Black Betty - UDS Finally Finished

Old Hippie · 09-25-2009, 03:47 PM

Yep, that’s a PVC valve. $2.50 v/s $20. That’s $17.50 I had to spend on the other bling. It should be nothing but normal, ambient air at “room temperature” going through the valve and pipe. I will keep a hand on the PVC valve and pipe during the seasoning burn.

The charcoal basket is 12” diameter and 12” high. It will hold an 18 lb bag of Kingsford. After I experiment with cooking times, the height will probably be reduced to about 7”. It’s bolted 2-1/2” off the bottom of a galvanized oil change pan which has been “washed” in muriatic acid to remove the galvanization.

Yep, two hats; dome and flat. The flat lid fits so good that I have to ever so slightly persuade it to come off just using the handle. The dome lid is a Kingsford (Masterbuilt) and it also fits perfectly without any modification.

A little side table that folds.

First, got to do a little proctology. I’m going to slather on a layer of lard for the seasoning burn.

The chicken was a little “rubbery” for my liking. Guess the recipe that called for an eight day brine in WD40 was wrong.

Wing nuts on the rotisserie for easy removal, then put a magnet over the holes when not using it.

Guess it's 'bout time to "GET HER DIRTY!"

cowgirl · 09-25-2009, 03:54 PM

She's beeeautiful!

HawgHeaven · 09-25-2009, 03:55 PM

Man, you got a real beauty there!! Very nice indeed!

As for the chicken, all I can suggest is try a PB Blaster and Marvel Mystery Oil marinade next time, and cut the soak time down to 3 to 4 days...

mbshop · 09-25-2009, 03:58 PM

nice, really nice.

smokestack willie · 09-25-2009, 04:01 PM

Dude that's an awesome setup on that uds! and that yardbird is coming along nicely

1FUNVET · 09-25-2009, 04:11 PM

WD-40 brine is a maximum of 4 days at ambient temp of 87 degrees for best results.Looks like all you questions were answered as the Black Betty turned out very purrrrty.

BBQ Bandit · 09-25-2009, 04:13 PM

Check with Sledneck about that little chicken problem you have there....

NorthwestBBQ · 09-25-2009, 04:15 PM

I like the bottle cap remover...

mremus · 09-25-2009, 04:23 PM

great job.

EatonHoggBBQ · 09-25-2009, 04:27 PM

Nice drum.

Hotrodhog · 09-25-2009, 04:42 PM

Very nice piece,... you win!!

deathamphetamine · 09-25-2009, 04:43 PM

Nice build bro!!

peaspurple · 09-25-2009, 04:56 PM

Man that thing is a beaut. I think the chicken looks great! Next step, get it dirty..

WestTexasRancher · 09-25-2009, 05:01 PM

Good looking UDS

Smokinrubcom · 09-25-2009, 05:06 PM

I want one LOL!!! Awesome looking UDS

Mike

09-25-2009, 03:47 PM	#1
Old Hippie Knows what a fatty is. Join Date: 07-12-09 Location: Spartanburg, SC Downloads: 0 Uploads: 0	Black Betty - UDS Finally Finished Yep, that’s a PVC valve. $2.50 v/s $20. That’s $17.50 I had to spend on the other bling. It should be nothing but normal, ambient air at “room temperature” going through the valve and pipe. I will keep a hand on the PVC valve and pipe during the seasoning burn. The charcoal basket is 12” diameter and 12” high. It will hold an 18 lb bag of Kingsford. After I experiment with cooking times, the height will probably be reduced to about 7”. It’s bolted 2-1/2” off the bottom of a galvanized oil change pan which has been “washed” in muriatic acid to remove the galvanization. Yep, two hats; dome and flat. The flat lid fits so good that I have to ever so slightly persuade it to come off just using the handle. The dome lid is a Kingsford (Masterbuilt) and it also fits perfectly without any modification. A little side table that folds. First, got to do a little proctology. I’m going to slather on a layer of lard for the seasoning burn. The chicken was a little “rubbery” for my liking. Guess the recipe that called for an eight day brine in WD40 was wrong. Wing nuts on the rotisserie for easy removal, then put a magnet over the holes when not using it. Guess it's 'bout time to "GET HER DIRTY!" __________________ ECB, OTG, OTP and UDS

09-25-2009, 03:54 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	She's beeeautiful! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

09-25-2009, 03:55 PM	#3
HawgHeaven On the road to being a farker Join Date: 08-17-08 Location: Newark, DE Downloads: 0 Uploads: 0	Man, you got a real beauty there!! Very nice indeed! As for the chicken, all I can suggest is try a PB Blaster and Marvel Mystery Oil marinade next time, and cut the soak time down to 3 to 4 days... __________________ Pop-Pop Phil [I][COLOR=purple]Klose Backyard Chef[/COLOR][/I] [I][COLOR=purple]18.5" WSM[/COLOR][/I] [I][COLOR=purple]Numerous Weber kettles[/COLOR][/I] Hawg Heaven Smokin' BBQ [URL]http://www.hhsbbq.com[/URL] Super, ultra-fast [B][I][U][COLOR=darkorange]ORANGE [/COLOR][/U][/I][/B]Thermapen

09-25-2009, 03:58 PM	#4
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	nice, really nice. __________________ george spam, can't live without it

09-25-2009, 04:13 PM	#7
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Check with Sledneck about that little chicken problem you have there.... __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

09-25-2009, 04:01 PM	#5
smokestack willie Got Wood. Join Date: 09-23-09 Location: west texas Downloads: 0 Uploads: 0	Dude that's an awesome setup on that uds! and that yardbird is coming along nicely

09-25-2009, 04:11 PM	#6
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	WD-40 brine is a maximum of 4 days at ambient temp of 87 degrees for best results.Looks like all you questions were answered as the Black Betty turned out very purrrrty.

09-25-2009, 04:15 PM	#8
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	I like the bottle cap remover... __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

09-25-2009, 04:23 PM	#9
mremus Knows what a fatty is. Join Date: 08-20-09 Location: Sussex, WI Downloads: 0 Uploads: 0	great job.

09-25-2009, 04:27 PM	#10
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: Allen Park, Michigan Downloads: 0 Uploads: 0	Nice drum. __________________ John, KCBS/MCBJ

09-25-2009, 04:42 PM	#11
Hotrodhog Full Fledged Farker Join Date: 08-25-09 Location: Escalon, Ca. Downloads: 0 Uploads: 0	Very nice piece,... you win!!

09-25-2009, 04:43 PM	#12
deathamphetamine is one Smokin' Farker Join Date: 03-29-09 Location: Northern Arctic Downloads: 0 Uploads: 0	Nice build bro!! __________________ I Eat Burgers for Breakfast

09-25-2009, 04:56 PM	#13
peaspurple is one Smokin' Farker Join Date: 01-26-09 Location: Georgia transplant in odenton, md Downloads: 0 Uploads: 0	Man that thing is a beaut. I think the chicken looks great! Next step, get it dirty.. __________________ A Wonderful Family Chargriller Acorn Kamado UDS Redhead Mini Homer Simpson WSM Smokey Joe Gold Green performer 22.5" Redhead 18.5" OTG with pro q stacker 22.5" WSM 22.5" OTS Fire pit convert weber fireplace 18" Discada Fish Fryer Clay Pig Grill Belson Trailer Mounted BBQ Pit

09-25-2009, 05:01 PM	#14
WestTexasRancher Got Wood. Join Date: 07-19-09 Location: North of Indy. In. Downloads: 0 Uploads: 0	Good looking UDS

09-25-2009, 05:06 PM	#15
Smokinrubcom Full Fledged Farker Join Date: 09-01-08 Location: Huntsville,Alabama Downloads: 0 Uploads: 0	I want one LOL!!! Awesome looking UDS Mike __________________ SmokinRub.com - Give our rubs a try :)find us on Facebook - http://www.facebook.com/smokinrub

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