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  • UDS questions

    OK I got a metal drum recently and need some info.
    1. Will one 1" ball valve be enough for the air intake?
    2. How much space should I have between the fire and the grate?
    Thanks for the help
    sigpic
    Weber 22.5 kettle
    Smokin in the Smokies
    Here's to swimmin with bowlegged women.
    Jerry

  • #2
    I use three 3/4 inch intakes. I've read of others using 2 or even 1. My guess is you'd need to go bigger than 1 inch if you're gonna use just one. But I've never tried that. Maybe somebody else here has.

    If you measure down 5-6 inches from the top that's a good place for your grate assuming you're using a flat top lid. With a dome lid, you can put your grate all the way up to an inch from the top. Gives you more separation from the fire.

    Hope this helps. Good luck!
    sigpic
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Viking grill

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    • #3
      Originally posted by Tomshoots View Post
      I use three 3/4 inch intakes. I've read of others using 2 or even 1. My guess is you'd need to go bigger than 1 inch if you're gonna use just one. But I've never tried that. Maybe somebody else here has.

      If you measure down 5-6 inches from the top that's a good place for your grate assuming you're using a flat top lid. With a dome lid, you can put your grate all the way up to an inch from the top. Gives you more separation from the fire.

      Hope this helps. Good luck!
      Thank you. I have one 1" valve just laying around. I guess I'll get another one.
      sigpic
      Weber 22.5 kettle
      Smokin in the Smokies
      Here's to swimmin with bowlegged women.
      Jerry

      Comment


      • #4
        Originally posted by fishermanlawncare View Post
        1. Will one 1" ball valve be enough for the air intake?
        It depends. If you only want to "smoke" at say 250° max, then probably. If you want to cook other things -- tri tip, chicken, etc -- where you may want higher temps then probably not.

        I have two drums each with three 3/4" intakes. I have a hard time getting the temps to stay above 325° - 350° when I am doing chicken. If I had to do it over again, I would use two 1" valves which offers more intake area than three 3/4" valves. Pi r squared and all that jazz.

        Originally posted by fishermanlawncare View Post
        2. How much space should I have between the fire and the grate?
        I would recommend a minimum of 24 inches.
        CUHS Metal Shop Reverse Flow
        UDS 1.0
        Afterburner
        Weber Performer
        Blue Thermapen
        Thermoworks Smoke with Gateway
        Thermoworks Chef Alarm
        Auber Smoker Controller
        Proud Smoked-Meat Member #88
        -
        "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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        • #5
          Pi r squared and all that jazz.


          Squared pi? I like the round ones better. Thanks for the info. The build is about to begin.
          sigpic
          Weber 22.5 kettle
          Smokin in the Smokies
          Here's to swimmin with bowlegged women.
          Jerry

          Comment


          • #6
            Pi r round, cornbread r square.
            A few of my favorite things:
            Good Whiskey
            Good Food
            Bad Girls
            sigpic

            NRA Endowment Member
            Certified Glock Armorer

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            • #7
              Pi r squared is a cobler
              Smokem if you got em

              Yoder YS640
              Weber EP-310 Gasser Grill
              A-Maz-N-Pellet-Smoker (AMZNPS)
              A-Maz-N-Tube-Smoker (AMZNTS)
              Frogmats
              Maverick ET 732
              Super Fast Purple Thermopen


              Deano

              "May the thin blue smoke be with you"

              sigpic

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              • #8
                Originally posted by DDave View Post
                It depends. If you only want to "smoke" at say 250° max, then probably. If you want to cook other things -- tri tip, chicken, etc -- where you may want higher temps then probably not.

                I have two drums each with three 3/4" intakes. I have a hard time getting the temps to stay above 325° - 350° when I am doing chicken. If I had to do it over again, I would use two 1" valves which offers more intake area than three 3/4" valves. Pi r squared and all that jazz.



                I would recommend a minimum of 24 inches.
                You might try adding more exhaust vents for more updraft. I had the same problem with my Weber lid with the one existing vent. So I bought another online and installed it. Liked it so much I ordered a couple more. With four of 'em I can get higher temps and the added benefit of spreading the heat and smoke around for more even cooking. Me likey!
                sigpic
                "Once I thought I was wrong, but I was mistaken."
                Tom, smoker of meats and fine cigars
                UDS, Viking grill

                Comment


                • #9
                  Originally posted by Tomshoots View Post
                  You might try adding more exhaust vents for more updraft. I had the same problem with my Weber lid with the one existing vent. So I bought another online and installed it. Liked it so much I ordered a couple more. With four of 'em I can get higher temps and the added benefit of spreading the heat and smoke around for more even cooking. Me likey!
                  Each one has two vents.



                  Never thought about four though. Interesting.
                  CUHS Metal Shop Reverse Flow
                  UDS 1.0
                  Afterburner
                  Weber Performer
                  Blue Thermapen
                  Thermoworks Smoke with Gateway
                  Thermoworks Chef Alarm
                  Auber Smoker Controller
                  Proud Smoked-Meat Member #88
                  -
                  "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

                  Comment


                  • #10
                    If you're happy with that carry on. Or maybe try converting one to see how you like it . Just a suggestion...not selling anything here.


                    Sent from my iPhone using Tapatalk
                    sigpic
                    "Once I thought I was wrong, but I was mistaken."
                    Tom, smoker of meats and fine cigars
                    UDS, Viking grill

                    Comment


                    • #11
                      you good with all that advice ...my dang rotisserie add on motor died this weekend... so the hunt is on at Lowe's for another...
                      Sunset Eagle Aviation
                      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                      • #12
                        Thanks for the info. I'm well on my way to having a finished UDS
                        sigpic
                        Weber 22.5 kettle
                        Smokin in the Smokies
                        Here's to swimmin with bowlegged women.
                        Jerry

                        Comment


                        • #13
                          Good luck! Can't wait to see it!


                          Sent from my iPhone using Tapatalk
                          sigpic
                          "Once I thought I was wrong, but I was mistaken."
                          Tom, smoker of meats and fine cigars
                          UDS, Viking grill

                          Comment


                          • #14
                            it really is a fuel efficient cooking gig...taking mine to my hangar for a scuff down on the outside & re-paint...don't bust me nutz...using some urethane left over from a airplane paint gig...it works...hell with the high heat...
                            Sunset Eagle Aviation
                            https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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