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I typically try to control the drum tempt around 250, + or - 20 degrees, for most of my cooks and I have never used a water pan. I have never grilled on the drum or had it above 300 as I have other equipment for high tempt cooking/grilling. Maybe I will just light her up, raise the coal basket to the high level and give her a good high tempt burn-out this coming weekend.
I would like to add that I also own a Grill Dome and Pellet Grill which I have and do infrequently use for low and slow cooks. Honestly, for no other reason, I just prefer the taste of the food from the drum. Thanks again, Ken |
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http://www.bbq-brethren.com/forum/pi...ictureid=11127 You can search the whole site from there. |
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Any tips to keep the lid from sticking to the drum? During a cook I shut it to prevent any leaks. This creates a really tight seal. With the size and weight of my 110 gallon lid, it’s like using all my might to lift King Arthur’s sword. Most of the time I have to use a step stool for additional leverage.
Maybe a gasket on the rim of the lid? |
Tweak/bend out the bottom outside edge of the lid slightly. All the way around. Just enough so the lid still sits firmly on the drum but the rolled edge isn't so tight causing your problem.
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When I still had my flat top UDS (sold it -miss it), sometimes I had to use the end of a pair of tongs to break the seal. I loved that unit- and wish like hell my new stainless one had been open top. I like the room the weber lid gives, but would trade it in a heartbeat for a snug fitting lid.
If you want it ez, open the lip a bit like Ebijack suggested. I might opt to rig some sort of seal break on the leading edge of the lid- would easy to do. |
Is there still rubber stuff on the lid around the rim? That stuff is like how when it gets warm
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Since I have been planing at some point on building myself a new UDS without all the mods I had made over the years to test things. I decided to take my old coal/wood burning UDS and turn it into a stubby before I build anything new. Just to try it out first using coal/wood and burning pure wood splits.
Before https://imagizer.imageshack.com/v2/6...922/1v1N0H.jpg Stubby version https://imagizer.imageshack.com/v2/6...922/vmn4dF.jpg |
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I used my weed burner to melt all the glue from the original gasket and scooped it out prior to using the lid. |
Diffuser question:
Currently i use a 12 or 14 inch pizza pan with hole drilled in it. I think it's working fine but could be better. Its on my second grill grate located on the lower rings in a big popper smoker that is used to raise the basket up for grilling... I was thinking of added some expanded metal to make by basket taller (for longer cooks). would it be better to just lay my holed diffuser right on the top rim of my basket? hansaker style minus the fans. Think that will give more even cooking temps all around my drum? Then I could also use that lower grate to cook on, or do you think it will be too hot even with the difuser on the basket? |
You may be better off just using some aluminum flashing to increase the height of your charcoal basket. You don’t necessarily need holes on the side of the basket if you have enough air drawing in from the bottom. Just buy a $8 roll of flashing and let it unravel inside the basket. It will naturally create a cylinder. They come in 12” or 18” in height and are 10’ feet long. Enough thickness to support a diffuser plate.
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