The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Does, a UDS + 3 Rebar + some hooks = a PBS ? (http://www.bbq-brethren.com/forum/showthread.php?t=150675)

Hook_Line_and_Sinker 01-02-2013 11:17 AM

Does, a UDS + 3 Rebar + some hooks = a PBS ?
 
For those that own both, what are the differences between a UDS and a PBS ?
Would a simple set of mods to a UDS give you a PBS ?
Does a PBS yeid different results than a UDS?
If modding a UDS does provide you with a PBS, what cooks would you hang PBS style, and what cooks would you use a cooking grate for ( UDS style )?
I guess the end results of this mod would be called a UDPBS...

Or would it be best to buy a PBS or build a clone?

farklf 01-02-2013 11:58 AM

are you pushing buttons this early in the morning?!

Bludawg 01-02-2013 12:08 PM

The only difference I see is a PBC is the design it has 1 2" intake and it exhausts where the re bar goes through the sides at the top of the barrel. The intake is open full during a cook. So it cooks Hot & fast. Go to the website and watch a few cooking vids. It shows it in action. I think a UDS can be easily modified to work the same.

code3rrt 01-02-2013 12:35 PM

There was an interesting thread about this in the last few days, if you can find it, it was informative and somewhat entertaining.

http://www.bbq-brethren.com/forum/sh...d.php?t=149518
Found it.

jrn 01-02-2013 02:06 PM

I've no doubt it's a fine product. Patiodaddio and others have vouched for it. Good enough for me. I believe them.

The price looks fair enough, but I just can't afford it! Plus I prefer to have on the fly intake adjustments.

Since I prefer to build my own smokers anyway, I will be building one! My first uds works awesome, and I have no doubt I can build something comparable to the PBC style. It has definitely peaked my interest. :)

Will work for bbq 01-02-2013 03:03 PM

I don't think there is to much difference to where you cant build a hybrid, I have a new drum right now that I was planning on making a hybrid. My sisters BIL has been cooking in a drum for years that I always figured it was a UDS until I saw it in action. No intake down below the only exhaust was the air gap the rebar created (just laid across the top for hanging the meat). I was surprised how well they cooked and with no idea what temp they were running just dump in a bag of K blue and get all the coals burning.

http://i1176.photobucket.com/albums/...arbagecans.jpg

jrn 01-02-2013 03:19 PM

Now that's interesting! Thanks for sharing.

flyingbassman5 01-02-2013 05:56 PM

Quote:

Originally Posted by code3rrt (Post 2314091)
There was an interesting thread about this in the last few days, if you can find it, it was informative and somewhat entertaining.

http://www.bbq-brethren.com/forum/sh...d.php?t=149518
Found it.

I posted a couple times in this thread basically explaining your question in one post. All my opinion of course, not fact.

Quote:

Originally Posted by Hook_Line_and_Sinker (Post 2313980)
For those that own both, what are the differences between a UDS and a PBS ?
Would a simple set of mods to a UDS give you a PBS ?
Does a PBS yeid different results than a UDS?
If modding a UDS does provide you with a PBS, what cooks would you hang PBS style, and what cooks would you use a cooking grate for ( UDS style )?
I guess the end results of this mod would be called a UDPBS...

Or would it be best to buy a PBS or build a clone?

But so you don't have to find it, and since you asked, you could sorta make a PBC with a standard drum. It would be more a UDS with rebar and with the option to adjust temperature. I think a lot of people don't realize that the idea behind the Pit Barrel is to be easy, efficient, and set and forget. Its designed to not need to be adjusted or messed with intake or temperature wise. Good for someone that wants the efficiency of a UDS but doesn't want to mess with temps or build a UDS.

IF you were to build a clone, your best bet would be to use a 30 gal drum instead of a 55 gal. The 30 gal size uses less charcoal, cooks hotter, and radiates heat more evenly than the 55 gal.

The way I think of it with my pits is this-
PBC= hot and fast smoke, 300*-325*, great for poultry and when there is less available cook time for things like pork butt (4-6hrs vs. 12-16hrs).
UDS= true low and slow smoke, 225*-250*, great for the long haul when time allows.

Hope that helps.

jrn 01-02-2013 07:47 PM

I'm curious...if the intake is set, how can it possibly cook at the same temps during the winter months as it does during the summer months?

---k--- 01-02-2013 08:32 PM

Quote:

Originally Posted by jrn (Post 2314697)
I'm curious...if the intake is set, how can it possibly cook at the same temps during the winter months as it does during the summer months?

It doesn't. I asked Patiodaddio something similar.


I don't see why it couldn't be cloned easily. But, I also think they are charging a very fair price. A better comparison would probably be a WSM, since they are both commercial products and about same exterior dimensions.

flyingbassman5 01-02-2013 10:07 PM

Quote:

Originally Posted by jrn (Post 2314697)
I'm curious...if the intake is set, how can it possibly cook at the same temps during the winter months as it does during the summer months?

Well it cooks in the 300-325 range. With the cold it will run a bit cooler just like any pit. Yesterday when I cooked on mine I used about 1/3 of a basket of lump to make up for the 20 degree weather.


All times are GMT -5. The time now is 05:36 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.