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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-14-2014, 05:48 PM   #16
ebijack
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I use 2) 1 1/2 inch 90's with extensions ( HD only had 2) 6 inch and 2) 8 inch) that I welded together, then magnets on top of those. I use mine year round and yes wind can/does affect a straight opening vs an extension. Also I want to keep the openings above the snow. I also can get mine over 700 degrees when required for pizza's etc.
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Unread 03-14-2014, 05:56 PM   #17
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Hi All.....I`m a complete novice but have just made my 1st uds. They are unheard of over hear in England and I found out about them by searching for ways to smoke. Anyway, I have been wondering about ambient temperatures and if they would affect the internal cooking temps, and after seeing comments above regarding snow etc wondered if you guys would know. I live in cold / wet Manchester where ambient is usually quite low. Also without a Guru / fan, do I need a windy day ? Thanks in advance..Dan.
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Unread 03-14-2014, 05:59 PM   #18
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My first UDS had regular 3/4 horizontals. I just built a new one a month or so ago and I put 2 24" uprights (1") with 2 ball valves. I also put a 3/4 cap intake on the backside so I can uncap it if I want extra air.



I can hold 300+ temps easily without the 3/4 cap off. 1 ball valve wide open can keep me around 225-250. And screw waiting for the weather to warm up man!!!!! Get your arse to building and cooking! I was smoking butts on super bowl sunday here and it was 5 degrees in the morning!
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Unread 03-14-2014, 08:30 PM   #19
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Well Dan, when it was single digits and 30 MPH winds I was only able to get 650 degrees when cooking pizza's. There is more than one brethren who smokes year round in Alaska and down to -45 degrees supporting our troops without a problem. So I think you should be O.K. And we don't use any controller's, just us.
I say build it and they will come...
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Unread 03-14-2014, 08:44 PM   #20
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Quote:
Originally Posted by Flixton_Dan View Post
Hi All.....I`m a complete novice but have just made my 1st uds. They are unheard of over hear in England and I found out about them by searching for ways to smoke. Anyway, I have been wondering about ambient temperatures and if they would affect the internal cooking temps, and after seeing comments above regarding snow etc wondered if you guys would know. I live in cold / wet Manchester where ambient is usually quite low. Also without a Guru / fan, do I need a windy day ? Thanks in advance..Dan.

Dan did you see the reflectix sleeve i made for my smokers and my UDS? Wind is a non issue...guaranteed
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Unread 03-14-2014, 09:21 PM   #21
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Thanks fella`s, I was worrying that I might have trouble....and I`m not ready to start buying controllers just yet. Gonna fire her up Sunday, maiden voyage and all that ! I can`t wait, she`s been ready for a week now ! Thanks again.
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Unread 03-14-2014, 09:57 PM   #22
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Keep us posted!!
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Unread 03-14-2014, 10:02 PM   #23
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You don't need a controller. It will hold temps just fine. Also don't worry about the elbow restricting air flow. If you want a riser, put it on there. Have a 3/4" riser and 2 ea. 3/4" nipples on mine and have all the air flow needed. It likes to run at 300F with both nipples closed and ball valve on riser 1/2 open. And no, I don't have any air leaks.
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Unread 03-17-2014, 05:34 PM   #24
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Quote:
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Keep us posted!!
1st cook went well ! Went with a small 4lb pork leg as it was a test run. Glad I went small as I discovered that my homemade basket is either too small or my lump charcoal isnt the best. It cooked at a steady 240 for 6 hours which was perfect for this size of pork. Brisket tomorrow, another 1st ! Still finding my feet but learning is fun where there is meat involved....thanks for your help...edit... not changed my basket but have some different lump which claims to burn hotter and longer......

Last edited by Flixton_Dan; 03-17-2014 at 05:46 PM.. Reason: update
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Unread 03-17-2014, 05:56 PM   #25
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What size is your basket?
For me, lump burns hotter ( for searing), briquettes burn longer on average. I end up always using both due to left over coals. Stumps burns a long time, embers ( royal oak) not as long but lights easier in briquettes. So it is a trade off. I'm not driving around to find any certain one anymore. I just buy what's easily available and go with it.
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Unread 03-17-2014, 06:28 PM   #26
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Hi...basket measures 14" od and 12" depth. I have been researching best coals / briq's etc but all the advice I can find is American, and I dont have access to your brands. I have been to Costco and Asda which are my nearest USA type retailers. I'm sure its my basket size though...Any thoughts on the use of an old washing machine drum ? Local shop is selling one for £15 ? Would it work ? Cheers
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Unread 03-18-2014, 04:12 AM   #27
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Did you check your thermometer? You should be able to burn a lot longer than 6 hours at 250 with the basket size you have. Starting with a full basket of fresh coals.
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Unread 03-20-2014, 05:23 AM   #28
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Quote:
Originally Posted by ebijack View Post
Did you check your thermometer? You should be able to burn a lot longer than 6 hours at 250 with the basket size you have. Starting with a full basket of fresh coals.
Thanks, I filled my basket to the brim with a mix of Briqs and lump, smoked a small brisket for 8 hrs and when I shut it down I still had half a basket of fuel left
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Unread 03-20-2014, 06:42 AM   #29
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Looks like your good to go!
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Unread 03-20-2014, 07:03 AM   #30
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Convenience. If you do have a raised intake, make sure the intake is below the level of the exhaust. M
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