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Vents on top

post #1 of 3
Thread Starter 

I'm going to build an electric USD, I've talked to meateater and got his imput on the electric part.  What I am wondering now is I've seen a few country girls comes to mind that uses 3/4 pugs on top for vents how would the vents that are like the ones on a weber lid work.  I'm also thinking of cutting a door in the bottom to add chips as needed.  Basically looking for do's and don'ts on above or other possible pitfalls you experts have found.  This is a great sight.  Nocalhonker 

post #2 of 3

There's lot of ways to do the vents on the lid. I put a door on my charcoal 55 gal UDS and it works great. I don't think one on an electric one will work well, maybe if you can seal it well. Besides Dutch and myself I don't think anyone else has a electric UDS on here. You might want to pm Dutch and get his opinion also. Hope this helps. 

post #3 of 3


Definately use a drip pan, I also suggest you check this link from Alton Brown http://www.foodnetwork.com/altons-pulled-pork/video/index.html

 Watch the video it was very helpful and he uses an electric sm0ker too.
 

Quote:
Originally Posted by nocalhonker View Post

I'm going to build an electric USD, I've talked to meateater and got his imput on the electric part.  What I am wondering now is I've seen a few country girls comes to mind that uses 3/4 pugs on top for vents how would the vents that are like the ones on a weber lid work.  I'm also thinking of cutting a door in the bottom to add chips as needed.  Basically looking for do's and don'ts on above or other possible pitfalls you experts have found.  This is a great sight.  Nocalhonker 



 

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