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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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Old 11-11-2012, 06:12 PM   #16
Arizona Ugly I
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Join Date: 11-08-12
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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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Old 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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Old 11-11-2012, 06:21 PM   #18
Sammy_Shuford
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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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Old 11-11-2012, 06:31 PM   #19
JLEN
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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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Old 11-11-2012, 06:42 PM   #20
Arizona Ugly I
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Ham turned out great!
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Old 11-11-2012, 06:46 PM   #21
Arizona Ugly I
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Join Date: 11-08-12
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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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Old 11-11-2012, 07:00 PM   #22
VoodoChild
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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?
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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Old 11-13-2012, 05:11 PM   #23
Arizona Ugly I
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Join Date: 11-08-12
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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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Old 11-13-2012, 07:32 PM   #24
Pugi
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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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Old 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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