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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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01-01-2013, 09:55 AM | #1 |
Knows what a fatty is.
Join Date: 03-05-12
Location: Mitchell, sd
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uds question
I have a 30 and 55 gal drums ...is it necessary with a 30 gal drum to have a water pan as a heat buffer due to size of drum....what happen if you put heat buffer...water or sand in the 55 gal drum. I have not started anything yet.Thanks
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01-01-2013, 10:14 AM | #2 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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Don't think the buffer is necessary in either case but you could certainly use in either. Don't think it'll affect your build so you can get the drums fired up and going then decide when you want to use a defuser.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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01-01-2013, 10:37 AM | #3 |
Take a breath!
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country
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You will find that a water pan is not needed in either. A UDS hold moisture so well just from the meat you are cooking. A lot of guys just use a pizza pan as a heat deflector. I just buy mine at good will for a buck. Get nasty/dirty throw away and buy another.
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18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ |
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01-01-2013, 10:40 AM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I would build a Pit barrel cooker out of the 30 and a UDS out of the 55 no water pan needed.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-01-2013, 07:34 PM | #6 |
Full Fledged Farker
Join Date: 09-04-12
Location: Boca Raton, Fl
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01-01-2013, 07:49 PM | #7 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Quote:
For the record I don't ever use a water on vertical cookers. My offset I do but only to help even out temps.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-01-2013, 08:11 PM | #8 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Sorta. You could add rebar and hooks to a 55gal UDS but the a PBC is preset from the factory to run in the 300-325 range. A UDS would require you to adjust dampers and intakes to hit that range but a Pit Barrel is basically set and forget from the minute you put the meat on. I also think of the PBC as being better for a "hot and fast" smoke while the UDS is more for true 225-250 "low and slow".
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-01-2013, 08:22 PM | #9 | |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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Quote:
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01-02-2013, 09:39 AM | #10 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I put a door in the side of my UDS, not sure why folks don't do it more often. I can reach in and lift the heat deflector and add chunk wood or lump quite easily. Once warmer weather gets there I plan on just doing a little gasket of felt around the door seam and lid edge to further tighten up the cooker. She loves to run at 230
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01-02-2013, 08:21 PM | #11 |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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At 230 my (and I would imagine most) UDS can burn all night long. But seems when I'm try'n to get it higher that door sure would come in handy.
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