The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-25-2012, 05:09 PM   #9166
handsareme
Got Wood.
 
Join Date: 12-27-11
Location: Newton, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MattCom View Post
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 )... 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 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.

Got the basket loaded and the pork coming out of the brine soon. Gonna smoke up some bacon tonight, with beans in a dutch oven on a grate just above the basket.
__________________
Help my thread become the sausage thread: http://www.bbq-brethren.com/forum/showthread.php?t=123808
handsareme is offline   Reply With Quote


Unread 01-25-2012, 05:23 PM   #9167
Paul Worth
Got Wood.
 
Join Date: 07-25-11
Location: Quitman, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MattCom View Post
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 )... 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 use a Nomex gasket on the lid and it keeps the moisture inside the barrel. http://www.bbqgaskets.com/

Your mileage may vary or you might be uneasy about having Nomex close to your food. All I can say is it works well for me on several UDSs.
Paul Worth is offline   Reply With Quote


Unread 01-25-2012, 06:54 PM   #9168
BigDaddyJT
On the road to being a farker
 
Join Date: 12-08-10
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

Curious how many use a "wiggle rod" to shake the ashes in their charcoal basket. Are they really needed?
BigDaddyJT is offline   Reply With Quote


Unread 01-25-2012, 06:55 PM   #9169
expatpig
is One Chatty Farker
 
Join Date: 02-20-10
Location: Cochrane, On.
Downloads: 0
Uploads: 0
Default

Ashes+water=lye, which means the bottom of your barrel won't last very long.
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=red][B]Weber Performer[/B][/COLOR]
[B][COLOR=red]Napoleon Apollo[/COLOR][/B]
[COLOR=#ff0000][B]GOSM[/B][/COLOR]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
expatpig is offline   Reply With Quote


Thanks from:--->
Unread 01-25-2012, 07:09 PM   #9170
MushCreek
Full Fledged Farker
 
Join Date: 10-01-09
Location: Seminole Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BigDaddyJT View Post
Curious how many use a "wiggle rod" to shake the ashes in their charcoal basket. Are they really needed?
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.
__________________
I'm very intelligent, but I mask it by doing stupid stuff.
MushCreek is offline   Reply With Quote


Thanks from:--->
Unread 01-25-2012, 07:33 PM   #9171
handsareme
Got Wood.
 
Join Date: 12-27-11
Location: Newton, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by expatpig View Post
Ashes+water=lye, which means the bottom of your barrel won't last very long.
Had not thought of that.
__________________
Help my thread become the sausage thread: http://www.bbq-brethren.com/forum/showthread.php?t=123808
handsareme is offline   Reply With Quote


Unread 01-25-2012, 10:07 PM   #9172
kevine
Full Fledged Farker
 
kevine's Avatar
 
Join Date: 12-28-10
Location: Valencia, CA
Downloads: 0
Uploads: 0
Default bottle opener

Quote:
Originally Posted by BigDaddyJT View Post
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
http://www.funbottleopeners.com/

And a big THANK YOU to your son! Semper Fi!!!
__________________
Green OTG; Black OTS; UDS; mini-WSM; Weber Genesis Silver; USMC 86-94
kevine is offline   Reply With Quote


Thanks from:--->
Unread 01-25-2012, 10:42 PM   #9173
Delgado1911
Found some matches.
 
Join Date: 12-30-11
Location: Chico, Texas
Downloads: 0
Uploads: 0
Default

I'd like to thank all the people on here, if it wasn't for y'all I probably wouldn't have an awesome UDS. I'll load up some pics as soon as I can.
Delgado1911 is offline   Reply With Quote


Unread 01-29-2012, 03:43 PM   #9174
smootz
Found some matches.
 
Join Date: 01-12-12
Location: Kitts Hill, Ohio
Downloads: 0
Uploads: 0
Default

My 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
smootz is offline   Reply With Quote


Unread 01-29-2012, 04:16 PM   #9175
GlobalTJB
Got Wood.
 
Join Date: 07-02-11
Location: NoVA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smootz View Post
My 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.
GlobalTJB is offline   Reply With Quote


Unread 01-29-2012, 10:53 PM   #9176
BigDaddyJT
On the road to being a farker
 
Join Date: 12-08-10
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

OK So I finished my UDS.... Sort of (sorry no pics yet). It is complete and I even did a seasoning burn on it yesterday. Whild I was able to control my temps adequately, I had quite a lot of smoke leaking from my lid... More than I consider acceptable. Originally, my Weber lid didn't fit so I had a 2" piece of 10ga metal welded to the inside top lip of the drum, which I thought would take care of the issue, but the lid does not fit tightly on the newly fabricated lip. So I purchased some 3/8" Rutland fiberglass rope stove/furnace gasket and cement to glue to the lip to take up some of the gap, but when dry fitting I noticed a lot of small fiberglass particles were falling off the gasket and floating in the air... I thought this is NO BUENO..... So I'm back to square one.... Leaky lid. Does anyone know of any other types of high temp rope gaskets that can be used instead this fiberglass and where to purchase I need approx 7ft. Any suggestions are appreciated.

Gracias,
JT
BigDaddyJT is offline   Reply With Quote


Unread 01-30-2012, 10:03 AM   #9177
smootz
Found some matches.
 
Join Date: 01-12-12
Location: Kitts Hill, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GlobalTJB View Post
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.
Thanks - That's the answer I expected. The first few days I read the thread I picked up valuable info. After that it just got plumb stupid.

SCOTTIE
smootz is offline   Reply With Quote


Unread 01-30-2012, 11:06 AM   #9178
micnic
Found some matches.
 
Join Date: 01-09-12
Location: Winnipeg, CANADA
Downloads: 0
Uploads: 0
Wink

Quote:
Originally Posted by GlobalTJB View Post
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.
I agree with GlogalTJB. Experiment. My grill is only 18" above the basket and as long as I keep the temps around 200F +- I am good. Low and slow is the key my friend - hey.
__________________
...it doesn't count if you burn it...
micnic is offline   Reply With Quote


Unread 01-31-2012, 03:37 PM   #9179
kmcrane
Found some matches.
 
Join Date: 01-25-12
Location: Pasadena, TX
Downloads: 0
Uploads: 0
Default Drum held race fuel.

I am in interested in building my own uds after reading over the wealth of information in this forum (and others). I have found a source for $10 drums here in Pasadena, TX, the only problem is they held race fuel. I have read mixed feelings in regards to this being safe to use for a cooker. What are ya'lls feelings regarding these drums.
kmcrane is offline   Reply With Quote


Unread 01-31-2012, 04:09 PM   #9180
kmcrane
Found some matches.
 
Join Date: 01-25-12
Location: Pasadena, TX
Downloads: 0
Uploads: 0
Default Shopping Cart Charcoal Basket

I am considering using a "repurposed" shopping cart I have as a charcoal basket for my uds. it is painted, but i'm sure a good burn will take care of the paint. Does anybody have any other concerns that I'm not thinking about?
kmcrane is offline   Reply With Quote


Reply

Tags
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker

Similar Threads
Thread Thread Starter Forum Replies Last Post
Ugly Drum Smoker ironslob Q-talk 2 09-19-2010 10:16 AM
Ugly Drum Smoker - Need Help Bartkowiakj Q-talk 10 06-18-2010 09:38 PM
One Ugly Drum Smoker Steve_B Q-talk 15 09-21-2009 10:32 PM
My (not-so) Ugly Drum Smoker. hav Q-talk 47 11-05-2008 02:30 PM
Ceramic Cooker Meets Ugly Drum Smoker - BUDCS - Concept Drum Discussion Hook_Line_and_Sinker Q-talk 9 04-26-2008 02:24 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:12 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts