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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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04-21-2014, 12:07 PM | #1 |
Full Fledged Farker
Join Date: 02-18-12
Location: Yoder KS
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What to build, offset or cabinet
I'm cooking on a uds which I love but I need more space. I'm going to build one and I waver back and forth between them. If I'm correct offsets use more convection than cabinets but cabinets are more efficient. I have my eye on a 250 gallon air compressor tank down at the junk yard. For those of you that have used both what do you think. I prefer to cook with charcoal but would be open to sticks if I can keep it fairly efficient so I don't have to mind temps all day. I'm getting more and more requests from framily for bbq so I would need space for maybe 15 items at a time.
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04-21-2014, 12:48 PM | #2 |
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky
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If you are pressed for space, a cabinet can give you more cooking space with less of a footprint.
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Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE |
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04-21-2014, 12:51 PM | #3 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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Thanks from:---> |
04-21-2014, 12:54 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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If you don't want to mind temps all day and prefer charcoal, go with a vertical. If you want something you can fit a whole hog in, go for an offset.
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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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04-21-2014, 01:28 PM | #5 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. Last edited by SmittyJonz; 04-21-2014 at 02:49 PM.. |
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Thanks from:---> |
04-21-2014, 02:17 PM | #6 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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04-21-2014, 02:25 PM | #7 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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04-21-2014, 02:29 PM | #8 |
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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I put a cabinet on top of my UDS
The cabinet was for holding hotel trays and was insulated. I paind $10 for it. I then made an opening in the top and bottom by cutting out and welding some short lengths of 4-inch pipe with a damper on the top to control air flow . Finally, I made some cutouts to weld to the bottom of the cabinet that matched the diameter of the UDS. Here's a low-res pic:
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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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04-22-2014, 10:38 PM | #9 |
Full Fledged Farker
Join Date: 02-18-12
Location: Yoder KS
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I'd like to see more pictures of both those verticals. I like all those set ups.
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04-22-2014, 11:13 PM | #10 | |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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Thanks from:---> |
04-23-2014, 07:16 AM | #11 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I have built and cook on both, RF offsets and a few (uninsulated) verticals (SmittyJonz posted a build link to one of ours). The verticals can run charcoal (lump or brickettes) or small splits just fine. With charcoal, they don't need quite as much attention as burning sticks and they tend to cook a little hotter than the RF offsets, at least the way I've built them. To me the greatest advantage of the verticals is a very small footprint for a pretty good sized cooking area. I'll add a couple more build links on edit in a moment. Be happy to answer any questions you might have.
EDIT: These are my current projects, there is a link at the beginning of the thread to the first generation build. http://www.bbq-brethren.com/forum/sh...d.php?t=184141
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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04-24-2014, 12:23 PM | #12 |
is one Smokin' Farker
Join Date: 09-10-13
Location: Gold Canyon, AZ
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What to drive, automatic or 5 speed? If you want to drive down the highway, text on your phone, read a book and take a nap, drive an automatic (cabinet). If you want to feel the road and concentrate on the driving, drive a 5 speed (stick burner).
I'm trying to be prolific not sarcastic but you get the idea. If I was you I'd build the cabinet and use it without much attention while I build the stick. It really is fun to have both :) |
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04-24-2014, 12:44 PM | #13 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I'd go the offset route and even if you do a offset vertical be sure to put a cooking grate over the FB so you can sear poultry, burgers, wings etc...etc..
Too many things taste better with a direct heat sear and if you build just a cabinet it won't be able to do that.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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