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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 08-12-2008, 10:14 PM   #16
BobF
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Somewhere, in the UDS thread I think, there are some pictures where Norco used a drum with removable top and turned it upside down so it now has a removable bottom. Makes it easy to clean. He had the drum place cut the bottom out in the manner they would a top for a drum with sealed top.

I have several on low stands with caster wheels.

So far I have cooked with lump and briq once each. I liked the results both times. Limited sample. I just finished it 2 weeks ago.

Mine was built completely weld free. I put the basket together with bolts. I used conduit nuts on the pipe nipples with a little JB weld on the outside.
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Unread 08-13-2008, 08:24 AM   #17
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Well Smokers and Smokettes, I have secured 2 barrels that were used for natural essential oils (peppermint and/or Eucalyptus Globulus). The dimensions are 34" tall and 23" diameter.

The construction is listed as "tinplate galvanized iron". Is that the right type of barrel? I thought these things were supposed to be steel. Thanks.
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Unread 08-13-2008, 11:54 AM   #18
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If they are “galvanized” don’t use them, when heat is applyed the out gassing of the galvanizing is poisonous.
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Unread 08-13-2008, 01:54 PM   #19
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Quote:
Originally Posted by ON THE FARM View Post
If they are “galvanized” don’t use them, when heat is applyed the out gassing of the galvanizing is poisonous.

In the immortal words of Florida Evans..."dayum. Dayum. DAYUM!"

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Unread 08-13-2008, 02:18 PM   #20
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The subject of whether or not to use galvanized steel is one that gets reviewed pretty regular here. Yes, zinc fumes are not healthy. But the risks are probably negligible in a UDS. Locate and read the thread " UDS and Galvanized" There you will find a PDF about zinc poisoning.
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Unread 08-13-2008, 03:36 PM   #21
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I have been putting casters on the bottom lately. Too cheap to buy a drum dolley. I am used to my drums, for temp i use a spicewine gauge and shoot for 200 Degrees on gauge. Since it measures temp @ 4" inside at 200 center grate is 230-250 depending on load of meat.
Here is how i have been building them lately.
http://www.bbq-brethren.com/forum/sh...1&postcount=86
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