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LT72884
07-09-2009, 01:07 PM
I hate WIND.. My UDS sux in the wind. There is some wind maybe 10mph and my uds is barley gettin to 225 after 2 hours.

So i had to do a F.U. wind mod. Here is a pic of the mod. I gotta wait to see if i can get it to at least 325. if not. it is goin in the oven.

Why is the slightest amount of wind so evil to the UDS?

Pics of chicken commin soon.

EDIT

the pic shows the valve closed, however, i closed it for like one minute to see something and i happened to take the pic during that one minute. All 4 valves were opened the whole time.

Wampus
07-09-2009, 01:26 PM
Really......

I wouldn't think that the UDS (as efficient as everyone says it is) would have the trouble with the wind like other vert smokers. That suprises me.


Wonder if there's a way to make some sort of "wind screen" for your intakes?

LT72884
07-09-2009, 01:41 PM
Really......


Wonder if there's a way to make some sort of "wind screen" for your intakes?

theres gotta be, this is makin me mad. I have all 4 vents open and surrounded by the wood. Its been 3 hours since i lit the thing and its not up to temp yet.

I wonder if i designed it wrong?? How are others getting theres to 350 and up?

LT72884
07-09-2009, 01:53 PM
well, bad news. Its gotta go in the oven at 375 because the UDS just cant handle the small amount of wind we have.

How have you other brethren accomplished temps of 325-350 on the UDS. For some reason mine just cant do it.

BigAl
07-09-2009, 01:56 PM
theres gotta be, this is makin me mad. I have all 4 vents open and surrounded by the wood. Its been 3 hours since i lit the thing and its not up to temp yet.

I wonder if i designed it wrong?? How are others getting theres to 350 and up?

I don't have a UDS so my input may be useless. It looks like your valve is in the closed position and why block the air vents when you want a higher temp:confused:.

Also what is the altitude where you live? I am at 6,700 ft where there is not as much oxygen in the air so I have to allow more venting to get temp up in my cookers.

LT72884
07-09-2009, 02:04 PM
I don't have a UDS so my input may be useless. It looks like your valve is in the closed position and why block the air vents when you want a higher temp:confused:.

Also what is the altitude where you live? I am at 6,700 ft where there is not as much oxygen in the air so I have to allow more venting to get temp up in my cookers.

The valve is open. When i first got the valve from home depot, i thought it was backwards as well. I am only covering parts of the vents so that the wind doesnt blow the air awya from the vents preventing any suction into the drum. I imagine that the pipe nipples act like wind tunnels and create "whirlwinds" sorta speak in side themselves causing no air to get to the fire.

I am at 4600 feet

ytsejam
07-09-2009, 02:12 PM
Thats weird, my drum gets too hot in the wind :?:

Meat Burner
07-09-2009, 03:20 PM
Thats weird, my drum gets too hot in the wind :?:

same here. You said the valves are in the open position. If so, that is the only time I have seen that. Just a thought.

Grillman
07-09-2009, 03:25 PM
That seems weird....It sounds like it's not getting enough air.
I had a smoker trailer that wouldn't get hot enough at times; so I had to
open the door to the firebox a couple of inches, to get more air to it.
Then it got plenty hot.

Even though you checked the valve...they are normally closed in the position
the handle is in....you might double check and see if you can insert a
stick or something through it to be sure.

Do you have a vent pipe at the top?
If you can...show us more pictures of your UDS and perhaps somebody
will be able to offer some ideas to help you better.

1FUNVET
07-09-2009, 03:28 PM
If valve is open it must be an a**backwards type. Normally the position of the handle would indicate closed in your picture, but you say it's open.

sfisch
07-09-2009, 03:35 PM
let the wind blow in those other open vents, don't block them with the wood. If it gets too hot then start shutting them down.

Scott

LT72884
07-09-2009, 03:53 PM
let the wind blow in those other open vents, don't block them with the wood. If it gets too hot then start shutting them down.

Scott

i tried that for first hour and half. didnt get above 180. But as soon as i blocked the wind. it went up to around 275 with all 4 vents open.


here come some pics of the wind mod and vent status.

LT72884
07-09-2009, 04:28 PM
here is what the pipes look like. Just in case. They are 3/4 inch inner diameter. i have 3 of those plus the one ball valve. They extend from the drum exactly 1 and 1/8th inch from the side of the drum. The coal grate sits (i think) about center of the intakes or a lil above. That should not matter just as long as air is getting to the fire right??

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/conduitnuts.jpg

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/sideview.jpg

Here is the Lid. It has 8 1/2 inch holes around it. I had all holes open.

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/lid.jpg

Here is a shot of the open valve.

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/openvalve.jpg

Here is how i built the wind mod

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/windmodthree.jpg

Here is finished wind mod. There is plenty of room for air to get to the intake, since my wind mod is not air tight.

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/windmodfive.jpg

Here is the chicken right out of my houses oven. Not to bad. Skin could have been crispier so im thinkin around 400-425 next time. OR 350 on the UDS and then open all vents if i can get them to work right to crispify the skin.

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/beercanchickencloseup.jpg

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/beercanchicken.jpg

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/beercanchickenjuicy.jpg

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/beercanchickenjuicytwo.jpg

ok enjoy. let me know what i can do to help my UDS out. Im serious, the wind was not to heavy and it had some serious issues. Almost seems like a cars exhaust system when it has to much back pressure and you get the swirl effect.


BTW, the breast was cooked to an internal temp of 187. the leg and thigh was above 195. Not dry at all. must be the hormones tyson inc puts in the chicken..

Thanx


Matt

Dr_KY
07-09-2009, 04:55 PM
Your intake was closed as you can see in the first picture.

LT72884
07-09-2009, 05:05 PM
Your intake was closed as you can see in the first picture.

OHHHHHHH, holy crap. I see what Big al was sayin. I closed it for like 1 minute to see something and then re opened it...

Sorry for the confusion, just took the pic at the wrong time. I did have all 4 open the whole time though

Grillman
07-09-2009, 05:37 PM
From what I can see, I would guess that you aren't getting enough air flow.
I would put a vent something like the picture below of a smoker I used to
have...it can be closed off or opened up for max air flow. Or just cut a
hole in the top of your USD about 4" in diameter and construct a sliding
cover for it so you can control the air flow.
I think you also need more air intake at the bottom...if it gets too hot...
you can close it up some.
I just found an old thread here with some good pics of exhaust vents for
the top of your UDS.
http://i29.tinypic.com/2j3ifzs.gifhttp://www.bbq-brethren.com/forum/showthread.php?t=29692 (http://www.bbq-brethren.com/forum/showthread.php?t=29692)

http://img36.imageshack.us/img36/1377/vent1.jpg

The picture below is of my old smoker fire box....even when the door vent
was fully open; it wouldn't get hot enough. So I had to open the door
an inch or two to get proper air flow to increase the temperature.

http://img36.imageshack.us/img36/3373/vent2c.jpg

Below is a pic of the type of air flow damper you might consider.
I would get two of them for the air intake near the bottom of your UDS.
Again...if it gets too hot...you can close them down some.

http://img38.imageshack.us/img38/620/bbqairdamper6.jpg

Here is a link to the site that sells them.

http://i29.tinypic.com/2j3ifzs.gif (http://www.bbq-brethren.com/forum/showthread.php?t=29692) http://www.kck.com/bbq_air_damper_smoker_pit_grill.html

Midnight Smoke
07-09-2009, 05:39 PM
What were you using for fuel?

Norcoredneck
07-09-2009, 05:50 PM
I would bet thermometer issue or moist charcoal. Leave lid off for 5 minutes and then put on and see where temp goes.

LT72884
07-09-2009, 06:06 PM
I would bet thermometer issue or moist charcoal. Leave lid off for 5 minutes and then put on and see where temp goes.

I had two thermos so i know it was correct. One inside and the turkey fryer thermo. Both read exact same.

I used regular kings ford and it was a brand new bag i bought today. I did take the lid off and use a hair dryer mod to get her up but as soon as i put the lid on it went from 300 to 275 and stayed...

Im thinkin im gettin swirl back issues. The wind is creating a sucking motion rather than a blowing motion like what happens in tunnels. (this is not wood pile)

Ill have to try on a very calm day just to see where i can get it to.

I thought 4 air intakes would have been plenty. I asked that once before and every one said 6 3/4 in holes in the bottom were to many. So i went back to 4. im going to try to trim or insert further into the drum, the pipe nipples. Maybe that might help. Or get rid of them and deal with 4 one inch holes..

cowgirl
07-09-2009, 06:17 PM
I have four 3/4 inch air intake holes but my hot coal grate sits above them.
Also the 8 exhaust holes in my lid are 1".

Not sure if this is what your problem is though. :confused:

BigAl
07-09-2009, 06:19 PM
What "every one said" will not work at altitude due to the lack of oxygen in the air... and for that matter water boils at lower temps, here water boils at 199 F not 212 F like the flatlanders, which changes the time for meat to be "done". Since the temp went to 300 without the lid, seems like the exhaust holes need to be bigger or more added.

Nothing, including cookies, cook the same at high altitudes. There are high altitude cook books, developed by a couple of ladies here that have modified flatlander's recipes so that you simulate the flatlander's cooking results.

You will just have to "tune" your UDS and cooking style to work at your 4,600 ft altitude. See "grillman.'s" first pic and read his text. It is a "learning" experience for all us "highlanders"

LT72884
07-09-2009, 06:24 PM
What "every one said" will not work at altitude due to the lack of oxgen in the air... and for that matter water boils at lower temps, here water boils at 199 F not 212 F like the flatlanders, which changes the time for meat to be "done". Since the temp went to 300 without the lid, seems like the exaust holes need to be bigger or more added.

with the lid off the thermo read 150 even when i used the hair dryer to get a nice bunch of flames going. its when i put the lid back on, it shot to 300 and then down to 275 with in 5 minutes.

I have never been able to get the uds above 150 with lid off and using a hair dryer. My thermo is 2 feet above the coal and i think the heat dissipates to quickly with lid off. BUT as soon as i put the lid on it traps the heat and it goes sky high for a min or two then back down.

I can try 1 inch holes for exhaust and see what happens.

I followed cow girls design except size of exhaust holes.

sfbbqguy
07-09-2009, 06:31 PM
LT...you have a strange issue. If I take the lid off my drum to check/turn/probe food I have to be real careful about temp spikes as it shoots up literally in seconds with the lid off. Guys even talk about being careful when you take lid off. Quickly get food out, return lid, do what you need to do to food and then return so you don't get temp spikes.
How many coals did you try to start with? What does your charcoall basket look like?
Looks like you did a great job on your drum and chicken looks good too even if you had to cook in oven.

LT72884
07-09-2009, 06:38 PM
LT...you have a strange issue. If I take the lid off my drum to check/turn/probe food I have to be real careful about temp spikes as it shoots up literally in seconds with the lid off. Guys even talk about being careful when you take lid off. Quickly get food out, return lid, do what you need to do to food and then return so you don't get temp spikes.
How many coals did you try to start with? What does your charcoall basket look like?
Looks like you did a great job on your drum and chicken looks good too even if you had to cook in oven.

I do not have a charcoal ring since metal down here is 40$ a two foot piece.

http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/charcoallayer5.jpg

I started with 3/4 chimney and by the time they are all white with ash. Its exactly half a chimney. I pour the lit stuff on top of the nicely piled and well balanced charcoal.

sfbbqguy
07-09-2009, 06:45 PM
This is interesting...I can't remember anyone doing their charcoal this way so this may be part of your issue?
It seems to me that there is some kind of convection air flow in these UDS that swirls air through and really gets things going. Sucking air through the bottom intakes as much as is allowed by the opening in the lid.
I think some folks here may concur with this...looks like your basket is a bit low and I really think you may need a "basket" to solve your issue. At least that's what I'd try before going too stir crazy with more vents and stuff. Although don't discount the thin air as it may be a factor.
BTW...posting pics is very helpful to get your issue solved!

BigAl
07-09-2009, 06:46 PM
Look like you might need longer bolts to get more ash room below the coals to get proper air flow under the coals....

LT72884
07-09-2009, 07:03 PM
Look like you might need longer bolts to get more ash room below the coals to get proper air flow under the coals....

i thought of that. My bolts are 3.5 inches long and the coal grate is a lil more than 1/4 inch thick. I put nuts on the bottom to get it to three inches high. I cleaned the drum before i used it today. So no ash was in the way. I will add taller bolts first along with a 5 inch high ring. I do not need any thing taller than that since i can get the balancing act to last up to 3 8 hour cooks.

I know that the BDS this size has 8 half inch holes to. Based on reviews by hucks hut they kinda told some of the specs.

Thanx for all the help guys.

feedmyneed
07-09-2009, 07:11 PM
Before I made myself a basket, I used the same set-up (grate with charcoal piled on)..In the directions I used, it said to use longer bolts to get above intake holes (gave some scientific explanation)..I made it half inch taller then intake holes I.E.Intake holes at 1 3/4 inches, basket bottom(grate) at 2 1/4 inches..Never had temperature issue..

sfbbqguy
07-09-2009, 07:16 PM
3.5 inches is certainly long enough to get your colas high enough off the floor of the drum. They just looked shorter in the pictures.
Still think you need a "basket" but agree that $40 is a lot.

sfbbqguy
07-09-2009, 07:19 PM
If the basket isn't the issue then my only thought would be...maybe you've got a UDS Gnome that's farking things up!

Norcoredneck
07-09-2009, 07:25 PM
Most advice in UDS thread is for a standard basket type buld. Build it like described and it will work as advertised. Altitude does have effect as Al said.

sfbbqguy
07-09-2009, 07:33 PM
He lurks...

LT72884
07-09-2009, 07:45 PM
If the basket isn't the issue then my only thought would be...maybe you've got a UDS Gnome that's farking things up!

He fraked things up good to. I will try to extend bolts just for the heck of it. But the wind though? even if i extend them up higher, my issue is still the wind unless there is some sort of scientific explanation between the height and wind pressure.

LT72884
07-09-2009, 07:47 PM
Most advice in UDS thread is for a standard basket type buld. Build it like described and it will work as advertised. Altitude does have effect as Al said.

Ill have to see what i can dig up for a ring. The ring is just used to hold the charcoal nothing else right?

LT72884
07-09-2009, 09:51 PM
i just extended the coal grate to look like so
http://i280.photobucket.com/albums/kk186/LT72884/Drum%20smoker/legsforgrate.jpg

Dr_KY
07-09-2009, 11:03 PM
I'm in England and cook in my UDS and mini UDS during wind, rain and snow.

Norcoredneck
07-10-2009, 01:14 AM
I'm in England and cook in my UDS and mini UDS during wind, rain and snow.
Uphill both ways!

Dr_KY
07-10-2009, 07:21 AM
With no shows and hand-me-downs.

sfbbqguy
07-10-2009, 08:28 AM
With no shows and hand-me-downs.

"No shoes" right?

Things are tougher over in your neck of the woods!

sfbbqguy
07-10-2009, 08:32 AM
Ill have to see what i can dig up for a ring. The ring is just used to hold the charcoal nothing else right?

As far as I know that's right.
Nice work extending the legs too. In as much as they seemed high enough before, your issue may have been that the air flow was just not getting under the coals and was getting swirled over the top of them with very little flow actually getting to the coals.
Good luck.

Dr_KY
07-10-2009, 08:51 AM
"No shoes" right?

Things are tougher over in your neck of the woods!

I grew up on California.

MountainMan
07-10-2009, 09:03 AM
I do not have a charcoal ring since metal down here is 40$ a two foot piece.For future projects, there are several online metal suppliers.

I have the same problem finding materials up here.

LT72884
07-10-2009, 06:47 PM
For future projects, there are several online metal suppliers.

I have the same problem finding materials up here.

True, ill have to see what i can find.

LT72884
07-10-2009, 06:48 PM
thanx guys for all the help. Hopefully extending the legs helps me out a bit

Mtnsmoke
07-10-2009, 11:14 PM
I'm thinking you need a basket, you may not be getting an good even burn the way you have them stacked. I also think the grate 3.5" inches off the bottom is plenty of room to breathe and your intakes are not your culprit, you have plenty of intake. I would be eyeing your basket, intake height to grate and exhaust as the possible culprit. I live at 5'800 ft and have no problems getting stable temps at 200 up to 375 in rain or wind(havn't used in winter yet). I have a 17.5" x 15" basket, use a weber top and built it using the KISS principle. How high are your intakes off the bottom? Mine are a couple inches below my grate at 1.5" off bottom, grate around 3.5"-4" off bottom and it works very well.

LT72884
07-11-2009, 01:15 AM
My intakes center point is at 2 inches from base of drum. I do not have a weber lid for mine. Just the lid that came with the bloody barrel..

Do length on intakes matter. I think the pipes i used were either 1.5 inches or 2 inches in length

Dr_KY
07-11-2009, 01:29 AM
I think you need to break down and build a basket so that you have good amount of fuel going ather than a pyramid. Metal is expensive there but there has to be something you can use.

-Go to walmart or someplace and get a large stainless dog water bowl and start driling.

- Hit the scrap yard for a car tire rim and start drilling.

- Find another beat up drum, slice a section out, drill, shorten then either tack together or bolt.

You need to get creative.

Dr_KY
07-11-2009, 01:39 AM
Here is a basket I made last year.

http://i34.tinypic.com/2lu2hwh.jpg

LT72884
07-11-2009, 01:45 AM
The way i have the charcoal stacked should allow plenty of air threw it. Maybe not

Dr_KY
07-11-2009, 03:10 AM
The way i have the charcoal stacked should allow plenty of air threw it. Maybe not


Ok .

ABQ
07-11-2009, 03:21 AM
Would a chrome basket work?

Dr_KY
07-11-2009, 04:23 AM
I would have thought so as most grills are chrome plated.

ABQ
07-11-2009, 04:34 AM
Excellent! Lowes has my charcoal basket waiting for me in the kitchen accessories isle for about $7. Not as big as a uds basket, but I am sure a few could be tied together.

Beerwolf
07-11-2009, 09:25 AM
If the wind is the root cause of the issue.. what would happen if you were to put elbows on all of the intakes? (Pointing downward) it may be a bit easier than stacking all that wood

LT72884
07-11-2009, 12:50 PM
Ok .


Im gonna try a place down here that might have some metal i could use. I will also buy some rebar to make a long handle with and a shaker thingy

LT72884
07-11-2009, 12:52 PM
If the wind is the root cause of the issue.. what would happen if you were to put elbows on all of the intakes? (Pointing downward) it may be a bit easier than stacking all that wood

you know. you got me. Maybe its wind maybe its just my UDS has a mind of its own.

Bare in mind i light charcoal first in the chimney then pour it on the unlit charcoal. Maybe i need more than half a chimney to start with. But then again i used a hair dryer on it for like 45 seconds. That should have been plenty to get other coals hot

Mtnsmoke
07-11-2009, 02:17 PM
Build a basket and go from there or keep beating the horse.

Beerwolf
07-11-2009, 07:24 PM
Experience on many other things tells me that there is some simple issue that was overlooked ... Its kind of unique that drums of all shapes and sizes behave less problematic than yours.. Dig deeper, I know it's frustrating, But I think you are solving a symptom and not the problem

Norcoredneck
07-11-2009, 07:55 PM
Build a basket, then come back. Thread should have started, "I am having control problems with my UDS that I built by followig half the suggestions in the UDS thread".

I think If I made something and it didn't work I would compare it to something that does.

LT72884
07-12-2009, 12:25 AM
Build a basket, then come back. Thread should have started, "I am having control problems with my UDS that I built by followig half the suggestions in the UDS thread".

I think If I made something and it didn't work I would compare it to something that does.

The basket was the only one i did not follow because i cant afford it. Call me stupid but i have better things to throw my money like school then 40$ for a charcoal ring.

Any way ill come back when i get a charcoal ring.

Grillman
07-12-2009, 01:11 AM
Big Al and myself are both in the Denver Colorado area. (5280 feet)
And we both think that your problem is a lack of air (oxygen).

We have both experienced this problem of the smoker not getting hot
enough; and your elevation of 4600 feet is about the same as ours.

Most of the people that are talking about a charcoal ring for your smoker
are in Texas, Nebraska, and California....very low elevation.

No offense to any of those people; but, I really think you need more air
intake; and probably a bigger exhaust vent on the top.
You should be able to cut a 5 inch door close to one of your intake valves
and put a hinge and handle on it for just a few dollars.
Don't worry about making it too big...6 inches is fine too; because you can
control the temperature by closing the door part way to increase or
restrict air flow to achieve your desired temperature.

The same thing on the top for an exhaust vent.
See my previous post a couple of pages back.

You mentioned that you took the lid off and then put it back on and
it flared up and got hotter, but; then cooled back down real fast.
I think it is because when you take off the lid, it pulls fresh oxygen in
and traps it when you put the lid back on and then heats up until it
uses that extra oxygen ....then it cools back down once that extra
oxygen is gone.

Just my opinion....hope you get it figured out soon.

MountainMan
07-12-2009, 08:48 AM
You should be able to test that theory.

Try to force more air into the unit.
Play with the lid by partially opening it.
Try a combination of above.

These will allow for testing air flow without permanent modifications.

LT72884
07-12-2009, 06:06 PM
Big Al and myself are both in the Denver Colorado area. (5280 feet)
And we both think that your problem is a lack of air (oxygen).

We have both experienced this problem of the smoker not getting hot
enough; and your elevation of 4600 feet is about the same as ours.

Most of the people that are talking about a charcoal ring for your smoker
are in Texas, Nebraska, and California....very low elevation.

No offense to any of those people; but, I really think you need more air
intake; and probably a bigger exhaust vent on the top.
You should be able to cut a 5 inch door close to one of your intake valves
and put a hinge and handle on it for just a few dollars.
Don't worry about making it too big...6 inches is fine too; because you can
control the temperature by closing the door part way to increase or
restrict air flow to achieve your desired temperature.

The same thing on the top for an exhaust vent.
See my previous post a couple of pages back.

You mentioned that you took the lid off and then put it back on and
it flared up and got hotter, but; then cooled back down real fast.
I think it is because when you take off the lid, it pulls fresh oxygen in
and traps it when you put the lid back on and then heats up until it
uses that extra oxygen ....then it cools back down once that extra
oxygen is gone.

Just my opinion....hope you get it figured out soon.

Im extending the legs on the grate to help with airflow and i am also going to make the holes a lil bigger on the exhaust. I would rather make them bigger then plug em up and make a big hole.

Do you think the length of the pipe nipples could be an issue?

Before i make exhaust holes bigger i will open it a 1/4 inch or so on one side and see what happens. If the temp goes up then i know that i need bigger exhaust holes.

Dont get me wrong. I would try your ideah of a door by the fire. But i cant afford to screw the drum up since it was an 80$ brand new. I COULD remove the pipe nippels and use the four 1 inch holes that i drilled for the Pipes. That would allow more air in and then i could use magnet strips or something to block em off partly. What do you think

Im not trying to say your ideas are trash or anything. Im just trying to save money since i have been laid off from work for 8 months and my unemployment just ran out. So im trying to be frugal at the same time.

Thanx for the help.

Norcoredneck
07-12-2009, 06:40 PM
I agree with the altitude deal to a point. I am not sure how high Thirdeye is where he lives but he has 2 BDS cookers and we have seen he as his neighbor has stated "That SOB can cook". I know I struck a nerve but I still feel a basket is key in the UDS design. Funny BigAL is brought up. His Avatar is the infamous charcoal maze/basket that all Bandera owners feel is essential to a great running Bandera. To get a clean even burn you have to control the burn. Good airflow and burn area is key, How is that "stack of coals" 30 minutes ino the burn, or better yet first time you bang the side of the drum?

On the $40 basket, I would venture to guess that you may of never had to be very resourceful in your life. It is a great thing that you are getting an education and If you are truly paying for it yourself I commend you. But take this as a personal challenge, Take a day and go to a salvage recycle place, Cruise the Craigslist freebies, look at what people put out on trash day and come up with a basket that will cost you time and effort. If you just run out and buy everything you might as well bought a Weber Smokey Mountain or a original BDS. Here is a basket I made for Single Fin and recycled his ECB. Cost ? Sweat and a little time.

http://i91.photobucket.com/albums/k296/norcoredneck/Phoenix/IMG_2664.jpg

http://i91.photobucket.com/albums/k296/norcoredneck/Phoenix/IMG_2665.jpg

otis
07-12-2009, 07:42 PM
You might be able to find 1" hardware cloth for less than the steel you've been looking at. Some will squawk that since it is galvanized, the fumes will do nasty things to your food and whoever eats it. To my knowledge, I've made no one sick with food out of my drum using the hardware cloth basket. I've also run into other threads with posters using the same product with no ill effects.

Norcoredneck
07-12-2009, 09:41 PM
Yep, probably won't kill you and might make your kids better!
http://www.thefunnypage.com/toes/6fingers.jpg

LT72884
07-12-2009, 10:29 PM
I agree with the altitude deal to a point. I am not sure how high Thirdeye is where he lives but he has 2 BDS cookers and we have seen he as his neighbor has stated "That SOB can cook". I know I struck a nerve but I still feel a basket is key in the UDS design. Funny BigAL is brought up. His Avatar is the infamous charcoal maze/basket that all Bandera owners feel is essential to a great running Bandera. To get a clean even burn you have to control the burn. Good airflow and burn area is key, How is that "stack of coals" 30 minutes ino the burn, or better yet first time you bang the side of the drum?

On the $40 basket, I would venture to guess that you may of never had to be very resourceful in your life. It is a great thing that you are getting an education and If you are truly paying for it yourself I commend you. But take this as a personal challenge, Take a day and go to a salvage recycle place, Cruise the Craigslist freebies, look at what people put out on trash day and come up with a basket that will cost you time and effort. If you just run out and buy everything you might as well bought a Weber Smokey Mountain or a original BDS. Here is a basket I made for Single Fin and recycled his ECB. Cost ? Sweat and a little time.

http://i91.photobucket.com/albums/k296/norcoredneck/Phoenix/IMG_2664.jpg

http://i91.photobucket.com/albums/k296/norcoredneck/Phoenix/IMG_2665.jpg

At 24 years of age i really had not built anything except this: well my dad helped me

http://www.thanks2frank.com/41chevy500widehooddown.jpg

Being resourceful has been a something i grew up with but i have never needed it till the last few years. Metal mart may have what i need. My problem is i have sorta of an OCD. its like perfectionism. I have to have it exactly the way i see it in my head. it sux at times...

Yup paying for college all by myself. It sucks but i competed in an engineering contest for state and placed in the same score bracket as first but he beat me by one question. Any way i won a scholarship for a year.

Im into my drum 130$ because a new drum is 80 - 85$ here. all the used ones had oil in them.

LOL thats why i never kicked it to get rid of the ash build up. All my hard work would fall over. Metal mart has all sorts of metal and they are about 15 minutes from me. So not to bad. I know i need a ring i have always wanted one but the last month i came up with some excuses not to fnish it.

Im going there tomorow to see what can find. I am also working with grillman on ways to accomodate higher altitudes.

thanx for the help.

Ill let you know how it turns out with the ring, bigger intakes, bigger exhaust and extended legs for coal grate.

Mtnsmoke
07-13-2009, 12:39 PM
Nice ride LT! Just a suggestion but I would change one thing at a time, ring being first then exhaust if ring doesn't fix it. For the record my UDS has four 3/4 intakes like yours and I have never had to use the fourth one and I live at almost 6,000 ft. I did a cook last night using lump that cruised around 300 with 1 3/4 - 2 intakes open. I'm not sure if the weber lid helps reach higher temps or not as it does create more of a venturi effect by design. I've never had a flat lid but alot of people here have good results with them. You really need that ring, a piece of steel with a chit load of holes drilled in it would work or how high is the air cleaner on your car :mrgreen:

LT72884
07-13-2009, 03:55 PM
Nice ride LT! Just a suggestion but I would change one thing at a time, ring being first then exhaust if ring doesn't fix it. For the record my UDS has four 3/4 intakes like yours and I have never had to use the fourth one and I live at almost 6,000 ft. I did a cook last night using lump that cruised around 300 with 1 3/4 - 2 intakes open. I'm not sure if the weber lid helps reach higher temps or not as it does create more of a venturi effect by design. I've never had a flat lid but alot of people here have good results with them. You really need that ring, a piece of steel with a chit load of holes drilled in it would work or how high is the air cleaner on your car :mrgreen:

LOL, my dad would kill using parts from the 41 for the UDS....

Im going to metal mart soon so i can see what they have. Its just a matter of getting there now. The ring will be 5 inches high by a diamter of 17. I cant go any higher than that because i will burn the food. 5 inches leaves me 18 inches from top of ring to food.

I use a chimney to start my charcoal. Usually 1/3 = 250 temp wise for me.