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I understNd everything and can't wait to start, but what do u use under the coal basket to catch the ash so it doesn't just fall on the bottom of the drum? And I assume the coal basket sits on screws coming through the wall like the grates.
And no water pan like the WSM right? I can't afford a WSM but these beauties I can have 2 |
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No water pan for most, but I've some will do it... Most people use a large pizza pan or something similar. You want it larger than your basket, or at least I think you do. You use Stainless bolts (some use Zinc, but that's always a topic of discussion) and raise the basket to around 3" above the pan. It becomes one unit, so to speak.... See pic |
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What did the drum originally contain? If nothing toxic, spray it with Pam, do a seasoning burn and you should be good to go. Don't overthink things. Check out NorcoRedneck's, "If a Redneck were to Build a Uds" thread. Cardinal rule: K.I.S.S. Sterling |
Thanks makes sense!! How big is your basket? And then the pan sits on the screws you have coming through the barrel.. Hardest part is making the basket..
Thanks for the clarification |
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http://i958.photobucket.com/albums/a...d/IMAG0380.jpg http://i958.photobucket.com/albums/a...d/IMAG0379.jpg Coal basket is 15" wide, and 8" tall. http://i958.photobucket.com/albums/a...d/IMAG0373.jpg http://i958.photobucket.com/albums/a...d/IMAG0374.jpg http://i958.photobucket.com/albums/a...d/IMAG0375.jpg http://i958.photobucket.com/albums/a...d/IMAG0376.jpg |
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My basket sits right on my ashpan secured with 3 return springs, my grate is elevated and adjustable sitting on flat bar X through the basket. I can adjust it high enough to grill. The only mod that I made, was to make my grate out of exp. met. too much coal was falling through the Weber grate.
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So how important is to use a charcoal basket made of stainless steel expanded metal? I know ideally it's good to use SS hardware, but does that apply to the charcoal basket too? Just asking, cause it costs quite a bit more and harder to find. I can probably build 4 baskets with standard expanded metal than using SS.
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standard is perfect. Stainless is "over the top" |
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http://i826.photobucket.com/albums/z...ild/UDS012.jpg Many people also use a water pan, but many people prefer not to because they like the distinct flavor the food gets from the fat dripping directly into the fire and steaming back up to the meat. |
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Even the non-food grade stuff seems pretty harmless. It is stable up to 450 F. If you are getting that hot on you intake pipes, you would have some scorched unedible meats anyway I think. |
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I agree. If it is SS, it stands for Super Spensive:heh: |
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