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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 02-23-2014, 03:04 PM   #331
AleksiB
Got rid of the matchlight.
 
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Still no snow in Finland. Sorry, somehow pic turns when uploaded. some salmon cooking this time.
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Unread 02-23-2014, 03:13 PM   #332
cmwr
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This is my second one. I just finished it today.

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Unread 02-23-2014, 05:15 PM   #333
RT
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Nice job on both drums.
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Unread 02-23-2014, 05:49 PM   #334
AaronPo
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My very first UDS. I've done chickens, butts, shoulders, ribs, moinks and fatties. I love this thing!

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UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM
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Unread 02-24-2014, 12:07 PM   #335
AleksiB
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Default My second one, still missing charcoalbasket and wheels...

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Last edited by AleksiB; 02-24-2014 at 12:08 PM.. Reason: Posted too early by accident...
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Unread 02-24-2014, 12:14 PM   #336
Adubree86
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Default First One

Just finished up my first one.
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File Type: jpg IMG_0558.jpg (35.0 KB, 419 views)
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Unread 02-25-2014, 08:46 PM   #337
Zombalini
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still tweaking on it. Need to find a lid instead of using my kettle lid. Needs wheels and a couple thermometers. Works pretty darn good as is.
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Unread 02-25-2014, 08:56 PM   #338
Friction33
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Here is my contribution. My very first. I am currently working on my second one. Pics coming soon.

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Unread 02-25-2014, 09:15 PM   #339
Blownmope
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Why no heat deflector or water pan in these??
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Unread 02-26-2014, 01:48 AM   #340
Maskirovka
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Quote:
Originally Posted by Blownmope View Post
Why no heat deflector or water pan in these??
I've found no need for one. Excellent O2 control means keeping the temps where you want them. No flare ups because there simply isn't enough air. About 24 inches between the fire and the food makes things pretty indirect.

It's like steering an oil tanker. Make a correction, and in 30 minutes you will see where it goes. Once it's dialed in, it will stay there for hours with little fuss. I've put on a brisket and gone to bed.
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Unread 02-26-2014, 03:48 AM   #341
sahbnh
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Quote:
Originally Posted by Zombalini View Post
still tweaking on it. Need to find a lid instead of using my kettle lid. Needs wheels and a couple thermometers. Works pretty darn good as is.
Go Hawkeyes!!
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Unread 02-27-2014, 08:57 PM   #342
Blownmope
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Quote:
Originally Posted by Maskirovka View Post
I've found no need for one. Excellent O2 control means keeping the temps where you want them. No flare ups because there simply isn't enough air. About 24 inches between the fire and the food makes things pretty indirect.

It's like steering an oil tanker. Make a correction, and in 30 minutes you will see where it goes. Once it's dialed in, it will stay there for hours with little fuss. I've put on a brisket and gone to bed.
Question for ya? what diameter and height on the fire basket? and you use lump or reg charcoal?

thanks!
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Unread 02-27-2014, 09:03 PM   #343
cmwr
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Quote:
Originally Posted by Maskirovka View Post
I've found no need for one. Excellent O2 control means keeping the temps where you want them. No flare ups because there simply isn't enough air. About 24 inches between the fire and the food makes things pretty indirect.

It's like steering an oil tanker. Make a correction, and in 30 minutes you will see where it goes. Once it's dialed in, it will stay there for hours with little fuss. I've put on a brisket and gone to bed.
Excellent point and true but what about those of us running multiple racks? The lower racks are closer than 24" from the fire basket.
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Unread 02-27-2014, 09:06 PM   #344
cmwr
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Quote:
Originally Posted by Blownmope View Post
Question for ya? what diameter and height on the fire basket? and you use lump or reg charcoal?

thanks!
Varies on basket. I use an unconventional square basket made out of heavy duty wire mesh grate called hog panel but most use round baskets
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Unread 02-28-2014, 05:16 AM   #345
Maskirovka
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Quote:
Originally Posted by Blownmope View Post
Question for ya? what diameter and height on the fire basket? and you use lump or reg charcoal?

thanks!
My basket is based on an 18 inch charcoal grate with 12 inch high expanded for walls. I will use either straight lump or sometimes a mix with briquettes if doing a really long cook. IMHO, it doesn't matter. Your airflow determines the temp, providing just enough O2 to burn at the rate you want.
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