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View Full Version : UDS Lid - size of exhaust holes


Old Hippie
10-08-2009, 08:05 AM
Some are using the lids that come with drums using the 2" bung hole, some drill eight to twelve 3/4" to 1" holes and some that use a dome lid like the Weber that has just four 3/4" holes.

Anyone drilling more holes in the dome lids or is four 3/4" exhaust holes sufficient?

MushCreek
10-08-2009, 08:29 AM
I'm not really qualified to answer, since I haven't finished my UDS yet, but I think it's good to be able to control the upper vents as well as the lowers. I know most people keep the top wide open, but I know when I close the top vents on my Weber kettle, the fire goes out, even with the bottom vents wide open. Obviously, the fire can be throttled from either end on a Weber; don't know on an UDS. I have read that too much choke on the top vents can lead to creosote on the food. Look at it this way- if you only drill 4, and it's not enough, you can always drill more.

Jack2u2
10-08-2009, 08:36 AM
Just make sure you have more exhaust than you do intake. I wouldn't throttle down the exhaust, because that'll hold in old smoke and leave a bitter taste. Leave them open, and control your temp with the intake.

Bbq Bubba
10-08-2009, 09:49 AM
NEVER use your exhaust as a heat adjustment!

swamprb
10-08-2009, 10:15 AM
I roll with eight 1/2" holes in my flat lids (4 on the MINI) and when using the Weber lids I rotate the vent during the cook.

jeffjenkins1
10-08-2009, 10:16 AM
I put six 1/2 inch holes in my flat lid at first and could get the temps up above 250. I drilled them out to 3/4 and it runs great!

Jeff

MushCreek
10-08-2009, 11:06 AM
Thanks for enlightening me on the exhaust vents; I never tried it, but it's obviously a bad idea. If you could close them AFTER a cook, though, you could save some of the used coal.

Hole sizes are deceptive; a 3/4" diameter hole has more than twice the area of a 1/2" hole, and a 2" hole is roughly equal to (16) 1/2" holes!

dgassaway
10-08-2009, 09:56 PM
My 1st UDS had eight 1' holes and I had problems keeping a steady temperature, since then I have plugged (4) holes and it does much better.

I built another with the recommended eight 1/2" holes and it works pretty good also.

The next UDS was built for a friend and we used the 2" bung with a 8" stack and it works better than any, temperatures seem to be the most stable in my opinion. Not sure if it has to do with the single large hole or if the stack makes a difference.

You can always add holes or make them larger but it is much more work to plug holes.

biggs98
10-08-2009, 10:24 PM
What kind of stack do you guys use with the 2inch bung? The only thing I can find is a galvanized 2inch threaded pipe. Any ideas where I could pick something up?

Bbq Bubba
10-09-2009, 06:17 AM
Simplicity.....

biggs98
10-09-2009, 08:44 AM
SWEET!!!! Easy enough

Cliff H.
10-09-2009, 09:00 AM
I use a stock weber lid. The thing is, you can have 4" intakes if you want, when you start cooking the intakes will be all but closed off for a low and slow burn. You then have more exhaust than intake even with weber lids.

BobBrisket
10-09-2009, 11:17 AM
I roll with eight 1/2" holes in my flat lids (4 on the MINI) and when using the Weber lids I rotate the vent during the cook.

Brian,

I use a kettle lid too and always wondered if I had enough exhaust. I guess I do since my drum can hum along a certain temp once I dial it in and since I technically have more exhaust than intake. (3 one inch intakes of which I may only have open half way to 4 Daisy wheel holes) Anyhow, can you explain your procedure with the vent rotation when using the Weber lid? Do you mean you rotate the lid so the exhaust is at different locations at different times during the cook? I'm intrigued! Thanks.

Bob

jetfxr27
10-09-2009, 11:45 AM
I would guess so. This keeps hot spots to minimum. I notice my coal burns more opposite of the vent if I dont turn it.

Hugh Jorgan
10-09-2009, 12:57 PM
Here is the lid I have been using for the past month or so. the last pic is the lid I used before.

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/BBQ%20Pit%20Hardware/GEDC0095.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/BBQ%20Pit%20Hardware/GEDC0094.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/BBQ%20Pit%20Hardware/GEDC0093.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/BBQ%20Pit%20Hardware/GEDC0092.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/BBQ%20Pit%20Hardware/11.jpg

dgassaway
10-10-2009, 12:58 AM
What kind of stack do you guys use with the 2inch bung? The only thing I can find is a galvanized 2inch threaded pipe. Any ideas where I could pick something up?

Use threaded 2" pipe and get a 2-1/4" chrome exhaust tip from Auto Zone. Black soot and condensation will run down the 2" pipe and onto your lid over time. You might put a bead of hi-temp RTV adhesive between the two to prevent this.

Blackened
10-10-2009, 01:27 AM
I've got a 3" exhaust on mine..

http://img268.imageshack.us/img268/3207/udscartmod0031182045.jpg
http://img97.imageshack.us/img97/1685/smoke0021844799.jpg

MushCreek
10-10-2009, 06:02 AM
David and Chris- Nice lookin' pits there. I'm afraid you're kinda out of the 'ugly' category with those!

biggs98
10-10-2009, 07:56 AM
Use threaded 2" pipe and get a 2-1/4" chrome exhaust tip from Auto Zone. Black soot and condensation will run down the 2" pipe and onto your lid over time. You might put a bead of hi-temp RTV adhesive between the two to prevent this.

Thats just what I went out and bought.....Thanks
http://i298.photobucket.com/albums/mm257/biggs98/downsized_1009091217.jpg

Paulmark
10-10-2009, 11:39 AM
David and Chris- Nice lookin' pits there. I'm afraid you're kinda out of the 'ugly' category with those!
Great looking drum smokers all... took the ugly right out :!:

Toploader
10-10-2009, 12:33 PM
Blackened, is that a solid chunk of aluminum cnc'd or just some sort of cover for your drum stand. Looks farkin cool!

dgassaway
10-10-2009, 01:46 PM
David and Chris- Nice lookin' pits there. I'm afraid you're kinda out of the 'ugly' category with those!

Ahhhh... but you only see the before pictures in this post. Nice paint, clean chrome.

Now it is covered in soot, drips and has this wonderful smell from many cooks. It may have started as a "pretty" smoker but it is certainly a true ugly drum now....just the way they should be. :-D

My motto, make 'em pretty then get 'em dirty as soon as possible.

Blackened
10-10-2009, 02:39 PM
Blackened, is that a solid chunk of aluminum cnc'd or just some sort of cover for your drum stand. Looks farkin cool!

Thanks.. It's just used a fairly thick gauged piece of sheet metal..


http://img193.imageshack.us/img193/2963/udscartmod0011042381.jpg

http://img62.imageshack.us/img62/8092/udscartmod0021115435.jpg

Since I took that photo I've cut a 14" round hole in the center with the zig saw to let the heat escape and give it a little air flow..

It seemed like the drum was running a little hotter than usual, which could very well have been my imagination..

MushCreek
10-10-2009, 02:40 PM
Ahhhh... but you only see the before pictures in this post. Nice paint, clean chrome.

Now it is covered in soot, drips and has this wonderful smell from many cooks. It may have started as a "pretty" smoker but it is certainly a true ugly drum now....just the way they should be. :-D

My motto, make 'em pretty then get 'em dirty as soon as possible.

Good point- I'm gettin' a sunburn workin' on my stainless job. It'll look better in it's work clothes.

JD McGee
10-10-2009, 02:40 PM
I use Weber kettle lids as well...I rotate the lid 1/4 turn every hour or so to keep the heat even on the meat...:-P...at least I think that's why I do it...:lol::lol::lol:

Blackened
10-10-2009, 02:42 PM
Thats just what I went out and bought.....Thanks
http://i298.photobucket.com/albums/mm257/biggs98/downsized_1009091217.jpg

Being a Raiders fan, I love the color scheme.. :-D