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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
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Thread: New Guy Here

  1. #11
    Join Date
    Dec 2014
    Location
    Dallas. TX
    Posts
    12

    Default

    Well the weather has been miserable but I did get the intakes fixed up with a dab of hi heat JB Weld. Let it cure for 24 hours and I think they'll be just fine.
    Good luck this time of year finding a decent thermometer in the big box stores so I ended up ordering a tru-temp online. Should be here later this week. All thats left to do is put the handles on and mount the thermometer and we'll be ready to season it

  2. #12
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Sounds like you're well on the way to some great Q. I've been using this thermometer from Academy Sports on my drums with good results, but also Tel-Tru thermos are great.

    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #13
    Join Date
    Dec 2014
    Location
    Dallas. TX
    Posts
    12

    Default

    The weather is just too crappy to finish this thing today but I did come up with a nifty little gadget.
    For the lid handle I am just using your run of the mill Lowes gate handle. I knew it would get pretty hot when cooking and I also know I like to have a drink or 7 when cooking so I knew at least once I'd forget to put on a glove so.......

    I mess around with leather work a little bit so I figured I'd make myself a burn guard for the handle
    Pattern:
    20150102_124653.jpg

    Glued up and ready to stitch:
    20150102_125300.jpg

    Stitched up:
    20150102_131851.jpg

    On the UDS
    20150102_131936.jpg

  4. #14
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I like your lid handle. Cool idea. I'm with PC on the thermo; I'm happy with mine.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #15
    Join Date
    Dec 2014
    Location
    Dallas. TX
    Posts
    12

    Default

    IT'S ALIVE!!!!

    Thermometer showed up yesterday and the weather improved so I buttoned everything up' Need a catchy name but here she is
    20150103_075823.jpg20150103_075910.jpg

    Sprayed down with some oil, loaded the basket and lit the chimney
    20150103_081346.jpg20150103_081356.jpg

    Comin up to temp and makin some smoke
    20150103_082857.jpg20150103_082848.jpg

    Gonna let her run a while and play with temp controls after I get a good seasoning on

  6. #16
    Join Date
    Dec 2014
    Location
    Dallas. TX
    Posts
    12

    Default

    2 hours in and it is locked down on 300
    Temp control seems pretty simple thus far. Runnin 2 valves open and its holdin steady. Open the 3rd and it runs right on up to 375. Cap that 3rd one off and it settles right back. Gonna let it run a while then cap the 2nd valve and see if it will settle out around 250

  7. #17
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    You sure make it look easy !
    Looks real nice
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  8. #18
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    That's a beauty! But...










    ...It's too clean!! I wanna see it gettin' greasy!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #19
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    You've got it! Great job gettin it done. The leather pads are a nice touch too. When ya get ready to cook on it start a new thread and share the pics of your progress.

    Welcome to The Drum Corps!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  10. #20
    Join Date
    Dec 2014
    Location
    Dallas. TX
    Posts
    12

    Default

    Gonna shut this experiment down for the day. Burned for 5 hours got a real nice season in there. Looks like it used about 5lbs of briques. Thing ran like an oven. Would hold anywhere I wanted no big temp swings at all. In fact I started to doubt my thermo caused it does'nt make sense that it's this simple. Confirmed temps with 2nd thermo.

    So for any newbies like myself here is the deal:

    Cost $160.00 (not countin beer while building)
    Timewise it coulda been done in an afternoon but weather held me up a couple days

    I spent A LOT of time reading about these things on different forums and looked at pics of literally hundreds. To me the simple design found on this forum in the sticky and the parts list that's with it seems to work quite well.

    IMHO spend the couple bucks and buy an unlined barrel that didn't contain unobtanium or some other nonsense. Money is tight but my time is worth something and spending hours inside a 55 gallon drum scrubbing naked mole rat juice doesn't seem like fun

    Thanks to you guys on here for welcomin in a new guy.

    Tomorrow WE COOK!

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