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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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11-12-2012, 01:41 PM | #10291 | |
Full Fledged Farker
Join Date: 05-26-12
Location: Massanutten, VA
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Quote:
" When heated to temperatures above 300 degrees F. in the presence of air, this product can form formaldehyde vapors. Formaldehyde is a potential cancer hazard and a known skin and respiratorysensitizer. Safe handling conditions may be maintained by keeping vapor concentrations below the OSHA permissible limit for formaldehyde"
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UDS with BBQ GURU CyberQ Cloud and a suitcase of good beer. |
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11-12-2012, 03:23 PM | #10292 |
Got rid of the matchlight.
Join Date: 08-04-12
Location: kings lynn uk
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11-12-2012, 03:47 PM | #10293 |
Found some matches.
Join Date: 09-01-12
Location: Sydney, Australia
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Blokes. I've build my UDS and have done a few good smokes in it. Couple of questions that I have for the more experienced:
1. My lid (dome weber) isn't airtight. It's not too bad, but there is airflow there. How important is a seal on the lid to maintaining temp? Mine seems to hold a steady temp ok - do I need to make sure that lid is 100% airtight? I'm using the normal Weber airflow adjuster in the lid as a chimney. 2. The chimney - or lack of.. would it be better for the smoker to have a proper chimney, rather than the weber opening in the lid? Ie... that would help convection and airflow, no? 3. My firepit has two rings for different charcoal loads - a very large one which sits about 1.5" off the side of the barrel (so around 18-19" in diameter) and a smaller one which sits inside this and is around 10". The 10" ring will take 8-9# of fuel, the large one will take 30#. This happened because the first firebox I built was way too big for the UDS, the coals were too spread out. I've so far used a max of around 8# in my UDS and got a steady 120degC for around 8 hours of burn time. Does this sound about right? I need to get this bit right for planning a long burn - how much fuel do you guys need for a 13 hour butt smoke? I'll get some pics up soon - thanks for your help here! Cheers - Mike |
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11-12-2012, 03:57 PM | #10294 |
Full Fledged Farker
Join Date: 05-26-12
Location: Massanutten, VA
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mvzoom, My Weber lid is not perfect either. I found it had smoke billowing out in one spot say 12:00 and at say 6:00, I found a squeeze of the lid fix it. If its your barrel use a aluminum foil as a gasket for the lid. A little air leak shouldn't make to much of a difference on a smoke but will make it hard to shut down. Over time the smoke will seal a lot of the leaks.
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UDS with BBQ GURU CyberQ Cloud and a suitcase of good beer. |
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11-12-2012, 07:15 PM | #10295 |
Is lookin for wood to cook with.
Join Date: 09-24-12
Location: Boone, IA
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I read this thread front to back loved the idea and everybodies' imput and designs so i took the plunge and built one myself, here is what I ended up with. Doesn't have all the bells and whistles yet...
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Chad------ basic Blue flamed uds |
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11-12-2012, 09:08 PM | #10296 |
Full Fledged Farker
Join Date: 07-07-12
Location: Westfield, Wisconsin
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Very nice paint Chad
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11-12-2012, 11:05 PM | #10297 | |
Found some matches.
Join Date: 09-01-12
Location: Sydney, Australia
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Quote:
Any feedback on the fuel quantities? |
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Thanks from:---> |
11-13-2012, 03:45 AM | #10298 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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11-13-2012, 08:53 AM | #10299 |
Full Fledged Farker
Join Date: 05-26-12
Location: Massanutten, VA
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I fill my basket full every smoke (16.6 lb. bag & 3-4 fist size chunks of white oak using the minion method). When I done cooking I close off the intakes and exhaust and snuff it out. Usually within an hour its out. On my next cook I shake the ash out of the basket then reuse what is left. I then add wood chunks and top off with more charcoal or lump. I usually only use 1/4 -1/2 of the fuel for a cook (8-10 hours). I have let it go just to see how long it would last on a full basket and lasted over 24 hours. I have thought about making a smaller basket for things like fish and chicken for faster cooks but I use so little fuel with a big basket I haven't bothered.
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UDS with BBQ GURU CyberQ Cloud and a suitcase of good beer. |
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11-13-2012, 09:38 AM | #10300 |
Got Wood.
Join Date: 04-28-09
Location: Atlanta, Ga.
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I get the same results. 20# of B & B Lump will burn 24 hrs. 275deg. One cap off of lid with no chimney, one 3/4 open, one 3/4 half closed on the intake
Sent from my GS3 via Tapatalk 2
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The SIZZL says when it's done... |
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11-14-2012, 10:56 AM | #10301 |
Found some matches.
Join Date: 05-26-12
Location: Kennesaw, GA
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Permatex
Standard uds build. Expanded metal basket 3" off floor, food 24" above that, three 3/4 intakes. I used the RTV to seal a band of steel around the top (on the outside of the band) to attach stove rope to accomodate a domed lid. The other application of the rtv was to seal around the intakes (again, on the outside of the drum). A little of the rtv leaked into the fire chamber around the top of one intake. As far as the liner goes, it was sandblasted out. I've cooked on it with the flat lid prior to the mods.
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11-14-2012, 06:21 PM | #10302 | |
Got Wood.
Join Date: 04-28-10
Location: Calexico, CA
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Quote:
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"Love can mend your life, but love can break your heart" - THE POLICE |
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11-16-2012, 08:51 AM | #10303 |
Knows what a fatty is.
Join Date: 10-31-12
Location: Spokane, WA
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I'd be curious as to know as well. I've seen people use the charcoal grate out of a 18" Weber or a 22.5" Weber. That's a pretty big size difference.
Mine is 13.5" in diameter and works fine.
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Whiskey makes everything better. |
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11-16-2012, 09:51 AM | #10304 |
On the road to being a farker
Join Date: 05-21-12
Location: St. Louis MO
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Starting my first UDS build today. Assuming it turns out I may not have to lug the JOS to all the comps. I have never had a smoker without a water pan. Should I not bother putting a water pan in the UDS?
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Cole's Sweet Heat BBQ Sauces |
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11-16-2012, 10:20 AM | #10305 |
Got Wood.
Join Date: 04-28-09
Location: Atlanta, Ga.
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Don't bother with the water pan. If you use the minion method to light the coals, they'll never get hot enough to worry about over temperature.
Sent from my GS3 via Tapatalk 2
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The SIZZL says when it's done... |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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