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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 01-10-2013, 08:34 PM   #16
cowgirl
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[QUOTE=grilling24x7;2324389].

Jeanie, your 8 holes are each 1/2"? You cook with all of them open I assume?

.QUOTE]

They are 1" holes and I leave them open.
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Old 01-10-2013, 08:40 PM   #17
Toney Marconi
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Granted, I haven't been in a Math class in 35 years but wouldn't it take 16 1/2 inch holes to equal 1 two inch hole?
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Old 01-10-2013, 09:03 PM   #18
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cowgirl might be on to something here....
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Old 01-10-2013, 11:08 PM   #19
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Quote:
Originally Posted by Toney Marconi View Post
Granted, I haven't been in a Math class in 35 years but wouldn't it take 16 1/2 inch holes to equal 1 two inch hole?
Correct. Which means that cowgirl's UDS (which has eight 1" holes) has twice the area of one 2" hole, according to my calculations.
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Old 01-11-2013, 01:12 AM   #20
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What about one 23" hole?
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Old 01-11-2013, 02:04 AM   #21
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i only have one weber lid meself, i just use it for everything. haha
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Old 01-11-2013, 03:35 AM   #22
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My 85 and two 55 gallon drums have both Weber lids and barrel lids with eight 1/2" exhaust vents. My 15 gallon Mini has four 1/2" exhaust vents and Smokey Joe lid and the 30 gallon has an 18" Weber lid because it came w/o a lid.

I have experimented with a flat top lid with a Weber daisy wheel exhaust vent (4 hole) and it also worked fine, as with using a Weber lid I found meats cooked directly beneath the vent cooked faster.
So I actually prefer to cook with the drum lids with the 8 vent holes.

Mine are all Big Drum Smoker Clones, and I never cook indirect with them-thats what WSM's are for! www.bigdrumsmoker.com
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Old 01-11-2013, 07:53 AM   #23
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Quote:
Originally Posted by yakdung View Post
I believe it really doesn't matter. Use this gentleman as your guide:
http://youtu.be/ejpbwAXdKf0

Jay Vantuyl aka "The Snail"
http://books.google.com/books?id=h_r...0snail&f=false
Well whatta ya know, I live in Claycomo Missouri, Or basically right on the edge of it. I'll have to look this fella up.
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Old 01-11-2013, 12:03 PM   #24
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I cook with all exhaust holes open on top and 90% of the time I have 2 air intakes open at the bottom.
I have 4 air intakes around the bottom of the drum. 3- 3/4" holes with pipe nipples and 1- 3/4" ball valve.


The drum has been working great for years.





My new BPS drum has the 8 hole wheel exhaust.













and two strips of intake holes around the bottom..just slide to open as many air holes as needed.




Love this BPS drum too.. works great!
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Old 01-11-2013, 12:11 PM   #25
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I went with a 2 inch exhaust right off the bung. With a small piece of stainless for a damper. works great!ImageUploadedByTapatalk1357927861.119830.jpg
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Old 01-11-2013, 12:14 PM   #26
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Quote:
Originally Posted by tbutts View Post
I went with a 2 inch exhaust right off the bung. With a small piece of stainless for a damper. works great!Attachment 74397
I like your damper...that's what I have on my horizontal wood burner.
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Old 01-11-2013, 01:42 PM   #27
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Standard Weber lid here.

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Old 01-11-2013, 02:01 PM   #28
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Eight is great!











My first drum employed the Weber lid Daisy wheel vent until I got hipped to the BDS!







Use what you got-its all good!



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Old 01-11-2013, 02:19 PM   #29
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Eight Is Enough
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Old 01-11-2013, 02:38 PM   #30
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You can try something like this....
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