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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 06-09-2008, 08:32 AM   #1186
Dr_KY
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I only use the one opening but trying both is worth a go. I have been trying to watch and see and I do think my basket burns a bit better on the side of the exhaust but I have been chalking it up to the dripping from the food causing this as I keep the exhause away from anything in the smoker to avoid any 'liwuid smoke' dripping on them.
I'm out playing with my drum now so I'll take anothr look.
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Unread 06-09-2008, 08:56 AM   #1187
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Quote:
Originally Posted by swamprb View Post
Just curious to know if you guys that are using a single stack from the bung on the drum lids notice a hot spot in that area? I know when I'm using the Weber lid, things cook faster under the vent.
Yes. I noticed it when I do ABT's and chicken. When you use the weber lid do you get a hot spot on the side where the vent is ?
I did not notice a hot spot on my other drum, because the vent is in the center of the lid.

Where do you place your vent in relation to your open intake ? I put mine opposite!
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Unread 06-09-2008, 09:16 AM   #1188
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Quote:
Originally Posted by wlh3 View Post
Where do you place your vent in relation to your open intake ? I put mine opposite!
Would that be Magnetic North?
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Unread 06-09-2008, 09:25 AM   #1189
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Quote:
Originally Posted by wlh3 View Post
.

Where do you place your vent in relation to your open intake ? I put mine opposite!
Same here.
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Unread 06-09-2008, 04:59 PM   #1190
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Originally Posted by Norcoredneck View Post


I'd like to know what the heck Norco was doing to get rid of that much swisslube.....or do I?
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Unread 06-09-2008, 05:53 PM   #1191
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Quote:
Originally Posted by wlh3 View Post
Yes. I noticed it when I do ABT's and chicken. When you use the weber lid do you get a hot spot on the side where the vent is ?
I did not notice a hot spot on my other drum, because the vent is in the center of the lid.

Where do you place your vent in relation to your open intake ? I put mine opposite!
I feel a Weber kettle lid modification coming...I'm thinking on adding 2 more vents just like the first one...equally spaced. I'm thinking this will eliminate the hot spot. Thoughts?
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Unread 06-09-2008, 06:29 PM   #1192
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I have a 2" intake and the exhaust is 2" in the center of the lid. I get a hot spot on the intake side. After yesterdays cook I was thinking of welding a plate over the 2" intake hole and putting in a 1" since there is absolutely no need for the 2".
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Unread 06-10-2008, 01:38 AM   #1193
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Would it work to just put a reducer on it that way you could remove it if the temps went bad?
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Unread 06-10-2008, 03:26 AM   #1194
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What does the 2" intake look like? How about a set up like on the end of a turkey fryer burner? One that you rotate to adjust. They sell cheap knock out covers at Home Depot in electrical section. one with holes and one with slots and Bam!. Infinate adjustment.
Like this.
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Unread 06-10-2008, 04:00 AM   #1195
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what about the lids that use all of the holes around the top? How do they adjust?
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Unread 06-10-2008, 04:01 AM   #1196
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I don't get anything for the swisslube comment? Come on
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Unread 06-10-2008, 04:31 AM   #1197
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I think the lid with the holes will give a more even heat range so I'll try one out and see how it goes in the near future. I have stayed away from them due to our weather changes.
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Unread 06-10-2008, 04:36 AM   #1198
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Quote:
Originally Posted by chinesebob View Post
I don't get anything for the swisslube comment? Come on
Us it on all the Swedish Swimsuit models around my place.
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Unread 06-10-2008, 04:40 AM   #1199
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I just revamped my UDS. I went from 4 (1/2" 4in long nipples) to 4 (3/4" 2" long nipples) and went from 2 ball valves to 1 ball valve. I have kept my flat lid it has 8 equally spaced 1/2" holes drilled around the outer edge of the inner ring if that makes any sense. I also used some bailing wire to make a handle and secure my basket to my grate. Now i need to pick up some bolts and washers to make the legs for the grate. I'm gonna try it out this weekend. I also repainted it as it was green with only 2 coats of paint and it rusted pretty quickly. I used 3 cans of krylon bbq paint on this one it looks Sweet!! hopefully it wont rust this time and i can actually maintain some temps with it.
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Unread 06-10-2008, 06:06 AM   #1200
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Quote:
Originally Posted by chinesebob View Post
what about the lids that use all of the holes around the top? How do they adjust?

I'll tell you it is a sight to behold to see the convection effect with the drum lid and my 8 vent holes swirling in the early morning of an all nighter with just my dining room light reflecting on the deck!
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