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I'm not sure what benefit having forced air would give. The hard part is keeping the airflow to a minimum. You want just enough air to keep the fire smoldering slowly.
A second cooking grate is always a good idea. If you make a lid, a single exhaust is fine. My UDS uses 2" pipe, which is a little bigger than 2" ID. If anything, that's too big. It works best if I block it off a little. Make sure you can close your exhaust so you can save charcoal for the next cook. If you close everything, it should go out fairly quickly. I've never tried a diffuser. Your fire basket sounds about right. I built one UDS with a BGE door. It burns evenly, but seems to leak air a bit, as it's not as good for low and slow. It's not on my UDS, so I haven't had to fool with it. |
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But I do know.if you follow the basic.directions they work great. Why reinvent the wheel? |
I use a forced air system - it works great. I have mine set up on a single 3/4" nipple. When I had it attached to a side nipple - there was definitely an uneven burn. The burn was from the side of the nipple to the other side of the uds. That said, the slow rate of the burn and distance from the burn to the food naturally minimizes the hot spot. When I rebuilt, I put the nipple in the center of the bottom and have a diffuser that pushes the air fairly evenly to the edges of the drum. This results in a very even burn.
I do not know how the bge door looks, but if I wagered a guess it has a plate on it to diffuse the incoming air (as apposed to simply blowing it as a single stream into the coals). My first attempt did not even have that - so anything is better than nothing and could very well be enough to give you good results. |
new addition
It finally arrived, my Marine Corps bottle opener!
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Disk plow ash pan would probably have been an easier fix that I did. My original build had the bbq ash pan - and I had temp issues (probably due to damp charcoal - but I blamed the pan for it's up/down airflow. I replaced with a pizza pan - and got better airflow (as the lip of the pan was now below the nipples - air could get sucked strait from the sides to the bottom of the fire). When I switched to the forced air system - the nipple was above the lip of the pizza pan - which caused an uneven burn...
I never thought about just changing the ash pan back to get a pre-made deflector. But deflecting down is even better. Perhaps will try it if I do a rebuild. |
OK I picked up my drum yesteday, cut it open and found it had a "corrosion resistant" coating. It's a redish-brown transparent clear finish, not the dreaded red liner. The drums are brand new, can/will this stuff burn out? I'm waiting to see what the expers say before I start the burn. I'm hoping it's OK.
JT |
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My Pops and I started making the basket yesterday. I kept things simple: 14" weber charcoal grate w/ 9" of 9ga expanded metal. Will post some pics in the next few days or so. JT |
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Where can I buy one of these? I'd like to get one for my son, currently putting boot to A$$ in Afghanistan. Thanks in advance, JT |
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The Weber lid is that close. It looks like I just need to bend it out a little and or grind down the lip of the drum as you've indicated. I really don't want to modify my lid as I've had my weber for 12+ years now. It's part of the family, lots of memories on that grill. I may go buy another Weber OTG just for this project. |
Finally...
After months and months I have finished this. I cannot wait to get started. Thank you all for the tips and field development. |
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I know what you mean. My wife got me a new Stok (Home Depot) grill for Christmas but I couldn't let the Weber go. The lid will go on a new UDS. If you have a 4.5" angle grinder, most closed-top drums can be shaved down to fit a Weber lid in about thirty minutes. If you don't have one, they're less than $15 at Harbor Freight. That's cheaper than a Big Lots grill and a good excuse to buy a new tool! |
While on the subject of weber kettle lids... does anyone have a solution to the moisture running down the inside of the lid and onto the outside of the drum?
I saw one solution that said to run a bean of hi heat silicone about an 1" up on the inside of the lid. This will force the condensation to drip into the barrel (hopefully not onto the food :tsk:)... but anyway. I don't want to use this as a solution, bits of silicon in my food won't be tasty. Any ideas? or should I just quit my complaining and keep wiping her down like a wet dog? http://i208.photobucket.com/albums/b...2/acabb49e.jpg |
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