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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 08-27-2011, 09:18 AM   #8536
InTheRedZoneBBQ
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"line the box with asbestos"... my how times have changed!
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Unread 08-27-2011, 05:44 PM   #8537
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lol Well it's been across worse places.

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Anywhere near Holt?
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Originally Posted by Dr_KY View Post
Mission Blvd. Holt is old school.

hmm talking about pomona? lol not offended I live in the good part near claremont. I once lived in your neck of the woods mr norco




now on page 118....ok only a few hundred pages to go! great read
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Unread 08-28-2011, 11:33 AM   #8538
GEORGIA CRACKER(FROM TEX)
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Well, I have read all of this thread, and have been informed, entertained, and enlightened! Hats off to all who have posted and gone before me. There is a wealth of knowledge on here. I started out on another forum, and planned my UDS from there, but found this forum and greatly expanded my knowledge. I have built my KISS smoker without any mods or extra blings, and have been rewarded with an excellent controllable smoker. I have three 3/4 inch intakes, two caped off and one with a ball valve. I have a 2" by 5" pipe nipple screwed into the bung hole on the lid, which is a removable lid with a clamp ring on it. My basket is made from 3/4 # 9 expanded and bolted on an angle iron frame. No welding, just cut and bolt together along with some hog wire. It is about 14 X 14 and sits three inches above the bottom of the barrel. All holes were cut with a hole saw or drill bits. I bought some extra caps for my intakes and drilled different size holes in them for added control when needed. After my first brisket that I smoked for 9 hours, I let the fire go on at a steady 210 degrees and after 37 hours, i got tired of checking on it and shut it down, with some briquets still left unburned. Needless to say, I was impressed. If I can figure out how to post some pictures, I will post pictures of my build.
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Unread 08-28-2011, 12:36 PM   #8539
GEORGIA CRACKER(FROM TEX)
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I hope this works:



2" X 5" nipple


El Cheepo Wal Mart temp gauge, and the "U" bolts for the grate.



The tin cup is my shut off "Valve - Rain protector"



Two of three intakes.
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Unread 08-28-2011, 03:31 PM   #8540
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I hope this works:



2" X 5" nipple


El Cheepo Wal Mart temp gauge, and the "U" bolts for the grate.



The tin cup is my shut off "Valve - Rain protector"



Two of three intakes.
Nice Georgia Cracker how does she smoke?
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Unread 08-28-2011, 04:42 PM   #8541
PhilipW
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Who has the uds of R2D2? I can't find or remember the thread it was in.....

Thanks

sent from phone.
I do.
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Unread 08-28-2011, 05:09 PM   #8542
mike5150
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Default My First Fatty

Well Here it is my first fatty I cooked it @ 225º for 3 hours. It took about 45 min to get it up to 225º so it was on the UDS FOR 3hr 45min..I was not sure if the bacon was done enough it looked like it was still kinda raw but it cut just fine and tasted very good. I Stuck some onion,Bell Pepper and Pepper Jack Cheese in the middle











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Unread 08-28-2011, 10:31 PM   #8543
GEORGIA CRACKER(FROM TEX)
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Hey Mike 5150, she does a great job smoking. Temp's are real easy to regulate. Once I get it on track, it will stay there pretty steady without much adjustment. I have cooked 3 briskets, some spareribs and some whole chickens. All turned out great. The last brisket I cooked last week for a family reunion was butter smooth and tender. Cooked it for 8 hours, and then wrapped in foil and put it back in the smoker for two more hours. I use briquets and chunks of mesquite to smoke them. Got hooked on mesquite when I lived in South Texas. I like pecan, but it's hard to find around here. I saw your fare, and it looks great. I haven't tried any fatties yet, but they are on my round-to-it list!
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Unread 08-29-2011, 03:51 PM   #8544
stevenlarson
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Default UDS lid hook

Hey Brothers, I made an easy lid hook on my first UDS. My lid had an one inch bung. Thinking, why drill more holes in the lid. I attached a 3/4 nipple and cap into the underside of the lid. I also filled the top void with a wine cork. The set-up works great.

Sorry, for some reason I can't upload a photo.
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Unread 08-29-2011, 07:24 PM   #8545
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Through 6000 posts....I'm obsessed. Haven't seen this question yet. Anyone try Emory Cloth and a palm sander on your drum liner? I plan to grab a metal grinding wheel to get my tan liner off since the burn was not totally effective. Just wondering if a palm sander would work too. Easier to hold......thanks in advance and great thread!
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Unread 08-29-2011, 07:39 PM   #8546
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Through 6000 posts....I'm obsessed. Haven't seen this question yet. Anyone try Emory Cloth and a palm sander on your drum liner? I plan to grab a metal grinding wheel to get my tan liner off since the burn was not totally effective. Just wondering if a palm sander would work too. Easier to hold......thanks in advance and great thread!

Palm sander did not work for me so I took a weed torch to mine.Harbor freight has them on sale now for 13.50 i paid 19.99 for mine..someone said oven spray would take it off but i did a test spot for 2 days on my tan liner with not luck!
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Unread 08-29-2011, 07:42 PM   #8547
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Quote:
Originally Posted by stevenlarson View Post
Hey Brothers, I made an easy lid hook on my first UDS. My lid had an one inch bung. Thinking, why drill more holes in the lid. I attached a 3/4 nipple and cap into the underside of the lid. I also filled the top void with a wine cork. The set-up works great.

Sorry, for some reason I can't upload a photo.
Heck of a idea I was wanting to make a lid hook But I am going to steal your idea if you don't have a patent on it yet......
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Unread 08-30-2011, 06:52 AM   #8548
mantequiya
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Quote:
Originally Posted by mike5150 View Post
Well Here it is my first fatty I cooked it @ 225º for 3 hours. It took about 45 min to get it up to 225º so it was on the UDS FOR 3hr 45min..I was not sure if the bacon was done enough it looked like it was still kinda raw but it cut just fine and tasted very good. I Stuck some onion,Bell Pepper and Pepper Jack Cheese in the middle


Nice job Mike. I had the same thing with the bacon so I put it under the broiler for a couple minutes. Hope I don't loose all credibility for that
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Unread 08-30-2011, 08:37 AM   #8549
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Cooking those bacon wrapped fatties , I've found cooking a little hotter helps. If you cook them at 225 the bacon will never crisp , 300 will do it quite nicely , same applies to whole chickens. Just my .02 , great looking food guys!

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Unread 09-01-2011, 02:02 PM   #8550
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Here is the UDS I just finished. I till have a few things I want to finish up on it but I wanted to have it ready for labor day.
Attached Images
File Type: jpg 2011-09-01 12.22.07.jpg (48.9 KB, 613 views)
File Type: jpg 2011-09-01 12.22.19.jpg (114.7 KB, 610 views)
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divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker

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