M
Merlinspop
Guest
Well... here goes.
When I made my UDS a few weeks ago, I completely goobered up the lid. Couldn't find anyone to help weld a rim to a donor kettle lid I had, so I went online. Found a Wok lid that I thought would work. Turned out to be a bit too small so I returned it for the next larger size, then went on a trip for work.
Got back this weekend and the new lid arrived Tuesday. Drilled it out for exhaust and relocated the handles (had them up near the top. Better where they are now).
Here (hopefully) is a pic of the smoker with lid and a close up of the lid itself. There's enough space between the rack and the lid for a gallon milk jug to sit, so it's a reasonable height.
I did a seasoning burn yesterday starting at 4 pm and put a fatty (just the sausage, no filling) on just to get some greasy smoke to coat the insides. Was happy that the temps were easy to control with the magnets (a suicide prevention magnet... which, I guess, it's serving it's purpose, perhaps not in the intended manner). After the fatty was done (about 5 hours into the seasoning burn) I opened 3 of the 4 holes and the temps stabilized up to 350 and stayed there for at least another 2 hours before I went to bed at 11. This morning, there were still a few coals burning, but the temp was resting on it's peg.
Cleaned it out with a pooper scooper (a new one), and fired it back up to try it out with some spare ribs. I didn't read enough on here to know that the concensus is not to apply the rub the night before. Oh, well.
Will let you all know how those turn out.
More later!
When I made my UDS a few weeks ago, I completely goobered up the lid. Couldn't find anyone to help weld a rim to a donor kettle lid I had, so I went online. Found a Wok lid that I thought would work. Turned out to be a bit too small so I returned it for the next larger size, then went on a trip for work.
Got back this weekend and the new lid arrived Tuesday. Drilled it out for exhaust and relocated the handles (had them up near the top. Better where they are now).
Here (hopefully) is a pic of the smoker with lid and a close up of the lid itself. There's enough space between the rack and the lid for a gallon milk jug to sit, so it's a reasonable height.
I did a seasoning burn yesterday starting at 4 pm and put a fatty (just the sausage, no filling) on just to get some greasy smoke to coat the insides. Was happy that the temps were easy to control with the magnets (a suicide prevention magnet... which, I guess, it's serving it's purpose, perhaps not in the intended manner). After the fatty was done (about 5 hours into the seasoning burn) I opened 3 of the 4 holes and the temps stabilized up to 350 and stayed there for at least another 2 hours before I went to bed at 11. This morning, there were still a few coals burning, but the temp was resting on it's peg.
Cleaned it out with a pooper scooper (a new one), and fired it back up to try it out with some spare ribs. I didn't read enough on here to know that the concensus is not to apply the rub the night before. Oh, well.
Will let you all know how those turn out.
More later!
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