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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 02-12-2010, 12:02 PM   #1
SirPorkaLot
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Default I've added an UDS to my arsenal

Yesterday I cut the top off, drilled my intake holes, built my charcoal basket, and started a fire in the bottom my my barrel (without basket)

Today I emptied the (still hot) coals, drilled my grate support holes, and fired her up.

Right now there is a basket full of charcoal all intakes are closed, and I am monitoring temps at grate level and at dome level.
Interestingly enough the grate (which is ~30" above the bottom of the basket) is at 334, and the dome is at 361 - this is with all intakes closed and vents (weber lid) open.

I am going to monitor for a while like it is, to see how it holds these temps, or whether it falls a bit and then settles out.

I am using a full bag of K-comp. in my basket to season it with, so the amount of briquettes may be the reason for the high temps.
Also the outside ambient is 32 degrees right now.


I will report back..
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Unread 02-12-2010, 12:05 PM   #2
BobBrisket
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How did you get the coals going? That could be it too. But dontcha just love that thing already? It can hold there for hours. Can't wait to see it.
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Unread 02-12-2010, 12:11 PM   #3
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Sounds cool! But you know an UDS is not the end all be all of smokers, right? (ducking now..) lol
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Unread 02-12-2010, 12:16 PM   #4
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Quote:
Originally Posted by BobBrisket View Post
How did you get the coals going? That could be it too. But dontcha just love that thing already? It can hold there for hours. Can't wait to see it.
put one chimney full of charcoal on top of a basket of unlit charcoal.

I like to experiment starting with extremes. Therefore a whole bag of charcoal in the basket with all intakes closed - I can adjust from there as I learn the dynamics of the drum.
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Unread 02-12-2010, 12:18 PM   #5
River City Smokehouse
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I think it is said that when you build your UDS you have reached the"End of the Road" in BBQ. You are done, no more to learn, no more to do.
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Unread 02-12-2010, 12:18 PM   #6
BobBrisket
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A full chim will get it all hot and bothered.......best way to season it though. Congrats.
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Unread 02-12-2010, 12:40 PM   #7
N8man
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Looking forward to seeing it in action...
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Unread 02-12-2010, 01:05 PM   #8
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Uds envy has now surpassed enis envy. Could it be because a uds can do it standing up?
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Unread 02-12-2010, 01:11 PM   #9
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Your gonna have a hot fire for quite a while. Problem is with the vents closed your not burning clean and thats not a good way to season.

YMMV
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Unread 02-12-2010, 01:17 PM   #10
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Quote:
Originally Posted by Bbq Bubba View Post
Your gonna have a hot fire for quite a while. Problem is with the vents closed your not burning clean and thats not a good way to season.

YMMV
What he said.
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Unread 02-12-2010, 01:22 PM   #11
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Quote:
Originally Posted by Bbq Bubba View Post
Your gonna have a hot fire for quite a while. Problem is with the vents closed your not burning clean and thats not a good way to season.

YMMV
True dat. I was only thinking about the heat and not the clean. Good point Bubba.
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Unread 02-12-2010, 01:37 PM   #12
SirPorkaLot
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Quote:
Originally Posted by Bbq Bubba View Post
Your gonna have a hot fire for quite a while. Problem is with the vents closed your not burning clean and thats not a good way to season.

YMMV
Vents are open. Intakes are closed... are you suggesting I open an intake a hair to give it some oxygen? Like a 1/4" open perhaps?
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Unread 02-12-2010, 02:08 PM   #13
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looking forward to seeing it finished and cooking
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Unread 02-12-2010, 02:12 PM   #14
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Looking good so far. My drum runs hotter when empty probably due to air flow.

Jeff
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Unread 02-12-2010, 02:29 PM   #15
SirPorkaLot
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Here is 3:30pm est update (2.5 hours after beginning)
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File Type: jpg Clipboard01.jpg (66.4 KB, 50 views)
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