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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 03-22-2010, 09:55 AM   #5671
TXAGGIE10
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Used for the first time last Friday. Seasoned the smoker the week prior. Did pork spare ribs and chicken quarters.
Didn't hold heat as long as I would have liked. Had to add charcoal halfway through the cook. I think I didn't put enough in to begin with. Have to learn sometime. Ribs and chicken turned out perfect after all was said and done.
Now I just have to clean the outside and paint it.

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Unread 03-22-2010, 12:09 PM   #5672
Rodney
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Quote:
Originally Posted by mostwanted View Post
Thanks. My biggest concern with this is drafts coming in through the bottom at the lid seam.
Did you do your pre burn after you cut the bottom out? I am concerned that doing the burn from the "new" bottom will cause it to warp. Maybe with it being clamped on it will be ok??
McMaster-Carr (where you probably got those Carr-Lane latches) also has these:

http://www.mcmaster.com/#cad-2d/1889a22/

This is the latch that popped into my mind when I considered the idea of doing a detachable bottom.

-Rodney
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Unread 03-22-2010, 01:28 PM   #5673
Sub
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Has anyone used JB Weld on their UDS cooker?
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Unread 03-22-2010, 02:48 PM   #5674
Rodney
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Quote:
Originally Posted by Sub View Post
Has anyone used JB Weld on their UDS cooker?
I saw a guy in this thread mention that he JB welded casters to the bottom of the drum, but I can't seem to find the post. Maybe he'll speak up.

-Rodney
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Unread 03-22-2010, 02:59 PM   #5675
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Quote:
Originally Posted by Sub View Post
Has anyone used JB Weld on their UDS cooker?

What are you trying to do with the JB Weld?
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Unread 03-22-2010, 03:01 PM   #5676
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Quote:
Originally Posted by TXAGGIE10 View Post
Used for the first time last Friday. Seasoned the smoker the week prior. Did pork spare ribs and chicken quarters.
Didn't hold heat as long as I would have liked. Had to add charcoal halfway through the cook. I think I didn't put enough in to begin with. Have to learn sometime. Ribs and chicken turned out perfect after all was said and done.
Now I just have to clean the outside and paint it.

See, it's so ez even an Aggie can do it.
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Unread 03-22-2010, 08:56 PM   #5677
Paul B
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Quote:
Originally Posted by TXAGGIE10 View Post
Used for the first time last Friday. Seasoned the smoker the week prior. Did pork spare ribs and chicken quarters.
Didn't hold heat as long as I would have liked. Had to add charcoal halfway through the cook. I think I didn't put enough in to begin with. Have to learn sometime. Ribs and chicken turned out perfect after all was said and done.
Now I just have to clean the outside and paint it.

"I think I didn't put enough in to begin with"

Just load that basket up so you don't have to worry. Reuse what you don't burn the next time. These burn so long there would be no reason to worry about running out.

JMHO...........

Paul B
SS UDS
SS Auspit
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Unread 03-22-2010, 10:33 PM   #5678
mostwanted
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Thank you everyone for sharing your experiences on your builds. Lots of information in this thread! I am at about page 210 but have throttled back on my reading cause there is a lot of repeat info and I had the info I needed to build mine last night.
There was only 1 tool broken and 2 injurys during this adventure. We bought a nibbler (to cut out the bottom) and broke the tip on it. Then I burnt my finger after I grabbed the side right after doing some grinding. I thought it was gonna blister up but it is fine today. My buddy must have gotten a piece of porcelien in his eye cause his eyes were giving him problems today and ended up going to the ER to get a sliver taken out of it.
As far as the construction goes, I wanted to use the Weber lid so I had to cut out the bottom for it to fit rights, then use the top of the drum as the bottom. I sealed it with some foil inside the lip. I decided to use the bottom of the Weber Kettle as my ash tray by cutting the kettle a few inches above where the grate sits without the factory welded tabs. We also drilled several 3/4" holes around the parameter for better air flow. All in all, the assembly went pretty good and I bought some new tools that I needed anyway. For inlets, I drilled 4 sets of double 3/4" holes with flaps to cover them made out of stainless I didn't take any pics during assembly because I have a hard time remembering to but I will take some pics after I paint it later.
I put the finishing touches on this afternoon and lathered some lard on the inside before I lit it up. I was a little worried about airflow using the cut-up kettle base but as soon as I put a 1/2 chimney of ashed briquettes in, it was only a matter of minutes before it hit 350. I closed off 3 vents and left the fourth cracked just a scosh before my temps finally dropped to 275 and held there. I probably have some leaks. It is 10:30pm and I am off to prep some fattys to throw on for a very late night snack!
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Unread 03-22-2010, 10:48 PM   #5679
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Pics or it didn't happen!
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Unread 03-23-2010, 10:40 AM   #5680
Sub
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I'm gonna blame my hole-saw (which I will never buy again, Unibit all the way) and say that the hole was too large for the pipe nipple and I didn't want to go and buy another barrell so I continued with the project.

While finishing I had the thought to use JB Weld to seal the nipple to the barrel, it worked perfectly during the seasoning process, I just wanted to find out if i'm going to run into any issues.
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Unread 03-23-2010, 11:12 AM   #5681
Rodney
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Quote:
Originally Posted by Sub View Post
I'm gonna blame my hole-saw (which I will never buy again, Unibit all the way) and say that the hole was too large for the pipe nipple and I didn't want to go and buy another barrell so I continued with the project.

While finishing I had the thought to use JB Weld to seal the nipple to the barrel, it worked perfectly during the seasoning process, I just wanted to find out if i'm going to run into any issues.
Based on their FAQ, I think you'll be just fine. It's good for a continuous 500 degrees. Also interesting is that you can thin it down with acetone or lacquer thinner to get it to flow more easily, and it's microwave safe. ;-)

http://www.jbweld.net/faq.php

-Rodney
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Unread 03-23-2010, 11:55 AM   #5682
Rodney
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I put together a "how I built my charcoal basket" video and posted it in a new thread if anyone's interested.

http://www.bbq-brethren.com/forum/sh....php?p=1224095

-Rodney
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Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
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Unread 03-24-2010, 08:43 PM   #5683
michaelp
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Heres how you get rid of the dreaded liner.
Yes, thats a leaf blower, and yes, the fire dept. responded.
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Unread 03-24-2010, 08:50 PM   #5684
Meat Burner
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Quote:
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Heres how you get rid of the dreaded liner.
Yes, thats a leaf blower, and yes, the fire dept. responded.
Now that was funny!!! OBTW, did you get the liner burned out before the fire hose visited your back yark?
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Unread 03-24-2010, 09:49 PM   #5685
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Now that was funny!!! OBTW, did you get the liner burned out before the fire hose visited your back yark?
Liner, bottom of the drum, yeah. Im gonna forge swords in my backyard while cooking Barbeque.
Too much will melt the barrel.
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