Crazy Harry
is One Chatty Farker
Thats what I have on my UDS with about 30" stack on the exhaust and there is plenty of draw.
Thats what I have on my UDS with about 30" stack on the exhaust and there is plenty of draw.
ButtBurner
Babbling Farker
- Joined
- Dec 18, 2012
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- Location
- Dearborn Mi, Manton Mi
how did that thermometer check out?
was it off?
was it off?
N
NCoonis
Guest
Yes it was. I pulled the other one I had off my little weber creation and it read 220-225 in boiling water, so i used it. Not sure what brand it is, its old. My meat therm read almost the same.
N
NCoonis
Guest
Ok I'm mid cook and I determined its a thermometer placement issue. I added a 4" od stack I made with some .032 aluminum I had at work. Now I have 4 ea 3/4" ball valve inlets plus two more 1-1/8" holes with a sheet metal damper.
Didn't have time to to buy a better thermometer by today but the one I'm using is pretty accurate. Its the placement on the door that's the problem. It's reading about 170, but I put the meat thermometer which is also accurate (tested in boiling water) inside on a grate with the probe not touching any metal, and it's maxed out at 200. So I'm somewhere above that I think.
I'll keep you updated on the progress.
Didn't have time to to buy a better thermometer by today but the one I'm using is pretty accurate. Its the placement on the door that's the problem. It's reading about 170, but I put the meat thermometer which is also accurate (tested in boiling water) inside on a grate with the probe not touching any metal, and it's maxed out at 200. So I'm somewhere above that I think.
I'll keep you updated on the progress.
Hook_Line_and_Sinker
is Blowin Smoke!
It actually looks fine the added intake and exhaust won't hurt. Temp prob issues are your main culprit. That and adjusting to a new rig. Keep firing her up and you will learn how she likes to dance.
One thing that has nor been addressed is grease, I hope you provided a way to drain that baby, because I can imagine that once you fill her up with a full load you will had a lot of grease to deal with.
Welcome aboard neighbor
One thing that has nor been addressed is grease, I hope you provided a way to drain that baby, because I can imagine that once you fill her up with a full load you will had a lot of grease to deal with.
Welcome aboard neighbor
N
NCoonis
Guest
Thanks Hook, I loves this place!!! Smoking brisket and a cigar with brew in hand on a fine Easter Sunday... can't really go wrong!!
N
NCoonis
Guest
The 4" chimney stack work great, I think I am going to add a 2-1/2" black iron pipe right above the 4" one going from firebox to meat chamber just becuase I am definitely loosing a lot of heat trapped in that top 3-1/2" of space. Plus on my cook yesterday I had all valves and intake holes wide open the entire time. I got good temps, but with everything open I really had no control. I'd rather have the ability to go much hotter than I need but be able to control it with the intake valves.
Anyway, thanks for all your help guys, I posted a new thread with my finished build (well, is it really ever finished?).
http://www.bbq-brethren.com/forum/showthread.php?p=2431854#post2431854
Anyway, thanks for all your help guys, I posted a new thread with my finished build (well, is it really ever finished?).
http://www.bbq-brethren.com/forum/showthread.php?p=2431854#post2431854
