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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-28-2012, 09:50 AM   #31
NU2QN
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Quote:
Originally Posted by thoraudio View Post
What are you going to use for inlet and exhaust air?
I am glad you asked as a lot of reviewers have questions about the heat and I was getting ready to post on this subject.

I don't plan to cook over 300. Judging by how the airflow and temp control works on my UDS (maintaining 280 with the ball valve full open and all other vents closed), my plan was to drill a 1/2" hole in the bottom front and rear, and use corks to plug the holes. I am going to use a cork to plug the original bung hole as well. I am guessing a half inch hole should be able to maintain around 250 but we will have to see. Worse case scenario I would buy a wine barrel valve for $20 and use that for temp control.

There are many pictures on the web with people using some sort of stack. I am trying for the more natural look so no chrome or painted stacks at this time. I plan on drilling two 1" holes in the middle of the top for ventilation.

After spraying the wood and metal debris out of the barrel this weekend, I discovered I am going to have to drill a hole in the bottom for drainage and use a cork in that as well. I will make that determination after the first cook.

Thanks for watching this thread. Stay tuned, more to come.
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Unread 02-28-2012, 05:58 PM   #32
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I made a Wine Barrel Smoker last year. http://www.bbq-brethren.com/forum/sh...d.php?t=103493

You should fill the barrel with water before using it to make sure the staves are sealed. I usually leave several inches of water in the bottom so nothing catches fire.

Yours looks great!!!
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Unread 02-28-2012, 06:35 PM   #33
Cutem all Jack
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Thats awesome!! Where can you find the barrels?
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Unread 03-10-2012, 01:44 PM   #34
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Due to weather delays and my job, I finally finished the last Wednesday.

I did a test burn with about a quarter basket of coals. The temps leveled off at about 275 with one of the 1/2" intakes open. Not exactly where I wanted it. I was looking for a little lower temps. I am going to drill a 1/4" hole in the back and see if I can get the temps lower. It burned for about a 4 hours beffore I shut it down. Still had half the original coals.

Here are the picks of the final product. I used cherry stain and spray laquer.

IMG-20120307-00151.jpg
IMG-20120307-00152.jpg

I have a cook coming up for my sons B-day and plan on posting pics of the cook.
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Unread 03-10-2012, 01:58 PM   #35
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That thing is beautiful.

I can't wait to see how this turns out...
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Unread 03-10-2012, 02:24 PM   #36
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Wow. That is really beautiful.
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Unread 03-10-2012, 03:02 PM   #37
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Love it, great read, great bulid, excellent finish, lets see some cooking pics!!
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Unread 03-10-2012, 04:03 PM   #38
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That looks great! Where did you get the corks? I have been wanting to build a UDS but I think I will go in this direction as I'm a lot better with wood than metal. Thanks for posting this.
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Unread 03-10-2012, 05:32 PM   #39
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Quote:
Originally Posted by TeamGreene View Post
That looks great! Where did you get the corks? I have been wanting to build a UDS but I think I will go in this direction as I'm a lot better with wood than metal. Thanks for posting this.
I built my UDS before I built this WBS. I will contuinue to use the UDS more than the WBS. The WBS is more for decor and conversation. If I were you, build the UDS first then build the WBS.

I can already tell there is going to be a lot of care and maintenance with this WBS. It's going to be critical not to let the wood dry out. Therefore, I plan to fill the WBS with water at least 24 hours prior to each cook. The day after each cook I will have to do a thorough cleaning.

I purchased the corks at www.widgetco.com. They have a wide variety and list the dimensions of the sizes.

Thanks for looking.
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Unread 03-20-2012, 09:24 AM   #40
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Is the basket stainless?
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Unread 03-20-2012, 09:39 AM   #41
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that wbs is awsome
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Unread 03-20-2012, 09:59 AM   #42
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Could a whiskey barrel be use the same way?
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Unread 03-20-2012, 10:31 AM   #43
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Quote:
Originally Posted by Buffalo Bill View Post
Could a whiskey barrel be use the same way?
Yes, any oak barrel will work.

The charcoal basket is made form an aluminun 60 qt. steamer basket. It held up to a 10.5 hour brisket cook on Thursday.

If you make one, you need to make sure you fill the barrel with water and let it soak for 12-24 hrs before your cook.
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Unread 03-20-2012, 11:12 AM   #44
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Thanks, might try and find a barrel myself.
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Unread 03-20-2012, 01:20 PM   #45
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Very interesting project. I thoroughly enjoyed the build. Will you be posting any pron? Would love to see how this smoker cooks.
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