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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 06-08-2010, 12:04 AM   #31
cjallen85
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Quote:
Originally Posted by big brother smoke View Post
Welp, how much fuel and what type of fuel you using?
I have fired it with charcoal, and I have also fired it with hickory. Both got hotter then I think I would ever need.
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Unread 06-08-2010, 12:07 AM   #32
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Quote:
Originally Posted by Wampus View Post
Yes, but for a lot less work, you could use 2 or 3 UDS's and cook a lot of meat. I mean, unless you're looking to go whole hog. I got 12 racks of baby backs on my UDS this weekend all at once. I could put 6 or 8 butts on there too.


Hell.....what am I saying....I've GOT one and I'm looking as I type this for an offset. You already look like you're on your way, just need some tweaking.




Yeah.....never mind. GO FOR IT!!!
Yeah I got a lot of time in this. I think with all the help I have gained here I can get this project running. I am definately going to try a UDS soon though. I hear all kinds of good things about them on here.
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Unread 06-08-2010, 12:10 AM   #33
PaulG78
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To the more skilled fab'ers in the crowd, please critique. I keep looking at the pic and seeing reverse flow being a good option for this. Flat plate running just short of the length of both barrels at the elevation of the top of the opening from the firebox. Cut off and cap the existing exhaust and make a new, larger, exhaust right above the firebox with the outlet being out the end of the first barrel.
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Unread 06-17-2010, 09:31 AM   #34
cjallen85
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Just want to thank everyone for their ideas! I cut a bigger exhaust in it and also put a new intake in and now she is ready to smoke. Could not have done it without all the input!
I am going to get it painted and will have pics up soon thanks everyone!
Cole
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Unread 06-17-2010, 09:34 AM   #35
moda253
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Yeah that is what I think too.

Quote:
Originally Posted by jimmyinsd View Post
she looks a little loose from the pictures. does it leak alot around those doors? it could be that you are leaking your heat out in so many places that the chimney cant create a draft and pull the heat all the way through your smoke chamber.

my cheap offset has pretty thin steel (about the same as your drums) i have used old wool army blankets on the top to help hold the heat.
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Unread 06-17-2010, 09:40 AM   #36
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heh I should have read through the whole thread. Good to hear you got it working! Now let's see some food pron.
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Unread 06-17-2010, 01:46 PM   #37
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Definitely, I am cooking on it the first time next week. Gonna spend sometime dialing her in.
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Unread 06-17-2010, 03:42 PM   #38
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lol thats like an UDO (Ugly Drum Offset)! Hell as long as you not wasting coal/heat, it running the temps well and it puts out killer food... Light that B!#@# with pride man! :) waiting on the pics of the mods. Glad you got it working!

Cheers
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Unread 06-17-2010, 06:42 PM   #39
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Without reading whole thread, have you vetified thermometers? Try putting a fan blowing/stokingv the intake.
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Unread 06-17-2010, 06:45 PM   #40
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On second look is that valve your intake? If it is it is not near big enough for an offset.
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Unread 07-18-2010, 06:14 PM   #41
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Its all running good. Cooking ribs right now! Will have pics soon!
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Unread 07-18-2010, 07:05 PM   #42
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nice cj,
get that thing dialed in so i can come visit.
half of my family lives in jacksonville.
my grandparents and a couple cousins just moved to springfield!
greg
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Unread 07-18-2010, 07:34 PM   #43
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How to you get fuel into the firebox? I'd get the fire going and have something to keep that door cracked open to get more air into the fire. Same with the door on the far end of the cooking chambers. You need allot of aire to go through two drums vertically rather than a UDS, which flows verticle. I built a double barrel pit and had to add a second pipe between the barrels to get good air/heat flow. Look at the size of the opening between the firebox and the cooking barrels. In a Brikman Smoke-n-Pit Pro, which is a pit somewhat like yours, the opening is about 10"x12", if not larger. Bottom line, airflow. On a horizontal offset you shouldn't be controlling airflow with ball valves.





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Unread 07-18-2010, 07:53 PM   #44
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The tuning plates will make the temps more even across the horizontal chamber and are easy to make. It will get rid of the hot spot at the firebox end.
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Unread 07-18-2010, 09:02 PM   #45
cjallen85
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This is recent pick I replaced the old exhaust with an 8 in pipe and also Put a slide in the front of the fire box for more intake. Solved my problems I was having with getting it to heat up.
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