The Texas BBQ Forum

Hmmm... OK Jim.... Thats actually similar to what I want to do.

I have something in mind and it's about 5" in diameter. I may be able to get it smaller though. Will have to search around.

If not, how do you think a damper would work with a 5" exhaust?

You could use a damper. I would think it might make it a little harder to get it dialed in for cooking temps ( adjusting intakes and exhaust ) and keeping it dialed in. JWWFM-YMMV

Also for the exhaust, auto exhaust pipe works great and is inexpensive. And takes paint well.

'Nuther question...

The drum that I built last time had a removable lid. The three drums that I just acquired do not have removable lids.

How can I remove the lids and still keep them usable?

I'm thinking maybe using an angle grinder along the seam on the side. I figure that this should remove the seam but keep the lip so that the lid will still fit on top without falling through (hopefully!)

nascarchuck wrote:'Nuther question...

The drum that I built last time had a removable lid. The three drums that I just acquired do not have removable lids.

How can I remove the lids and still keep them usable?

I'm thinking maybe using an angle grinder along the seam on the side. I figure that this should remove the seam but keep the lip so that the lid will still fit on top without falling through (hopefully!)

\

Yep.

OK... Fixin to make another drum smoker within the next week or so. Question about painting and the prep for the paint.

Using the weed burner that y'all talk about, do you burn the paint off on the outside of the drum or what? I have yet to paint one but the next one will be painted. I just want to prep it right so the paint will adhere properly.

Also, when using nipples for the intake, what length are you using? I was using short ones, like around 1" but saw someone has long ones (maybe 10"-12"). Would that work better getting the intake closer under the coals?

What cha thunk?

I use short nipples on all the drums I build. They work just fine. Yep, just burn off the paint, wash down the outside with some Dawn dishwashing liquid, dry it off and paint it whatever color you want.

As I get ready to build. I am curious of the avg cook times for the UDS. Do any of ya’ll know what the avg per pound cook time is for Pork Butt and Brisket. I am used to using my cookshack and I know that PB is 1.5 h.p.p. +/- to get to 195. I know everyone’s will be a little different, but I was wanting to write down a ball park time so I kinda know what to expect. TIA.

The cook time will be the same if you use the same temp as in your cook shack - doesn't matter what you are cooking in.

egghead wrote:The cook time will be the same if you use the same temp as in your cook shack - doesn't matter what you are cooking in.

I would think the moisture content inside the smoker would affect cooktimes. Though I might be wrong. I think a 10lb butt could/would cook at different times per the type of smoker used. Even if all were cooked at the same temp.

With the UDS you are actually in more of a convection cooking method. You should cook faster at the same temp like the BGE and other direct/indirect uprights.

pulled pork wrote:As I get ready to build. I am curious of the avg cook times for the UDS. Do any of ya’ll know what the avg per pound cook time is for Pork Butt and Brisket. I am used to using my cookshack and I know that PB is 1.5 h.p.p. +/- to get to 195. I know everyone’s will be a little different, but I was wanting to write down a ball park time so I kinda know what to expect. TIA.

There is a new product in the market that will solve your problem :The Digital Remote Probe Thermometer. you place the probe in the meat select the temp that you want the bult-in alarm to go off at.when the alarm goes of it 's time for the poke test. No two pieces will ever react to the same temp the same way. "Sort a like a woman they all heat up differently, and they give in at different times." it's done when it's done!!

New guy here. Picking up all the goods to build my own UDS. First build and super excited, however I'm thinking about a twist. I want doors on the barrel to access the grates and possibly make it easier to clean the barrel out. Anyone had success with this or should I stay away for any reason from cutting out a couple of doors.

Thanks in advance.

J

I would stay away from cutting doors. They are to hard to get them to seal up good and airtight and that will cause air leaks that will make it hard to control the temps. No real advantage to getting to the grate through a small door over lifting the lid.

JWWFM-YMMV

Agreed. Stay away from the doors.