if it is made traditionally( try Normandy, not a very well known larger brand).
And there is Cyder, made in Somerset, the best Cyder in the world, no additives, no sulphites, just apples lovingly fermented.

Hope this is of some help.
Cydrpig

CyderPig wrote:Hi Gaz
There is Cider a fizzy concoction, mostly made from concentrates, there is Cider made traditionly, There are some types of Cider that are purely made for sitting on benches in parks and insulting passer's by!
There is Cidre,French cider , which is not bad at all, if it is made traditionally( try Normandy, not a very well known larger brand).
And there is Cyder, made in Somerset, the best Cyder in the world, no additives, no sulphites, just apples lovingly fermented.

Hope this is of some help.
Cydrpig

I understand the latter is pronounced zyder or brain rotting delicious scrumpy
I drinks both I does

I've got my Temp gauges directly under the grill level to monitor the temp as it reaches the food and another in the lid over the food and my digital probe goes through the side just about an inch above grill level so its at about the same height as the meat so I get a good picture of what's happening to the heat levels all around it.

G

To You both
GURT LUSH MY BABS!!!

Cheers
Cyderpig

I will bring some Cyder to Grillstock for you to try.

CyderPig wrote:I will bring some Cyder to Grillstock for you to try.

Bring lots please.......We'll be there from Friday to Sunday plenty of time to recover for the drive home

keith157 wrote:

CyderPig wrote:Hi Gaz
There is Cider a fizzy concoction, mostly made from concentrates, there is Cider made traditionly, There are some types of Cider that are purely made for sitting on benches in parks and insulting passer's by!
There is Cidre,French cider , which is not bad at all, if it is made traditionally( try Normandy, not a very well known larger brand).
And there is Cyder, made in Somerset, the best Cyder in the world, no additives, no sulphites, just apples lovingly fermented.

Hope this is of some help.
Cydrpig

I understand the latter is pronounced zyder or brain rotting delicious scrumpy
I drinks both I does

Thank you yes that does help

Sorry for offence "C'est cidre, 1st thing that popped into my head must resist the voices" you are clearly a cyder sampler with some experience, with this in mind i am currently cleansing my soul with some of somersets finer oak aged liquid tonic now in the hope of banishing the demons....i may however still find myself sitting on a park bench later insulting passer's by...it's 8 % and am already calling it zyder.........

Hi Gazz
No offence taken.
Glad to hear you are trying a drop from Zummerzet.
Park benches normally require a brand called Trampagne. Served In large blue bottles!

Cheers
Cyderpig