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-   -   Ugly Drum Smoker (https://www.bbq-brethren.com/forum/showthread.php?t=23436)

otterpop 02-11-2011 05:13 PM

nice patina!
:wink:

jdbh 02-13-2011 02:59 PM

i COOKED LAST NIGHT ON MU UDS AND I THOUGHT I SHUT IT DOWN. I WENT OUTSIDE TO GO TO THE STORE TODAY AND REALIZED ITS STILL AT 220, 22HRS AFTER I INTIAL STARTED YESTERDAY THATS CRAZY AND THERE WASNT BUT MAYBE 8 LBS OF LUMP IN IT WHEN I STARTED . I USUALLY JUST SHUT IT DOWN AND SAVE WHATS LEFT. THATS CRAZY I NEVER THOUGHT IT WOULD LAST THAT LONG ON THAT LITTLE AMOUNT.

NCSU-Q 02-16-2011 08:27 AM

I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?

colonel00 02-16-2011 09:25 AM

Quickest/easiest way is to have it sandblasted. Call around and you can probably find a shop to do it relatively cheap. As it appears you are in the Charlotte area, you should be able to call several area shops. Also, it might even be cheaper to just call around and buy an unlined drum. Here in the KC area there are a couple places that sell unlined drums for under $30.

1FUNVET 02-16-2011 09:57 AM

Quote:

Originally Posted by NCSU-Q (Post 1551012)
I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?


Lotta elbow grease and beer. :thumb:

IDODSICK 02-16-2011 04:53 PM

after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?

Sammy_Shuford 02-16-2011 06:03 PM

Quote:

Originally Posted by IDODSICK (Post 1551522)
after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?

Are peeking just before the spike?

El Ropo 02-16-2011 06:27 PM

Woah! I have that same exact spatula!

http://www.bbq-brethren.com/forum/at...1&d=1297124088

jdbh 02-16-2011 07:20 PM

that is a true ugly drum looks great though

stglide 02-16-2011 08:42 PM

Quote:

Originally Posted by NCSU-Q (Post 1551012)
I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?

Quote:

Originally Posted by colonel00 (Post 1551055)
As it appears you are in the Charlotte area, you should be able to call several area shops. Also, it might even be cheaper to just call around and buy an unlined drum. .

NCSU, there is General Steel Drum Corp in Charlotte. 4500 South Boulevard

Also, Charlotte Steel Drum on 2900 W Trade St.

May want to give them a call or check them out.... New and reconditioned.

stglide 02-16-2011 08:45 PM

Quote:

Originally Posted by 1FUNVET (Post 1551078)
Lotta elbow grease and beer. :thumb:

And HEAVY on the Beer!!! :becky:

IDODSICK 02-16-2011 09:11 PM

Nope. I run an et-73 and a weber wireless. I trust my gadgets to tell me whats goin on. Im not new to BBQ, just drums. Its more of a climb than spike. Consistantly around the 2 hr mark though. Im guessing i will need to throtlle down at that point on every cook. It dies in twenty minutes when i close all vents so im not suspecting leaks. Doing a 7 lb butt in the morning. Im going to take 20 min temp notes, maybe let it ride the high to see what happens. R&D.

smokeyw 02-17-2011 07:19 AM

Quote:

Originally Posted by IDODSICK (Post 1551522)
after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?

I have just done my 3rd cook on my UDS. It does seem to be a little finicky in the first few hours and it does seem the temperature rises some at about 2 hours. I think it is probably just part of getting it stabilized. I have also experienced a drop in temperature at 6 to 8 hours when cooking a lot of meat (3 butts). I think this is due to moisture and grease smothering the coals some. After adjusting the air intake it was rock solid for the remainder of the time. When finished there was a lot of moisture in the bottom. All in all I am impressed and very pleased with the UDS. It does a great job.

Skidder 02-17-2011 07:49 AM

smokeyw can you explain your build maybe then someone can help answer your question.

N8man 02-17-2011 07:51 AM

Man!!! Gotta Get Me A Drum Smoker!!!:thumb:


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