MTScott
Found some matches.
So, howdy... I'm just getting into BBQ and this seemed the place to register.
I have a few friends who BBQ with electric and gas, and I have had too much great pulled pork and brisket at their homes to resist doing it myself. So, I've embarked one what surely will be my next addiction as a hobby (like I need any more).
After doing some research, it seemed that a homemade UDS was a proper way to start. I wish I had more build pics along the way to show you, but this is all I have:
So far, i'm pretty happy with it. I experimented with a meat loaf, and a few other things that are kind of failsafe. And had success with a 10 lb boston butt. I did run out of heat/fuel around 12 hours though, and had to finish it in the stove - which worked out fine, but I'd prefer to finish it in the Q, as the stove heat management seems to have about a 75* range. Funny thing was there was still some fuel left (mostly very large hunks of lump).
So, this brings me to my questions. I located my vents almost right on the bottom (4 3/4" vents). This drum happens to have ribs that start about 1" off the bottom, and I was trying to avoid those so I'd get a cleaner seal.
Most seem to put their vents 2" off the bottom, and I think I know why now - so the air drafted in will blow more directly on the fire basket. I also have a 13.5" fire basket, so the combustion is a good distance from the vent.
I seem to have to run 2 vents wide open to maintain BBQ temps and sometimes that isn't enough. I find myself opening up a third often to get the temp up, only to have it drop back down to 200 when I close it. This seems like more air flow that most need??
I have a feeling some of the precious O2 coming isn't making it to the fire for combustion, but is rather going straight up the sides of the smoker. I was think I would make some sort of extension to attach to the front vents that uses 45s to raise the air vent up and extend it closer to the basket, this way the air drafted in will be aimed directly on the charcoal basket.
Any thoughts... ?? Am I perhaps over thinking this?
I have a few friends who BBQ with electric and gas, and I have had too much great pulled pork and brisket at their homes to resist doing it myself. So, I've embarked one what surely will be my next addiction as a hobby (like I need any more).
After doing some research, it seemed that a homemade UDS was a proper way to start. I wish I had more build pics along the way to show you, but this is all I have:
So far, i'm pretty happy with it. I experimented with a meat loaf, and a few other things that are kind of failsafe. And had success with a 10 lb boston butt. I did run out of heat/fuel around 12 hours though, and had to finish it in the stove - which worked out fine, but I'd prefer to finish it in the Q, as the stove heat management seems to have about a 75* range. Funny thing was there was still some fuel left (mostly very large hunks of lump).
So, this brings me to my questions. I located my vents almost right on the bottom (4 3/4" vents). This drum happens to have ribs that start about 1" off the bottom, and I was trying to avoid those so I'd get a cleaner seal.
Most seem to put their vents 2" off the bottom, and I think I know why now - so the air drafted in will blow more directly on the fire basket. I also have a 13.5" fire basket, so the combustion is a good distance from the vent.
I seem to have to run 2 vents wide open to maintain BBQ temps and sometimes that isn't enough. I find myself opening up a third often to get the temp up, only to have it drop back down to 200 when I close it. This seems like more air flow that most need??
I have a feeling some of the precious O2 coming isn't making it to the fire for combustion, but is rather going straight up the sides of the smoker. I was think I would make some sort of extension to attach to the front vents that uses 45s to raise the air vent up and extend it closer to the basket, this way the air drafted in will be aimed directly on the charcoal basket.
Any thoughts... ?? Am I perhaps over thinking this?
