UDS Exhaust
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- Pilgrim
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UDS Exhaust
Which is better, multi holes or single stack? Single stack centered or on the edge?
- ChileFarmer
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Re: UDS Exhaust
Exhaust size depends on your intake size. I made mine 1/2 again as big as my intake, My exhaust is 3" dia. One hole at the edge of the lid. CF
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- bigdaddydanbbq
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Re: UDS Exhaust
Size matters more than location, of the exhaust
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- BluDawg
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Re: UDS Exhaust
You need 8 3/4 holes or 1 2" hole like the bung on the lid if you have a lid with no bung in it I would go with 8 3/4" holes just under the lip of the drum( keeps the rain out during a cook) and use refrigerator mags or electrical box plugs to snuff out the fire and keep the wasps out during storage.
Never met a cow I didn't like with a little salt and pepper.
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Old Country Over/Under
Webber 22" Performer
ECB
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Old Country Over/Under
Webber 22" Performer
ECB
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- Wrangler
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Re: UDS Exhaust
I'll go against the grain and popular logic.
The perimeter holes are the way to go.... unless you use a diffuser. If using a diffuser, it does not matter.
A drum is a heat engine and the heat has to rise. The perimeter holes keeps smoke and heat from short cutting half of the smoker. It also affects the "dwell" of the smoke and heat.
The perimeter holes are the way to go.... unless you use a diffuser. If using a diffuser, it does not matter.
A drum is a heat engine and the heat has to rise. The perimeter holes keeps smoke and heat from short cutting half of the smoker. It also affects the "dwell" of the smoke and heat.
- erbeman
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Re: UDS Exhaust
I just use the weber lid and I can get my drum over 350 degrees. That tells me the exhaust is good. Weber lids only have 4 holes in a circle all about an inch wide.
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- Wrangler
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Re: UDS Exhaust
erbeman wrote:I just use the weber lid and I can get my drum over 350 degrees. That tells me the exhaust is good. Weber lids only have 4 holes in a circle all about an inch wide.
350 is a good start. (I kid) Mine runs 425 when half way open. That is where I cook a lot of times. The guy who originated the UDS says, " are you going to cook that or warm it to death."
BTW it can run 225 with a tiny basket. Like 2-3 pounds of coal.
- erbeman
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- Cowboy
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Re: UDS Exhaust
I have a 2 inch bung, should I do a 6inch black pipe or 12?
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- BluDawg
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Re: UDS Exhaust
All you need is a Hole no stack required.
Never met a cow I didn't like with a little salt and pepper.
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
- Girevik
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Re: UDS Exhaust
I am very new to all of this so please bear with me. There are a few issues related to exhaust that I am confused about.
I am not sure if this should be in a different thread - I don't mean to hijack this one. My questions are related to UDS Exhaust, so here goes.
Temperature Control via the Intake/Exhaust
I was under the impression that temperature was controlled via the intake (as long as you had sufficient exhaust). You need about 50% more exhaust than you do intake. So, leave the exhaust wide open and use the intakes to control the air flow to the coals.
And yet very often I see people talking about partially closing the exhaust to maintain a certain temperature. Am I missing something?
Exhaust Venting
I read somewhere that the temp is hotter near the hole(s) in the lid. So if you have only 1 hole instead of many holes, it would be hotter under that exhaust hole instead of the heat being spread out over a bunch of holes.
Is that really an issue? Can this cause a hot spot or something?
"Dwell" ?
BluDawg said:
"You need 8 3/4 holes or 1 2" hole like the bung on the lid if you have a lid with no bung in it I would go with 8 3/4" holes just under the lip of the drum( keeps the rain out during a cook) and use refrigerator mags or electrical box plugs to snuff out the fire and keep the wasps out during storage."
Then right after that Mettle said :
"The perimeter holes are the way to go.... unless you use a diffuser. If using a diffuser, it does not matter.
A drum is a heat engine and the heat has to rise. The perimeter holes keeps smoke and heat from short cutting half of the smoker. It also affects the "dwell" of the smoke and heat."
What is Dwell?
Once again, thank you for the help.
I am not sure if this should be in a different thread - I don't mean to hijack this one. My questions are related to UDS Exhaust, so here goes.
Temperature Control via the Intake/Exhaust
I was under the impression that temperature was controlled via the intake (as long as you had sufficient exhaust). You need about 50% more exhaust than you do intake. So, leave the exhaust wide open and use the intakes to control the air flow to the coals.
And yet very often I see people talking about partially closing the exhaust to maintain a certain temperature. Am I missing something?
Exhaust Venting
I read somewhere that the temp is hotter near the hole(s) in the lid. So if you have only 1 hole instead of many holes, it would be hotter under that exhaust hole instead of the heat being spread out over a bunch of holes.
Is that really an issue? Can this cause a hot spot or something?
"Dwell" ?
BluDawg said:
"You need 8 3/4 holes or 1 2" hole like the bung on the lid if you have a lid with no bung in it I would go with 8 3/4" holes just under the lip of the drum( keeps the rain out during a cook) and use refrigerator mags or electrical box plugs to snuff out the fire and keep the wasps out during storage."
Then right after that Mettle said :
"The perimeter holes are the way to go.... unless you use a diffuser. If using a diffuser, it does not matter.
A drum is a heat engine and the heat has to rise. The perimeter holes keeps smoke and heat from short cutting half of the smoker. It also affects the "dwell" of the smoke and heat."
What is Dwell?
Once again, thank you for the help.
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