Drum , drum drum drum

gorillagrilla · Jul 14, 2008

Put together my U.D.S. today . thanks to all the great tutorials by Bbq Bubba and others on this great forum. And yeah , its ugly ! Nother coat of paint wont hurt.

tried something a little different . call it the ' core method ' !

whole thing lifts out for ease of cleaning e.t.c.

I kmow , ugly basket too ! it is suspemded on the rod

ready to season !

so far so good ! holdim temps !

flyin'illini · Jul 14, 2008

Very nice.

kookie · Jul 14, 2008

Damn nice job...............I like the idea of the core system.........

cman95 · Jul 14, 2008

Primo....points for core system.

waysideranch · Jul 14, 2008

Grilla you did a nice job. Looks won't make it cook any better. Basket looks cool.

smokewatcher · Jul 14, 2008

Looks good. Let us know how the core idea holds up over time.

danbury · Jul 14, 2008

Turned out real good!

gooose53 · Jul 14, 2008

I've seen that used somewhere else as well....but, still nice work!!

fatback joe · Jul 14, 2008

Good job!

bbq bubba · Jul 14, 2008

Very nice drum!
Add some wood to the basket for seasoning.

Intake looks a lil small, hows that working for ya?

vlap · Jul 14, 2008

Excellent Work!!!!!!

That core systems is a great idea.

gorillagrilla · Jul 14, 2008

intakes are all 3/4 . Did notice ran best with one cap removed and ball valve all the way open, and I know you guys regulate w/ just the valve , so should I bump em up in size or are you refering just to the valve? thanx

!

cowgirl · Jul 14, 2008

Gorilla, it looks great. Way to go!

My intakes are all 3/4". Works for me.

danbury · Jul 14, 2008

My intakes are 3/4 inch ball valves. Works fine. I always have to choke mine down to keep the temperature at or around 225. I've noticed that the Royal Oak lump (green bag) burns a bit hotter.

dbarnett66 · Jul 14, 2008

Is that 225 in the center or on the side? If you measure center, is that done with a bare probe, or is it stuck in a tater? Just curious as I have the same question as the OP

cbucher · Jul 14, 2008

Looks good, hope it keeps working.

danbury · Jul 14, 2008

Dead center grate level. I use a long "turkey frying probe" and I use a digital remote that is a dual read. One read is meat temp and the other read is external temp. I always keep that dual read with in 5" of center somewhere. The difference between the two thermometers is usually within 3 degrees.

Bare probes on all non-meat temps.

** I'll snap off some pics of my thermometers and post in a bit**

moltenone · Jul 14, 2008

gorilla,nice unit and i like your core system too,what is your ash pan made of ??? thanks.

mark

danbury · Jul 14, 2008

Here's the thermometers I use. The turkey frying probe really surprised me. It was a cheap one from Menards and is accurate within 1 degree on the boiling water test.

The dual read I've had for about 5 years now. The only thing you have to watch with a dual read is that if you get the outside temp part too close to the meat, the temp will be down a bit. I use it mostly to just cross check my other other thermometer(s).

I do have one of those other remote ones that has a two probes but I haven't used it yet. Too set in my ways on these here.

Clickable thumbs

http://i106.photobucket.com/albums/m277/cpaulsb/My BBQ and Cooking Pics/P7140063.jpg

bustedluckbarbq · Jul 14, 2008

Looks good!!

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