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Admiral craft food service supplies carries a 30 qt mixing bowl, which is
stainless, 7.5 inches deep and 22-5/8" in diameter....might with a little rural engineering make a nice dome top... |
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http://www.waresdirect.com/products/...xing-Bowl40280 Paul |
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Yippie!
Ok this does not in any way contribute to this thread but I just finished reading it! It took almost a month of work days to get thru it. Would have been faster if it wasnt for the pesky "job" I have to do at work.
Now I have a couple questions.... 1) Do you have to get the red liner out? and if so how? 2) How many holes go in the bottom for air flow? 3) How does the smoke get out ? 4) can you use a grill lid instead of the barrel lid? 5) is this hard to make? Thanks for the info guys I'm eagerly awaiting your answers... :roll::eek::lol: (I hope you know I was kidding) |
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So that makes your fu what?, since your link provides neither a place he can buy, you have to be an authorized distributor, nor pricing. The link I provided answered both parts of his question, where to buy AND PRICE. I guess you missed the part of the website you linked to that says in great big letters, Authorized Distributers Click Here to Order Online. I doubt very seriously if he happens to be one. Geez, try to do something nice for someone and get slammed by someone who thought they could do it better but failed. |
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New UDS
1 Attachment(s)
I finally got my UDS built. Thanks all the bretheren, I took bits of everyones hints/tips and fumbled through it. Big thanks to JerryKR for his website.I have had several cooks in it now and it is fantastic. To test it I had a full load of Kingsford maintain 225 deg for 17 hours w/ the occasional coal basket shake.:shock:
I also have upgrades to come, wheels and casters, side table, bottle opener, etc. I was also wondering if anyone else seems to have a build up of a tar-like substance on the lid and if so suggestions to minimize or clean it safely. Thanks again. |
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That's just the good oozes the eminate from you smoking endeavors!!!! Some like the buildup to help seal the lid to the UDS. Just my take..... Paul B |
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But mine isn't like tar. It's more like black/dry/flakey. About once a year I give it a quick de-scaling with a wire wheel on a angle grinder. It's a nasty job. |
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almost any restaurant supply house can get them..no idea the price, as my local place doesn't carry them but by spec order...prolly about 30 bux if I had to guess... |
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It's all good though. |
Can order a 22" grill $40 & grate $23 +$15-20 S&H,or but whole bbq for $129.99 and have a dome lid but I wanted a cheap smoker. So did any one use expanded metal 3/4".
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Paul B and Mark, thanks for the hints. It seems to get so sticky that I can pick up the UDS by the lid before it opens. I will probably just scrape the edges every use for a preventitive. It could be the wood (2 lumps Hickory 1 lump Cherry) that Im using or it could be from cooking fatty meat. Not to worry as long as the meat keeps tasting good!:-D
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