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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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01-19-2010, 11:08 AM
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#16 | |
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is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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Quote:
No, I didn't hear it on the brethren. I guess if it's not here, then it's not true....  My UDS is solid top, I had to torch the lid off. No band clamp. I do have a plethera of 55 drums for scrap, so I'm thinking of using 1/4 of a drum for the lid. I've seen a few designs like that on the UDS thread. If I just could figure out some sort of gasket material - it might seal fine. I'm going to do a water test tonight and see where my holes are. |
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01-19-2010, 04:41 PM
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#17 |
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is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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what about a hi-temp silicone gasket of some kind?
 or run a thick bead of hi temp silicone around the rim of the lid? |
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01-19-2010, 04:46 PM
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#18 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is some good looking meat there. When that fat starts 'pooling' that is what I consider to be 'weeping', you can listen for it hitting the fire, when you do ribs, it is a good clue things are going well. For the record, I rub the rub in.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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