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Got 'er Done - Q-view added

post #1 of 8
Thread Starter 

 

Well Sorta ... There are a few tweaks to make and I am going to repaint it but did a seasoning smoke for a little over 3 hours. I played with the intake vents to see where the temps would go. That was interesting but the most interesting thing was how much charcoal was left over after the seasoning run. WOWZER!  It's now got a light sticky coat on the inside and overall I am very pleased. We screwed up painting on the Fleur De Lis so I am going to re-do that then put on some handles and we are good to go. I ended up not putting any valves on just yet, I used magnets. It works fine but I might want to trick it out a tad for looks with some uptake pipes.

 

Thanks to everyone here for posting pics and info on the build. You guys rock!

 

Jay


Edited by Jay6896 - 11/2/15 at 5:32pm
post #2 of 8
Congrats looks nice!
post #3 of 8
Nice job, Jay. Please don't forget to post some pics of your first cook on that bad boy.

Good luck and good smokin', Joe
post #4 of 8

Covered patio? Woot party at Jay's house!!

post #5 of 8
Nice job.
Quote:
Originally Posted by Foamheart View Post

Covered patio? Woot party at Jay's house!!
You definitely need a covered patio to do anything outside today.
post #6 of 8
Thread Starter 

 

 

 

 

In the pouring rain and out of sheer desperation I moved the UDS under the patio cover and set up a blower to minimize smoke accumulation. Smoked a nice tray of CSRs and they came out fantastic. Ran the smoker @ 280 - 2 vents open - for 2 hours then wrapped them after saucing them and back on for another hours. The meat was tender and moist.

post #7 of 8
Looks really great, Jay.
post #8 of 8
Quote:
Originally Posted by Jay6896 View Post
 

 

 

 

 

In the pouring rain and out of sheer desperation I moved the UDS under the patio cover and set up a blower to minimize smoke accumulation. Smoked a nice tray of CSRs and they came out fantastic. Ran the smoker @ 280 - 2 vents open - for 2 hours then wrapped them after saucing them and back on for another hours. The meat was tender and moist.

 

The best Smokes are always the ones best deserved!

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