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Well I guess a smoker that has a side to side draft could be affected by wind. My uds has intakes on one side and I've cooked in quite windy conditions no problems whatsoever. |
Interesting. I was considering the vent on the bottom Hunsaker style as well..... UPDATE on my parts run. (pic) Need to start putting together the firebox and pan now. I'm going to use fan type diffuser on the top as well. Should be a fun build.... Also went with the heat deflector around the firebox... Stainless was 1.75 a pound for these cutoffs and the carbon was .60 a lb. Not bad...
https://i.imgur.com/KZK3CE4.jpg |
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Are those rods going to hang meat? |
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https://i.imgur.com/t5edWDc.jpg https://i.imgur.com/IhlCKNn.jpg https://i.imgur.com/vr8pFF7.jpg https://i.imgur.com/XnUgPGU.jpg https://i.imgur.com/RvaEeF6.jpg |
Nice! I wish I made my own... would like to customize some of the details but I don't have the hardware to do so.
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I ran a test today to see how much intake my drum needs.
I was cooking direct over the coals. just one rack of spareribs. using a weber kettle lid with vents fully open, about 30% full of lump coals and 3 chunks of apple wood . basket size 12hx17diameter ambient temp was approx 60 degrees. with only one 3/4" diameter opening and everything else tightly plugged, temp slowly climbed to 276° and may have gone higher if I hadnt put a stop to it. so I plugged that opening tightly and drilled 2 3/8" diameter holes. two of these have half the area of one 3/4" opening. temp slowly dropped to 235° and maintained for approx one hour. I opened the smoker to look at the ribs and temp shot up to 251° and seemed to stay there until I decided to pull the meat. just my experience. your mileage will vary. |
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Just note about how much intake air is required.
A lot of factors go into answering that question. Where you are located. Type of wind/weather/elevation. Are you using any left over coals or only fresh coals. Less air if using lump, more air if using briquettes. A lot more air if using used coals. Winter time/cold weather, typically you need more intake than summer. How much meat is loaded into said UDS. More meat, a bit more air. More air when using drip pan. You also need to look at how much exh for how much intake. |
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all those things and more will make a difference that why its important to have a system that lets a large amount of air in to get to temp, but can be adjusted in small steps to get to a set temp. its also important to know your drum. I know that using a deflector will use more fuel, more air, and heat up the drum more. going direct, using hardly any fuel, very little air, and does not heat up the drum very much. |
Okay, so say you are stuck with a "food grade" barrel with the liner as your best purchase option (outside of exorbitant prices [$101] or driving several hours). How hard is that to actually get out. I've seen conflicting stories online. Some say one good fire and some wire brush is sufficient. Others say you might have to burn, brush, burn, brush, repeatedly to get it all. Anyone have any anecdotal evidence one way or another on this?
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I did it once - on my first UDS. I believed that "food grade" was the only way to go. I was wrong- won't do it again.
Mine had the yellow epoxy /phenolic(?) liner. 1 good burn out with pallets, another partial burn out with tree branches and cuttings (ran out of pallets). Then had to partially climb inside it on my driveway (not a pretty picture) with a grinder/wheels, mask and hearing protection to get it to bare metal. It was a character building exercise...not to be repeated. I never regretted doing it- I fully enjoyed my UDS. But it was way more involved than "drill a few holes, make a basket and Bob's your uncle" Your experience may be better. |
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so, say 4 hours total. you'll probably spend 2x that much time getting a lined drum ready. remove liner, grind outside paint off, repaint, etc. So, would you rather spend 8 hours grinding out liner, or 4 hours driving listening to music? I know what my choice would be. |
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