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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 09-17-2007, 04:25 AM   #511
Norcoredneck
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Hear rumor some Redneck rigged something like that
http://www.bbq-brethren.com/forum/sh...ad.php?t=31680
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Unread 09-17-2007, 11:07 AM   #512
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$42 for a new barrel sounds good. They are $65 here so I get the burn barrels for $12 and start a mega fire in them and go from there. You don't need to do the burn with new ones. Not at exciting but easier to build. Good luck!!!!!
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Hey Meat burner that $ 42.00 barrel does have a light redish paint on the inside but not that heavy creme colored stuff like in the apple juice barrels. Living in a neighborhood I probly won't want a huge burn so the new one is looking better all the time. My stepdaughter still has not let me know about the used barrels at her work.
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Unread 09-21-2007, 09:52 PM   #513
Brian in So Cal
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Hey Bretheren, How many vents do you have at he bottom of the UDS. I put three so I neeed to put a ballvalve on each one?

Thanks,
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Unread 09-21-2007, 09:56 PM   #514
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i have 4 openings on the botom, only 1 valve but it may be better to have two
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Unread 09-21-2007, 09:58 PM   #515
Brian in So Cal
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Quote:
Originally Posted by motley que View Post
i have 4 openings on the botom, only 1 valve but it may be better to have two
Are the other openings open all the time?
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Unread 09-21-2007, 10:05 PM   #516
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Brian, I have four 1/2" opening and all have ball valves. Some cooks may only require 1+ open and sometimes maybe 3 open, but not too often. Different smokers may work different but that is what I have done with all of them I've built. Just my $.02.
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Unread 09-21-2007, 10:15 PM   #517
Brian in So Cal
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Quote:
Originally Posted by Meat Burner View Post
Brian, I have four 1/2" opening and all have ball valves. Some cooks may only require 1+ open and sometimes maybe 3 open, but not too often. Different smokers may work different but that is what I have done with all of them I've built. Just my $.02.
Thanks, Is your fourth hole open all the time?
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Unread 09-21-2007, 10:21 PM   #518
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It is open during the cook but I like to close everything up when not in use and the ball valve makes that easy. Don't want small critters getting in my smoker and keeps the moisture out.
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Unread 09-24-2007, 06:35 AM   #519
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here is the thread on the ugly drum smoker enjoy
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Unread 09-24-2007, 07:54 AM   #520
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I used my 3 UDS's in my first competition, and I am proud to say the Big Drum Smoker design is THE REAL DEAL! I had ABSOLUTELY NO Problems controlling the fire in my drums even in windy conditions (we were on the boardwalk of a waterfront park) The teams on each side of me all had WSM's and they problems ranging from low/high temps, running out of water in the pan, to the doors falling of in the middle of the night. Now they all got their names called to the podium and my friends Ty and Debbie got Grand Champion, my drums were Rock Steady! I brought a WSM and didn't even fire it up, maybe I should have and I might have done better-I don't know? I had to do it for myself and they say "know your pit" and the Big Drum Smoker design UDS is a no brainer!
Ball valves would just add more cost and wasted space in my trailer.
I Love my UDS's!!

Brian
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Unread 09-24-2007, 08:42 AM   #521
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I dont use ball valves. I made a square version of the round vent on top of a Weber kettle. This post describes it:
http://www.bbq-brethren.com/forum/sh...ad.php?t=31723

Also did my first cook on it; chicken and deer meat fatties. I Used all-wood. Gonna grind up the fatties for nachos with home made salsa. Then yesterday I smoke-dried about a grocery bag of hot peppers. The temp was kept low by closing the bottom vent.
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Unread 09-24-2007, 09:14 AM   #522
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Quote:
Originally Posted by Mark View Post
I dont use ball valves. I made a square version of the round vent on top of a Weber kettle. This post describes it:
http://www.bbq-brethren.com/forum/sh...ad.php?t=31723

Also did my first cook on it; chicken and deer meat fatties. I Used all-wood. Gonna grind up the fatties for nachos with home made salsa. Then yesterday I smoke-dried about a grocery bag of hot peppers. The temp was kept low by closing the bottom vent.
Whatever works! Pics of that Stainless Steel drum would be nice!
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Unread 09-24-2007, 11:27 AM   #523
pepper76usa
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My first Post. You guys are great. I made my first UDS two weeks ago.
Ok here is mine. I was going for the "gehto" look. Also, tomorrow I use my homemade offset, "gehto" style smoker.
299972085505_0_BG.jpg
[ATTACH][ATTACH]
10075[/ATTACH][/ATTACH]
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Unread 09-24-2007, 11:35 AM   #524
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Very nice! They have more chains than Mr.T!

Brian
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Unread 09-24-2007, 12:22 PM   #525
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[QUOTE=pepper76usa;468070]Ok here is mine. I was going for the "gehto" look. Also, tomorrow I use my homemade offset, "gehto" style smoker.
[QUOTE]

"Bling" should be gold plated (or at least use gold colored spray paint).
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