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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-23-2019, 03:47 AM | #16 | |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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Quote:
In colder weather, I could not get to 300* with lots of meat loaded using a knock off dome lid and it's pinwheel. You do not need to do all that sealing with RTV and rope seal. If your sealing surfaces are flat/level. The drum/lid will seal up fine after a few cooks. As far as efficiency, I found no difference between my flat lid and my dome lid. And the folded/pop riveted welding blanket was of NO added benefit for heat retention. Decide how/what you want your drum to be able to cook at. Then figure out what you will need for intake and exhaust. |
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Thanks from: ---> |
01-23-2019, 05:17 AM | #17 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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if you have the donor kettle you can trim the bottom part of the kettle to sit in your uds rather than try the strip of aluminum. That way you know it will fit the lid without issue. I can send a photo of the one I made at work.
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01-23-2019, 10:12 AM | #18 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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Thanks from:---> |
01-23-2019, 10:14 AM | #19 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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The holes in the side are for hanging like the pit barrel. I used a magnet to cover the hole when not in use.
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01-23-2019, 10:15 AM | #20 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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On the stainless drum you can see it is running between 275 & 300.
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01-24-2019, 04:41 AM | #21 |
is One Chatty Farker
Join Date: 08-28-13
Location: Matherville IL
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I purchased a SS drum from bubbas barrels and cut the top off. It was not a removable lid style, and the Weber lid fit as perfect as it does on the grill. Smoke came out around the lid the first hour or so, then has not leaked since. I’ve done 2 pork butts in December and just done a Turkey last week. I did get a BBQ guru for it and the temps are spot on. The butts I did at 275 and the turkey at 300 (spatchcocked). Best turkey I’ve ever done. I also made an adjustable rack system so I wasn’t stuck with the solid placement of just bolts.
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David & Nancy Peoria Custom Cooker, Brinkman Smokin Pit, Webber 22 1/2" Kettle,Smokin-it #3,Smoky Joe,Orange super fast Thermapen ,Awesome Brethren Mini, 18.5" WSM, Blackstone Pizza oven, Weber Genesis Premium Grill, Blackstone 36" stainless steel griddle, Stainless UDS |
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01-27-2019, 12:08 AM | #22 |
Full Fledged Farker
Join Date: 02-18-12
Location: Yoder KS
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So I gotta throw my $.02 in here. I think the best plan is to use the kettle bottom as the lid. I have built four and used this method each time. There are several benefits; It's taller-allowing more food-like a turkey. It's shape promotes better air flow. And It's heavier-providing better heat retention. I take the original kettle lid and cut it all the way around about an inch or less from the lip. I leave several tabs which I use to bolt it to the barrel. Then I can set the kettle on as a lid and it seals perfectly. And you don't have to bend a strap to weld to the barrel. I did that on my first one and it was a huge pain.
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