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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.


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Unread 11-11-2012, 06:12 PM   #16
Arizona Ugly I
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Quote:
Originally Posted by Pugi View Post
My thoughts are the tall exhaust creates a stronger than normal vacuum internally. This will pull more air in through the Intakes. Mine runs with one valve open at 240*. My theory with yours pulling more air through will run hotter. Pugi
I agree. Being windy didnt help things either.
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Unread 11-11-2012, 06:21 PM   #17
El Ropo
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240=warming to death temps. 275-300 is better.
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Unread 11-11-2012, 06:21 PM   #18
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Nice looking drum. But I went ape over the red kettle! Weed burner is too hot for a low and slow. I hit a few prices of charcoal with a small propane touch.


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Unread 11-11-2012, 06:31 PM   #19
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So when trying to get one basket of briquettes to last all cook, what's the best way to light it?
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Unread 11-11-2012, 06:42 PM   #20
Arizona Ugly I
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Ham turned out great!
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Unread 11-11-2012, 06:46 PM   #21
Arizona Ugly I
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Quote:
Originally Posted by Sammy_Shuford View Post
Nice looking drum. But I went ape over the red kettle! Weed burner is too hot for a low and slow. I hit a few prices of charcoal with a small propane touch.


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Thank you. Got that weber with a spare purple lid 22.5" for $15. 10-4 on the weed burner, that thing cranks out some heat! I have a turbo torch acetylen torch where I can pinpoint the flame to only a couple.
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Unread 11-11-2012, 07:00 PM   #22
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Quote:
Originally Posted by JLEN View Post
So when trying to get one basket of briquettes to last all cook, what's the best way to light it?
Here is something to try / Adjust to your situation and sit back and enjoy !!
http://www.virtualweberbullet.com/fireup2.html#minion
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Unread 11-13-2012, 05:11 PM   #23
Arizona Ugly I
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Im still working on wheels for the UDS and a kettle pizza insert for the weber. I also need to find a way to be able to use a weber dome on my uds. My lids are a tad bit too small for my uds lip.

The family.....
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Unread 11-13-2012, 07:32 PM   #24
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Quote:
Originally Posted by El Ropo View Post
240=warming to death temps. 275-300 is better.
Better for what? I was just stating the temp I get with only the valve open. My UDS gets used from 180* for jerky and bacon to 400* on chicken. To answer your assumption, I smoke at around 275* for ribs and butts. The biggest point here is the UDS is extremely variable and best used that way. Don't paint yourself in a corner. Experimentation is expected. Pugi
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Unread 11-14-2012, 02:09 PM   #25
1911Ron
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Az Air, i and others have fastend a band of metal (i used stainless because i had some available) around the top leaving about 1/2" exposed for the lid to sit on. Best mod i've made (almost not done yet) PM me if you want to see the way i did mine (I live in the Buckeye area) Enjoy!
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