No adjustment needed. seems to be right combination. But if you must they sell same plugs that Swampb uses but are furniture plugs. Works good for storage to keep critters out.
9563K64Push-in Metal Plug Plain-Steel, Fits 1/2" ID, 21/32" Head DiameterIn stock at $8.90 per PackThis product is sold in Packs of 50

Oh so poetic, you should write romance novels. :biggrin:


:icon_clown:icon_clown:icon_clown
I just got the 1200th UDS thread post! Will it ever end?

The four legged kind :eek:

Was wondering how long it would take you to chime in :lol:

So Swampman do you have hot spots with the 8 hole lid configuration ?

Busy day in the 100 acre woods.
 

So continued on UDS builds. Took lid I cut out and cut out a circle.
http://i91.photobucket.com/albums/k2...k/IMG_3076.jpg

Used it to stiffen ash pan.
http://i91.photobucket.com/albums/k2...k/IMG_3075.jpg

http://i91.photobucket.com/albums/k2...k/IMG_3078.jpg

Bolted square fence post plate on and welded 1/2 pipe to it. Also welded 1 1/4" heavy washer to charcoal grate (to be basket) and cut out center

http://i91.photobucket.com/albums/k2...k/IMG_3077.jpg

Will use to lift out to empty ash and lower in full charcaol basket.

http://i91.photobucket.com/albums/k2...k/IMG_3083.jpg

Now here is an added bonus.
I took a 14" wok and welded a 1/2" stud to bottom
http://i91.photobucket.com/albums/k2...k/IMG_3079.jpg

Stud slips into pipe.
http://i91.photobucket.com/albums/k2...k/IMG_3080.jpg

Why you ask? Drip pan/water pan/heat diffuser, removable.
http://i91.photobucket.com/albums/k2...IMG_3081-1.jpg

http://i91.photobucket.com/albums/k2...k/IMG_3084.jpg

Pat you got way to much time on your hands!!!!!!!!!!!
I like the drippings dropping on the fire.

So do I but building in options. Can add this 1/2 way through cook and have drippings for gravy or? That is why it is removable. Was a second thought after pipe was made to lift out ash pan set up.

Dude I tried to tell you those were only in your dreams!

http://i91.photobucket.com/albums/k2...eck/animal.jpg

Pat:

Either I missed it or you didn't explain what the bottom basin is from.:confused:

It is a cheapy bbq from a hispanic market. @$8.

Norco I have been using one as an ash pan for several months and it works great.

http://i32.tinypic.com/2lasxao.jpg
http://i25.tinypic.com/15qaems.jpg

Norco, you have unequivocally raised the bar in terms of UDS Fabrication Ten Fold, my Friend. The Design thus far is Quite Outstanding and Inspired.
Will you be adding this Segment of your Build to your "RedNeck Build" Thread, keeping it documented all within one Thread? Can't wait to see how it progresses from here.

Can one paint the inside of a UDS? Example one that was lined but has been burned out and cleaned by a wire brush on an angle grinder.

Thanks

Why would you paint what you have spent so much time stripping??
The answer is no...paint and food don't mix!
When ready for seasoning, get a jar of Crisco shortening, put on a good coat on the inside of the drum and season away.
Puts a nice black coat on the bare steel that will never rust! :biggrin:

Thanks
My drum just doesn't have the same look as the lined ones here, not shiny but a dull gray. I thought maybe high temp paint would work on the sides.

Can you send me a couple of inside pics of yours or maybe post here for others as well.

Theyre only shiny till they use em...they're all black inside! :cool:

Before Seasoning:
http://www.bbq-brethren.com/forum/at...1&d=1182036105
Well Seasoned DrumPit:
http://www.bbq-brethren.com/forum/at...6&d=1182788419

Thanks N8. I am going to consolidate all. First I am going to have basic build and links inserted on build options. Hopefully for a sticky. Several people have sent me info. Just got real busy at work. One thing to work 12's and sit and monitor, another when you have to do physical labor. This is why post slowed. Gonna pick up expanded metal at steel yard today. Had 4X8 sheet sheared into 6 8"X96" pieces. Will cut into 12 42.5" pieces for rings to go around 18" weber kettle charcoal grate which measures 13.5"dia. Have you noted this thread has over 100,000 views? Cool!

Holy fark drumheads..........100,000 + views!!!:eek::lol::icon_cool

These things are popular and for a good reason.

wish I could reply

Okay, now I feel dumb. Being trying to post all day and it was always giving me an error. Now when I write something stupid, it actually posts it. What a moron.

Sorry

From your nickname I'm guessing you hang with "T" ?

Actually no, I made my name up before I scanned through the forum. But now that I've scanned and seen a few more things, I'm wondering, if out of respect for a great BBQ'r, I shouldn't change it to something different.

new mod sighted ! creator = michiana mark


pierced nipple mod


http://www.bbq-brethren.com/forum/at...1&d=1213283007

thinking out loud here - what if it was a slot, and sized big enough to avoid removing the cap??? sort of a small valve

I prefer the coal grate for an 18.5" as oppossed to a 22.5" Weber coal grate for UDS baskets. Tried them both and seems like the 13.5" dia. gets to temp faster.

That is what I meant. Like you said a 18.5" weber which is actual 13.5" charcoal grate is what I meant. I was calling it an 18". A 22.5" weber has a 17" charcoal grate. Thanks for posting to make it clear. I can see it but not always translate.

http://www.q4u.com/newweb/images/ribfest05/7.jpg

I don't think there will be any mix-ups. His forum nickname is Q4U's T, and his restaurant is called Q4U. He does not post here, I met him on another forum and he competes at the State Championship in Wyoming. T is also from Utah, so I thought you guys might know each other or work or cook together.

You are right, he is a real good cook and to keep this on topic, he cooks on a BDS.

One of my Big Green Drums got a paint job today...

http://i183.photobucket.com/albums/x...a/IMG_4425.jpg

This was the before look...




http://i183.photobucket.com/albums/x...n/IMG_4025.jpg

Now I get to "ugly" it up all over again...:biggrin:

I'm liking the slot idea...you don't need a lot of threads to hold that cap. I'd mill it out leaving just enough to thread on the cap. :idea:

intake vent hole ??
 

how big is to big ?? I am ready to start building mine , but the hole saw bit I have is 2.25 , I plan on only 1 hole , will that be enough ?? and how far from the bottom should I drill it ??

Too big in my opinion.

I agree with Norco but it really comes down to how much is open when you're smoking. I have one 1 1/2" hole and I have it wide open to start and then close it down to 1/8 to hold 225. I would think 2.25 might come up to temp faster but it depends on the exhaust also. What are you using to control the air? I think I would use sheet magnet or a sheet metal flap rather than a huge ball valve. I kind of like a nice clean look to the barrels without too much hanging off them yet my favorite barrel to cook on has a intake coming up the side.
Let us know how it works for you!
How high- 2" off the bottom seems to work good to keep ashes and juices in the barrel.

perfect , ended up going with a 1.25 hole saw , probably cut 4 holes till after I do a burn to clean the barrel , then cap 3 of them and put a ball valve in 1

You don't need to cut that many holes. Why spend the extra cash and risk leaks? It's not a bad idea if you plan on doing big loads of chicken though.

You can see I have two , one with a ball valve to adjust tempsand the other running wide open with a stainless nipple. They are placed one third the way around the drum with one space left in case I needed to add a third.

http://i28.tinypic.com/2h4yf6s.jpg

Tried some thing new Fathers day on the drum. Cooked with no exhaust stack, just a open bung hole. Filled firebox with 10 lb of K. Put 2 lb of K in chimney and fired it off. Dumped well lit K on top of firebox, left all three holes open and put on lid. Side temp hit 225* center temp was 275* covered 2 holes up 1 open. 10 min later side temp 205* and center temp 240*. It stayed this way for the next hour and 20 min.
Time to put on the jerked chicken. Crips forgot to take out of refer for warm up, this was straight from the refer to the drum. Chicken is on, I do not leave lid off for any length of time. I load, temp and flip by taking grill off drum and replace lid then do what I have to, then put grate back on drum. Side temp 175* center temp went back to 220* with in 5 min I can live with that. Side temp took allmost 30 min to get to 200* center temp stayed around 220* to 225*. 30 min later time to rotate grill, just using open bung did not eliminate hot spot unde exhaust vent, but it did seem to be less (subjective). After short spike Temps returned to 200* center temp now 230* 30 min later time to flip. short spike then settled @ 205* side temp and 240* to 245* center. 30 min later rotate grill temps settled back to 205*side and 245* to 250* center. 30 min rotated grill temps settled in as before. 30min later flipped and opened 1 more hole temps now 230 * side and center was 260* 20min later flipped side 250* and center 280* 20 min later probed thighs temps in chix was 175* to 180 * depending on size. Dinner is on:icon_bigsmil cook time 2 hrs 40 min

What did I learn from this


I do not think you need a stack for cooking, open bung works just fine.

open bung does not eliminate hot spot under vent.

Condensation under lid was nil, big difference noticed. this was 7 lbs of marinated thighs.

Doing a fast finish on the chicken worked very well:icon_cool

Drums rock:icon_bigsmil

But the stack is the bling. :twisted:

http://i31.tinypic.com/2hiczrm.jpg

pic please.

This actually has 4 1/4 " holes drilled in it. I have two of these in along with a ball valve. Tried to even out the air intake to evenly burn the charcoal on all sides.

exhaust ??
 

is there a magic # for the size ?? I was thinking of using 2.25 exhaust tubing

Richard,
Saw one a couple weeks ago that the guy put a angled chrome tailpipe extension over and it looked really cool.

Scott

You are totally right bro, but wlh3 is right, in my experience, a 2" open bung with no stack is almost the best draw you can get!
I have even shortened my PVC exhausts down to like 6" tall...taller exhausts = less stable temps and shorter burns. My 2 cents. :cool:

Burn off the paint yet (too hot mod)? 8-)

I'll have a shorter one made next week. Thanks for the tip. :cool:
This is the first time I have ran it in such a wide open space. I loaded the basket about half full and fired it at 7 PM Friday and she finally burned down Saturday when we capped it off at about noon. 19 hours was a log run for her but she may do more with a shorter stack.

WHL3 like I tell people. Run side gauge at 200 and you will be in sweet spot. 250 on gauge is why people think they cook so much faster.

I honestly believe you can't beat flat lid with 8 1/2" evenly spaced holes.

how far from the bottom
 

should the charcoal basket be ?? and how far up from the charcoal should the cooking grates be ??

Smeone didn't do their homework. Please read above postsssssss. It's in there.

I have been reading:eek: my eyes are getting crossed:cry:

So that is what happened to me!:mrgreen:

LMAO:mrgreen::-D:mrgreen: