H
Hanasdaddyo
Guest
I suffer from short lead syndrom....
Ugly Drum Smoker
- Thread starter jgh1204
- Start date
A
aStraz
Guest
I've been looking into doing this for several years, maybe its just time to do it, especially with all the guidance provided here!
colonel00
Quintessential Chatty Farker
Yeah, but with a Weber lid (or any lid for that matter) do you have issues when you open it? Even with a decent lead on the probe I want to avoid any unnecessary wear on the leads. Tis a good KISS idea though and probably works for long cooks of a single type/piece of meat like butts or brisket when there is minimal opening of the lid.
Pretty sure there are some lead enhancement products around. Probelatis, Tempzyte, 4xL (Ladies Love Long Leads). Check your email, I am sure you have been contacted already.
Seriously though, I do know Maverick makes an extended probe. Not sure about other manufacturers.
J
Jackal
Guest
No worries man.
Got 2 8 lb. shoulders on injected with apple juice and my rub, as well as 4 slabs of spare ribs. Wow the meat really knocked the sails out of this SOB. It peaked out at 205 deg. with intakes closed. Had to open them 1/2" to get 230, 3/4" for 240, and 1" for 250. Sailing along nicely.
Meat Burner
Quintessential Chatty Farker
sjm, just trying to help a brother here. Be very careful using the exhaust to control temps on a UDS. You can get a bitter nasty flavor when you choke the smoke down inside. Controlling the burn cleanly with the intakes might be a better option.
J
Jackal
Guest
Thx for the tip.
Paul B
is one Smokin' Farker
I just drape my temp probe wires over the side of the barrel and put the lid on. Never have had a problem, no worries about wires out the exh. holes and how to remove the lid.
Guys, keep it simple..........:thumb:
Paul B
SS UDS
Guys, keep it simple..........:thumb:
Paul B
SS UDS
Skidder
Babbling Farker
Ok I just gotta pipe in here. Dang guys it's only cooking. You shouldn't have any problem if you built it correctly and you shouldn't have any problem with the probe leads if ya follow the directions here. Good luck on all your smokes. I have never had a problem but I followed the directions here.
blackdog043
is one Smokin' Farker
I use lump all the time. Don't use the exhaust for temp control leave it wide open, only use the intake. I use magnets to cover my intakes. Depending on the weather sometimes I only have 1 hole open halfway to hold 250. Just make small adjustments till you get it settled in.
H
Hanasdaddyo
Guest
chaddie
Full Fledged Farker
'I agree!! I added a second exhaust daisy wheel on my weber dome lid. I keep both opened at all times and I still control my temps at whatever I want.:becky: IMHO the drum temp control is all about how hot was your fuel when you put it in the drum and air intake.
NASCARican
Knows what a fatty is.
I found that the lids will fit a closed top drum better than a open top drum...still have to grind the top ring a little, but it fit snug.
pAT_13
Is lookin for wood to cook with.
I got mine done :-D, here are some build pics:
http://www.bbq-brethren.com/forum/showthread.php?t=91320
http://www.bbq-brethren.com/forum/showthread.php?t=91320
sjm845
Got Wood.
Exhaust
Thanks for the tips boys. I have never messed with the exhaust before my virgin experience with lump. I have to say that for my cooker, lump was not a good experience. I had way more intakes open than normal and temp was constantly dropping even though I kept kicking the can and had plenty of fuel. Maybe the uniformity of the briqs is a factor? There wasn't much of a noticeable taste difference either so I'm going to stick with what works for me.
As for my probe response through the exhaust. When I have to take the lid off I just disconnect the wire--no snag, no problems, no worries. Drill if you want...I originally planned to use some rubber grommets I picked up at HD until I perfected the lazy ass mod! Seems like my solution is in the spirit of the UDS.
Thanks for the tips boys. I have never messed with the exhaust before my virgin experience with lump. I have to say that for my cooker, lump was not a good experience. I had way more intakes open than normal and temp was constantly dropping even though I kept kicking the can and had plenty of fuel. Maybe the uniformity of the briqs is a factor? There wasn't much of a noticeable taste difference either so I'm going to stick with what works for me.
As for my probe response through the exhaust. When I have to take the lid off I just disconnect the wire--no snag, no problems, no worries. Drill if you want...I originally planned to use some rubber grommets I picked up at HD until I perfected the lazy ass mod! Seems like my solution is in the spirit of the UDS.
Rich Parker
Babbling Farker
chaddie
Full Fledged Farker
ChicagoSizzlin
Full Fledged Farker
Well I got a Weber lid a couple of days ago. I had to bend the lip out and let me tell ya WEAR some glasses! All the paint was popping into my face as well as everywhere else. Good thing for my Elvis style safety goggles to save me!
Rodney
Full Fledged Farker
Don't you know that forums like this exist solely for all of us to over-think things that could be simple?
Where's the fun in making it simple? If things are complicated, it's easier to immerse yourself and eat up all of your spare (and not spare) time! :thumb: :doh:
Rodney
Full Fledged Farker
I've always had better luck with Kingsford Competition charcoal briquettes than with lump. I especially like it more when starting a full chimney of it for grilling... Lump packs too tightly and won't flow air through the chimney very well. It also smells just like lump when it burns, i.e. like burning wood instead of like Kingsford briquettes. I've gathered that something like Kingsford Comp, Wicked Good Charcoal (WGC), or the 100% natural Royal Oak foodservice stuff that can be bought through DoItBest Hardware are all viable alternatives to lump, but will never beat lump when it comes to low ash production because they all have binders in them that hold the briquettes together. That said, they don't make a ton of ash.
Here's a comparison between standard Kingsford, Kingsford Comp, and WGC:
http://www.nakedwhiz.com/productreviews/kingsfordcompetition/kingsfordcompetition.htm
-Rodney
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