AdamB76
Found some matches.
After pre-seasoning on Sunday, I smoked a rack of BB ribs along with 3 hamburgers on Monday.
Everything turned out great.
So you understand my questions here's my build, I think it's fairly standard. All piping is black iron.
- I have (3) 1" intake holes with 3/4" nipples.
1 of the nipples has a 90 degree elbow then attached a 3/4" ball-valve.
These are evenly space around the bottom of the UDS
- The lid has (4) 1" exhaust holes with (4) 3/4" 90 degree elbow's.
- My charcoal basket is a 5-gallon bucket.
The grate is approx 5" inches from bottom.
Directly below the grate there are about (8) 1" holes for air flow.
- Monday was very warm day (about 60 degrees) for my area and little to no wind.
- I used Kingsford blue charcoal.
- The exhaust vents were left open for the cook. Not restricted at all.
Observation: During the cook I needed to keep (1) intake uncovered and adjust with the ball-valve; leaving the 3rd intake covered.
Q1: This is anal, but my thinking was I would need to cover (2) intakes only adjust with the ball-valve. Does this sound right?
Q2: Should I put small holes throughout the charcoal bucket? It's all solid above the grate. Should I make it like swiss-cheese, similar to expanded metal (but not that extreme)?
I think the 2 are related. Meaning I need more air to accommodate the possible restrictiveness of the charcoal bucket. This doesn't mean my UDS is efficient, it just means I wouldn't be able to get really hot >400 degrees.
I really have enjoyed this forum. Long time lurker.
Thank you for any thoughts and input.
-A
Everything turned out great.
So you understand my questions here's my build, I think it's fairly standard. All piping is black iron.
- I have (3) 1" intake holes with 3/4" nipples.
1 of the nipples has a 90 degree elbow then attached a 3/4" ball-valve.
These are evenly space around the bottom of the UDS
- The lid has (4) 1" exhaust holes with (4) 3/4" 90 degree elbow's.
- My charcoal basket is a 5-gallon bucket.
The grate is approx 5" inches from bottom.
Directly below the grate there are about (8) 1" holes for air flow.
- Monday was very warm day (about 60 degrees) for my area and little to no wind.
- I used Kingsford blue charcoal.
- The exhaust vents were left open for the cook. Not restricted at all.
Observation: During the cook I needed to keep (1) intake uncovered and adjust with the ball-valve; leaving the 3rd intake covered.
Q1: This is anal, but my thinking was I would need to cover (2) intakes only adjust with the ball-valve. Does this sound right?
Q2: Should I put small holes throughout the charcoal bucket? It's all solid above the grate. Should I make it like swiss-cheese, similar to expanded metal (but not that extreme)?
I think the 2 are related. Meaning I need more air to accommodate the possible restrictiveness of the charcoal bucket. This doesn't mean my UDS is efficient, it just means I wouldn't be able to get really hot >400 degrees.
I really have enjoyed this forum. Long time lurker.
Thank you for any thoughts and input.
-A