Drum , drum drum drum

[gorillagrilla]

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]

Very nice.

 

[kookie]

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

 

[cman95]

Primo....points for core system.

 

[waysideranch]

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

 

[smokewatcher]

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

 

[danbury]

Turned out real good!

 

[gooose53]

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

 

[fatback joe]

Good job!

 

[bbq bubba]

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

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

 

[vlap]

Excellent Work!!!!!!

That core systems is a great idea.

 

[gorillagrilla]

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]

Gorilla, it looks great. Way to go!

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

 

[danbury]

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]

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]

Looks good, hope it keeps working.

 

[danbury]

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]

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

mark

 

[danbury]

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]

Looks good!!