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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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04-27-2010, 07:01 PM | #5821 |
Knows what a fatty is.
Join Date: 02-11-10
Location: Goose Creek, SC
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They look sweet!! You might need a little more exhaust on the flat lids though(most have used at least 2" of exhaust)...have you stoked them up yet? Let us know how it goes...I could be wrong.
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04-27-2010, 07:39 PM | #5822 |
Full Fledged Farker
Join Date: 03-26-10
Location: Bloomington, MN
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Dexter/Cynthia: Ditto on the exhaust comment on the flat-lids. I'd hate to see you have stale smoke flavor in your cooks. The rule of thumb is to have similar exhausts to your max intake openings. Let us know how they work!
woodbutcher1: Gotcha on the temps, I forgot we had a back-n-forth about temps back there. I think we all agree now! Thanks!
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Bad decisions make for good stories! |
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04-27-2010, 08:28 PM | #5823 |
Got Wood.
Join Date: 07-21-09
Location: houston
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McGurk and NASCARican, I was concerned about this also. When reading the post I was aware of the 2" exhaust pipe. I decided to try this knowing that I could always add another hole. Right now I have 2 3/4 inch exhaust pipes(holes) on top. I started to season the drums at 1:15 pm and the temps went up to about 500 degrees. It is 8:25 pm now and the temp is right at 375 degrees. Do you think I should go ahead and add another hole. I would hate to cook up a batch of stale tasting meat, and if so should one more 3/4 inch exhaust pipe be sufficient and should it be on the other side of the lid. Any help definitely appreciated
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**The darkest hour is just before dawn** Last edited by Dexter; 04-27-2010 at 09:35 PM.. |
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04-27-2010, 10:16 PM | #5824 |
Full Fledged Farker
Join Date: 03-26-10
Location: Bloomington, MN
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It can't hurt. A very popular method is 8 1/2" holes, circled around the outer edge for exhaust. I would think 4) 3/4" holes would suffice as the area in square inches is close to the same. No exhaust stacks are needed, so holes would be fine. Those temps make me worry that you are holding some heat in, but I'm not sure if that's the case or not.
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Bad decisions make for good stories! |
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04-27-2010, 10:39 PM | #5825 |
Full Fledged Farker
Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Name/Nickname : Bruce
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3 ! holy smokes, and I am still trying to get my first one done....
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my UDS build: search "uds baby steps", uuni 3, chargriller pro |
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04-28-2010, 10:07 AM | #5826 |
Found some matches.
Join Date: 04-26-10
Location: Fishers, IN
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I spent the evening building my UDS. This is what I did for the fire basket. I have no welding skills so I did what I could...any suggestions:
I used the charcoal pan and grate (15.5") from my ECBrinkmann for the ash pan and charcoal grate: I used two 24" x 12" sheets of expanded steel from Lowes and used hex bolts and washers to secure them together. Then I used tin snips to cut and fold the bottom so I could secure the basket to the grate and pan with more bolts and washers. Then I drilled 1/4" holes about every 3 inches around the ash pan for airflow to the bottom of the charcoal grate. |
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04-28-2010, 10:26 AM | #5827 | |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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From what I can see it looks like
you captured the bent expanded metal between two nuts per bolt along the lip of the ash pan? You may want to replace the bottom nut with a wing nut per bolt to allow you ease of disposal of the ashes from pan. Other than that suggestion, Excellent Job!!!! Quote:
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04-28-2010, 10:44 AM | #5828 | |
Found some matches.
Join Date: 04-26-10
Location: Fishers, IN
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Quote:
Do most of you use briquettes or lump? |
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04-28-2010, 10:50 AM | #5829 | |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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For the most part, I use Kingsford Briqs along with a few fist sized
chunks of wood, but I have also used lump on occasion and I think it's a matter of availability and personal preference on which you choose to use... Quote:
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04-28-2010, 02:47 PM | #5830 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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My forth UDS is done and seasoned ready for the 1st comp of the year.
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Thanks from:---> |
04-28-2010, 03:22 PM | #5831 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Skidder, Love those shelves, Man!!!!
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04-28-2010, 03:30 PM | #5832 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I had them on my second UDS then I found this hinged lid and put them on this one instead.
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04-28-2010, 07:27 PM | #5833 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Datyona Beach, Fl
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I just modded my SS UDS to use an austrailian Auspit (SS) and a ROL (SS).
This is a shot of the auspit mounted on the drum with the expander ring I fabbed up out of some scrap SS I had laying around. This is a closeup of the mounting of the auspit on the drum. This is a closeup of the auspit with the ROL attached. I could also just use spit spikes for roasts and such. This is a shot with the lid on, the ROL is under the lid and everything works. Now just have to load with food and give it a test run!! Still keeping true to an all SS drum,rotis,attaching parts and ROL . Paul B SS UDS SS Auspit SS ROL |
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Thanks from:---> |
04-28-2010, 07:34 PM | #5834 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
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super nice paul b
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Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
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04-28-2010, 07:43 PM | #5835 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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guys those are nice drums, all of them
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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