Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
03-17-2010, 09:35 PM | #5641 | |
Knows what a fatty is.
Join Date: 02-11-10
Location: Goose Creek, SC
|
Quote:
|
|
|
03-18-2010, 01:11 PM | #5642 | |
is one Smokin' Farker
Join Date: 07-08-09
Location: Datyona Beach, Fl
|
Quote:
Paul B SS UDS SS Auspit |
|
|
03-18-2010, 05:30 PM | #5643 | |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
|
Quote:
Here's something else that might work: http://www.mcmaster.com/#8645k59 1/4" thick x 1/2" wide adhesive-backed silicone foam good for 500 degrees (the adhesive is good for that temp too). Rather expensive at $24 for 15', but it may work well. Probably a bit to dense to take up more than about .01" of warpage though... Just a thought... -Rodney
__________________
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] |
|
|
03-18-2010, 07:01 PM | #5644 |
Got Wood.
Join Date: 02-16-10
Location: Independence, MO (kansas City)
|
Hello all! I've been reading this thread off and on for a week and I am still only to about page 40! There is some great ideas and a wealth of information here! That being said, I am having a hard time making some deciesions for my UDS build.
I bought my reconditioned drum from Consolidated Container in Kansas City Kansas last week. I didn't really pay very close attention to it when I was picking it out because the lighting was dim and they were trying to tell me they are all the same size which is supposed to be UN regulation or something. When I got it home I noticed that the lid was a bit delapadated, nothing serious, just a few dents. I didn't really mind because I was planning on using a weber lid anyway. The second thing that I discovered was that the diameter of my drum at the top rind was 34 1/2", which is way too wide for my lid to fit. I was going to cut the lip out of the top of the weber and fit it to the top of my drum. This morning I took the kettle part off it's legs and set it inside the drum. I don't think that's going to work because it almost fell right in as well. Basically I think I am down to 4 options: 1. cut the lip off the drum. I believe the lid would fit without the lip 2. cut out the center of the drum lid and only leave enough material to fit on the drum. The weber lid fits securly on the bottom side of the drum lid. 3. scrap the kettle lid altogether and just use the drum lid 4. look for another drum What do you guys think I should do?? |
|
03-18-2010, 07:48 PM | #5645 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
|
Another option would be to weld the Weber lid to the drum lid after you cut a hole in the lid that's the right size.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
|
03-18-2010, 07:49 PM | #5646 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
|
Thanks for the suggestions on the lid gasket. I flattened out the lip on the BL grill lid and it fits pretty good now. I will try it as is before deciding to go for a gasket of some kind.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
|
03-19-2010, 11:01 PM | #5647 | |
Found some matches.
Join Date: 01-02-10
Location: Glendale Az
|
Quote:
|
|
|
03-20-2010, 12:05 AM | #5648 |
Got Wood.
Join Date: 02-16-10
Location: Independence, MO (kansas City)
|
Ok, I am to pg. 110 now and figured out to flip it upside down and cut out the bottom. Should I do my burn first to remove contaniments? Reason I ask is I would rather drill my holes before my burn to aid in breathing. my concern is will the lid (now on bottom) warp under the heat? It's already dented so maybe it won't matter anyway.
Another question: I know a few have been using stainless hardware but due to the cost and limited availability I am looking at other options. It looks like some folks have just been using standard grade hardware (zink plated?). I have access to black steel bolts but having problems locating black nuts and washers. Should I not worry so much about the standard grade hardware or is it gonna poison my food?? I may occasionally run this thing at 500* for pizza or Prime rib. |
|
03-20-2010, 03:09 AM | #5649 | |
Full Fledged Farker
Join Date: 02-01-10
Location: Manhattan, KS
|
Quote:
__________________
Pit Boss 820FB, Blackstone Patio Oven, 24" Discada |
|
|
03-20-2010, 05:14 AM | #5650 | |
Got Wood.
Join Date: 02-16-10
Location: Independence, MO (kansas City)
|
Quote:
I have seen several discussions related to the hardware topic (i haven't made it to the last 10 pages as I am at page 124). I will probably by stainless. |
|
|
03-20-2010, 05:28 AM | #5651 |
Full Fledged Farker
Join Date: 10-01-09
Location: Seminole Florida
|
Go to McMaster-Carr for hardware. They have everything you can imagine in SS as well as black and uncoated. They ship fast- you'll usually have it next day. Be forewarned that a guy could get LOST in their catalog!
__________________
I'm very intelligent, but I mask it by doing stupid stuff. |
|
03-20-2010, 06:40 AM | #5652 |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
|
A propane torch will remove the "noxious" from your hardware. Its a coating. Throw them in the drum when you do your burn if you like. After my first seasoning everything was black and coated. The current trend of using BGE style intakes has been awesome for me. It bumped my available top temps, allows me to give my basket a shake if neccesary and saves me the annoyance of ugly plumbing hanging off my barrel. And the last benefit of easy clean out will not apply to you with the removable bottom but is wonderful for the rest of us.
A nice addition for your drum is to pick up some car tire valve stems- the kind that are bolted on. They are stainless steel and often in the garbage of your local tire store. This makes a 2" entry port(sturdy) for your thermometer and if you get 12" probes you can use it to check the various areas of your grill. Get 'er done!!! |
|
03-20-2010, 07:28 AM | #5653 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
|
Quote:
These latches work good for keeping the lid (bottom) on. http://www.amazon.com/MSI-PRO-51120-...8465523&sr=8-1 Here it is finished
__________________
Outlaw BBQ Smoker - TheBBQSuperstore.com |
|
|
03-20-2010, 08:07 AM | #5654 |
Found some matches.
Join Date: 03-22-09
Location: Illinois City,IL
|
Rich I like your clamps.
Do think that they could be adjusted to hold the Weber lid on tighter. Mine is a loose fit. |
|
03-20-2010, 08:18 AM | #5655 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
|
Quote:
Mine is a loose fit, so I wouldn't worry about it to much. I took a pair of channel locks and bent the rim of the kettle lid out and then sat it on the drum and shaped it with a rubber hammer. The only problem you can have with a lid is if there are huge gaps that could change your air flow but you do not need an air tight lid on a drum. Some people blame the flair ups on lid air leaks but they are really caused by the change of air flow in the drum when you take the lid off with the intakes open. If you shut the intakes down before you remove the lid you drastically improve your chances of not causing a flair up. But if you leave the lid off too long it will still flair up. When I fire my drum up and it is smoking really heavy the smoke will roll out under the rid instead of the exhaust, but when it starts burning good and blue it doesn't have a problem.
__________________
Outlaw BBQ Smoker - TheBBQSuperstore.com |
|
|
Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Ugly Drum Smoker | ironslob | Q-talk | 2 | 09-19-2010 10:16 AM |
Ugly Drum Smoker - Need Help | Bartkowiakj | Q-talk | 10 | 06-18-2010 09:38 PM |
One Ugly Drum Smoker | Steve_B | Q-talk | 15 | 09-21-2009 10:32 PM |
My (not-so) Ugly Drum Smoker. | hav | Q-talk | 47 | 11-05-2008 02:30 PM |
Ceramic Cooker Meets Ugly Drum Smoker - BUDCS - Concept Drum Discussion | Hook_Line_and_Sinker | Q-talk | 9 | 04-26-2008 02:24 PM |
Thread Tools | |
|
|