AZ Barbeque.com
Smokers, Grills, Pitts & More => BDS & UDS Smokers => Topic started by: DRQ on May 18, 2010, 11:06:33 am
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I am very new to UDS's. I plan to build one and wanted to know if you can have 2 cooking racks instead of just one and if so how far down do you put them? Does it cause issues to have 2 ? is one the best way to go? this is just a standard size 55 gal. drum...
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All I can tell you is what I have done...One grate about 6 inches down from the top. For me, a second lower grate would be good for holding a grease/fat catcher(my future plan). Some times when doing moink balls, they produce so much fat drippings that the burning fat/smoke is over powering.
Using a second grate for food might be a pain...ie removing the upper grill to get to the lower. With a UDS keeping the lid on is KEY. Having the lid off too long to work with food on the lower grate would contribute to run away temps.
I know others have used them (a second grate) with success. YMMV and IMHO
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Are you planning on using the removable lid from an open topped drum, or using a domed grill cover from, say a weber kettle, on a closed topped drum?
If using a weber type grill cover, you can use two grills: one at an inch or two below the top of the drum, and the second at about 8 inches below the top of the drum.
Feel free to ask all kinds of questions about UDS construction. There are lots of good folks here with lots of experience.
Sterling Skouson
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The general guidelines as I read them, state that the grate should be about 24 inches above the fire. The barrels are 34 to 35" high, the bottom of the barrel is recessed about 1", and my charcoal box is raised about 2 1/2 inches. That leaves 31 1/2" from the bottom of the fire to the top of the drum. My charcoal box is 9" high, so I went to halfway, leaving 27" to the top. Putting the grate 24" above that leaves 3" for meat. Insert joke here. I think I finally measured down 6" for my grate. I'd love to do the dome thing, get another grate. You just need a table, upon which to store the top grate whilst you work the bottom grate. Or something.
And what Ralph said about runaway temps is SO true!! If I go in there, pull off a roast, wrap it, put it back, get the next one, wrap it....yeah. Flashover starts in about 80 seconds, and 10 seconds after that, you have a roaring fire. Half a minute later, the temps in the barrel are at 350-375. Looks like a NY alley in the winter.
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If you gave it a stir and added a layer of coals at the same time you do your rotation and wrapping, it may not go crazy! I have found that when I disturb the fire it usually drop, and it takes a few minutes to get back on track...
Just a thought! :-\ :-\
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Here is my .02 as I have encountered the same problem with not having the 24" gap as recommended. First of all 24" is mandatory! Smoking with less and your meat will burn (done it several times). Try using a diffuser no smaller than the fire box diam. Flat metal with small holes punched throughout. The diffuser goes a few inches above the fire box, which will allow a lower second grate but still allow drippings to hit the fire. Works for me, but the purists might tell you otherwise!
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My 23" from maybe the center-ish of the FB seems to work pretty well. Ya sure can't go much less than that, though. Watchin' that thing chug for hours at the same temp. is amazing. I kept reading about it, but living it is a different story! And then after 12-15 hours, having nearly half the charcoal left is fantastic! I keep threatening, in my mind, to fill just enough for the 11-14 hours or whatever. I can't stop filling the coalbox. I'm just glad I didn't make it 16"X10". I could run it for a week!
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I am thinking of going with the weber style top.. I don't really need to access the bottom rack until the food is done correct? Do you guys still foil the meat after a few hours on these? I could go with a weber grate for the top rack, the kind that the sides lift up.. I would think that opening would be big enough for a brisket maybe??
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I am thinking of going with the weber style top.. I don't really need to access the bottom rack until the food is done correct? Do you guys still foil the meat after a few hours on these? I could go with a weber grate for the top rack, the kind that the sides lift up.. I would think that opening would be big enough for a brisket maybe??
Justin, I have a 22" Weber grate with the sides that open. You might be able to get a very small flat through the opening, but it would be awfully tight.
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well that answers that question... Thanks... guess I will go with a single rack heck if the drum works as goods as I hear then I will just make another one! :)
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well my uds is done and I just did a test burn to see how things worked out... Pics will be up soon... all I can say is WOW.. This has to be the easiest thing to maintain temp ever.... Don't get me wrong I love my DP but I have had some issues with it. the fireboxbox aircontrol will not move at all when the thing gets hot and so on... this uds is set it and damn close to forget it... just go out when the food is done... awesome... for smaller cooks this will be my cooker for the bigger cooks I will use the dp.. may even build another uds... I am a happy man!
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UDS's are pretty amazing. Can't wait for the pics!
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From my experience, even though they hold temp very well, don't get too comfortable. One of my first cooks on my UDS, it had held temps for about two to three hours, no significant swings in temps. I thought, at this rate I can run a couple errands that I needed to do. Came back an hour later, the UDS was at 350 and the bottom of my ribs were burnt. I don't know what caused it, small change in weather or something. Just a warning. I have done many cooks since then and had no problems, but I learned my lesson. While it is very consistent with the temperature 95% of the time its that 5% of the time that it isnt that you need to watch out for.
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Well here is the Pic of my UDS. Complete with BGE side tables.
(http://i741.photobucket.com/albums/xx60/jcoffini/BBQ/DSC_3385.jpg)
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Really want to add a smoke stack to it... anyone done that?? is there an easy way to do it? I would prefer just to be abe to screw something into the bung in the lid... if it is possible...
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That's beautiful. And many have done smokestacks. I just take the one off my SnP, and prop it up with a chunk of mesquite that fits the bill perfectly. If I ever get the top fitting better, I'll make something more permanent.
Where d'y'all get the glossy heat resistant paint!?
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My buddy found a place that sells the barrels brand new for like 50 bucks... never ever used....... comes with the lid and everything... was nice and shiny and all clean and painted... I tried the used barrel way but for a few extra bucks this was alot less hassel... I can find out the name of the place if anyone is interested...
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Where d'y'all get the glossy heat resistant paint!?
Autozone has engine enamel spray paint in various colors. It is rated up to 500 degrees. I have used it and haven't had any problems with it. They have other glossy paints that are rated for higher temps, I think for brake calipers etc, but they get expensive. Some Home Depots also carry the engine enamel in black.
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Really want to add a smoke stack to it... anyone done that?? is there an easy way to do it? I would prefer just to be abe to screw something into the bung in the lid... if it is possible...
I am sure if you took the bung cap to plumbing supply house they could match the threads with a piece of pipe.. Most will thread a small piece for a small fee.
Another add we did on ours was to move the ball valve up to hand level so we don't bend over all the time... See photo below... Quiggs
(http://i42.photobucket.com/albums/e318/quiggsfile/SANY0752.jpg)
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Quiggs...1 inch pipe or larger?
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Drum's looking nice there Justin. I'm going to be giving the other one we made to my brother in law this weekend.
The place I picked up the drums (55 gallon, unlined, lid w/ bung) was at Sunwest Container. I believe it was $60 total with a dollar or two tax. Well worth the money considering it's new and you don't have to burn it and scrape it.
www.sunwestcontainer.com
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Really want to add a smoke stack to it... anyone done that?? is there an easy way to do it? I would prefer just to be abe to screw something into the bung in the lid... if it is possible...
Check out Big Red on Utahbbq.org He makes his UDS with chromed exhaust stacks. btw, the BGE side tables look great!!!!!!!!!!!!!!
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Quiggs...1 inch pipe or larger?
1" pipe and valve Ralph.... it works awesome. Last year at Stagecoach we put 80 pounds of pork on this thing and after an initial hour of fretting about temps coming up...it did great. As we were serving PC we realized that 16 hours after lighting it was still at 250 degrees with one load of charcoal!!
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Thanks, I am going to have to try it. I'll steal your ideas but I aint sitting next to you at the judges table. :D :D