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UDS questions....

post #1 of 7
Thread Starter 
The UDS throwdown sounds like fun, I am wanting to build mine now tho. If things go well, who knows, can get food grade barrels for $7 all day long round here so.....

Here are my questions

1. Charcoal area - Have seen both flat expanded metal on bolts through the barrel and several "fashioned" baskets. Which is better and why?

2. Air inlets - Everyone seems to have 4, some prefer caps while other rely on ball valves, or a combination of the 2. In your opinion which works better and why?

3. # of food racks - have seen 2 alot, have seen pictures that only had one rack, I was thinking 3. Is there an advantage to fewer racks?

4. Paint - have seen several with paint jobs in colors I have yet to see in the BBQ paint. Automotive hi temp engine paint I assume?

5. Access door to charcoal basket - Some have it, some dont. I dont really want to have to go in through the top, just seems like a hassle.

6. Drip/water pans - what if anything are you using for drip pans?

7. Thermometer placement - I was thinking about putting a thermometer at the level of each food grate, even though temps should be fairly well distributed given the small amount of space.

Was just curious as to everyones approach to these things and ideas on these questions.
post #2 of 7
Theres a bunch of build threads out there, check em out! cool.gif
post #3 of 7
Here's another question.....
How do you get all the drippings out after a smoke? It seems to me like it would build up over a very short period.
post #4 of 7
I think part of the UDS concept is to have the drippings fall into the coals in order to enhance, if anything, the aroma (and possibly the flavor?) when smoking. I would think since most of the drippings are from fat that they would burn up in the coals anyway...but I could be making things up. PDT_Armataz_01_28.gif

Good smoke to you!

post #5 of 7
like he said, also i use lump in mine and there is very little ash buildup..i have gone three cooks so far and havent dumped my ash yet eek.gif
post #6 of 7
I use an old round 16" camping grill as an ashpan, easy to clean out!

You are actually right on!
It does enhance the flavor quite a bit, sorta like grilling over coals!
post #7 of 7
One thing I will change on my next build will be eliminating the thermometer set in the front of the smoker. I will just use a digital in the middle of the grate. I find even though my analog thermometer was pretty accurate it doesn't reach far enough in and the temp differences from side to middle are to great.
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