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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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Old 12-02-2013, 04:12 PM   #16
Gettinit
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I am a novice smoker but I do some plumbing and heating work. Instead of the 90's people are using for the exhausts try using tee's. Make it to where you can look through it, after installed. This will help with drafting and your windy situations. If you were to make a big cooker....they make rain caps that swivel when the wind blows.

Ohh, the longer the exhaust the harder it will want to pull and it gets worse when its cold outside.
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Old 12-02-2013, 05:06 PM   #17
DjPorkchop
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Quote:
Originally Posted by N8man View Post
time for my two cents worth of opinion....

click on the link under my signature.....
You know, I have read that 2 or 3 times. I should have bookmarked it. It is a very good read for sure. Thanks for posting that link for me again. I appreciate it. It is now bookmarked.

And by the sounds of things, I was mislead on the no water in the barrel. Off to the car wash it goes. I didn't get to it tonight. A couple things came up today on me unexpectedly... as usual.

One more quick notice I took, my 2) 3/4" ball valves I have on my risers; the openings in them valves don't look to be a 1/2" at best if that. The more things are stacking up on me the more I am thinking I got farking lucky my 1st 2 cooks.

I will be scouting the area for a nice 2" black pipe around 8" or so. I'll have to rig up a rain cap of sorts.


You know ...... scratches chin in serious thought ...... I do have another barrel. I could just leave mine as is. This gives me an excuse to build another one but even better this time.
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Old 12-02-2013, 05:13 PM   #18
Gettinit
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Quote:
Originally Posted by DjPorkchop View Post
You know, I have read that 2 or 3 times. I should have bookmarked it. It is a very good read for sure. Thanks for posting that link for me again. I appreciate it. It is now bookmarked.

And by the sounds of things, I was mislead on the no water in the barrel. Off to the car wash it goes. I didn't get to it tonight. A couple things came up today on me unexpectedly... as usual.

One more quick notice I took, my 2) 3/4" ball valves I have on my risers; the openings in them valves don't look to be a 1/2" at best if that. The more things are stacking up on me the more I am thinking I got farking lucky my 1st 2 cooks.

I will be scouting the area for a nice 2" black pipe around 8" or so. I'll have to rig up a rain cap of sorts.


You know ...... scratches chin in serious thought ...... I do have another barrel. I could just leave mine as is. This gives me an excuse to build another one but even better this time.

As far as the ball Valves go, go to a plumbing wholesaler and ask for full port ball Valves when or if you go with the Valves again.
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Old 12-02-2013, 08:20 PM   #19
peeps
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HD and Lowes sell full port ball valves as well, just need to look for that description.
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Old 12-02-2013, 08:24 PM   #20
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Gas Valves are cheaper but NOT full port and many grab them cuz of price and don't notice the restricted port. Gas Valves are $7-$10 and the Good Ones are $15-$18.
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Old 12-02-2013, 10:23 PM   #21
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Phac blowes and home deep throat. You can get full ports for $12 or less.
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Old 12-02-2013, 10:46 PM   #22
robbq
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Any chance the cold weather is part of the problem? Causing the smoke to condense on the smoker walls?
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Old 12-03-2013, 12:25 AM   #23
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It is possible, and likely, that there will be condensate that forms when you are lighting your cooker. But, one whiff will tell you if you have steam and light blue, or white smoke. They smell different. Steam has almost no odor coming out of a cooker, Thin Blue smells sweet and has a light smoke aroma, white smoke smells acrid, sour, and there is a distinct burning aroma.

Over the years, I have learned to trust my sense of smell early in a cook, to get a feel for how the cook is going. It gets a little less acute after hours in smoke, but, you can still tell good smoke from bad 90% of the time.
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Old 12-03-2013, 12:35 PM   #24
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As soon as the oldest boy gets home today we are going to load up the UDS in his truck and head to the care wash with simple green. I don;t think the wife would appreciate a 55 gallon UDS sticking out of her car trunk on the way to town and soaking wet on the way back
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Old 12-03-2013, 12:51 PM   #25
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Not a fan of ever using water on the UDS...why take off seasoning? My preference is a quick blast of fire from a weed burner to clean things up.
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Old 12-03-2013, 02:21 PM   #26
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just in case someone needs a visual point of reference....

Bad Smoke...give the fire time to stabilize and burn clean...


Good Smoke...
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Old 12-03-2013, 03:31 PM   #27
southpaw_1979
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While I didn't look too closely at your build. Did you burn the barrel before you started the first time, any chance you have a lined barrel (paint or plastic resin).

I agree with the suggestion to wash and reseason.
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