|
|
|||||||
| 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 |
04-06-2010, 12:08 PM
|
#1 |
|
Knows what a fatty is.
Join Date: 02-09-10
Location: Phoenix Arizona
|
quick question
i am headed off to the hardware store to get the last piece of the puzzle for my first UDS build. I want to add a 4 or 5 inch pipe to the large bung on my lid....what material are most people using on their "smoke stack"?
|
|
|
|
04-06-2010, 12:32 PM
|
#2 |
|
Babbling Farker
  Join Date: 02-07-10
Location: Tequesta, Florida
|
If I recall the Bung hole is two inch, so I would look for black iron in that size. I guess it would depend on what they have.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| quick question... | Big Sexy | Catering, Food Handling and Awareness | 4 | 08-12-2009 06:26 AM |
|
|
