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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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Old 09-16-2014, 04:16 PM   #12196
jcinadr
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It depends. During a normal cook, the outside of the drum will never get too hot to put your hand on. If it does, you've done something wrong...

When you do do something wrong (like leave the lid off when you are trying to get a fire lit - or if you leave the lid off too long when you are trying to smoke hot) - you can mess with the paint higher up on the sides.

I have stock paint, but it is slightly discolored from a mistake.
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Old 09-16-2014, 05:03 PM   #12197
TexasRT
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Quote:
Originally Posted by rtg View Post
Just finished my UDS...Looking for a cover for it and am wondering what you guys suggest. Thanks Randy



Lowes sells one that will cover about 3/4 of it, I use it on mine and it keeps all water out. I think it was about $9. Sorry can't remember the brand, but you will know it when you see the package.
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Old 09-16-2014, 05:57 PM   #12198
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I'd suggest more or bigger exhaust holes in your lid
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Old 09-16-2014, 06:47 PM   #12199
funugy
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Quote:
Originally Posted by rtg View Post
Just finished my UDS...Looking for a cover for it and am wondering what you guys suggest. Thanks Randy



I use this cheapy from HD. It is thin PVC, but has an elastic band and is long enough to cover the entire barrel and Weber lid.

http://www.homedepot.com/p/Brinkmann...1?N=5yc1vZbxb0
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Old 09-16-2014, 06:51 PM   #12200
TexasRT
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Originally Posted by funugy View Post
I use this cheapy from HD. It is thin PVC, but has an elastic band and is long enough to cover the entire barrel and Weber lid.

http://www.homedepot.com/p/Brinkmann...1?N=5yc1vZbxb0
That's it. I must have the medium sized one.
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Old 09-16-2014, 07:39 PM   #12201
rtg
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Quote:
Originally Posted by SmokerKing View Post
I'd suggest more or bigger exhaust holes in your lid

Got it figured out the first cook. Even found a cover for the exhaust hole out of a fridge magnet i had...



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Old 09-16-2014, 09:23 PM   #12202
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Quote:
Originally Posted by TexasRT View Post
That's it. I must have the medium sized one.

Cool I will pick one up
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Old 09-19-2014, 09:27 PM   #12203
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Is it better to choke the exhaust or the air intake on these UDS when the temp is to hi to lower it?
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Old 09-19-2014, 10:27 PM   #12204
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Always start with the intake. Better to have more exhaust and less intake than more intake and less exhaust.
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Old 09-20-2014, 03:04 AM   #12205
BBQDane
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Hi rtg

I don't think you ever should choke the exhaust. Unless you want to kill the fire ofcourse

I allways have my exhaust all open, and I'm just adjusting the air intakes, to control my temp.
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Old 09-20-2014, 04:30 AM   #12206
ebijack
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Quote:
Originally Posted by rtg View Post
Is it better to choke the exhaust or the air intake on these UDS when the temp is to hi to lower it?
If your wanting to drop from say 400 degrees to 250, shut the drum down with both intake and exhaust. If your drum is sealed pretty good it only takes 10 to 15 minutes at most to bring it down, reopen the exhaust and the intake to what you think it will need to get there. And adjust from there, exhaust full open unless you have one like mine where I need to adjust the exhaust for what temps I'm running. A 2 inch opening is a minimum for exhaust.
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Old 09-20-2014, 01:48 PM   #12207
DMP
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I have three 3/4" exhaust holes. Never had the need for more exhaust holes.

Have three 3/4" intakes and normally only need two open when cooking.



Have a 9 lb butt on it now. Started at 4:30 this morning. The UDS temp hasn't moved but 5 to 10 degrees all day. Amazing how well they hold a temp.
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Old 09-20-2014, 08:21 PM   #12208
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Quote:
Originally Posted by DMP View Post
I have three 3/4" exhaust holes. Never had the need for more exhaust holes.

Have three 3/4" intakes and normally only need two open when cooking.



Have a 9 lb butt on it now. Started at 4:30 this morning. The UDS temp hasn't moved but 5 to 10 degrees all day. Amazing how well they hold a temp.

I am truly amazed at the flavor and the speed of the Q that comes off the UDS...It is my and my wife's favorite smoker over our others Pellet and Propane and charcoal.
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Old 09-21-2014, 08:03 PM   #12209
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Is anyone grilling on their UDS? I've read a couple of places about it, but haven't seen any photos. I just built a new fire basket and I started thinking about how I could grill on my UDS. I set the fire basket on the bottom grate and set the top grate on top of the fire basket. I can't put the lid on at this height, but it looks like I'll just have to add some bolts so I can lower my bottom grate as needed. Or get a cheap kettle lid if I can find one.

Another thought I had is that I can flip my fire basket over and get the coals very close to the grate if needed. The fire grate sits about 4.5" from the bottom of the basket right now.

image.jpg
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Old 09-21-2014, 08:12 PM   #12210
ebijack
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A 17 inch grate with 3 to 4 inch high sides to keep the coals.


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