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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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08-28-2010, 07:38 PM | #6631 |
Full Fledged Farker
Join Date: 10-25-09
Location: Ridgefield WA
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'I agree!! I added a second exhaust daisy wheel on my weber dome lid. I keep both opened at all times and I still control my temps at whatever I want. IMHO the drum temp control is all about how hot was your fuel when you put it in the drum and air intake.
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*************** Good morning, Miss Ratched |
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08-28-2010, 10:13 PM | #6632 |
Knows what a fatty is.
Join Date: 02-11-10
Location: Goose Creek, SC
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I found that the lids will fit a closed top drum better than a open top drum...still have to grind the top ring a little, but it fit snug.
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08-29-2010, 07:22 AM | #6633 |
Got Wood.
Join Date: 05-21-10
Location: Harpers Ferry, WV
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I got mine done , here are some build pics:
http://www.bbq-brethren.com/forum/sh...ad.php?t=91320 |
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08-29-2010, 07:39 AM | #6634 |
Got Wood.
Join Date: 07-07-09
Location: Sloatsburg, NY
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Exhaust
Thanks for the tips boys. I have never messed with the exhaust before my virgin experience with lump. I have to say that for my cooker, lump was not a good experience. I had way more intakes open than normal and temp was constantly dropping even though I kept kicking the can and had plenty of fuel. Maybe the uniformity of the briqs is a factor? There wasn't much of a noticeable taste difference either so I'm going to stick with what works for me.
As for my probe response through the exhaust. When I have to take the lid off I just disconnect the wire--no snag, no problems, no worries. Drill if you want...I originally planned to use some rubber grommets I picked up at HD until I perfected the lazy ass mod! Seems like my solution is in the spirit of the UDS.
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The TRASHMAN UDS HILLBILLY SMOKER TELL YOU WHAT BBQ SLOATSBURG, NY [URL="http://tellyouwhatbbq.com"]TELLYOUWHATBBQ.COM[/URL] [URL="http://facebook.com/tellyouwhatbbq"]facebook.com/tellyouwhatbbq[/URL] Twitter: [URL="http://twitter.com/tellyouwhatbbq"]@tellyouwhatbbq[/URL] RUB IT...SMOKE IT...PULL IT! |
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08-29-2010, 07:43 AM | #6635 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Quote:
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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08-29-2010, 12:39 PM | #6636 |
Full Fledged Farker
Join Date: 10-25-09
Location: Ridgefield WA
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[QUOTE=sjm845;1384453]Thanks for the tips boys. I have never messed with the exhaust before my virgin experience with lump. I have to say that for my cooker, lump was not a good experience. I had way more intakes open than normal and temp was constantly dropping even though I kept kicking the can and had plenty of fuel. Maybe the uniformity of the briqs is a factor? There wasn't much of a noticeable taste difference either so I'm going to stick with what works for me.
I think you're right on the uniformity of briqs. All I have used in my drum is Lazzari mesquite lump. Out of the bag some of those chunks are dam near logs! So I try to break them down as much as I can to briq size, then I try to get a good pack, not to many large air gaps. I've got a brisket cooking right now and after 2 hrs. I think the drum is finally stable at 250*. lump is kinda tricky, but I think I'm getting it down! I like Lazzari because it's 100% natural.
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*************** Good morning, Miss Ratched |
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08-30-2010, 01:27 PM | #6637 |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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Well I got a Weber lid a couple of days ago. I had to bend the lip out and let me tell ya WEAR some glasses! All the paint was popping into my face as well as everywhere else. Good thing for my Elvis style safety goggles to save me!
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1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
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08-31-2010, 12:33 PM | #6638 | |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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Quote:
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Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] |
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08-31-2010, 12:38 PM | #6639 | |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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Quote:
Here's a comparison between standard Kingsford, Kingsford Comp, and WGC: http://www.nakedwhiz.com/productrevi...ompetition.htm -Rodney
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Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] |
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08-31-2010, 09:39 PM | #6640 | |
Got Wood.
Join Date: 04-16-08
Location: Kaintucky
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Quote:
What are the advantages of adding a second daisy wheel on a UDS? |
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08-31-2010, 11:13 PM | #6641 |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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I would think to help more air flow to allow higher heat temps is the answer Alex?
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1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
1 members found this post helpful. |
09-01-2010, 07:42 AM | #6642 |
Is lookin for wood to cook with.
Join Date: 08-31-10
Location: Cincinnati, Ohio
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Hi everyone, Just wanted to say Thanks for allowing me to join this interesting place. I am very interested in building one of these drum cookers and may have some questions that you have answered already. I believe this is about 101 pages long and I have read through many of them but it is a lot of information to take in.
I appologize in advance if I ask too dumb of a question or ask one that has been answered a hundred times already. I find cooking outdoors is a conversation waiting to happen. Again, Thanks Cincinnati, Ohio
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Sugar-T |
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09-01-2010, 07:43 AM | #6643 |
Is lookin for wood to cook with.
Join Date: 08-31-10
Location: Cincinnati, Ohio
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OOPS, I see it is 444 + pages ... my bad... ;ots or reading to do
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Sugar-T |
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09-01-2010, 10:48 AM | #6644 | |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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Quote:
I would highly recomend going threw the whole thread if you could. Theres just so much info in this thread and will probably answer most of your questions. The best advice I got when building mine was keep it simple and not get ahead of myself. Theres alot of mods people have done on these things but the orginal design is a proven one. Just keep it basic and have fun! Make sure you post some pics of the build and food!
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1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
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09-01-2010, 11:14 AM | #6645 |
Full Fledged Farker
Join Date: 10-25-09
Location: Ridgefield WA
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I'm sure it wasn't necessary, but my reasoning is on a flat top the recomended exhaust is 8- 1/2 in holes. A single daisy wheel is 4-3/4 in holes, so I added a second wheel with 4 more holes just to make sure I wouldn't have any smoke buildup issues. And like I said, I leave all 8 holes open during a smoke and it's been working great! If it wasn't working all I have to do adjust the wheels.
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*************** Good morning, Miss Ratched |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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