DrumPit Basics.....Or.....How I use my UDS..

gtr · Mar 13, 2012

I utterly and shamelessly stole yer idea for the exhaust stack and I don't regret it one bit!

BigBobBQ · Mar 13, 2012

wow great post with lots of great information for the drumheads. Will get you started on the road to perfecting the drum cooker.

N8man · Aug 9, 2013

pictures are back up!!!
weeeeHoooo!!!

SmokeMyMeat77 · Aug 9, 2013

Found this extremely helpful! I've been studying the UDS and pondering over setups and methods, but now I finally feel like I can see the light. Time for a build!

N8man · Aug 9, 2013

Documenting a pork butt cook on my UDS....with beans!!!

So, you want to be a DrumPit Master

N8man · Dec 2, 2013

Bumped in response to a recurrence of the same sorts
of questions appling to the how to and why for
of DrumPit usage for your reading pleasure....

Rockycoon · Dec 2, 2013

Hey N8man Are you still using your extension piece? Thanks for reposting this

N8man · Dec 2, 2013

Rockycoon said:
Hey N8man Are you still using your extension piece? Thanks for reposting this

The extension is a permanent feature of my DrumPit
which has evolved to this, for now...:thumb:

Rockycoon · Dec 4, 2013

Sweet love it is that a wsm lid?:thumb:

dport7 · Dec 4, 2013

That thing is too cool, I love it, very creative and efficient also, can't beat it .

N8man · Dec 5, 2013

Rockycoon said:
Sweet love it is that a wsm lid?:thumb:

It's the bottom to a 22" weber kettle re-purposed..

flykilbosa · Dec 5, 2013

N8MAN, great post, can you get into achieving a "clean" burning UDS? Light blue smoke? I just built my first UDS and smoked a pork butt and found out the burn wasn't clean? All sorts of creosote in the UDS and the pork tasted like the smell of charcoal. I have 3 - 3/4 intakes and 4 - 1.5 inch exhaust holes. I wound up with 2 of the 3 intakes closed and the last one was about 3/4 open....this gave the UDS temp/grate temp of 230 degrees for 10.5 hours.

ebijack · Dec 6, 2013

flykilbosa said:
I just built my first UDS and smoked a pork butt and found out the burn wasn't clean? All sorts of creosote in the UDS and the pork tasted like the smell of charcoal. I have 3 - 3/4 intakes and 4 - 1.5 inch exhaust holes. I wound up with 2 of the 3 intakes closed and the last one was about 3/4 open....this gave the UDS temp/grate temp of 230 degrees for 10.5 hours.

I'd guess you either didn't light enough coals to start, or did not wait for the drum to get up to temp before you put the meat in and started smoking.

flykilbosa · Dec 7, 2013

ebijack said:
I'd guess you either didn't light enough coals to start, or did not wait for the drum to get up to temp before you put the meat in and started smoking.

Thanks Boss.....I fired up my UDS today, let her rip for about an hour or so before I put the meat on - end result was some unbelievable chicken! Thanks a million!

ebijack · Dec 8, 2013

Glad it worked for ya!
I fired mine up yesterday for some butts and fatties, got involved doing 2 other things and before I knew it the drum gauges were pegged at over 700 degrees. Closed it up for 14 mins, came back out, put the meat on, and set my vents to where I figured they should be. (I forgot to cover the lower second inlet and saw bellowing smoke when I looked thru the window ran out and the drum was at 450 degrees). Shut that vent, everything ended up fine. Even with my mistakes every now then that thing turns out some awesome stuff!

DrumPit Basics.....Or.....How I use my UDS..

gtr

somebody shut me the fark up.

BigBobBQ

Babbling Farker

N8man

Babbling Farker

SmokeMyMeat77

Knows what a fatty is.

N8man

Babbling Farker

N8man

Babbling Farker

Rockycoon

Knows what a fatty is.

N8man

Babbling Farker

Rockycoon

Knows what a fatty is.

dport7

is One Chatty Farker

N8man

Babbling Farker

flykilbosa

Well-known member

ebijack

Babbling Farker

flykilbosa

Well-known member

ebijack

Babbling Farker

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