2 vents on weber lid for uds

Carbon said:

Perhaps I don't have enough fully lit coals in the basket when I'm doing chicken, for instance. I'm having to keep the dome lid slightly ajar to stay at 350F.

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Carbon, another question because I'm trying to figure out what's different in your UDS from mine. Do your intakes open at the low level or do you have any connected to extention pipes bending upwards a bit?

What kind of diffuser are you using?

I use a 2" exhaust and a BGE stainless steel intake door . I have no problems running over 600 degrees or puttering along at 180.
BTW- I have a UDS with a 1 1/2" pipe running up to grate level and I know for a fact that I can run at 500 degrees.

I use a Weber lid on my UDS and have to almost close it when using my Pitmaster iQue. I open it up if not using a forced air controller. I have never had issues with temps but I don't go over 350. If I have a need to go over that I use the Weber kettle.

I can easily run at 350*+ with only two intakes open and a single vent. It is just a matter of how many coals are lit. I have never had to open my third vent.

I've never had a problem with just one Weber vent wheel and I often smoke 8 8# butts on a single drum.

I put a second one on my lid because I liked the balanced look (in my opinion) and I had them! One of my donor grills had three old school vents on the bottom so I repurposed them as lid vents. They may be totally unnecessary but I like the way they look. It's also a nice way to be a little different. It also happens to be a very easy mod.....

Dave

pman777 said:

Carbon, another question because I'm trying to figure out what's different in your UDS from mine. Do your intakes open at the low level or do you have any connected to extention pipes bending upwards a bit?

What kind of diffuser are you using?

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colonel00 said:

I can easily run at 350*+ with only two intakes open and a single vent. It is just a matter of how many coals are lit. I have never had to open my third vent.

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I'm still a UDS newbie and I think my mistake is not having enough fully lit coals to begin with when doing high temp cooks. On my next high temp cook I'll dump a full chimney of lit coals over the half filled basket.
I have absolutely no problems maintaining steady low temps for hours using the Minion method.

I have four 3/4" intakes at the bottom, no risers. I'm also using an 18" flat pizza screen with 1/2" holes everywhere as a diffuser.

When using decent quality lump, like B&B oak lump, I have no issues cruising @ over 400 with one exhaust vent, and starting with 15-20 generic store brand briquettes. I don't even have to use all 4 of my 1" intakes, 3 wide open will absolutely smoke! (pun intended).

When I use Kingsford blue, it's always a struggle to get high temps. With stubbs, I can easily cruise @ 375-400. So I guess my answer is it's not the exhaust size that's important, it's the fuel you're using.

Many folks use the KF blue in their UDS because it likes to burn at such a low temp. I couldn't stand the fact that it wouldn't get as hot as I like to cook at (275-300). Not to mention the horrible ash buildup.

Just a thought but where is the bottom half of the weber? if you could use that or find one that has much better air opening, could make that into a lid. It would also have better clearance on the top, if needed depending on where your top rack is?

I've been wanting to do this as well, I feel like I don't have enough exhaust sometimes, to get it up to 350ish I need to leave the lid cracked to let the smoke escape.

Pappy said:

I called Weber Customer Servive 800 number today and they are sending me one Damper Lid Assembly for FREE with nut, bolt, washer and 2 of the rubber caps. One for the veny handle and one for the existing vent handle. It is all free including the shipping charge.

Now that's customer service in the USA and Illinois! :thumb:

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Nice! :thumb:

Pappy said:

Where can I buy a 4 hole aluminum vent wheel for a 22.5 weber kettle?

Weber does not show them for sale on their website.

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Try calling their 1-800 number. I was looking for the 22.5" kettle lids (lids only), which were not listed on their website either. But when I called they had them for sale. $52.00 + $7.00 S&H. I needed them and couldn't find any used ones so I ordered two (ouch!).

I asked why they didn't list them if they had them available, and the lady explained that they only list the popular items, but have many other items for sale.

Oops, never mind my last post. Didn't realize you had already called customer service. It's nice they gave you the vent assembly free. They charged me full price for the replacement lids. When I asked if they could give me a price break for buying two lids (at $52.00 each) they said, "Sorry, the price is the price we sell them at no matter the quantity".

inv3ctiv3 said:

I've been wanting to do this as well, I feel like I don't have enough exhaust sometimes, to get it up to 350ish I need to leave the lid cracked to let the smoke escape.

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What are you using for your main fuel? KF blue?................ If so, I understand. That stuff burns low temp. Never worked for me.

Yea KF Blue...what do you use now?

Pappy said:

I thought I saw one on here before. Someone used the bottom for the top.

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I put the bottom on the top. I named her "Bottom's Up" I also made another UDS and used the lid of the kettle for that one. I no longer own that one as I made the mistake of taking her to my son's house for a BBQ and he adopted her. I could not think of a name for her anyhow.
So I ran these smokers side by side with the same kingsford blue. "Bottoms Up" ran at 250 with one and a half bottom vents open. The one with the regular kettle lid ran with three and a half open to hold the same temp. Guess I should have mentioned they both have four 1" bottom vents. It is also complicated in that I think I am one of the few who uses a water pan in my UDS It is a big one at that, 20 quart so I am heating a couple gallons of water also. I have used my UDS for lots of cooks so I am confident to say I think you will benifit from the additional exhaust holes. I have yet another UDS that I originally put a home made vent on with 4 -3/4" holes I went back and changed that one to 6- 3/4" holes.

It seems to work well for me. Here is a picture of the unnamed UDS


I like to think having the exhaust holes in the center and the large water pan as a defuser creates a nice even heat. Love to think about all of this stuff. In the end what is the big deal if your extra vent is not necessary you could still use it to evenly split the exhaust. Also the kettle bottom will not fit the drum like the lid dose. No rocket science here I used an open head drum and pop riveted an alum strip around the inside to create a ledge for it to close on.