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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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11-08-2008, 03:02 PM | #1876 |
Knows what a fatty is.
Join Date: 11-02-08
Location: Rural Victor Iowa
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Does the domed lids fit better on a barrel that was a closed barrel to begin with or an open headed one ?
Thanks, Raz |
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11-08-2008, 04:20 PM | #1877 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Closed head. Seems it is a regional thing. Lots of people in the east say a Weber fits right on. Never seen one fit without mods out west.
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11-08-2008, 06:30 PM | #1878 | ||
Got Wood.
Join Date: 10-27-08
Location: Mornington, Victoria, Australia
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Quote:
PS, the temp did drop after 6 hours to 180F. Quote:
I did manage to do my first cook, not much just some MOINK balls. |
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11-08-2008, 07:02 PM | #1879 |
is one Smokin' Farker
Join Date: 03-26-08
Location: Virginia
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Man I can't believe the length of this thread! When I built my UDS it had about a thousand posts and I thought I was going to never get through it looking for ideas and advice.
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11-08-2008, 08:31 PM | #1880 |
Full Fledged Farker
Join Date: 09-30-08
Location: pacoima, california
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ok i added a few more pictures of the finished uds seasoning process sprayed inside with pam and a chimeney full of charcoal and a bag of cherry pellets ( never used pellets before but they sure smoke alot ). now with the heat shield i didnt get very far past 200 degrees although i dont have much patience. so i took the shield out and the damn thing blew past 400 degrees in a hurry all i need to do now is figure out how to control the temp but i think it will work fine with out the shield any suggestions on temp control?
http://s80.photobucket.com/albums/j172/bacardi2001/ |
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11-08-2008, 08:45 PM | #1881 |
Knows what a fatty is.
Join Date: 06-11-08
Location: DFW land - TX.
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BC2001, my suggestion,,,, control the airflow and you will have heat control.
As I just suggested, you should be able to: 1. open things up and get way too much heat, and you should also be able to 2. shut off all airflow and put the fire out. If you can't put the fire out, you need to find out where the air leaks are. Look at intake first. If you can do those 2 things, you can adjust to any temp that you want. Do some experimenting with a burn without cooking. You need to find out how to create and control the swings both ways. One burn, a few beers, and you will figure it out. Jerry www.uglydrumsmoker.blogspot.com |
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11-08-2008, 09:15 PM | #1882 |
Full Fledged Farker
Join Date: 09-30-08
Location: pacoima, california
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ok thanks i think the possible leaks are in the lid where the hinges were there are now holes. so i should get those covered some how ( any suggestions no welding ) and i put a rope gasket inside the ring to get a better fit i think it will work first real cook will be tuesday maybe tomorrow experiment a little.
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11-08-2008, 09:32 PM | #1883 |
Knows what a fatty is.
Join Date: 06-11-08
Location: DFW land - TX.
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I just put a short bolt and nut thru the holes. Sealed them up very well.
I have been wrong many, many times, but I think your problem will be with controling draft. My lid does not seal at all, and I have no problems. Looking at your pictures with the "stack" it looks to me like you will be getting an excellent draw up thru that pipe. If I am right, you need to be able to control the bottom end on the intake side. Jerry www.uglydrumsmoker.blogspot.com |
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11-08-2008, 09:37 PM | #1884 | ||
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Quote:
Quote:
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11-08-2008, 09:39 PM | #1885 |
Full Fledged Farker
Join Date: 09-30-08
Location: pacoima, california
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yeah the smoke was humming out of the smoke stack real good so i think it will be good. yeah i noticed that my lid really dosent have to be sealed either but it's just something that bugs me if its not tight. my next one is going to be like yours
http://www.uglydrumsmoker.blogspot.com/ |
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11-08-2008, 10:27 PM | #1886 |
Full Fledged Farker
Join Date: 09-30-08
Location: pacoima, california
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hey another question ok im going to put a chimney full of unlit charcoal in the charcoal basket and then throw about 6 lit coals on top of those now do you wait for it to get up to temp ( 225 -250 ) then put meat on or do you put the meat on right away? thanks
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11-08-2008, 10:34 PM | #1887 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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I load mine up with 10 lbs or so, use weed burner to light it like pic. Close lid. I have 1 cap off and 1/2 valve. When it hits 220 I put cap on and open valve. I throttle back if needed. I cook at 200-210 on gauge which is about 230 center grate.
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11-09-2008, 01:03 PM | #1888 | |
Got Wood.
Join Date: 10-27-08
Location: Mornington, Victoria, Australia
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Quote:
Might make a BBQ cook out of me yet |
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11-10-2008, 12:50 PM | #1889 |
Full Fledged Farker
Join Date: 09-30-08
Location: pacoima, california
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when do you add wood or do you just spread it through out the charcoal?
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11-10-2008, 02:35 PM | #1890 |
On the road to being a farker
Join Date: 09-27-06
Location: Chicago
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Hi all. Long time no post. For my purposes I just stand a stick (1/4 cut around 1 foot long) up in amongst the charcoal. It only burns where the coals are hot. I started this since I didn't want to chunk up my wood. I just use it the way I buy it now.
Dovid Chicago |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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