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If you're using a locknut it doesn't matter. The hole should be just large enough for the nipple to slip through. Just make sure to use an elbow that's threaded on the inside on both ends. |
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also.. are people using the 'close' nipple where it is really short and fully threded.. or are like a 3" nipple where the middle has no thread thanks |
Vikings UDS
Again, another build for a coworker (I'm not a Vikings fan) ... I also did the Raiders one a while back. Used Engine Enamel (500 degrees)
http://a7.sphotos.ak.fbcdn.net/hphot..._2344251_n.jpghttp://a4.sphotos.ak.fbcdn.net/hphot..._5681916_n.jpg http://a7.sphotos.ak.fbcdn.net/hphot..._4055017_n.jpg Needless to say I'm happy the LOCKOUT is over!!! :laugh::clap2: |
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A 2" hole should work but I'm not so sure about drilling a hole that large through a thin curved surface. The bit may start wandering and you may end up with a not so clean, bigger hole which you don't want. |
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I would first trace an outline on the drum around the 1.5" nipple. Then I would drill a 3/4" hole in the middle. Then I would make multiple straight cuts with a zigsaw from the hole up to the outline like slicing a pie. I would then completely bend each tab back into the drum to form a round hole. The more slices you make and bend back the cleaner the hole will look. |
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Mike had replied buy a 2" hole saw but I have a step bit set so can easily do the other 5 holes with what I have. Thanks to you and Mike for your suggestions, probably will go the weber route down the road but gonna start with the original design and make that decision later after I get some experience cooking. |
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After reading so many good things about the UDS, I decided to go ahead and build one. I guess one concern that I have is most of the food I am seeing produced by the UDS looks very dry. I also wonder how smokey the flavor is. I know it's a smoker and that's what it's supposed to do, but could some folks post more pictures of things that really cam out good. This might have already been asked, but with 500+ pages I might have missed it.
Also, can someone recomend a good but cheap thermometer? Thanks ya'll. Here are a couple of pics my progress.... I still need to add my basket, thermometer, and repaint it. It's been fun so far! :laugh: |
On the zinc issue and as I had stated I had to use zinc bolts for the charcoal basket due to the lousy selection from hd and will soak with vinegar and hit them with a torch. As you see one of the replies basically said you would have to disintegrate your food before its a problem. After reading this entire thread going back and forth on that issue found something interesting in my research. Decided not to go the Weber route for now, was looking at the wally world uniflame 22.5 grill for 40 bucks to use the lid and some other parts, clicked on the parts list. I could not even guess how many of these they sell but lets assume its a big number. The charcoal grate is zinc coated, not sure if its different zinc than a bolt is coated with but it says zinc coated. I assume if it was harmful some law firm would have been more than happy to sue them. Might be totally off base as I am a newbie but it is interesting food for thought. u guys and gals are great, gonna get mine done by end of weekend and get it dirty.
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Academy Sports has 3" and 2" thermometers for $10 each. Picked up 3 today.
I have looked at a lot of commercial stuff, and a lot of it looks like plated materials in the cooking area. |
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As long as you cook the food right it will come out good, I have only done 2 cooks on my UDS and both were very good. Here are a couple of pics. Here is my first pork butt, ran at a steady 250 deg. for 10hrs. Came out nice and moist, with good bark. http://i90.photobucket.com/albums/k2...1/DSC00940.jpg Here are some chicken thighs I did Sunday, also very moist and yummy. You can see all the smokey goodness they had. http://i90.photobucket.com/albums/k2...1/DSC01044.jpg http://i90.photobucket.com/albums/k2...1/DSC01045.jpg This is a pork tender loin I did on my OTS for a comparison. http://i90.photobucket.com/albums/k2...1/DSC00935.jpg Once you get yours done and start cooking on it you will wish you had found out about them sooner. I know I did. |
Oh yeah!!!:clap2: That looks awesome!!! When cooking on the UDS how frequently are ya'll adding wood for smoking if any?
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