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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 11-10-2008, 05:38 PM   #1891
Dr_KY
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So why are people still adding four intakes?
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Unread 11-10-2008, 06:02 PM   #1892
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Quote:
Originally Posted by Dr_KY View Post
So why are people still adding four intakes?
They are either trying to stimulate the economy with making excessive purchases, or they are trying to make the UDS that is capable of a budget cremation service.

I'd try it on the neighbors 2 cats that keep wiz'n near my shop intake vent making it reek like litter box. I do like cats. I just cant eat a whole one myself.
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Unread 11-10-2008, 07:09 PM   #1893
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Quote:
Originally Posted by bacardi2001 View Post
when do you add wood or do you just spread it through out the charcoal?
Once i get the temp dialed I lift lid, put wood on usually 1 chunk in center, 2-3 around perimiter. I put grate back on, lid temp climbs and I go in and get meat. I lift lid and put meat on. Temp climb is ok it offsets meat load.
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Unread 11-10-2008, 07:23 PM   #1894
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Dr Ky, I still use 4 intakes and building my 4th for home use and will use 4 intakes. Just me, but I like the extremely even burns I get from the firebox. It is really even all the way around and seems to burn a minimum amount of fuel. Could just be my imagination, but it works and I like it. Obviously, there are several ways that work just great. And, Smoken Turkey, I want to keep all options open. LOL
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Unread 11-10-2008, 07:55 PM   #1895
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Quote:
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... And, Smoken Turkey, I want to keep all options open. LOL
Amen Brotha!
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Unread 11-11-2008, 03:01 AM   #1896
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Here are some random pics I took tonight ,starting on my first build.
There are a couple of the drum deheader,deheader cutband,the cooking grate I am building,some of the burn out and one of the thermometer I use to check the head temp. on my nitro R/C cars,will it work for the drum temp readings ?i only have enough $ right now to buy one meat thermometer and I would like it to be a wireless one if there is a good accurate one for around $35.
I will keep you guys posted on the build.




















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Unread 11-11-2008, 03:07 AM   #1897
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Gotta watch getting lid hot it will warp and not seal. Nice deheader. Trade you for a thermometer.
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Unread 11-11-2008, 06:40 AM   #1898
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Got a question. The first one I built came from a company that reconditions the drums and then sells them for $27. The inside was bare metal. I picked up 3 yesterday that were used to ship apricot puree for $8 each. The inside of each one has an orange coating just like the one pictured above. What is this stuff? Paint?
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Unread 11-11-2008, 06:46 AM   #1899
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Should be a coating to keep the contents from reacting with the metal of the drum also known as a liner. Just burn it out.
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Unread 11-11-2008, 06:51 AM   #1900
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I wa kinda wondering the same thing.The barrel above was used to hold sealant which is in a bag inside the drum.So, this is basically a brand new barrel as nothing has touched the sides of it. I think it is what they call and "innerpack" barrel and is EPA legal to haul stuff in, as in whatever you may desire.
I did the burn last night and I am going to empty it today and see how hard the stuff comes off after it is burned.
Norcor, I didn't leave the lid on all the time during the burn. I don't think I could take a thermo for the deheader.It is to much of a useful tool around the shop,whether it be for trash barrels,trash burn barrels or possibly future UDS builds. But, anyone in the area sure can use it if they want to come over.
Raz
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Unread 11-11-2008, 09:04 AM   #1901
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IMO.....if your getting drums that have had the bladders or food grade materials inside, save the burn and just go straight to the wire wheel.
Saves a burn and all that black ash and the liner comes out pretty easily!

Then you don't have to repaint the outside either!
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Unread 11-11-2008, 09:58 AM   #1902
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ok added two more pics of pork loin and ribs after they rested and sauce put on turned out tender and not having to fight with the ribs. i used maple wood probably try pecan next time.

http://s80.photobucket.com/albums/j172/bacardi2001/
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Unread 11-11-2008, 10:46 AM   #1903
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Quote:
Originally Posted by SDJ View Post
Ok its settled out at 250ish F and holding after 3 hours, the only way I can keep this
temp is to keep all vents top and bottom closed, there must be a serious air leak around the lid, on a good note though I have a small batch of MOINK balls cooking and hope they will turn out ok.

Check out my balls


and heres the UDS

It appears from the pic that the lid does not sit down well (air leak), and also that dent on the top left may have your drum out of round. Take a couple of hammers and try to push that dent back out. Try to make the top of the drum as round as possible. measure acroos in several sots and try to get it rounded out. You can usually bend it back into place by grabbing across the top and pulling it back towards you. You want it good and tight, no air leaks.
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Unread 11-11-2008, 11:04 AM   #1904
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BC2001, like your drum. You may want to cut down the size of your diffuser though if your having trouble getting up to temp. You might want to cut it down a 1/2 in at a time. I use a 16 in clay pot base in mine and it works like a champ. Don't want to smother the charcoal, ya got to let her breathe baby, breathe.
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Unread 11-11-2008, 11:33 AM   #1905
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Quote:
Originally Posted by michiana mark View Post
BC2001, like your drum. You may want to cut down the size of your diffuser though if your having trouble getting up to temp. You might want to cut it down a 1/2 in at a time. I use a 16 in clay pot base in mine and it works like a champ. Don't want to smother the charcoal, ya got to let her breathe baby, breathe.
i see what your saying either that or just get rid of it i used it without the heat shield and it worked fine. i may still experiment with it though. and thaks
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