The flying saucer
New guy here. Last weekend I finally used the small steel barrel I've had for a few years to build a Mini-UDS. I'll let the build pics speak for themselves, and then I have a question.......
The barrel with vent holes drilled in:
It snowed the day of the burn-in:
Barrel cleaned up with rotary wire brush and elbows welded on:
1" valves put on, then some paint:
Added some stainless steel supports to the vent pipes and the Weber Smokey Joe Lid:
The build went well, but I'm hoping someone with more experience can clear up some confusion for us. Would be 'smart' to use a clay saucer between our food and the charcoal basket to even things out and keep the food from "cooking" too fast? Right now there is only about 13" or 14" between the top of the charcoal basket and the grill grate.
Nice build (its funny how most UDS's are not very "ugly") and welcome to the forum. I'll let more knowledgeable Brothers answer your question, but a clay saucer baffle sounds pretty smart to me.
Thanks for the warm welcome. This looks like a great site with lots of info!
Does anyone else have thoughts about the saucer question?
Some people use them with great success. I bought a 16" pizza cooling pan and enlarged the holes near the center to even out the heat. That's my diffuser.
Congrats on a really nice looking build! :clap2:
|All times are GMT -5. The time now is 10:26 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.