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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 11-20-2008, 09:48 PM   #2011
fordman
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Wow I made a list.

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Originally Posted by Norcoredneck View Post
2000 and counting. Gotta admit was watching to punch it myself.
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Unread 11-20-2008, 09:50 PM   #2012
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Bubba I thought I posted this all ready but can't find it. Could you please post some close ups of you ball valve mod would like to do this as well. Mainly would like to see how you connected the rod to the valve. Thanks
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Unread 11-20-2008, 10:04 PM   #2013
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Quote:
Originally Posted by fordman View Post
Bubba I thought I posted this all ready but can't find it. Could you please post some close ups of you ball valve mod would like to do this as well. Mainly would like to see how you connected the rod to the valve. Thanks
That would be Norco's invention, i think he has some close-ups.
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Unread 11-20-2008, 10:07 PM   #2014
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I was just going off this post didn't know who came up with it.



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Originally Posted by Bbq Bubba View Post
All of the best ideas from this thread!


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Unread 11-21-2008, 08:19 AM   #2015
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Quote:
Originally Posted by Bbq Bubba View Post
Ya dude, WAY to much wood.....
So you say. My UDS has never seen a charcoal briquette. I modify how strong the smoke is my mixing woods. I use alot of maple & fruit woods with a little oak or hickory for a milder smoke.
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Unread 11-21-2008, 11:01 AM   #2016
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Quote:
Originally Posted by Bbq Bubba View Post
Ya dude, WAY to much wood.....
How much wood do you use in a UDS for butts or briskets? I'm used to a drafty SNP where the smoke blows right through.
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Unread 11-21-2008, 01:13 PM   #2017
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Smokers 002.jpg

Smokers 003.jpg

Smokers 001.jpg

Well mine is finished! Which I can prove via pics above. The bottom pic is the three that have been neglected since I started reading this and since I constructed the UDS.

So far it has smoked, rib tips, a Brisket and a Fatty. Though, apparently it never happened since I failed to photograph the event.

I will also say that as mentioned, it does cook a bit faster so a meat thermometer is a must.

I must say, I'm amazed at the ability to hold temperature with almost no work on my end. Always end up with some charcoal and part of my wood chunks left over as well.

I love my offset, but its probably going to be sold.

I'm now in search of a Weber Kettle Lid so I can use two racks. Though I must say I like the flat top look.

Thanks for all the advice! You guys saved me quite a bit of cash as a BDS was going to be my Christmas present to myself.
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Unread 11-21-2008, 02:25 PM   #2018
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Dude: Isn't that a Weber Kettle in the pic? What's wrong with it's lid?

You might also want to consider making and extension ring for your Kettle or your UDS, Basically, it's a 1/3 segment of a drum.
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Unread 11-21-2008, 03:11 PM   #2019
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Quote:
Originally Posted by Mark View Post
Dude: Isn't that a Weber Kettle in the pic? What's wrong with it's lid?

You might also want to consider making and extension ring for your Kettle or your UDS, Basically, it's a 1/3 segment of a drum.
It is not the fit that I need and will need to be modified. Unless one of you smarter than I guys is telling me that bending the lip of the Weber out, will not affect the performance on the Weber itself?
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Unread 11-21-2008, 04:48 PM   #2020
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Quote:
Originally Posted by billygbob View Post
How much wood do you use in a UDS for butts or briskets? I'm used to a drafty SNP where the smoke blows right through.
2 or 3 fist sized chunks last the entire smoke!
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Unread 11-21-2008, 04:49 PM   #2021
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Quote:
Originally Posted by Mark View Post
So you say. My UDS has never seen a charcoal briquette. I modify how strong the smoke is my mixing woods. I use alot of maple & fruit woods with a little oak or hickory for a milder smoke.
Are you saying your drum is a stick burner???
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Unread 11-21-2008, 04:55 PM   #2022
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bubba asked before I could. Slow mod.
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Unread 11-21-2008, 06:17 PM   #2023
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Hey boys,

I'm thinking about installing a dial thermometer to my drum. I am getting tired of "forgetting" my digitals outside, then they get weathered and I have to buy a new one.

Spicewines thermometer has a 2 1/2" probe. Do you think the temps need to be read at the center of the grate or will that be fine.

The "forgetting" part is Mr. Jack Daniels fault. He always screws me up by the end of a long cook.
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Unread 11-21-2008, 11:32 PM   #2024
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Get the one with the short probe & add 30* for the center temp. A longer probe will be a problem for your charcoal basket. Place the thermo just under the lower grate.
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Unread 11-21-2008, 11:35 PM   #2025
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So, what's this thread about?
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divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker

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