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Got the mini UDS finished up, except for a test run to cure the paint. Looks good and hope it will hold temps well and turn out amazing food. Will upload some Photos later. Thanks for everyone's assistance!
Thanks for the info! I may be interested in the Guru: send me a p.m. With details if you would. I'm putting two grates in so I may split the difference between them.
I know about spelling with the phone! That all sounds great, do you think that I will need more than one valve and should I also do pipe nipples for additional air flow? Should the thermo go at grate level, top of smoker, in between grates?
I found a free unlined 16 gallon barrel and have decided to build a mini UDS until I can find a larger barrel. I am going to use the grates and lid from a Smokey Joe. Can anyone point me toward a set of plans for where exactly to place air vents using a ball valve like on the full size drums...
Thanks, I agree the Eggs are way too expensive for what I'm wanting to do. I have the ability to build a drum smoker but want to make sure it would be better than a WSM or PBC before I waste time and resources doing it. I want something that will last if properly cared for and turn out great BBQ!
How do the WSM's do during cold winter weather? How many racks if ribs, pork shoulders can you get comfortably in the 18" models? Will Webers hanging kit work well with an 18"? I'm on the fence between the PBC and WSM or possibly making a UDS if I can track down a barrel here locally. In not...
Thanks for the replies. I love Weber products for sure. Have a Weber gas grill that is rock solid, so I've been looking at and researching the WSM too. The 14.5" would be too small for me and portability would just be nice; I can deal with something less portable for sure. I have also been...
I've been using the MES 30 with AMNTS for supplemental smoke for about a year now and have had some great food off of it. I am now to the point of where I'd like a new smoker ( non-electric) to take my game to the next level and maybe play around in small local competitions that don't allow...
Pecans glazed with sugar, salt, cinnamon, ground cloves, ginger, and butter. Smoked using AMNTS with apple pellets @ 225 degrees for 25 minutes. Going to make the pecan pies out of these, if they last another few days!
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