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Dexter/Cynthia: Ditto on the exhaust comment on the flat-lids. I'd hate to see you have stale smoke flavor in your cooks. The rule of thumb is to have similar exhausts to your max intake openings. Let us know how they work!
woodbutcher1: Gotcha on the temps, I forgot we had a back-n-forth about temps back there. I think we all agree now! Thanks! |
McGurk and NASCARican, I was concerned about this also. When reading the post I was aware of the 2" exhaust pipe. I decided to try this knowing that I could always add another hole. Right now I have 2 3/4 inch exhaust pipes(holes) on top. I started to season the drums at 1:15 pm and the temps went up to about 500 degrees. It is 8:25 pm now and the temp is right at 375 degrees. Do you think I should go ahead and add another hole. I would hate to cook up a batch of stale tasting meat, and if so should one more 3/4 inch exhaust pipe be sufficient and should it be on the other side of the lid. Any help definitely appreciated
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It can't hurt. A very popular method is 8 1/2" holes, circled around the outer edge for exhaust. I would think 4) 3/4" holes would suffice as the area in square inches is close to the same. No exhaust stacks are needed, so holes would be fine. Those temps make me worry that you are holding some heat in, but I'm not sure if that's the case or not.
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3 ! holy smokes, and I am still trying to get my first one done....
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I spent the evening building my UDS. This is what I did for the fire basket. I have no welding skills so I did what I could...any suggestions:
I used the charcoal pan and grate (15.5") from my ECBrinkmann for the ash pan and charcoal grate: http://i48.photobucket.com/albums/f2...0/FirePan1.jpg I used two 24" x 12" sheets of expanded steel from Lowes and used hex bolts and washers to secure them together. Then I used tin snips to cut and fold the bottom so I could secure the basket to the grate and pan with more bolts and washers. http://i48.photobucket.com/albums/f2...0/FirePan2.jpg Then I drilled 1/4" holes about every 3 inches around the ash pan for airflow to the bottom of the charcoal grate. http://i48.photobucket.com/albums/f2...0/FirePan3.jpg |
From what I can see it looks like
you captured the bent expanded metal between two nuts per bolt along the lip of the ash pan? You may want to replace the bottom nut with a wing nut per bolt to allow you ease of disposal of the ashes from pan. Other than that suggestion, Excellent Job!!!! Quote:
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Do most of you use briquettes or lump? |
For the most part, I use Kingsford Briqs along with a few fist sized
chunks of wood, but I have also used lump on occasion and I think it's a matter of availability and personal preference on which you choose to use... Quote:
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My forth UDS is done and seasoned ready for the 1st comp of the year.
http://i133.photobucket.com/albums/q...r1/004-3-1.jpg http://i133.photobucket.com/albums/q...r1/002-1-1.jpg http://i133.photobucket.com/albums/q...der1/003-2.jpg |
Skidder, Love those shelves, Man!!!!
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I had them on my second UDS then I found this hinged lid and put them on this one instead.
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I just modded my SS UDS to use an austrailian Auspit (SS) and a ROL (SS).
http://i829.photobucket.com/albums/z...2/DSCF5750.jpg This is a shot of the auspit mounted on the drum with the expander ring I fabbed up out of some scrap SS I had laying around. http://i829.photobucket.com/albums/z...2/DSCF5749.jpg This is a closeup of the mounting of the auspit on the drum. http://i829.photobucket.com/albums/z...2/DSCF5747.jpg This is a closeup of the auspit with the ROL attached. I could also just use spit spikes for roasts and such. http://i829.photobucket.com/albums/z...2/DSCF5745.jpg This is a shot with the lid on, the ROL is under the lid and everything works. Now just have to load with food and give it a test run!!:-D:-D Still keeping true to an all SS drum,rotis,attaching parts and ROL :wink::wink::heh::heh:. Paul B SS UDS SS Auspit SS ROL |
super nice paul b
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guys those are nice drums, all of them
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