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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 04-02-2009, 09:58 PM   #2716
Weiser
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Dunno if I would monkey with an open bottom again.
Neat theory but still a PIA to empty. My first one was like that.
I use the Pooper Scooper nowadays. Faster, cleaner
and a lot less hassle.

I have both a Flat Top and a Webber lid.
Jury is still out as to which one I like the best.
They are almost totally different cookers.

Weiser



Quote:
Originally Posted by Smokin' D View Post
Well it sure did take awhile but I got through all 181 pages of this thread. I have two drums at the moment 1 has all the holes drilled, been burned out, wire brushed, and oiled and has 1 coat of black paint on it. Flat top. The second coat should happen on Saturday with an inaugural cook on Sunday or Monday. Thank you to all who have gone before. I will post pics when I put on all the hardware, including the bottle opener. The second drum has had nothing done to it yet. I'm thinking to have it with a Weber top and two grates, removable bottom. But that's up in the air. I posted this today because there has not been a new post for 3 days!!
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Unread 04-03-2009, 12:30 AM   #2717
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Default How much coal?

Hi Guys,

I'm building my smoker this weekend thanks to your help. But I still am unsure about the quantity of coal (Briquettes or lump) for a 12 hour cook? Also do I chimney the whole amount or just a starter amount on top of new coal? Thanks

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Unread 04-03-2009, 07:04 AM   #2718
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Good luck and have fun with the build. As far as charcoal, Fill up your basket with charcoal and a few chunks of smoke wood. Light about 10 briquettes and dump on top of the unlit. Catch the temps on the way up and you should have no problem. Some folks use a weed burner to light the coals too. This is all hearsay as I've yet to do a cook!
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Unread 04-03-2009, 07:05 AM   #2719
1130home
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read your notes from this threadroman numeral 3-section 12-bullet point 17-subsection 42-under lighting charcoal...It's right there under one of Norco's rants that you highlighted in orange to represent fire....I use lump....fill basket with unlit....start 6-8 in chimney dump on top.......monitor fire temp ect...
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Unread 04-03-2009, 07:11 AM   #2720
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Quote:
Originally Posted by Weiser View Post
Dunno if I would monkey with an open bottom again.
Neat theory but still a PIA to empty.

Weiser

I'm not going to make a decision until after I actually try my first one with the flat top. The Weber top almost fits on the bottom of the second drum so that's why I'm leaning that way. Air leaks concern me though and having a ring at ground level, so you are probably steering me in the right direction. Thanks. A 3 lb. sledge around the barrels rolled rim should take care of the Weber no fit. I'll let you know.
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Unread 04-03-2009, 10:20 AM   #2721
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Weed burner is the easiest way to start the fire. These pics are from my first drum that was bottomless so I just picked it up and set it over the basket. On my new drum I just stick the weed burner in and less then one minute later I shut if off put on the lid and presto the temps a risen. Those three pics are from start to finish and in less then a minute.
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Unread 04-03-2009, 05:05 PM   #2722
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Ok guys, I have a question for you. I have about 8 cooks in my drum so far and I like it a lot. However, I am having a hard time getting my temps up. I have no problem getting to 225, but I can't get any higher. I have all 3 inlets open. This is with the lid sealed shut. However, my last cook i didn't seal it completely shut and the lid was not closed all the way around. During this time, my temps went up to 350*. This led me to think that my exhausts (8 holes in flat lid) are not big enough. Do you guys think that if I drilled the holes a bit bigger that I would be able to get temps higher if I wanted them (for chicken and such)?
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Unread 04-03-2009, 05:15 PM   #2723
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Quote:
Originally Posted by Ninesixteen View Post
Ok guys, I have a question for you. I have about 8 cooks in my drum so far and I like it a lot. However, I am having a hard time getting my temps up. I have no problem getting to 225, but I can't get any higher. I have all 3 inlets open. This is with the lid sealed shut. However, my last cook i didn't seal it completely shut and the lid was not closed all the way around. During this time, my temps went up to 350*. This led me to think that my exhausts (8 holes in flat lid) are not big enough. Do you guys think that if I drilled the holes a bit bigger that I would be able to get temps higher if I wanted them (for chicken and such)?


When I want the temp to go up I just open all the intakes and take the lid off for a few minutes. Then I put the lid back on and check the temp. If it's OK I just close the intakes enough to maintain the higher temp. If it's not high enough I just take the lid back off for a few more minutes and repeat the process.
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Unread 04-03-2009, 05:21 PM   #2724
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Quote:
Originally Posted by EatonHoggBBQ View Post
When I want the temp to go up I just open all the intakes and take the lid off for a few minutes. Then I put the lid back on and check the temp. If it's OK I just close the intakes enough to maintain the higher temp. If it's not high enough I just take the lid back off for a few more minutes and repeat the process.


See that's the thing. I already have all of the intakes open just to keep things at 225.
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Unread 04-03-2009, 05:28 PM   #2725
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easy peasey..drill another intake?
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Unread 04-03-2009, 08:21 PM   #2726
Weiser
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Question

What size are your Intakes?
How far are they from the bottom and are you using an ashtray?
If so, how tall are the sides on it?
What config is your Basket?

This ain't rocket science but in order to answer a question intelligently,
we need your specs. Photos are always a plus.

Weiser



Quote:
Originally Posted by Ninesixteen View Post
See that's the thing. I already have all of the intakes open just to keep things at 225.
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Unread 04-03-2009, 09:22 PM   #2727
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Sounds like you've got some kind of intake air flow issue. I've never run all my intakes open for more than start-up. All I need is intakes closed and ball valve at about 3/4 open to get steady 225-230. I'm using a Weber lid which may make a diference.
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Unread 04-03-2009, 11:25 PM   #2728
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I never have to run mine more than 1 open to stay at 225. I just have the regular flat lid.
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Unread 04-04-2009, 02:25 PM   #2729
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Default Still paint on an in my drum

I stacked my drum with a bunch of wood and got maybe 65% of the lining and paint off, but that still leaves 35% left. Should I sand it out or get a weed burner from harbor freight?
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Unread 04-04-2009, 02:32 PM   #2730
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Weed burner.
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