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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 04-13-2013, 08:59 PM   #1
Movingmd
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Default large uds vs reverse flow

I have a 500 gallon propane talk. Debating between a standard 500 gallon reverse flow, or cutting in half standing it up vertically with the dome to the top and making the biggest uds. Im a welder so fab work is easy. Want to hear as many opinions as possible. And why or why not.
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Unread 04-13-2013, 09:21 PM   #2
thebbqkid
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Make the whole thing a uds, but make the bottom flat, and mount it on a trailer. That would be bad a$$
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Unread 04-13-2013, 09:50 PM   #3
Movingmd
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Cut in half it would be 5' tall. Still with enough room for 4 grates.
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Unread 04-13-2013, 10:14 PM   #4
Lake Dogs
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A UDS is a fantastic inexpensive smoker. However, IMHO, comparing a well made UDS to a well made reverse flow offset smoker is like... well, I dont have the analogy right now, but IMHO there is no comparison; not in volume that you can smoke, nor (averages being averages) in the quality of the BBQ that comes off. Even a gigantic UDS would have a tough time getting a hog on it; no problem at all with a good sized hog on the reverse flow offset...
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Unread 04-13-2013, 10:16 PM   #5
martyleach
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Reverse flow offset. You would have controlled heat/indirect heat and a much larger area to cook on. Granted, offsets are a pain as you have to stay awake when you are cooking but I think the results would be worth it. My 2 cents....
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Unread 04-14-2013, 06:25 AM   #6
dwfisk
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Reverse flow offset! Size the firebox right and get the fire management experience and you should be able to get 2-3 hours sleep before feedin-the-beast during those long & slow cooks (a remote thermometer with an high/low alarms helps too). And properly sized firebox, inlets and exhaust will let you cook in the 300*-350* range if you want (i.e., brisket in 6-7 hours). Best of luck with your build!

PS: a 500 gallon tank is big enough for whole hog if you design your doors right!
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Unread 04-14-2013, 07:12 AM   #7
BBQ Bandit
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There's nothing wrong with a versatile reverse flow smoker.

Recommend getting some fire-tending time on someone else's 500 gallon reverse flow before you start cutting metal..
Contact a member '5-0 BBQ' who built one of those monsters for a better insight.
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Unread 04-14-2013, 10:39 AM   #8
ssbbqguy
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What are you going to cook would be my first question? Then your choice can be debated easier.
If you're doing pigs only, that's one thing or vending the same or similar products, that's another. The 110gallon and 85gallon units I make are also used for vending and-or maintaining a precooked product, as in turkey legs,wings,ribs etc. It's one of best choices for those items. All hogs, buy a hog cooker. Big doors make big heat loss when vending.Tailor your plans to your cooker and you will be happier. Steve.
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Unread 04-14-2013, 12:28 PM   #9
Movingmd
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I plan on a bit of everything. Im leaning tward the reverse flow, and want to build the drip pan so I can fill it with watwr to steam chicken. I know its big, but its what I have.
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Unread 04-14-2013, 03:14 PM   #10
buttburnersbbq
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I would make a reverse flow.
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Unread 04-14-2013, 03:16 PM   #11
Zin
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Movingmd have you thought about using tuning plates instead of reverse flow?
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Unread 04-14-2013, 03:57 PM   #12
Neonnblack
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Giant UDS sounds bad ass.
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Unread 04-14-2013, 07:34 PM   #13
Movingmd
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I looked at tuning plates but i like the idea of being able to fill the tank with water to steam food with.
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Unread 04-14-2013, 07:39 PM   #14
Movingmd
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Anyone from sc with a large reverse flow?
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Unread 04-14-2013, 09:24 PM   #15
AustinKnight
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I say reverse flow 34" insulted firebox.
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