Am i going in the right direction with this?
Any help, comments or, tips are greatly appreciated.
My First UDS
- Thread starter jcollins
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Am i going in the right direction with this?
Any help, comments or, tips are greatly appreciated.
If you are going to use the flat lid I would make the top cooking great 7 or 8 inches down from the top.
Well I really want to make the cooking racks as adjustable as I can. I'm still pondering on how to make this happen and work well
Thanks, i was at first thinking about making the racks stackable, but everything i thought of made this project way to complicated and expensive. but another idea is to use that metal wall shelving strips and use that but im worried that these would not be very durable.
bmaddox
Master of the Pit
My racks are fixed but I have seen plenty of builds using the shelving racks. If you get the quality metal ones they should hold up fine.
bmaddox
Master of the Pit
3/4" or 1" seem to be the norm. I have two 3/4" intakes with caps to help get the fire going and 1 1" ball valve that I use to fine tune the airflow. I can smoke up to 400 degrees with that setup.
bmaddox
Master of the Pit
timberjet
Master of the Pit
That looks like it will work just fine. I don't use a diffuser plate. I don't think there is a real need for one and I have had my UDS for 4 years. I have hinged weber grates with one 7 inches down and one 6 inches below that. I like to be able to toss a wood chunk or two down into the basket without taking everything out once in a while if I want to add a little heavy smoke to finish something off or decide to change the flavor with a different wood at the last minute. Make sure you have at least 2 inches from the bottom of the basket to the ash pan for good airflow and room for ash on long smokes. I made mine 3 inches. You will want to have two grates in there so you can put a drip pan below what you are cooking to catch the juices for gravy or whatever and that will act as your diffuser.
timberjet
Master of the Pit
You will want the intakes directly facing the gap between the ash pan and the bottom of the basket. Mine are 3/4 of an inch up from the bottom.
hugestapedius
Fire Starter
- Dec 7, 2014
- 49
- 10
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Chorizo or Sausage? Help a newbie!
- Started by I-am-Chorizo
- Replies: 51
- Sausage
-
Ready For The Farmers Mkt
- Started by BGKYSmoker
- Replies: 24
- General Discussion
