Wondering if anyone has tried that on a UDS.
The exhaust holes are that way on the PBC and you use those to regulate the temp in the smoker.
By design the rebar holds the temp where it needs to be by blocking enough of the hole(s)...but if I have something wrapped in bacon, and want more than 275ish, I can remove the rebar and just use magnets to cover some of the hole(s) if temps get too high.
If I'm not hanging and just cooking on the grate I get the rebar out the way anyways....
Anyone put the exhaust on the sides rather than the lid??
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Anyone put the exhaust on the sides rather than the lid??
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Re: Anyone put the exhaust on the sides rather than the lid?
The next one I build will have them on the sides So I can play with lettin my meat swing free and It will keep the rain out. Also should make for an even heat
Never met a cow I didn't like with a little salt and pepper.
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Re: Anyone put the exhaust on the sides rather than the lid?
One thing that I notice when using Weber lids on any of my drums, is that I need to rotate it so the vents are not directly over the meats as they will cook faster. I actually prefer the 8 - 1/2" vent holes around the circumference of my barrel lids.
I've not used a Pit Barrel Cooker (PBC) but wouldn't you want to increase the bottom vent opening to get higher grate temps?
I use magnets to regulate the intakes (3) on my UDS's and always wondered if folks just propped the lid open to get higher temps on a PBC?
I've not used a Pit Barrel Cooker (PBC) but wouldn't you want to increase the bottom vent opening to get higher grate temps?
I use magnets to regulate the intakes (3) on my UDS's and always wondered if folks just propped the lid open to get higher temps on a PBC?
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Re: Anyone put the exhaust on the sides rather than the lid?
swamprb wrote:One thing that I notice when using Weber lids on any of my drums, is that I need to rotate it so the vents are not directly over the meats as they will cook faster. I actually prefer the 8 - 1/2" vent holes around the circumference of my barrel lids.
I've not used a Pit Barrel Cooker (PBC) but wouldn't you want to increase the bottom vent opening to get higher grate temps?
I use magnets to regulate the intakes (3) on my UDS's and always wondered if folks just propped the lid open to get higher temps on a PBC?
no, the bottom vent is set according to altitude...and it does not have to be exact (1/8" either way is not noticeable), and stays for the whole cook. However, people have set it for a higher altitude and had the temp spike, then drop off and not regain until the vent was closed back down to the correct setting....the higher the altitude, the wider the opening...
trust me, this thing has you scratching your head
and yes, if you have the lid not shut down good and sealed, your temps will get HIGH!!!!!
http://amazingribs.com/bbq_equipment_re ... rel-cooker
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Re: Anyone put the exhaust on the sides rather than the lid?
jerodpb wrote:swamprb wrote:One thing that I notice when using Weber lids on any of my drums, is that I need to rotate it so the vents are not directly over the meats as they will cook faster. I actually prefer the 8 - 1/2" vent holes around the circumference of my barrel lids.
I've not used a Pit Barrel Cooker (PBC) but wouldn't you want to increase the bottom vent opening to get higher grate temps?
I use magnets to regulate the intakes (3) on my UDS's and always wondered if folks just propped the lid open to get higher temps on a PBC?
no, the bottom vent is set according to altitude...and it does not have to be exact (1/8" either way is not noticeable), and stays for the whole cook. However, people have set it for a higher altitude and had the temp spike, then drop off and not regain until the vent was closed back down to the correct setting....the higher the altitude, the wider the opening...
trust me, this thing has you scratching your head
and yes, if you have the lid not shut down good and sealed, your temps will get HIGH!!!!!
http://amazingribs.com/bbq_equipment_re ... rel-cooker
Great link - Thanks for that!
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Re: Anyone put the exhaust on the sides rather than the lid?
If I set one up I'm gonna install 4 exhaust holes(2 on each side) similar to the pit barrel, but with a 90 coming out and a valve on one on each side to help regulate air flow...
I may need to expand my overall capacity as more folks eat my meat, and if I can pull of a UDS much cheaper than a pit barrel I'll go for it.
I may need to expand my overall capacity as more folks eat my meat, and if I can pull of a UDS much cheaper than a pit barrel I'll go for it.
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Re: Anyone put the exhaust on the sides rather than the lid?
Don't waste your money on all that hardware you go chokin back the exhaust you won't get any temp run it Wide open. When I do build the next one it will have 8 3/4 holes you need that many to have the proper draft unless you like to warm you food to death.jerodpb wrote:If I set one up I'm gonna install 4 exhaust holes(2 on each side) similar to the pit barrel, but with a 90 coming out and a valve on one on each side to help regulate air flow...
I may need to expand my overall capacity as more folks eat my meat, and if I can pull of a UDS much cheaper than a pit barrel I'll go for it.
Last edited by BluDawg on Sun Feb 09, 2014 5:39 pm, edited 1 time in total.
Never met a cow I didn't like with a little salt and pepper.
My Blog: Http://acountryboyeats.blogspot.com
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Re: Anyone put the exhaust on the sides rather than the lid?
alright, the pit barrel has 4, 3/4" on a 30 gal. drum...
what size fire basket you run???
what size fire basket you run???
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Re: Anyone put the exhaust on the sides rather than the lid?
17X 12
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
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Re: Anyone put the exhaust on the sides rather than the lid?
that's a hoss.....
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