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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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09-05-2011, 09:05 AM | #8581 |
Knows what a fatty is.
Join Date: 02-11-10
Location: Goose Creek, SC
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You also have to make sure your ball valves are full port...you can purchase half port ball valves which will cut back on your air intake. I have 3 full port 3/4" ball valves, 1 shut, 1 full open and 1 half open to maintain 220ish. Good Luck!
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09-05-2011, 09:20 AM | #8582 |
Got Wood.
Join Date: 07-05-11
Location: Dallas Tx
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I would try a burn with the 3 intake valves removed and the exhaust wide open! I bet it would go over 350 just my 2c
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(1) UDS 2011 Model |
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Thanks from:---> |
09-05-2011, 10:12 AM | #8583 |
Is lookin for wood to cook with.
Join Date: 07-29-11
Location: Kennesaw, GA
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So I recently built one and have a few questions. The UDS is amazing at holding temps and is very easy to use, but the food has been okay.
How long does it take to one of these to get seasoned? I did the Pam coating, smoking, and repeated the process. I have cooked two butts, four chickens, and it's got kind of a metal taste. Also....this thing is already filthy! How often are ya'll cleaning these things and how? One more question....will coating the I side of the drum with bacon grease help? Thank ya'll! |
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09-05-2011, 10:48 AM | #8584 |
Got rid of the matchlight.
Join Date: 07-22-11
Location: Moline, IL
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09-05-2011, 12:06 PM | #8585 |
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
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Just finished the UDS build yesterday. Smoked my first fatty this morning. Applewood smoked bacon, Bob Evans sausage, smoked gouda and sweet bell peppers. Turned out great. I need a little better seal to control temps, but was happy.
The top of the UDS is the bottom of a weber. I am thinking of cutting the lid and mounting it inside the UDS as a lip for the bottom to sit on. I like the bottom better than the top since I think I will have less of a hot spot with the wider open top vents. Plus I like how this looks a little more than just the standard lid. Thanks for all of the great ideas. It took me about 2 weeks to read all the threads. Awesome work! Not sure why my pics are just links......sorry..... http://i1129.photobucket.com/albums/...n/DSC_0846.jpg http://i1129.photobucket.com/albums/...n/DSC_0840.jpg http://i1129.photobucket.com/albums/m506/twelvegaugepump/Food%20Pron/DSC_0841.jpg http://i1129.photobucket.com/albums/m506/twelvegaugepump/Food%20Pron/DSC_0857.jpg Last edited by Twelvegaugepump; 09-05-2011 at 12:23 PM.. |
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09-06-2011, 08:37 AM | #8586 |
Got Wood.
Join Date: 07-25-11
Location: Quitman, GA
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Does anybody have an MSDS on the red epoxy liner used in barrels? It's used in food grade barrels and extreme heat and most chemicals won't touch it. The only way to remove it is through agressive abrasive action. Once it's coated with a layer of grease and smoke and kept below 500 degrees is it really dangerous? Yes, I've read the entire thread but have not seen any references to an MSDS for the liner. Honestly, it seems more stable than Teflon/Silverstone/etc.
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09-06-2011, 09:12 AM | #8587 | |
Knows what a fatty is.
Join Date: 05-11-10
Location: Rochester, MN
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Quote:
I had the same question, and I looked and looked a while back, but all I could find are the MSDS on the actual liner material when it is applied in liquid form....not once it is a solid coating. My initial thought was that this stuff was so tough that it wouldn't be a problem. But I have since started building smokers to sell, and I don't want to endanger anyone else. You could build one, and just burn in it a few times without any food, and see how it holds up. If it makes it through 10 burns with no peeling or color change, I would think it would be good to go. I have since found unlined re-conditioned barrels near my home for $32, so I just get those. Takes the liner and the cleaning of a barrel out of the equation. Dave |
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09-06-2011, 10:34 AM | #8588 |
Knows what a fatty is.
Join Date: 11-26-10
Location: Somewhere, CT
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Summarizing questions from people.
Hi guys.. just browsing and saw some interesting maybe unanswered questions.
tuliku - Post #8141 (http://www.bbq-brethren.com/forum/sh...postcount=8141) explains a lot with air flow and I put in there area of a circle chart. Please note that the chart is about controlling the INTAKES. Always leave your Exhaust fully opened, once you have figured out how many holes and how big you need. You can use the calculations and convert to metric system. In general, if you have three 3/4 inch holes you would have a total of 1.33 inches squared for the intake, and for exhaust you should have about pi inches or 3.14 inches squared, which you'd get from the typical 2 inch hole in the lid. Adding some chimney pipe helps a lot to create the draft to pull. It will burn more coals though, however getting high heat will not be a problem. tuliku !! When you mention that you only got to 120 degrees, are you by chance reporting in Centigrade? That would be ~248 degrees Fahrenheit. This actually seems very typical. hankll - burn it out! especially the one that had antifreeze. Clean it with something like dish soap at least, or something like alcohol-based cleaner. hankll & Drumbum77 - Then BURN it out at a high temp, close lid, should do like a good 400 degrees for an hour at least? Or just let it finish the fuel. (any kind of wood helps create lots of heat. Be careful! not too much!) Then when it cools, if you don't smell any chemicals, rub the whole thing down with cooking oil and then burn it again, but this time with wood you would cook with to produce a good amount of smoke. Let this smoke for all day again. It should hit 350 degrees for half an hour during this phase. Doing this will create a really NICE coating of blackness that will be somewhat hard and protect both the drum and your food from anything left over inside the barrel. My friend did this with his drum using olive oil and it came it amazing. Looks as if he carmalized it inside. |
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09-06-2011, 10:48 AM | #8589 | |
Knows what a fatty is.
Join Date: 11-26-10
Location: Somewhere, CT
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Magnets
Quote:
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09-06-2011, 12:08 PM | #8590 |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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I use speaker magnets to cover 2" intakes. Work perfectly, no behind the drum screwing around, and adjustable with a toe.
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09-07-2011, 09:57 AM | #8591 | |
Is lookin for wood to cook with.
Join Date: 09-02-11
Location: Prague, Czech Republic
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Quote:
About the 120 degrees, it was fahrenheit sadly enough :-( However, tonight another try, and will post the results :-) Thanks again man |
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09-07-2011, 11:38 AM | #8592 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Wow, that's hard to imagine only 120F. My UDS reaches that temp just sitting out in the sun.
Your environment must be wet and cold.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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09-07-2011, 01:59 PM | #8593 |
Is lookin for wood to cook with.
Join Date: 09-02-11
Location: Prague, Czech Republic
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Currently is it not the hottest time of the year, but also not cold.
As promised, here an update on my situation: From this: I made this: Here you can see the new air intake valves: And the final result: There is improvement, but slow.... In a small hour, i went from nothing to to 220 Fahrenheit... Any idea's ? |
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09-07-2011, 03:03 PM | #8594 |
Is lookin for wood to cook with.
Join Date: 09-02-11
Location: Prague, Czech Republic
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Live from Prague, Czech Republic, Europe: Now at a whopping 240 Fahrenheit :-)
(1 hour later) |
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09-07-2011, 03:12 PM | #8595 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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