BigDaddyJT
Full Fledged Farker
It finally arrived, my Marine Corps bottle opener!
Where can I buy one of these? I'd like to get one for my son, currently putting boot to A$$ in Afghanistan.
Thanks in advance,
JT
It finally arrived, my Marine Corps bottle opener!
I can't say about the Big Lots kettle lid as I haven't been able to find one around here. The WalMart lid (same as the Lowes) is too small and poorly built. The KMart lid (same as Sears) is a near fit and good quality but you still might have to grind down the lip of your drum a little bit. If the Weber lid is within 1/8" you might want to take a grinder to the barrel before buying another grill or hammering on the lid.
The Weber lid is that close. It looks like I just need to bend it out a little and or grind down the lip of the drum as you've indicated. I really don't want to modify my lid as I've had my weber for 12+ years now. It's part of the family, lots of memories on that grill. I may go buy another Weber OTG just for this project.
I know this doesn't address your issue on the outside of the barrel, but what I've found that helps keep the water collecting to a minimum in the bottom of the barrel is keeping a thin layer, maybe 1/4", of ash on the bottom. This acts like kitty litter for the water that does make its way down.While on the subject of weber kettle lids... does anyone have a solution to the moisture running down the inside of the lid and onto the outside of the drum?
I saw one solution that said to run a bean of hi heat silicone about an 1" up on the inside of the lid. This will force the condensation to drip into the barrel (hopefully not onto the food :tsk... but anyway. I don't want to use this as a solution, bits of silicon in my food won't be tasty.
Any ideas? or should I just quit my complaining and keep wiping her down like a wet dog?
While on the subject of weber kettle lids... does anyone have a solution to the moisture running down the inside of the lid and onto the outside of the drum?
I saw one solution that said to run a bean of hi heat silicone about an 1" up on the inside of the lid. This will force the condensation to drip into the barrel (hopefully not onto the food :tsk... but anyway. I don't want to use this as a solution, bits of silicon in my food won't be tasty.
Any ideas? or should I just quit my complaining and keep wiping her down like a wet dog?
I've never had to shake ashes from the coals. The longest burn I did was 18 hours for a big brisket, and there were still some coals left. I use Kingsford charcoal.Curious how many use a "wiggle rod" to shake the ashes in their charcoal basket. Are they really needed?
Had not thought of that.Ashes+water=lye, which means the bottom of your barrel won't last very long.
Where can I buy one of these? I'd like to get one for my son, currently putting boot to A$$ in Afghanistan.
Thanks in advance,
JT
SCottieMy first post here but I read the first 327 pages of this thread.
I had determined that I would not start my UDS until I had completed the required reading but -------
In January of 2010 the questions were beginning to become VERY redundant. 99% of the posts were asking for and showing the same info about barrel linings, intakes, baskets, and exhaust. I feel like I am living the movie "Ground Hog Day".
Is there any information between page 327 and here that I need to know or does Norco's design still reign supreme in 2012?
If I need to read the rest to be a full-fledged farker then so be it.
Back to the Future - sigh - SCOTTIE
SCottie
norcos design is pretty much all you need to know to build one. Everything else is fine tuning the drum and basket to their needs or modifications they did. some people use different sized intakes, valves, grill height from bottom, etc. the key is basket is 3" off of the bottom with the air intake below. THe 24" rule for the first food grate is debatable. mine is less so i can fit two grates.
SCottie
norcos design is pretty much all you need to know to build one. Everything else is fine tuning the drum and basket to their needs or modifications they did. some people use different sized intakes, valves, grill height from bottom, etc. the key is basket is 3" off of the bottom with the air intake below. THe 24" rule for the first food grate is debatable. mine is less so i can fit two grates.