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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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08-30-2011, 10:02 PM | #16 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Quote:
(4) 3/4" pipes for air intake. 2" from the bottom (3 w/caps & 1 adjustable) For Chicken I run all the exhaust holes open. I close off 2 holes if I'm trying to hold the temp. down to 225. I use drop in pipes with Black screw on caps for the additional adjustment/lower temp. I made a total of 6 of them so I can damp out the fire. I know it's low Tech. but it's easy and inexpensive. Last edited by Ole Man Dan; 08-30-2011 at 10:07 PM.. Reason: format. |
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08-30-2011, 11:51 PM | #17 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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george spam, can't live without it |
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Thanks from:---> |
08-30-2011, 11:57 PM | #18 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Having two vents is unnecessary. The weber product is highly engineered with fancy CAD/CAM/CAE software. If there was an advantage to it, it would have already been done.
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08-30-2011, 11:57 PM | #19 |
On the road to being a farker
Join Date: 06-23-11
Location: Las Vegas, NV
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A lot of weber stuff you just have to call them and order it directly. They sell all replacement parts, but don't list them all on their website.
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Jeff 18.5" WSM l 22.5" OTS l 18.5" OTS l SJS l Weber Gasser l one big happy family |
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Thanks from:---> |
08-31-2011, 01:19 AM | #20 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Yes, but it wasn't engineered around a 55 gal drum.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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08-31-2011, 07:41 AM | #21 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Here's the square inch area of the holes:
2" bung = 3.14 (4) 7/8" = 2.40 (weber wheel vent) ( 1/2" = 1.57
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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08-31-2011, 08:13 AM | #22 | |
Knows what a fatty is.
Join Date: 07-08-11
Location: Fayetteville, AR
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Quote:
What kind of diffuser are you using? |
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08-31-2011, 08:13 AM | #23 |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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I use a 2" exhaust and a BGE stainless steel intake door . I have no problems running over 600 degrees or puttering along at 180.
BTW- I have a UDS with a 1 1/2" pipe running up to grate level and I know for a fact that I can run at 500 degrees. |
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08-31-2011, 08:38 AM | #24 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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I use a Weber lid on my UDS and have to almost close it when using my Pitmaster iQue. I open it up if not using a forced air controller. I have never had issues with temps but I don't go over 350. If I have a need to go over that I use the Weber kettle.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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08-31-2011, 08:45 AM | #25 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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I can easily run at 350*+ with only two intakes open and a single vent. It is just a matter of how many coals are lit. I have never had to open my third vent.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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08-31-2011, 09:00 AM | #26 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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I've never had a problem with just one Weber vent wheel and I often smoke 8 8# butts on a single drum.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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08-31-2011, 11:59 AM | #27 |
Got Wood.
Join Date: 05-24-11
Location: Somewhere, Ca
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I put a second one on my lid because I liked the balanced look (in my opinion) and I had them! One of my donor grills had three old school vents on the bottom so I repurposed them as lid vents. They may be totally unnecessary but I like the way they look. It's also a nice way to be a little different. It also happens to be a very easy mod.....
Dave |
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08-31-2011, 12:05 PM | #28 | ||
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Quote:
Quote:
I have absolutely no problems maintaining steady low temps for hours using the Minion method. I have four 3/4" intakes at the bottom, no risers. I'm also using an 18" flat pizza screen with 1/2" holes everywhere as a diffuser.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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08-31-2011, 12:15 PM | #29 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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When using decent quality lump, like B&B oak lump, I have no issues cruising @ over 400 with one exhaust vent, and starting with 15-20 generic store brand briquettes. I don't even have to use all 4 of my 1" intakes, 3 wide open will absolutely smoke! (pun intended).
When I use Kingsford blue, it's always a struggle to get high temps. With stubbs, I can easily cruise @ 375-400. So I guess my answer is it's not the exhaust size that's important, it's the fuel you're using. Many folks use the KF blue in their UDS because it likes to burn at such a low temp. I couldn't stand the fact that it wouldn't get as hot as I like to cook at (275-300). Not to mention the horrible ash buildup.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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08-31-2011, 12:50 PM | #30 |
Full Fledged Farker
Join Date: 06-20-11
Location: pratt, KS
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Just a thought but where is the bottom half of the weber? if you could use that or find one that has much better air opening, could make that into a lid. It would also have better clearance on the top, if needed depending on where your top rack is?
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Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon |
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Tags |
2 vents weber lid, uds |
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