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I have a bit of learning to do as I figure out exactly where my intake should be set to get my target temps. You will have it figured out in a couple of cooks- a UDS is very easy to dial in.
I used a homemade slider instead of ball valves. Has anyone else done something similar? If so what are your thought If it can open or close to regulate air, it's probably been used on a UDS. Big fan of the slider. If your slider is stiff, work it a bit - it will get easier. Might need to tweak it a bit with a pair of pliers or a persuader. Also need to make a mount for my meat probe I used a thin strip of sheet metal (18 gauge) about 3" wide by 9" bent into right triangle -painted it black- used a couple of strong magnets to attach it to the drum. Stick my DOT to that - move it from cooker to cooker as needed. Enjoy your drum- built my first one about 4 years ago- still cook on one about every other weekend. |
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you have just built a smoker that has proven capable of winning multiple competitions in the right hands. there is nothing wrong with a slider. might even be a better way of doing it vs ball valves as its more repeatable. just remember to sneak up on your set temp and, a UDS does not need a lot of intake air to maintain 225-275. it uses surprisingly little intake area so have it wide open till its within 25 degrees of your set temp, then close it down till its about 10 degrees away, then close it down quite a bit. if it stops rising or starts dropping, then open it just a bit more. for reference, my drum will hold 225 degrees with just two 3/8 holes providing intake air. |
Thanks. This is my rig so far. A few mods I want to make yet. I’ll keep the slider but need some way to mount my temp probe.
https://scontent.xx.fbcdn.net/v/t1.0...4e&oe=5B462B03 |
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It will also radiate through the expanded metal unless you contain it. |
Sans 007
This is the first time using "stubby 007" burning pure wood since the stubby mod was completed. My raised grate ring 4" above the barrel. That 4" allows cooking over fire burning wood splits. With fire management. You can grill from 250* up to 550*. Those are the temps I was able to maintain before shortening the drum. Stubby follows suit very well.
I smoke/grilled wings (marinated in Franks over night) at 250-275* for 1.5hrs till the wings were in 190*+ intenal temp range. Anyways, with this set up I have 24" between the coal basket and cooking grate bottom. For those that want to know :becky: https://imagizer.imageshack.com/v2/6...923/k99RIs.jpg https://imagizer.imageshack.com/v2/6...922/UonxVq.jpg Got stubby fired up, a bit of hot coals to help to make a nice coals bed quickly. https://imagizer.imageshack.com/v2/6...924/5G7814.jpg Toss the wings on and add dry rub https://imagizer.imageshack.com/v2/6...922/t5SEba.jpg Flipped wings around the 45 min mark https://imagizer.imageshack.com/v2/6...924/kLJC8J.jpg Fire/flame control cooking at 275* Very easy to maintain thru the cook. https://imagizer.imageshack.com/v2/6...922/AwtuVy.jpg Wings done https://imagizer.imageshack.com/v2/6...924/XX3ZSA.jpg Thanks for lookin. |
Were you inspired by Baby Back's video? :heh:
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Nope
Been doing this since https://www.bbq-brethren.com/forum/s...d.php?t=231293 But now I have a "stubby". My next(new) UDS will be a stubby. Except for not being able to hang full racks of ribs. I see no benefit to staying full size. This is easier to clean (shorter and less reach). Cooks/operates just like full size. More mobile. And no more getting grease stains on coats, shirts etc from bending over to get the coal basket handle. |
instead of using a pan under the meat to catch drippings for ease of clean up does anyone just line the bottom of the drum with foil then later the next day just clean up the foil. Any fat that didn't make it into the fire basket that would have hit the bottom of the drum will now be solid and stuck to the foil for easy clean up right?
Thoughts on this? I was mainly thing about this from when cooking 3 racks of ribs where where the meat would over hang if i put a pan under and also would over hang the area of my basket and ash pan. |
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I had the same concern, I checked the MSDS. It appears to be 100% diatomaceous earth, so no problem. Here is a link to the msds (Manufacturers Safety Data Sheet, or something like that).
https://www.msdsdigital.com/floor-dry-msds |
Just use the ashes from your cook to soak up any grease in the bottom.
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I got rid of my ash pan years ago. Much easier to just sweep up the ashes and grease.
This has ALOT of grease to manage https://imagizer.imageshack.com/v2/6...923/jVIsAt.jpg https://imagizer.imageshack.com/v2/6...922/5XXMUu.jpg |
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