Ugly Drum Smoker

[phDog]

additional/even air intake. i figured just a 1" valve was not enough.

[Babyboomerboy]

Originally Posted by phDog

additional/even air intake. i figured just a 1" valve was not enough.

I think you a little short on air intake. If you go back and read how to build a UDS, you will see that the plan was for 3 1" holes a couple of inches off the bottom. Then install 3 3/4" threaded nipples into these holes. Cap off 2 of them and use your 1" valve on the third. Remember what all these guys say about changing the proven UDS plan on your first build, kiss.

[phDog]

thanks for the quick response. back to home depot it is...

[jswordy]

Originally Posted by Babyboomerboy

I think you a little short on air intake. If you go back and read how to build a UDS, you will see that the plan was for 3 1" holes a couple of inches off the bottom. Then install 3 3/4" threaded nipples into these holes. Cap off 2 of them and use your 1" valve on the third. Remember what all these guys say about changing the proven UDS plan on your first build, kiss.

I set my latest up with 4. Maybe overkill, but on other sites it has been suggested that 4 can offer more control in windy situations

[Norcoredneck]

All you new builders are forgetting an important piece of the successful UDS build.

[tntitan]

Your ugly drum smoker will not work right without one of those

[moda253]

I still can't figure out what I need three for. I usually only have to use my ball valve to control temps. Only time I use the other two is to get the initial temp up.

Originally Posted by jswordy

I set my latest up with 4. Maybe overkill, but on other sites it has been suggested that 4 can offer more control in windy situations

[Norcoredneck]

Originally Posted by moda253

I still can't figure out what I need three for. I usually only have to use my ball valve to control temps. Only time I use the other two is to get the initial temp up.

There you have it!
And overcome heavy meat load.

[Hugh Jorgan]

Originally Posted by Norcoredneck

All you new builders are forgetting an important piece of the successful UDS build.

I was thinking that was what was wrong when I had an uncontrollable burn a few weeks ago.

I couldn't find one without some crazy logo on it for something or some team I don't promote. My problems were solved when I got this...

[Hugh Jorgan]

Originally Posted by Norcoredneck

There you have it!
And overcome heavy meat load.

Yep, had to run mine with two caps off for last weeks cook. 6 butts. Used a different charcoal than usual but it was supposed to burn hotter. I hadn't used both full racks at once before. If I add a third rack, I think i'll have to add a fourth intake. Need more than the three I have also when I convert to a grill.

[Phubar]

Originally Posted by Norcoredneck

All you new builders are forgetting an important piece of the successful UDS build.

Very important detail...if you're a beer drinker!
If I do have a beer I open it up with a Bic or something else.
Latest thing over here is screw caps.
Nice spatula Hugh!

[Hugh Jorgan]

What effect does all that extra meat have on the combustion?

That is a LOT of fat dripping down onto the fire. Also, 42.5 # of meat is a lot of thermal mass to heat up. I noticed with two full racks that my UDS behaved differently than with just one rack half full. I used a new brand of charcoal so I don't know what the problem was.

I know better. Only do one thing different each time so you know if it had any effect.

Anyway, do you guys get a longer burn time with less meat?
Is it easier to maintain temp one way or the other?

[moda253]

I'm not rocket scientist but...
Well more mass is going to take more energy to raise the temp.
All things being equal if all the settings stayed the same from a lesser weight of meat cook to a higher weight of meat to cook the difference would be time. Meaning more fuel consumed over that time variant.

I dunno I stayed at a holiday inn once.

Originally Posted by Hugh Jorgan

What effect does all that extra meat have on the combustion?

That is a LOT of fat dripping down onto the fire. Also, 42.5 # of meat is a lot of thermal mass to heat up. I noticed with two full racks that my UDS behaved differently than with just one rack half full. I used a new brand of charcoal so I don't know what the problem was.

I know better. Only do one thing different each time so you know if it had any effect.

Anyway, do you guys get a longer burn time with less meat?
Is it easier to maintain temp one way or the other?

[Bbq Bubba]

Originally Posted by moda253

I still can't figure out what I need three for. I usually only have to use my ball valve to control temps. Only time I use the other two is to get the initial temp up.

Until you want to do a high heat cook for chicken.....

[Norcoredneck]

Originally Posted by Bbq Bubba

Until you want to do a high heat cook for chicken.....

You got sucked back in!
Trust me they have their uses!