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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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01-05-2013, 11:16 AM | #10456 |
Got Wood.
Join Date: 04-28-09
Location: Atlanta, Ga.
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Sounds like you covered all the usual problems....I never had to use a water pan. I have one 3/4" pipe open and one ball valve opened half way. As the meat cooks and temp. rises i close the ball valve accordingly.
BTW. I use B&B lump. the temps are more controllable with it.. Sent from my GS3 via Tapatalk 2
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The SIZZL says when it's done... |
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01-05-2013, 06:12 PM | #10457 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Mine would see-saw the temp before I started using a 16" clay pot diffuser. It really evened the temps out. I made a rack for it to set on between the coals and the bottom grate.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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01-05-2013, 06:25 PM | #10458 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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If that is a golf ball basket used as a charcoal basket I hate you forever! Dammit. I spent I don't know how much time and money designing mine. You make me sad....
;( Sure it will burn 230 for 20-22 hours but when am I ever gonna use that?
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-05-2013, 06:30 PM | #10459 |
Full Fledged Farker
Join Date: 11-06-10
Location: Oshkosh, WI
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That's a wire egg basket, if I'm not mistaken.
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SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe |
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01-05-2013, 06:45 PM | #10460 |
Full Fledged Farker
Join Date: 05-26-12
Location: Massanutten, VA
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You might have a air leak, does your lid fit tight also check any holes you made like for the valves. You might have a drum that's outa round my first drum did the same things yours is doing never could walk away for more than 20 minute. I have since made a new one now and it hold temp all day. Good luck my friend
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UDS with BBQ GURU CyberQ Cloud and a suitcase of good beer. |
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01-07-2013, 05:55 AM | #10461 | |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Quote:
It is made with 3/8 rebar around the top & 1/4" pecil rod for the side bars. Used weber charcoal grate on the bottom. Cost about $5 to make it.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 Last edited by Pappy; 01-07-2013 at 09:55 AM.. |
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Thanks from:---> |
01-07-2013, 09:57 AM | #10462 |
Knows what a fatty is.
Join Date: 08-04-12
Location: Wacko, Texas
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OK here goes ...
Trouble maintaining temps after say 5 hours. What advantage is a diffuser? Which is better, a pizza pan, a clay pan, a water pan? Is the charcoal grate better than the #9 X 3/4 expanded for the basket bottom? 15" X 10" basket, too big? Thanks
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Small Charbroiller, 40 year old barrel pit, UDS, 97 Weber Performer, Brinkman gas grill. |
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01-07-2013, 10:11 AM | #10463 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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typically, with my drumpit, around the five hour mark I close the intakes down to help prevent ash flying and gently kick the drumpit to knock down
the accumulated ash from the lit charcoal, wait a few minutes for the ash to settle, then open the air intake and keep on keeping on... |
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01-08-2013, 07:14 AM | #10464 |
Knows what a fatty is.
Join Date: 08-04-12
Location: Wacko, Texas
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OK , Yesterday I took apart the UDS to empty the charcoal and I believe I have stumbled onto the problem. It appears the charcoal only burned on one side of the basket and not an overall burn. I started the charcoal using the minion method coffee can in the center. Ash pan is a cheap grill bottom as per Norco but may be blocking some air. I'm going to drill a series of 1" holes around the pan. Second, Does the Weber grate do a better job of dispersing ash than the expanded metal?
BTW I did the kick the barrel maneuver also. Thanks again
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Small Charbroiller, 40 year old barrel pit, UDS, 97 Weber Performer, Brinkman gas grill. |
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Thanks from:---> |
01-08-2013, 09:03 AM | #10465 |
Got Wood.
Join Date: 04-28-09
Location: Atlanta, Ga.
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If an airflow problem exists, rotate the basket 180 half way through the burn time and see if the burn pattern changes...
Sent from my GS3 via Tapatalk 2
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The SIZZL says when it's done... |
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01-10-2013, 07:42 PM | #10466 |
Knows what a fatty is.
Join Date: 08-04-12
Location: Wacko, Texas
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OK guys humor me on this post if you will.
Trying to fix a perceived airflow problem on my UDS that was built by Norco's recommended plans back at the first of the thread. 1) I am using a cheap grill pan as an ash pan, I felt the lip on the pan restricted air to the basket so I drilled 24 1" holes around the lip of the pan...this should help air movement under the basket. 2) I had used 3/4 conduit as risers on two of the 3/4 inlets. Got to scratching my bald head and thought that conduit is measured outside and pipe is measured inside so I replaced the risers with 3/4 X 18" black pipe thus increasing the intake air flow. Ball valve (brass) on each riser. 3) Fired up the smoker and ran an experiment on lids. The original has 8 1/2 holes around the perimeter about 2" in. Changed lid out to one that had a 2" bung hole and installed a 2" X 18" pipe riser or stack and appears to have better flow.. 4) I am using a 12" turkey thermometer only and reading pit temps by that. Norco's plan uses a thermometer that has a 3" probe and I have read that there could be a 50 degree difference from outside to center ... is it possible that I'm cooking too low if the 3" thermometer (that I don't have) is reading 225* and the center is 50* hotter thus cooking more quicker. (Example outside at 225* as recommended thus the inside at 150* thus too low ???) Please excuse the micro management of this simple appliance but I was totally not impressed with the brisket that I did last week and trying to get a handle on my problem (If I have one). Thanks in advance Jim
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Small Charbroiller, 40 year old barrel pit, UDS, 97 Weber Performer, Brinkman gas grill. |
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01-11-2013, 08:03 AM | #10467 |
On the road to being a farker
Join Date: 01-31-09
Location: Austin, Texas
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1) I ditched the cheap grill and went to a pizza pan. Holes should work as well
2) Risers on the outside of the grill will reduce airflow. I don't use them. 3) I use the bung hole with a stack. No issues on low and slow, will cause a hot spot on a hot run. 4) ? My biggest problem was damp charcoal. I fear a water bath would cause same issues. Lots of energy is used to evaporate water. Hard to get temp up when you are evaporating water. Once water is gone, you get a spike/runaway. I could tell the difference from a fresh bag of lump to one that was oppened and left in my garage for a couple weeks. I put a Guru on and never looked back. |
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01-11-2013, 09:23 AM | #10468 |
Knows what a fatty is.
Join Date: 08-04-12
Location: Wacko, Texas
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JC. thanks for the answers
Let me try to clarify 4. I had read that there was a 50 degree difference in from the center of the grill to the outside of the grill. If all readings are done from the outside (225*) that would mean the center would be then 275*. OK? I had smoked a brisket @ close to 225* on the center of the grill and probably didn't cook it long enough but it was @ 195* when I pulled it. The point was to me a little rubbery. My question is "Where are most reading temps from, center or outside?" My test burn last night ran about 14 hours with a 90% charcoal burn on about 7 lbs of charcoal, a lot better. Thanks again Jim
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Small Charbroiller, 40 year old barrel pit, UDS, 97 Weber Performer, Brinkman gas grill. |
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01-11-2013, 09:58 AM | #10469 |
Got Wood.
Join Date: 07-07-09
Location: Sloatsburg, NY
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I measure from the center with a 12 inch turkey fryer thermo just below the bottom grate. Works great and matches up with my ique very well.
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The TRASHMAN UDS HILLBILLY SMOKER TELL YOU WHAT BBQ SLOATSBURG, NY [URL="http://tellyouwhatbbq.com"]TELLYOUWHATBBQ.COM[/URL] [URL="http://facebook.com/tellyouwhatbbq"]facebook.com/tellyouwhatbbq[/URL] Twitter: [URL="http://twitter.com/tellyouwhatbbq"]@tellyouwhatbbq[/URL] RUB IT...SMOKE IT...PULL IT! |
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01-15-2013, 03:04 PM | #10470 |
Found some matches.
Join Date: 01-14-13
Location: Grant, MI
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Help a rookie
My brain hurts and my eyes are bleeding from all the info in this thread, but I am excited to build my first UDS.
I hope to do my first burn out of the drum this weekend. Questions from a Brethren rookie: 1. My drum has paint and rust on the inside and outside. a. Is the rust a problem? Will the burn out take care of it? 2. How many burns should I do? 3. Do you suggest pre-drilling my air intakes at the bottom of the drum before burning? Thank you! |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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