Can you tell us who this local guy is?
Sorry if this question has already been addressed, and with 820+ pages I am sure it has, but with a reconditioned drum do I still need to remove the paint on the exterior of the drum? Is this paint typically "high heat" or do I need to burn that paint off and reapply the correct type of paint? Thank you for any light you can shine my way.
You don't have to burn the paint off the exterior. I have a standard 55 gallon, new 16 gauge drum and had it over 400° with no damage to paint. If you are going to reaping it, of course go with a high heat BBQ paint, engine paint, or high temp powder coat (some powder coaters won't guarantee standard powder coat with high temp applications).
on my first UDS smoke and noticing that there is a lot of leaking smoke around the entire circumference of the flat lid. I have all 3 intakes open and am having a difficult time after 3 hours pushing higher than 225 degrees. Is this due to the leak? and what can i do to fix it? I was thinking a gasket but it almost looks like the lid is slightly too small for this drum because it almost just sits on top without locking into the rim. thanks for the help
on my first UDS smoke and noticing that there is a lot of leaking smoke around the entire circumference of the flat lid. I have all 3 intakes open and am having a difficult time after 3 hours pushing higher than 225 degrees. Is this due to the leak? and what can i do to fix it? I was thinking a gasket but it almost looks like the lid is slightly too small for this drum because it almost just sits on top without locking into the rim. thanks for the help
I removed the gasket and it's just metal now. three 1inch intakes ( 2 with 3/4in pipe, 1 with 3/4 ball valve) and 8 3/4inch exhaust holes. the larger intakes are a great idea. The lid almost seems like it came from a different barrel and won't even come close to fitting. Maybe a rope gasket will help. Thanks guys...tried to upload pics but the phone isn't cooperating
Leaking smoke around the lid won't hurt nuttin. More airflow = more charcoal/wood burning= higher temps. 3 3/4 intakes should be enough - I have 4 and one is usually capped. Wood burns hotter than charcoal - more wood chunks it'll run hotter. How much lit charcoal did you dump in? How long till you put lid on? I'll dump 3/4 chimney lit in and spread it around with a stick then I leave top off for 20 minutes or so I'll let it run 30 more minutes before meat goes on. More meat will keep temps down and block airflow. I like to get my UDS up to 10-15* higher than I want before meat goes on then it'll drop 30* because of meat then level out where I want it or close within 30-45 minutes.
Take the lid off for 10-15 minutes then put back on and see where your temp levels out.