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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 02-02-2013, 12:11 PM   #16
Pitmaster T
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I just grabbed a ruler and tried to measure it. Part of it is covered by the flap but it looks to be 3 1/2", and on mine about 50% is covered.

Part of the design of the PBC is it's simplicity. If you're going to add in adjustable intakes, etc. why not just build a small UDS?

You, my friend, are CRASS!!!!!


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Unread 02-02-2013, 12:18 PM   #17
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what kind of jackass needs to experiement so many times with "different designs" to settle on a 3 1/2 inch hole. LOL You build the drum, place a ball cock on it.... settle on a temp. determine the area of the opening in millmeters, calculate the opening, match the hole. Or you could dril SEVERAL holes of different sizes on ONE drum, cover them up during different temps, determine the best hole and then throw away your prototype and build the rest with the correct hole.

I hope it really is not static.... you be needing more air at 30 degrees than at 80 or 90, yo!

I kinda liked the variable adjustment on the "D-Meat Barrel" They had a static inlet but the top, if you twisted it a bit, would crack open in different 1/4 increments, thereby allowing
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Unread 02-02-2013, 01:09 PM   #18
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Originally Posted by Pitmaster T View Post
what kind of jackass needs to experiement so many times with "different designs" to settle on a 3 1/2 inch hole. LOL You build the drum, place a ball cock on it.... settle on a temp. determine the area of the opening in millmeters, calculate the opening, match the hole. Or you could dril SEVERAL holes of different sizes on ONE drum, cover them up during different temps, determine the best hole and then throw away your prototype and build the rest with the correct hole.

I hope it really is not static.... you be needing more air at 30 degrees than at 80 or 90, yo!

I kinda liked the variable adjustment on the "D-Meat Barrel" They had a static inlet but the top, if you twisted it a bit, would crack open in different 1/4 increments, thereby allowing
It's not static, you can adj if you need or want to (which is part of the reason behind my adding the gauge).

You just about described Boston weather perfectly: it's 26degrees f today with barely any humidity but by July it will be 80-90 with very high humidity.

Here is the grommet mod (thx again bob) ill be using a meat temp probe when I cook some chicken tonight for my family.


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Unread 02-02-2013, 01:16 PM   #19
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by the way... when I said "jackass" I was not talking about you...
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Unread 02-02-2013, 01:23 PM   #20
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You, my friend, have CLASS!!!!!


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I fixed that for you...

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Unread 02-02-2013, 07:58 PM   #21
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I fixed that for you...

You fixed what? Pitmaster's man love/hate for patoidaddio? That would be great b/c it's I think everyone's getting tired of it. D'oh! Did I just say that? Where are you little Richard! J/j, lol, :p
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Unread 02-03-2013, 12:24 AM   #22
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Ps, big poppas bottle opener works on the wsm 22 as well ;). (Also, I woulda considered a bps uds if he sold a finished product, or the kit included a drum.
Just curious- why is the bps kit so expensive? Bc it uses stianless parts or something? I mean, I've heard of uds's being build for under 20 or 30 bucks w/everything, and most seem to be under 50 or 75. I could understand if it had the charcoal basket like in the pbc or it were priced between 50 and 100, but he basket just looked a little flimsy...

Then again, everyone who's made one has seemed very happy with it, so I don't know.
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Unread 02-03-2013, 12:36 AM   #23
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Instead of grommets, just cut a notch in the lip of the drum for the probe wire to rest in. That way you don't have to bother with sliding the proves in and out. Just stick it in the meat, place meat in cooker, wire in the notch, and put the lid on.
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Unread 02-03-2013, 12:41 AM   #24
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Oops too late. Grommet mod already done apparently.
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Unread 02-03-2013, 01:12 AM   #25
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Its almost too high tech for me
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Unread 02-03-2013, 05:03 AM   #26
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Quote:
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Instead of grommets, just cut a notch in the lip of the drum for the probe wire to rest in. That way you don't have to bother with sliding the proves in and out. Just stick it in the meat, place meat in cooker, wire in the notch, and put the lid on.
I've seen that mod, it's a great mod, think I'm gonna try that on my mini wsm
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