What's the most meat you've packed on your drum?
Is the exhaust from the Weber lid enough, or should I cut it out larger?
Which design is better, a round or square fire basket?
I'm in the process of building mine. She'll have 3 1" ball valve intakes. 2 of them are on 90s with 24" uprights, and the third is just a straight ball valve to make up for the airflow reduction of the 90s and the uprights.
I got lucky on my barrel. Found a used un-lined barrel with a closed top, but they already cut the top out and my Weber lid fits pretty good. It's a little bit loose but I'm going to add some high temp rtv to the edge of the lid so it seals nice and tight. Barrel only cost me $8
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UDS questions
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- CypertJ
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- Big Ed
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Re: UDS questions
I've done 3 large pork butts on mine and could have held a fourth and the weber lid worked fine as is. I don't think round or square basket makes a difference.
Can't Beat A Drum!!!
Big Ed BBQ
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Custom elf Pit (UDS on Steriods)
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Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
- CypertJ
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Re: UDS questions
Ed, do you have 2 cooking grates or 1?
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- Big Ed
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Re: UDS questions
I have 3 grates in mine, lowest rack for a water pan and 2 cooking grates!!
Can't Beat A Drum!!!
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
- CypertJ
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Re: UDS questions
That's how I have mine layed out.
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- Cliff H.
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UDS questions
I cook 8 butts on two grates a couple if times a year. Every time I do,
I swear to myself that next time,
I get a bigger smoker.
I run into issues when it comes time to take the meat off without setting my face on fire.
I swear to myself that next time,
I get a bigger smoker.
I run into issues when it comes time to take the meat off without setting my face on fire.
_______
Cliff
Cliff
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Re: UDS questions
Per grate I have loaded:
* One pork butt, two throned birds, sausage
* Two 12lb briskets
* 4 slabs of ribs (using slant rack I built) and trimmings (grill candy)
I believe the best solution for capacity is more drum smokers!
* One pork butt, two throned birds, sausage
* Two 12lb briskets
* 4 slabs of ribs (using slant rack I built) and trimmings (grill candy)
I believe the best solution for capacity is more drum smokers!
"I don't always smoke meat, but when I do...I use a drum. Stay hungry my friends!"
- jayzi
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Re: UDS questions
Grillatarian wrote:Per grate I have loaded:
* One pork butt, two throned birds, sausage
* Two 12lb briskets
* 4 slabs of ribs (using slant rack I built) and trimmings (grill candy)
I believe the best solution for capacity is more drum smokers!
So do you have 3 grates in your UDS or are you just giving us your payload per cook? I have concerns about cooking on multiple racks since the lower racks are so much closer to the fire... seems that it will accelerate your cook.
JZ
Weber 22.5", UDS
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Re: UDS questions
I have only one rack, two places for it though, one high one low. The lower setting was from when I had a flat top. After I made another section to sit on top, basically a third of a drum welded onto the original lid, I was able to raise the rack up to the top.
I have not used a second grate, but I do use a heat diffuser (homemade from stainless dog dish flipped over and drilled) that hangs about 7inches below the grate. It helps keep the across the rack temps even while allowing the drippings to reach the coals.
After raising the rack higher and introducing more volume for the smoke to roll over the meat, the results have been fantastic. I have no need of a water pan and no desire to drop the meat closer to the heat.
I have not used a second grate, but I do use a heat diffuser (homemade from stainless dog dish flipped over and drilled) that hangs about 7inches below the grate. It helps keep the across the rack temps even while allowing the drippings to reach the coals.
After raising the rack higher and introducing more volume for the smoke to roll over the meat, the results have been fantastic. I have no need of a water pan and no desire to drop the meat closer to the heat.
"I don't always smoke meat, but when I do...I use a drum. Stay hungry my friends!"
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