Just ordered a 2" River Country Professional Series Adjustable Grill & Smoker Thermometer. At a lost here as to the best place to install it. If I was going to keep the flat lid I would install it there but hopefully soon I will have a dome in place. Suggestions of a good cheap grill? I'm also looking at the Maverick ET732 Special Edition which will present another mod as in a way to route the wires. I don't just want to drill a hole and leave it as is. I should be doing a prolong burn in my smoker come Thursday or Friday. Going to try and finish up the inside so I can get it seasoned and a few smokes under my belt before the end of the month.
My First UDS Build - Page 2
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Farmer, how far down is this? 3-9"? I realize this is just for reference temp but would like to know how the smoker is doing during the final burns in case I need to redo or readjust my intakes.
Doing another burn on my barrel today while I was installing a damper and handle to the lid. Of course when I was done with the lid I couldn't help but try it out and see what it would do as far as the leakage and all. No temp gauge installed at this time but I do know with all three caps off of the inlets and the valve completely opened it got plenty hot. The only extra smoke leakage I saw was from around the lid itself but this thing generates enough smoke that the smoke coming from around the lid is nothing. Once I receive my temp gauge and install it along with my grates, make my grommets for my probes, one final cleaning, and a paint job it will be smoking time!
My thermo is 8 inches down from the top of the barrel.
High, steady burn for over six hours in the drum. That should have done something to it. Now for the fuel that is left I've shut everything down except the valve. Just wondering how long it will go like that. The burn today was a little charcoal and a lot of red oak with added hickory. Nice black glossy film covering entire inside of drum and lid. Just waiting for the few goodies to arrive that will complete my build for now. Looks like it will be a bit before I get a dome lid.
Edited by Smokin EMT - 11/4/13 at 5:27pm
- 588 Posts. Joined 10/2007
- Location: Southeastern PA
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Also, I placed my 1" intakes across from my 3/4" intakes. Haven't noticed any problems yet.
The cover I picked up was just a little over $8. When I get my dome, more than likely I will be making a trip to HD myself.
Hopefully later this week my temperature gauge will come in so I can see what does what during my next burn.
Build is completed. Seasoned, and have already smoked some chicken breast in it which turned out fabulous. I've never been able to turn out great chicken before. I'm hooked on UDS now! In the build I've added two racks, one is 3" inches below top and the second is 25" above bottom. Grommet hole will follow once I have received the Maverick 733.
My next idea is a blocker (diffuser) plate above the charcoal basket but not in the usage as most are thinking. As a way to block the direct heat. This plate wouldn't have any holes in it so most all the heat would be coming from around the side for an indirect source. It would also serve as a drip pan catch or water bowl table. What are your thoughts on this?
The drum sure has changed from when I first
loaded it up at the feed store. Still have the
red drum with plans for it now.
- 46 Posts. Joined 6/2013
- Location: SE Michigan
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I love the UDS. Glad it worked out so well for you. I popped into SMF to get some turkey advice as I'm planning on smoking a 13 lb whole turkey Saturday for some guests. I've smoked some chicken leg quarters and thighs and they came out fantastic. I need to post some pics when I get a chance. Get some Q-view yourself next time and share!