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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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12-18-2011, 01:14 PM | #9031 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I agree with you but not all use low ash. Only most do because it is cheaper. Better is up for discussion but definitely cheaper.
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12-18-2011, 03:43 PM | #9032 |
Knows what a fatty is.
Join Date: 11-26-10
Location: Somewhere, CT
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12-18-2011, 03:54 PM | #9033 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Atomic Buffalo Turd. Basically a Jap pepper stuffed with an assortment of different things as in sausage Little Smokies etc. that have been added to cream cheese then wrapped in bacon,dry rubbed and smoked
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12-18-2011, 04:13 PM | #9034 | ||
Knows what a fatty is.
Join Date: 11-26-10
Location: Somewhere, CT
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It's just slightly smaller than 2centimeter diameter, and that would be fine too if you only have metric measurements. Here is a little table I made for you to see. For intake, that's all you need. With these 3 holes, to get the best hot smoke cooking temp, you'll only run all 3 holes half way, or 1 fully open, 1 half way and 1 closed. inches diameter radius area # of holes total area 0.75 0.375 0.44 3 1.33 2 1 3.14 1 3.14 1 0.5 0.79 4 3.14 0.79 0.395 0.49 3 1.47 1.5 0.75 1.77 2 3.53 centimeters diameter radius area # of holes total area 1.905 0.9525 2.85 3 8.55 5.08 2.54 20.27 1 20.27 2.54 1.27 5.07 4 20.27 2.0066 1.0033 3.16 3 9.49 3.81 1.905 11.40 2 22.80 Quote:
For your exhaust (if you can read that table I made for you) you should strive for the 2inch diameter which calculates to 1 pi for the area. So essentially, your intake should be HALF of your exhaust, and if you stick to these measurements as most everyone does, you'll have the best results. If you are trying to do COLD SMOKING (which is different!!) then I suggest something else. I would cut one 3 inch hole (or something comparable) in either the bottom of the barrel or low on the side, and run duct work into it to allow the smoke to travel some distance to cool down. Your exhaust however, probably should still be about the amount of 1 pi area. But wait, that's not all. :) If you create a little chimney with your exhaust, you will have a strong air flow and it will maintain temps well however it will tend to burn a bit more and be eager to get hot. I have found that it's easier to deal with and you get more moisture inside if you don't make the exhaust so "easy" to get out. So I make two 1.5 inch holes on the SIDE of the barrel and then that's it, or assemble elbows to point the exhaust up. OR.. make four 1 inch holes either on the sides of the barrel or in the lid. OR.. make eight 1/2 inch holes.. again either on the side or in the lid. |
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12-18-2011, 11:45 PM | #9035 |
Found some matches.
Join Date: 07-31-11
Location: Tucson, Az
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I made a few upgrades to my UDS, and then took it for another spin today. I touched up the paint, added a small side table, put a handle on the lid (old slag hammer), and put in a thermometer bulkhead. It started raining pretty hard ~1hr into the smoke today, so I wired a small patio umbrella ($7 at harbor freight) to the exhaust. I think I'll weld a pipe on somewhere to mount the umbrella for shade and rain protection when needed. The second pork attempt came out even better than the first, and I tried some wings that came out great too. Thanks again for everyone who posted in this thread!
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12-19-2011, 06:38 AM | #9036 |
Knows what a fatty is.
Join Date: 07-02-11
Location: NoVA
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Im using a weber lid on the bottom of an open topped drum. The past few cooks have left the exterior covered in dripping streaks from moisture collecting up top and drizzling out of the side. Whats the best way to mod the drum so i dont have to keep cleaning the outside each time?
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12-19-2011, 09:40 AM | #9037 | |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Quote:
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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12-19-2011, 09:58 AM | #9038 |
Full Fledged Farker
Join Date: 04-15-11
Location: Plano,IL
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I smoke at 250 myself and have alot of it..So not sure what is answer.Probably have to do with top not fitting perfect, even though I use clamps on lid..
brickie |
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12-19-2011, 10:42 AM | #9039 | |
On the road to being a farker
Join Date: 01-31-09
Location: Austin, Texas
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The diffuser was made by cutting tabs on a piece of metal, and bending every other one down. I suspect a cut out drum top would make a perfect piece of doner metal. I went with the diffuser to even the burn with blower based system. |
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12-19-2011, 12:19 PM | #9040 | |
Knows what a fatty is.
Join Date: 11-26-10
Location: Somewhere, CT
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Quote:
The #2 thing is that I don't have an ash pan so the bottom of the barrel might be warm enough to evaporate anything that drips down. After like 2-3 cooks, I scoop out the ashes with a cut up milk gallon or small shovel. However I do want to put in an ash pan, but I'm thinking that if you let some ashes settle on the bottom, and then use ash pan it would keep it dry down there too. |
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12-19-2011, 12:37 PM | #9041 | ||
Found some matches.
Join Date: 07-31-11
Location: Tucson, Az
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Quote:
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12-19-2011, 03:16 PM | #9042 |
Full Fledged Farker
Join Date: 04-15-11
Location: Plano,IL
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Yeah, something like that..I love the moisture created inside, it's the outside of a painted nicely drum starting to look like you know what from all the grease dripping down. No big deal,just have to clean outside a little more,but it is a problem when using kettle lids on these drums.
That being said I would not do it any other way for my own use.And I know some don't mind the rusty, "true" uds smokers but I could never get my family to eat food off a "true" uds. brickie |
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12-19-2011, 04:18 PM | #9043 |
On the road to being a farker
Join Date: 10-06-11
Location: Melbourne, Australia
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Im sure this has been covered, sorry for asking again if it has. At what height should the grill be placed, is it 24" above the bottom of the charcoal basket? I've done it at 21" above the bottom of the charcoal basket, do you think it could cause any probs or should I plug up the holes and move it up 3"?
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* Rotisserie spit made from a beer keg * 4 burner BBQ * UDS currently under construction * |
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12-19-2011, 04:30 PM | #9044 | |
Knows what a fatty is.
Join Date: 07-02-11
Location: NoVA
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Thanks from:---> |
12-19-2011, 05:29 PM | #9045 | |
Is lookin for wood to cook with.
Join Date: 02-05-10
Location: Pewaukee, WI
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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