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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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02-06-2013, 11:05 AM | #1 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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UDS intake pipe diameter
what size pipe & valve is everyone using on UDS intake? also, does one intake provide enough air to get the temp up to 325-350F?
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02-06-2013, 11:12 AM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Mine are 1", I believe most people use 3/4". One intake is probably not enough - I have 3, and usually shut one down once the pit is going and have one wide open and the other I adjust with a ball valve. I normally cook at higher heat - usually around 300. It's probably worth mentioning that my exhaust is 2" pipe with an elbow (always open), since exhaust figures in to air flow & pit temps.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-06-2013, 11:21 AM | #4 |
Full Fledged Farker
Join Date: 09-05-12
Location: Midwest
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I think you'll find there are a million different combinations different people have had success with. From my reading on the forum, I think the majority of people have gone with 3 intakes of 3/4". That is what I went with and so far so good for me.
Good luck with your project. Please make sure to share pics when you finish. |
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02-06-2013, 11:23 AM | #5 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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I have 4 3/4 pipes. One has a ball valve and the others have caps. Only used it a couple times but if i remember right the last time it stayed at 250 exactly with just the ball valve being open. If I come across any more ball valves I'm gonna replace the nipple caps with it
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02-06-2013, 11:37 AM | #6 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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If you're going to build a UDS, you absolutely have to read the UDS thread - you will learn a TON. And, don't over complicate it. The KISS principle applies here.
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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02-06-2013, 11:38 AM | #7 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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With four-3/4" clear openings I can easily reach 350°F, faster with more lit coals to start out with if that's where you want it to go.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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02-06-2013, 11:43 AM | #8 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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I have 1 3" intake that I made a makeshift daisy wheel out of. Works great, I can cook as low as 225 and up to 450 with steady temps.ImageUploadedByTapatalk1360172625.289397.jpg
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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02-06-2013, 11:51 AM | #9 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Quote:
that is awesome! i would love that for my PCB! |
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02-06-2013, 12:05 PM | #10 |
Found some matches.
Join Date: 01-11-13
Location: Kingston, PA
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Just finished mine a couple of weeks ago, and I went with 3-3/4, 2 caps and 1 ball valve. With 2 capped, and the ball valve open, I was holding steady at 225 with an outside temp of 20. With 2 open, I was at 325 and it was still slowly rising before I capped it.
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UDS |
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02-06-2013, 01:36 PM | #12 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
what you did except use the whole bottom of the UDS
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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02-06-2013, 02:09 PM | #13 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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with the vent at the bottom I think you may have some issues with ash clogging up your intake especially during long cooks.
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02-06-2013, 03:04 PM | #14 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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One 1-1/2" intake with draft pipe, ball valve up high and easy to reach. I can reach 350* easy, run it half open it'll cruise 275* for hours, and my fire burns evenly. No need for 3+ separate intakes IMO, not to mention capped ones mounted down low just mean bending over which is a pain in the ass especially if your smoker is in a tight area. Like others said keep it simple man.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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02-06-2013, 03:04 PM | #15 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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PM me and I will be glad to make one up and send it to you.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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