|
General questions about UDS/PBC:
TIA, Sid |
UDS lid
Am I missing something here. Everyone wants to use webber lids but the cost is insaine!!!
What do you think about a stainless mixing bowl? Attachment 143720 |
Quote:
|
"Am I missing something here. Everyone wants to use webber lids but the cost is insaine!!!"
Sorta- depends on how you look at it. If you buy it Brand New- yeah- can be "expensive" (I put it in quotes because some people can spend an obscene amount of $$ on cookers) But- if you buy a used Weber off Craigs List (OR a knock off /off brand 22.5 kettle) you might spend from Zero to 40.00. For this nominal sum, you get: One lid, One cooking Grate, one charcoal grate (could be used to make your basket), one set of wheels Not Bad for 40.00 IMO. |
Quote:
I kept the rest of the parts on the off chance that my UDS will need to be rebuilt, leaving me with a usuable smoker/grill until I get a new drum. The Bowl? Not for a 55 gallon drum. |
Quote:
2. Surplus Beer Keg smoker sounds like the start of a new thread. 3. Haven't tried the insulated effect. Could be fun. What if you put your coals and wood in the space between the two? You could use the center section to catch the meat drippings so they wouldn't go to waste and/or spike your temps. |
Quote:
I went with this for my 30gal stainless steel build and paid 16.00 shipped. So I keep the stainless look and feel (YEA!) |
For me, the dome lid issue was solved by just cutting the top off another (closed head) barrel (about 8" down from the top) and then I screwed that to the lid of the open head barrel. (Note: I cut the open top lid center out...just leaving enough around the lip to attach the dome top.) Now I have a dome top that fits my barrel perfect.
|
GMATT's UDS build
I learned everything from many of you on this forum. So i thought i would take the time to give back and share the UDS I built. I did post some of this before on another thread, but it should have been in this thread. It's been a while since I got started. I moved to an apartment couple years ago that did not allow fire / BBQ. Yeah I know my mistake, never again. But now i'm back. When i started the drum sat in my garage for 3 months. I thought it was going to take a long time to complete. When i finally started it, I did the build in a weekend! I could have done it in one Saturday but i wanted to paint it. Anyway thanks to everyone's posts here! Many inspirations went into what i did.
Start: Bought new drum http://www.bbq-brethren.com/forum/at...0&d=1348620783 Removed paint: http://www.bbq-brethren.com/forum/at...1&d=1348620783 First Charcoal load: http://www.bbq-brethren.com/forum/at...4&d=1348623413 Grates: http://www.bbq-brethren.com/forum/at...5&d=1348624068 First white smoke: http://www.bbq-brethren.com/forum/at...6&d=1348624385 Blower and Controller: http://www.bbq-brethren.com/forum/at...6&d=1348668897 |
Quote:
How many intakes do you have? Sent from my SM-G920V using Tapatalk |
1 Attachment(s)
Quote:
My cook temps: you see the big drop then the spike was when i wrapped the butt. I left the lid off too long (drop in temp)then closed the temp came back up (spike). Then settled down. http://www.bbq-brethren.com/forum/at...1&d=1496404001 |
What is everyone's thoughts on paint on the inside? Is high heat paint a good thing to keep rust at bay? At temperatures less than 350F (thinking about spikes wrapping meat, etc.), would paint post a health concern?
Or, should I coat the inside with PAM and hit it with a load of charcoal? |
Quote:
|
I joined the forum specifically because of this thread. I have only made it through the first several pages as of yet. My son and I are going to build a UDS this summer. I was hoping someone could point me in the direction of a vendor that sells reconditioned drums in my area. (Modesto, CA) There are many people selling food grade drums, but I can't seem to find anyone selling reconditioned ones. Trying to avoid the expense of sand blasting or hours of scrubbing. Thank you in advance for any responses.
|
Quote:
https://m.uline.com/h5/r/www.uline.c...Gallon%20Drums |
All times are GMT -5. The time now is 06:58 AM. |
|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.