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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 08-31-2009, 01:01 PM   #4006
phDog
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additional/even air intake. i figured just a 1" valve was not enough.
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Unread 08-31-2009, 01:10 PM   #4007
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Quote:
Originally Posted by phDog View Post
additional/even air intake. i figured just a 1" valve was not enough.
I think you a little short on air intake. If you go back and read how to build a UDS, you will see that the plan was for 3 1" holes a couple of inches off the bottom. Then install 3 3/4" threaded nipples into these holes. Cap off 2 of them and use your 1" valve on the third. Remember what all these guys say about changing the proven UDS plan on your first build, kiss.
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Unread 08-31-2009, 01:12 PM   #4008
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thanks for the quick response. back to home depot it is...
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Unread 08-31-2009, 01:21 PM   #4009
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Quote:
Originally Posted by Babyboomerboy View Post
I think you a little short on air intake. If you go back and read how to build a UDS, you will see that the plan was for 3 1" holes a couple of inches off the bottom. Then install 3 3/4" threaded nipples into these holes. Cap off 2 of them and use your 1" valve on the third. Remember what all these guys say about changing the proven UDS plan on your first build, kiss.
I set my latest up with 4. Maybe overkill, but on other sites it has been suggested that 4 can offer more control in windy situations
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Unread 08-31-2009, 05:55 PM   #4010
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All you new builders are forgetting an important piece of the successful UDS build.
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Unread 08-31-2009, 05:59 PM   #4011
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Your ugly drum smoker will not work right without one of those
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Unread 09-01-2009, 11:35 AM   #4012
moda253
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I still can't figure out what I need three for. I usually only have to use my ball valve to control temps. Only time I use the other two is to get the initial temp up.

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I set my latest up with 4. Maybe overkill, but on other sites it has been suggested that 4 can offer more control in windy situations
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Unread 09-01-2009, 11:48 AM   #4013
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I still can't figure out what I need three for. I usually only have to use my ball valve to control temps. Only time I use the other two is to get the initial temp up.
There you have it!
And overcome heavy meat load.
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Unread 09-01-2009, 11:51 AM   #4014
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Quote:
Originally Posted by Norcoredneck View Post
All you new builders are forgetting an important piece of the successful UDS build.
I was thinking that was what was wrong when I had an uncontrollable burn a few weeks ago.

I couldn't find one without some crazy logo on it for something or some team I don't promote. My problems were solved when I got this...


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Unread 09-01-2009, 11:56 AM   #4015
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Quote:
Originally Posted by Norcoredneck View Post
There you have it!
And overcome heavy meat load.

Yep, had to run mine with two caps off for last weeks cook. 6 butts. Used a different charcoal than usual but it was supposed to burn hotter. I hadn't used both full racks at once before. If I add a third rack, I think i'll have to add a fourth intake. Need more than the three I have also when I convert to a grill.

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Unread 09-01-2009, 12:01 PM   #4016
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Quote:
Originally Posted by Norcoredneck View Post
All you new builders are forgetting an important piece of the successful UDS build.

Very important detail...if you're a beer drinker!
If I do have a beer I open it up with a Bic or something else.
Latest thing over here is screw caps.
Nice spatula Hugh!
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Unread 09-01-2009, 12:01 PM   #4017
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What effect does all that extra meat have on the combustion?

That is a LOT of fat dripping down onto the fire. Also, 42.5 # of meat is a lot of thermal mass to heat up. I noticed with two full racks that my UDS behaved differently than with just one rack half full. I used a new brand of charcoal so I don't know what the problem was.

I know better. Only do one thing different each time so you know if it had any effect.

Anyway, do you guys get a longer burn time with less meat?
Is it easier to maintain temp one way or the other?
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Unread 09-01-2009, 02:11 PM   #4018
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I'm not rocket scientist but...
Well more mass is going to take more energy to raise the temp.
All things being equal if all the settings stayed the same from a lesser weight of meat cook to a higher weight of meat to cook the difference would be time. Meaning more fuel consumed over that time variant.

I dunno I stayed at a holiday inn once.

Quote:
Originally Posted by Hugh Jorgan View Post
What effect does all that extra meat have on the combustion?

That is a LOT of fat dripping down onto the fire. Also, 42.5 # of meat is a lot of thermal mass to heat up. I noticed with two full racks that my UDS behaved differently than with just one rack half full. I used a new brand of charcoal so I don't know what the problem was.

I know better. Only do one thing different each time so you know if it had any effect.

Anyway, do you guys get a longer burn time with less meat?
Is it easier to maintain temp one way or the other?
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Unread 09-01-2009, 05:29 PM   #4019
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Quote:
Originally Posted by moda253 View Post
I still can't figure out what I need three for. I usually only have to use my ball valve to control temps. Only time I use the other two is to get the initial temp up.
Until you want to do a high heat cook for chicken.....
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Unread 09-01-2009, 05:40 PM   #4020
Norcoredneck
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Quote:
Originally Posted by Bbq Bubba View Post
Until you want to do a high heat cook for chicken.....
You got sucked back in!
Trust me they have their uses!
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Last edited by Norcoredneck; 09-01-2009 at 06:07 PM..
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