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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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06-17-2013, 01:06 PM | #10996 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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I think you need to play with your intakes a little more. I have the same intake arrangement as you and I typically run one 3/4" pipe nipple completely open, one closed, and the last one has a 3/4" ball valve that is about half open which gets me to about 250 degrees. Try the next cook and adjust your intakes before you make any additional changes to your exhaust.
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06-17-2013, 01:32 PM | #10997 | |
Found some matches.
Join Date: 05-28-13
Location: Camas, WA
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Quote:
Am I correct in thinking that shutting more of that 3rd intake would be a bad idea? Or is it okay to shut off the intake to almost nothing? Perhaps I need to start with 10 coals instead of 15. Not sure what kind of difference that will make. But perhaps worth a shot. Thank you. |
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06-17-2013, 01:36 PM | #10998 | |
Full Fledged Farker
Join Date: 01-07-10
Location: Hazlehurst, GA
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Quote:
My drum has 3 nipples, one with a ball valve. I cook most of the time around 275 & have two nipples capped & the ball valve only 1/2 to 3/4 open. I use around 10-12 briquettes to start my fire. I cap off one nipple at 220-225. The second at 250-255. At 265-270, I close the valve halfway. Within 10 mins, it usually has settled in between 275-280. If not, I make a small adjustment to the valve to dial in the temp I want.
__________________
Jim Sewell -- |
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06-17-2013, 01:40 PM | #10999 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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I would say then try different fire management. It sounds like your fire comes on strong so I would say start closing your intake earlier (at a lower temperature as you're coming up) and then adjusting your valve until you get where you want to be. If you can snuff the fire out pretty quickly, don't be afraid to shut the ball valve a little more to get your fire under control. You're still letting in air and by leaving your exhaust wide open you have no fear of creasote smells etc. The uds responds very quickly, don't be afraid. If the temperature after that wants to settle in a little higher than you want don't fight it.
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06-17-2013, 05:21 PM | #11000 |
Found some matches.
Join Date: 05-28-13
Location: Camas, WA
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Thanks Foam2 and olewarthog. I appreciate the pointers.
I'll start with 10 coals and shut down 2 of the intakes sooner. And even more importantly, now that I know I can completely shut off the intake (and not ruin the food), I'll give that a try if need-be. Thanks again. |
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06-17-2013, 05:38 PM | #11001 |
Got rid of the matchlight.
Join Date: 06-06-13
Location: Katy, TX
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Has anyone ever tried using a 2 inch ball valve to regulate the chimney as a damper?
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06-18-2013, 07:32 AM | #11002 |
On the road to being a farker
Join Date: 01-31-09
Location: Austin, Texas
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There are multiple issues that make each UDS differennt on how much they must be chocked to maintain temperature. Temperature is controlled by draft. Draft is created through your intake holes, but has no problem creating itself through cracks and the exhaust. Your exhaust holes are probably allowing slightly more draft than a smoke stack system, so I would not really worry that you need to choke at the ball valve with both nipples closed.
fwiw fuel also effects this. Damp lump takes a lot more draft to hit temps than good dry lump. I suspect that draft requirements also change between lump and briquettes. |
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06-18-2013, 07:42 AM | #11003 | |
Found some matches.
Join Date: 09-20-10
Location: Louisville, KY
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Quote:
Check for air leaks into the drum. Anywhere that air can get in is going to allow more oxygen in for burning and temp will be higher. I can put a full chimney of charcoal in on top of what's loaded in the basket and still control temp because it's all about how much oxygen can get in, not how many briquets you start with. If you're using lump, you'll need less air than using briquets, it just burns hotter normally. I have run anywhere from 1 cap off + the valve 1/2 open to just the valve open maybe 1/3 depending on what temp I'm shooting for. This is using Kingsford, 2 3/4" pipe nipples and 1 3/4" valve, all of which are air-tight to the drum with a Weber lid and a rope seal in it to tighten it up to the drum. |
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06-18-2013, 08:46 AM | #11004 | |
Found some matches.
Join Date: 05-28-13
Location: Camas, WA
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Quote:
Thanks |
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06-18-2013, 10:40 PM | #11005 |
Is lookin for wood to cook with.
Join Date: 06-18-13
Location: S. Fla
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06-18-2013, 11:11 PM | #11006 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
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Bigboi looks to have the tan liner in it.. Your gonna wanna remove that eather by sandblasting or burning it out... Thats a smooth drum with no ribs should make for a clean looking drum when shes done..
__________________
BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE. |
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Thanks from:---> |
06-19-2013, 01:24 PM | #11007 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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If you sandblast it, the paint job might stand up to the heat....
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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Thanks from:---> |
06-19-2013, 09:31 PM | #11008 |
Is lookin for wood to cook with.
Join Date: 06-18-13
Location: S. Fla
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Ok, Cool!
And as for the lid, I found out that my local Home Depot has the Masterbuilt 18-1/2 in. Kettle Charcoal Grill's for $39. Not a bad price, IMO. Now I need to find some 18" grates that will fit. Thanks guys! |
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06-19-2013, 09:47 PM | #11009 |
Is lookin for wood to cook with.
Join Date: 06-18-13
Location: S. Fla
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Just emailed 5 sand blasters in my area. What is a decent price?
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06-19-2013, 10:36 PM | #11010 |
Found some matches.
Join Date: 09-20-10
Location: Louisville, KY
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Cap/close the nipples/valve and put a little water inside to see if it leaks. The lid is easy to tell when you're smoking, all smoke should come out your vent if sealed properly. I get a little leakage with my Weber lid/rope seal but it's not enough to affect anything.
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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