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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 04-09-2008, 03:30 AM   #1006
Hook_Line_and_Sinker
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Quote:
Originally Posted by Dr_KY View Post
I would burn it out just because it's god fun to play with fire. Once the burn is dome and has been cleaned then grad a stick of lard and season the brum.
I have to agree with the Dr, I took the weed burner out for a joy ride after dinner tonight and I must say, it's phenomenal. I burned off two lids, extra crispy. they are not kidding about the jet engine wine these things put out, and the flames are spectacular.

one note to other first time users , is burn beyond black, at black you have only charred the paint. burn until you get a powdery gray or tan, you will see the paint start to ignite in small crumbly flakes.

it's a real shame that the local association will probably ban these in the next day or so.... man are these loud!!!
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Unread 04-09-2008, 12:42 PM   #1007
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So having made it through all of the 1006 posts the proceeded this one, I have decided that I am going to do a little building this weekend if the weather holds. I have no idea why you guys couldn't have just offered one way of building it. Now I have decisions to make: four 1/2 inch intakes or one big one with the elevated valve? Drill several small holes in the lid or make one big one with a cool looking chrome exhaust?

You couldn't make it simple, could you?

Man, I am so excited about this I can hardly stand it. I may have to take tomorrow off to get started early!

The good news is that I can't even SEE my neighbors, so I don't have to worry about them complaining about the pear burner doing its thing. Of course it hasn't really rained here in months...that could be problematic.

If I do get started this weekend, rest assured that drum pron will be forthcoming...
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Unread 04-09-2008, 10:03 PM   #1008
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I've always figured that the neighbor who complains now, don't get fed later.
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Unread 04-10-2008, 09:20 AM   #1009
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OK, I built my drum last weekend and I went with 4 - 3/4" intake holes, and I drilled 6 - 1/2" outlets in the lid. The outlets are evenly spaced and three inches in from the outside edge.

It ran great, burned for 10 hours on 10 pounds of charcoal. Except, it would not get over 225 degrees with all 4 intakes open.

The problem, IMHO, is that the outlets are not allowing enough flow. What do you guys think?

I am planning on drilling the six outlets out to 3/4" and see if my theory is correct.

Jeff
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Unread 04-10-2008, 09:35 AM   #1010
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I believe you have it sussed Jeff.
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Unread 04-10-2008, 11:54 AM   #1011
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I would just make those four 3/4" holes into four 1" holes.
I have four 1" holes all with elbows, two have 3" pipes with caps and two have 24" pipes with elbows at the top for the magnet air controls.
No problem getting to 275*. Once it hits 190 I cap the two short ones and control the final temp with the magnets.
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Unread 04-10-2008, 12:47 PM   #1012
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My approach allows me to exceed 400 deg. F and maintain control. Click below to see:
http://www.bbq-brethren.com/forum/sh...4&postcount=16
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Unread 04-10-2008, 12:48 PM   #1013
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Quote:
Originally Posted by jeffjenkins1 View Post
The problem, IMHO, is that the outlets are not allowing enough flow. What do you guys think?
Yes, I went from 4 3/4" holes to 8 and temps improved greatly
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Unread 04-10-2008, 02:36 PM   #1014
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Quote:
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Yes, I went from 4 3/4" holes to 8 and temps improved greatly
Yup, but now you have 8 handles to adjust. I only have 1.
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Unread 04-10-2008, 02:46 PM   #1015
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Well, I run my UDS with only 3, 3/4 holes and a Weber lid which only has four holes on it and I end having to run it with only one intake about half way open or the temps spike quick. With that configuration there is no problem keeping temps in the 225-250 range.
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Unread 04-10-2008, 04:03 PM   #1016
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Yeah, I understand. But what if, for example, uou want to grill a pizza or finish some chicken crispy? You might not have enuf intake air.
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Unread 04-10-2008, 10:43 PM   #1017
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I am going to try the larger holes in the lid. I will only drill 3 of the 6 so my airflow will stay consistent. Right now, I can put the thermometer anywhare on the cooking grill and it reads withen 10 degrees.

Jeff
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Unread 04-12-2008, 01:10 PM   #1018
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Decided copy another brother here to make a new and wider stainless basket today. All that's left is to make several larger holes so the ash falls through...





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Slappin that bass like some delerious funky preist!!!


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Unread 04-13-2008, 02:25 AM   #1019
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Nice basket Dr KY,
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Unread 04-13-2008, 04:10 AM   #1020
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Thanks HLS The idea came from JD I just adapted it to a no weld design.
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