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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-22-2008, 10:21 AM | #811 |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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I am with you JW used ure mods for my drum 2" intake w/ 3" exhaust. This works fantastic. I did cut my exhaust length down to 9" from 14" and the temp control is even better. Thanks for your great ideas and I now understand why it works so well. The extra 10 lbs I have put on will attest to that
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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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02-22-2008, 01:17 PM | #812 |
Got Wood.
Join Date: 04-12-07
Location: Milan TN
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Totally with you there wlh3 I'm on a diet now just so I can eat more Q this spring and summer
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JW custom made mobile offset smoker 3 UDS 1 modified double barrel smoker KCBS Team - BBQ Pit Stop [URL="http://www.bbqpitstop.20m.com"]www.bbqpitstop.20m.com[/URL] |
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02-22-2008, 02:52 PM | #813 |
Full Fledged Farker
Join Date: 06-06-07
Location: Tiger Country
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I'm going with the N8man design on this weekend's barrel and a custom green and white, Amp Energy~National Guard #88 paint job. It's got a one~way ticket to the Spring race at Talladega.
If it survives 5 days at the free campground, I'll prolly sell it off to one of the yocals or passersby. I'm thinkin' $400 ought to be a good starting price...
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[FONT=Comic Sans MS]Switz[/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Bottles 'n Bones BBQ Squad[/COLOR][/FONT][/B] [B][FONT=Comic Sans MS]..............................[/FONT][/B] [FONT=Comic Sans MS][COLOR=#008000][B]Large BGE[/B] [COLOR=black]named Rhona[/COLOR][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black][B]WSM [/B][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Trashcan UDS[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Former Klose BYC owner (sniff sniff)[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]**************************[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]Ignorance killed the cat. Curiosity got framed.[/COLOR][/FONT] |
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02-22-2008, 03:13 PM | #814 |
Full Fledged Farker
Join Date: 11-04-07
Location: Valley Head, Alabama
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Keep on druming!
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Jim Brinkman SNP Pro Holland Tradition Gas (retired in place) UDS, Weber Kettle __________________________________________ |
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02-22-2008, 03:50 PM | #815 | |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Quote:
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02-22-2008, 05:43 PM | #816 |
On the road to being a farker
Join Date: 02-18-08
Location: New Braunfels, TX
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Chinesebob,
Here is my UDS working last weekend and a close up of the exhaust. The exhaust is Ø3" automotive exhaust pipe and the damper flap is cut from an electrical box cover with a 4" grinder. The flap is spring loaded to stay in place during operation. Operating Drum.jpg
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New Braunfels; Yes......really |
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02-22-2008, 07:27 PM | #817 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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O.K. gotta ask....why the damper on top? You don't close that when you cook do you?
I would think that could make for some stale smoke......i.e. creosote
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-22-2008, 08:11 PM | #818 |
Is lookin for wood to cook with.
Join Date: 08-03-07
Location: Willows, CA
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I only close mine when not in use to keep rain out.
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02-22-2008, 08:18 PM | #819 |
On the road to being a farker
Join Date: 02-18-08
Location: New Braunfels, TX
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Its all about balance. Think of a kettle. Same number of exhaust holes as intake holes. Air is moving out as a similar volume of air is moving in. In this case, my exhaust keeps the intake pulling air without a run away effect that spikes the temperature up. So one intake completely open and the exhaust damper open about 1/3 of the way will keep me in the 225°F to 250°F range for hours. More heat is retained behind the slightly closed damper. Additionally, it is easy to adjust (no stooping down, etc.) and is condusive to use in bad weather. Creosote is going to develop when the fire can burn more oxygen/fuel than the exhaust can vent. Mathematically, the exhaust is approximately four times the size of the intake at the adjustment I use. The food has all been good so far. What do you think?
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New Braunfels; Yes......really |
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02-22-2008, 09:49 PM | #820 |
Got Wood.
Join Date: 04-12-07
Location: Milan TN
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The 'balance' will work both ways, and as long as there is air flow and the exhaust pipe doesn't extend to far into the cooking chamber you shouldn't get any stale smoke. I have tried setting my smokers that way Texas Q but I find that with the exhaust in the wide open position a stronger air flow (or draw) is established at the intake tube which results in the intake damper being opened very little to acheive temp, this allows wider ranges of adjustments for different cooking temps. Even with the exhaust fully open there is still ample heat in the upper portion of the cooking chamber.
Design and methods of operation will vary from smoker to smoker and as long as they work all is well, look at how many pages this thread is on this one subject, the information here is fantastic and its the different issues and points of views like the ones we're talking about here that have given alot of people the courage to tackle making their own UDS and spreading the joy of BBQ. It would be great to see all of these barrels in one place turning out some really great eats! BY the way good looking smokers ya'll got there Texas Q and ratdawg
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JW custom made mobile offset smoker 3 UDS 1 modified double barrel smoker KCBS Team - BBQ Pit Stop [URL="http://www.bbqpitstop.20m.com"]www.bbqpitstop.20m.com[/URL] |
1 members found this post helpful. |
02-22-2008, 10:10 PM | #821 |
On the road to being a farker
Join Date: 02-18-08
Location: New Braunfels, TX
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JW,
Maybe it is the small diameter of the intakes. My intakes are Ø 7/8". Also the exhaust stack does not extend below the inside of the lid. Additionally the stack is short, in comparison to some I have seen. I did have to extend the stack on my off set to the cooking grates to hold temperatures. I can't tell any difference in the temperature around the circumference of the grill where the meat is. Is it possible that temperature is drastically different across the grill only having one intake location open? There is something different about my drum? What is it? Look closely. Hey, ratdawg how does your drum cook? It looks great.
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New Braunfels; Yes......really Last edited by TexaQ; 02-22-2008 at 10:13 PM.. Reason: Added question. |
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02-23-2008, 07:40 AM | #822 |
Is lookin for wood to cook with.
Join Date: 02-13-08
Location: greenville Tx
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ratdawg thats awesome looking drum.my favorite so far.whats up with the angle iron on top?is it to keep the top from warping or just for extra weight? I just found me a drum and soon will be part of the club. wig
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02-23-2008, 09:11 AM | #823 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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That's it people I have gone and done it!
Last week at work I finaly spotted a drum with a removable lid so I picked it up this morning with three pallets that were sitting around and ran it straight out to the mother-in-laws farm so she could give it several good burns. Broke up the pallets and set some of the wood inside just to get her started. Aint I just the best son-in-law in the world.lol Just for giggles I *recieved* a 2'' and 1.5'' ball valves, 2'' brass nipple ect.Wonder if it's going to burn way too much fuel with those sizes? I'm off to ebay to find a 22'' grill.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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02-23-2008, 10:01 AM | #824 |
Full Fledged Farker
Join Date: 11-04-07
Location: Valley Head, Alabama
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TexaQ,, your drum lid and the flange around the edge. no bung holes in lid??? give us a heads up on constructing.
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Jim Brinkman SNP Pro Holland Tradition Gas (retired in place) UDS, Weber Kettle __________________________________________ |
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02-23-2008, 11:07 AM | #825 |
On the road to being a farker
Join Date: 02-18-08
Location: New Braunfels, TX
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Actually the lid is on upside down. The walls of the barrel slope toward the center. Luckily I had a lid in my junk stash; since the lid that came with the barrel was plastic. Fortunately the lid fits very tight this way and does not leak.
I would like a kettle lid for this UDS. What kettle lid might fit? The barrel is Ø 22 1/4". As for the construction I wanted to build as much as possible without welding. I drilled the intake holes 2" up from the base and burned the barrel by laying it down on its side on some bricks to elevate it and protect the patio. The charcoal basket is a 13" Weber Smokey Joe charcoal replacement grill with expanded metal that is attached with hog rings. This basket sits on a 15" ash pan. The cooking grate is 7 1/2" down from the opening. I had a muffler shop weld a Ø 3" x 7" long piece of exhaust pipe to the lid. They also put a 14"-20 bolt inside the pipe for the damper to attach to. I cut the damper out of an steel electrical box cover and held it in place with a washer, compression spring and couple of jam nuts. It is cooking this morning and I have made one adjustment in just over two hours. Additionally, I have noticed that if the wind is blowing that it works best to open the intake that is common to the direction the wind is coming from. If the wind is strong I shield the UDS during cooking to control the temperature.
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New Braunfels; Yes......really |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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