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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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01-23-2013, 12:54 PM | #1 |
Is lookin for wood to cook with.
Join Date: 04-11-11
Location: Madison, WI
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how hot does the exterior of a UDS get during a cook?
how hot does the outside of a UDS get during a cook?
reason I ask, is that I want to build a cart for my smoker and i'm thinking 2x4's are probably not the best solution i've got a MIG welder and it's not problem to make it from angle iron. |
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01-23-2013, 12:58 PM | #2 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I'd say purty hot. About as hot as the air temp inside of it. I'd think if you kept a clearance gap you'll be OK. Even a fireplace flu only requires inches of space for code. Also, I doubt the drum's ever going to get so hot that the lumber will combust.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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01-23-2013, 01:00 PM | #3 |
Is lookin for wood to cook with.
Join Date: 04-11-11
Location: Madison, WI
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got it.
will make the cart out of angle iron. wifey saw my working on my USG the other day,then she made a comment about how i need a plasma torch... :-) |
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01-23-2013, 01:00 PM | #4 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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I wouldn't worry as long as there is an air gap. If you're nervous, get some light gauge aluminum and bend and tack it to the surf=ace that would contact the drum.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-23-2013, 01:02 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It gets as hot as inside, but, it only takes an air gap if a couple of inches to protect against fire.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-23-2013, 01:08 PM | #6 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Olney, MD
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It gets very hot around the bottom of the barrel. Hot enough to burn your hand. like everyone else said, either allow for a few inches of air or use some cheap aluminum
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- Jim, Olney MD |
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01-23-2013, 01:13 PM | #7 |
Full Fledged Farker
Join Date: 02-02-09
Location: Cocoa Beach, FL
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Naw, all of you suggesting all that is needed is a small air gap are completely wrong.... sorry for the accusation.
Upjeepers is exactly right, he definitely needs to make it out of angle iron because of the latent fire damage when the UDS is unsupervised during the run to the refrig for more refreshments. I managed to convince my wife that I needed a welder using the same logic that I needed to build something….. forget what it was, but I’m sure it was important at the time…. Ujeeprs, you definitely need a plasma torch, cutting the steel with the band saw, angle grinder, hacksaw, or chop saw is NOT the best way. – Ujeepers, if you need any support please let me know!! J RMR |
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01-23-2013, 01:13 PM | #8 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
thanks!
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Matt...Sauk City, WI |
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01-23-2013, 01:17 PM | #9 |
is one Smokin' Farker
Join Date: 01-28-09
Location: Stacy, MN
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The International Mechanical Code would consider it an unlisted appliance and would require a clearance of 36" to combustibles. Use angle iron; it's not worth the risk.
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Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns |
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01-23-2013, 01:42 PM | #10 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I also think angle iron would be the best choice, for one safer and two will last as long if not longer than the drum.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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01-23-2013, 02:30 PM | #11 |
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
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When looking at the side of a 55 galllon barrel, divided by the two or three strength rings temps are as follows on my design: top third 165, milddle 167 and bottom is 174 degrees with very little variation. My design uses firebricks for the lower third, so unlined without bricks will be significantly higher. The lids measured 173. This is when cooking at 250 inside. Steve.
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01-23-2013, 02:39 PM | #12 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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this morning @19* I was hugging mine for warmth...
I bet the neighbors thought I'd finally lost it...... |
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01-23-2013, 04:05 PM | #13 | |
is One Chatty Farker
Join Date: 09-10-08
Location: Ellis Co. KS
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Quote:
As for clearance...yeah, go with the angle iron. Some time ago, someone posted pics of a deck that caught on fire after they left a UDS on it unattended after they pulled the meat off of it and forgot to snuff it out.
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~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne |
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01-23-2013, 04:30 PM | #14 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Wood can deteriorate from long term exposure to heat and that can cause it to ignite at lower temperature. I don't recall the time or temperature required but it was covered in a fire science class.
If you decide to go with wood, only ever use it in a location where it will not set your house, garage, car etc on fire should it light up. For that matter, I always keep burning stuff away from the house and garage and cars. I don't want to be one mistake away from burning my house down. citation: from http://www.inspectionnews.net/home_i...ace-flues.html "Wood exposed to heat, such as wood framing too close to a metal chimney in a building, is chemically transformed in an important way: its ignition point or combustion point is lowered - the wood can actually catch fire at a lower temperature. This means that by pyrolosis, wood and some other combustibles found in buildings are chemically changed by exposure to even relatively low but warm temperatures over time." (emphasis mine)
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Weber Crazy |
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01-23-2013, 06:58 PM | #15 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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I do not have a pic of what I did with mine, but words should do. Went to Harbor freight and bought a $40 two wheeled hand truck. This one.
http://www.harborfreight.com/heavy-d...uck-95061.html I bolted the drum to it so the bottom was 4" off the ground. A couple of 4" tall feet were bolted to the bottom of the drum for stability. This set up makes it very easy to move the drum around. No potential fires or fatigue either. Very happy with it. Not only does it work well, my drum has a red Weber top so it looks great too! |
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