Can't resist asking what you were drinking when you drilled 1 1/4" holes for 1" nipples????????
And don't drill the exhaust holes if you have been drinking.
Chinese Bob, the galvanized conduit nuts on the intake nipples don't get hot. They are below the fire. I have felt the nipples while cooking and they have never been hot.
I got my 85 as some of you saw with Bubba. I drilled my 1 1/4" holes for my 1" nipples and low and behold the holes are too big. My first question is - how do I fill the gap? I thought about putting two mounting pieces and screwing them together through the side of the drum.
Next question - if you had a choice of drilling a 3" hole for a big stack, a 1 1/2 hole for a smaller stack or 8 small holes for exhaust - which would you choose?
Are these washers and bolts galvanized? In the charcoal basket that may be a problem.
Conduit locking nuts are almost all galvanized. Can't find them any other way.
1. Whatever
2. Yeah but you've been using 2" your whole life and look where that's got you.
3. Whatever
a good jig saw and a quality blade such as 18 tooth per inch will make a very clean cut, maybe no grinding! :wink:I have read through the posts. Wow. I am ready to build my first drum.
I have a 55 sealed drum for $20 and also p/u a Weber for $20. I am going to cut off the top of the sealed drum with either a chisel or jig saw. I have a couple of questions which may have been answered. But after all these pages its hard to remember exactly what all the advice was.
1. Is there a better way to remove the lid other then a chisel or Jig saw that does not involve buying a special tool (i.e. lid cutter)?
2. The drum had 5-30 weight oil in It. Should I remove the lid and do a cleaning burn or wait till after I have completed construction?
3. As far as seasoning should I burn, clean then apply pam or some other oil?
4. After the burn off what is the best way to clean/remove the residual crud from inside the barrel?
5. I have seen a few Weber lids. Some are directly on the grill. Others have cut the bottom lip off of the Weber base and placed it in side the grill. Is there a problem with placing directly on the drum? I seem to get a pretty tight fit. Maybe to tight. I do not know/believe it is air tight all the way around.
6. If I go with the bottom base of the Weber and cut it off (may be two inches total), how do you attach it to the drum when you place it inside? Is there an issue with air leakage? I saw some pictures of a members grill that used a Weber top and it leaked all over the outside of the drum because he did not have a good seal.
Thanks for all your help. It is an impressive collection of knowledge.
Scott
I have read through the posts. Wow. I am ready to build my first drum.
I have a 55 sealed drum for $20 and also p/u a Weber for $20. I am going to cut off the top of the sealed drum with either a chisel or jig saw. I have a couple of questions which may have been answered. But after all these pages its hard to remember exactly what all the advice was.
1. Is there a better way to remove the lid other then a chisel or Jig saw that does not involve buying a special tool (i.e. lid cutter)?
2. The drum had 5-30 weight oil in It. Should I remove the lid and do a cleaning burn or wait till after I have completed construction?
3. As far as seasoning should I burn, clean then apply pam or some other oil?
4. After the burn off what is the best way to clean/remove the residual crud from inside the barrel?
5. I have seen a few Weber lids. Some are directly on the grill. Others have cut the bottom lip off of the Weber base and placed it in side the grill. Is there a problem with placing directly on the drum? I seem to get a pretty tight fit. Maybe to tight. I do not know/believe it is air tight all the way around.
6. If I go with the bottom base of the Weber and cut it off (may be two inches total), how do you attach it to the drum when you place it inside? Is there an issue with air leakage? I saw some pictures of a members grill that used a Weber top and it leaked all over the outside of the drum because he did not have a good seal.
Thanks for all your help. It is an impressive collection of knowledge.
Scott
I don't remember seeing this question, but can a heavy aluminum pizza pan be used as an ash catcher, or will it melt from the heat of the fire box?