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My uds

post #1 of 6
Thread Starter 

 

This is my smoker....Big Poppa kit with a 30 qt. stainless bowl cut into the flat lid, screwed down, and a small block chevy thermostat housing for exhaust...its only 1 1/2 " of exhaust....but when I smoke, I generally have 1-2  3/4" inlets open....seems to work pretty well...though residue will form at or near the exhaust.....usually on longer smokes. No problem, whenever you open it up, just take a rag and wipe it off.  My faithful dog "Dickey" is at the ready.............My other hound.."Chugs" is in the wood storage hole for the pizza oven...still a lot of stuff to do on the cook shack.....

post #2 of 6
Quote:
Originally Posted by thickstrings View Post







This is my smoker....Big Poppa kit with a 30 qt. stainless bowl cut into the flat lid, screwed down, and a small block chevy thermostat housing for exhaust...its only 1 1/2 " of exhaust....but when I smoke, I generally have 1-2  3/4" inlets open....seems to work pretty well...though residue will form at or near the exhaust.....usually on longer smokes. No problem, whenever you open it up, just take a rag and wipe it off.  My faithful dog "Dickey" is at the ready.............

Looks good. You could add some hidden exhaust ports to help.
post #3 of 6
Thread Starter 

I sure could, but, it works pretty well  as is...a problem that I will address is the fact that the inlet slider bar gizmo that they give you in the kit doesn't fit great.....leaky...so I guess I'll have to put some hi-temp silicone around it....still in all it will hold 225-275  with only 1 of the 3/4" inlets open...  but it will climb...I've only used it 5 times so far.....7-10 lbs. of either Kingsford reg, or lump or a mix...with a couple hunks of hickory..Longest smoke  was 3-4 hrs....

post #4 of 6

Love the lid,,, where did you find that bowl ?

post #5 of 6
Great looking smoke shack and UDS! I see you've only smoked one whole pig as there are no more mounts on the wall 😁
post #6 of 6
Thread Starter 

Thanks...DCB, I got the bowl from here......   http://www.foodservicewarehouse.com/pinch/mbwl-120/p1515793.aspx                                        DS, I have not smoked a whole pig.... YET  :icon_lol:  ....... been thinking about getting a small one for the brick oven though ..on a spit.

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