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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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02-17-2013, 12:16 PM | #31 | |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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I thought the same thing. I just built my first one this past week. I thought about an electric hot plate and a cast iron bowl full of wood chips, then maybe a PID controller, and after a few cold ones and some tinkerin', it hit me. Half the fun is building it and the other half is keeping it dialed in and tasting the fruits of your labor. Mine has 4 half inch holes and magnets for intakes 2" off the bottom, and a 18" x 2-1/4" exhaust pipe (90* elbow and 18" stack w/rain cap)) welded on the side of the drum at grate level. Ran it yesterday for the first time to season it, it ran for 16 hrs, before I finally hit the rack. Maintained it between 180-300. 27 hrs later, it still has some hot coals left in it. I am going to drill out the intakes to fit 3/4" pipe nipples, I added a lid thermometer about 2 hrs . into the smoke, (mailman was kind enough to bring it), and I have a turkey thermometer 1/2" below the grate protruding to the middle of the drum, just to see how the temp varies from spot to spot. It stayed within 12* from grate to top and back to front. At some point I want to scrounge a Weber lid for it, add some handles and the obligatory bottle opener. Ol'duke already standing guard. Last edited by Budman1; 02-17-2013 at 01:18 PM.. Reason: trying to add pic |
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1 members found this post helpful. |
02-17-2013, 12:31 PM | #32 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Drums have a sweet spot temp wise that they like to run. You can run at any temp you'd like but you have to find its sweet spot to make it fiddle proof. I find with 1 intake fully opened and my ball valve about 25% open my drums will settle in about 238*. Dont force 225 or 250, let it run where she's happy! I've been using 2" PVC exhausts about 8" long with a 30* angle cut on top since the beginning of (drum) time. It works.
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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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02-17-2013, 12:39 PM | #33 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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let me try this again, greenhorn at work....
I am a heavy equipment operator by trade so seeing a stack with smoke coming out of it makes me feel warm & fuzzy. Last edited by Budman1; 02-17-2013 at 01:06 PM.. |
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02-18-2013, 03:26 PM | #34 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Never seen an exhaust on the side at grate level. May be hard actually getting any smoke on your meat.
__________________
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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02-18-2013, 03:47 PM | #35 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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I've seen a few on other sites. I had pretty good smoke coming out around the lid when I seasoned it, which is why I put the band on it to seal it up . I'm going to try it out Wednesday, I will let you know how it works.
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Thanks from:---> |
02-20-2013, 02:03 PM | #36 | |
Found some matches.
Join Date: 12-14-12
Location: Tucson, Arizona
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Stabilization
Why does the UDS stabilize after a series of 'cooks'?
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02-20-2013, 02:07 PM | #37 |
Found some matches.
Join Date: 12-14-12
Location: Tucson, Arizona
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Location was/is out in open. Weather is 55F - 80F relativity calm - live in the SW USA.
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02-20-2013, 02:09 PM | #38 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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The gunk build up seals up the leaks
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-03-2013, 03:34 PM | #39 |
Found some matches.
Join Date: 12-14-12
Location: Tucson, Arizona
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Fixed
Thanks for the assistance. On the first UDS "Smaug" the solution for perfect temp control was 3 3/4" openings at bottom with two equipe with brass ball valves. This UDS needs two open but neither fully open to hit almost any temp required.
Thanks for the help. Good info. Ready to build the second. |
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