Ugly Drum Smoker

Hi all, I have a couple of questions on my UDS build that hopefully some of you more experienced folks can help me with.

First off, i am pretty much following norcorednecks guide with the (3) 3/4" intakes, etc. I guess i misread the size of the charcoal grate and I got the bigger one (~17" in diameter vs 13.5" dia). This is obviously going to make my charcoal basket a lot wider. Will this have an impact on performance since the standard load of 10lb will lay shorter and wider?

Second, Is there a standard "Known good" method for doing an exaust stack? (2" black iron? how long, etc?) I dont want to end up with hot spots, etc... I would do the 8 hole method, but I have a habbit of not putting on the bbq cover and the rain would make its way through the lid holes and into the pit...making a mess.. I figure with a stack I can avoid the rain/water issues.


Third issue. I have seen several interpretations of the 24" grate height rule. I thought it was from the top of my charcoal basket (or charcoal height i guess). Sounded good until i measured it out on my 35" tall barrel...The grate would have to be at lid level for that to work Then i have seen it stated that it is charcoal grate to food grate...That helps (it doesnt make sense to me what the charcoal grate has to do with it though). Anyways...i ended up just going 6.5" down from top of the barrel as its as high as i can go and still get pork butts on it. Anyone have a 35" drum with this setup that can comment on how being closer than 24" affects things?

Thanks all,
JD



Thanks all,
JD

Andyll said:

Anyone used the New Kingsford Competion Charcoal?
What is the most popular charcoal used?

Andyll

Click to expand...

I haven't, as for charcoal reviews (primarily lump) take a look at http://www.nakedwhiz.com/lump.htm

I finally finished this thread and It's been pretty enlightening. I saw somebody reference possibly using a char-broil kettle lid on a UDS, has anybody had any success with that?

jd-santaclarita said:

First off, i am pretty much following norcorednecks guide with the (3) 3/4" intakes, etc. I guess i misread the size of the charcoal grate and I got the bigger one (~17" in diameter vs 13.5" dia). This is obviously going to make my charcoal basket a lot wider. Will this have an impact on performance since the standard load of 10lb will lay shorter and wider?

Second, Is there a standard "Known good" method for doing an exaust stack? (2" black iron? how long, etc?) I dont want to end up with hot spots, etc... I would do the 8 hole method, but I have a habbit of not putting on the bbq cover and the rain would make its way through the lid holes and into the pit...making a mess.. I figure with a stack I can avoid the rain/water issues.


Third issue. I have seen several interpretations of the 24" grate height rule. I thought it was from the top of my charcoal basket (or charcoal height i guess). Sounded good until i measured it out on my 35" tall barrel...The grate would have to be at lid level for that to work Then i have seen it stated that it is charcoal grate to food grate...That helps (it doesnt make sense to me what the charcoal grate has to do with it though). Anyways...i ended up just going 6.5" down from top of the barrel as its as high as i can go and still get pork butts on it. Anyone have a 35" drum with this setup that can comment on how being closer than 24" affects things?

Thanks all,
JD



Thanks all,
JD

Click to expand...

I have a bigger charcoal grate too, but I rolled the mesh into the correct size and welded it there. I tried it on the perimeter of the grate, but it was too wide and low, and did not seem to burn evenly. The fire seems to burn up and down easier than side to side. I am also thinking about modifying my charcoal basket so the bottom slopes in. I was thinking about running some of the mesh(expanded lath) along the bottom at a 45 degree angle to act more like a funnel. I seem to end up with a lot of unburned coals at the end of a smoke. I was thinking if they funnel towards the center it might encourage a more even burn. And require less charcoal for the shorter (5-7 hour) smokes.

I can't comment on the exhaust, because I went with the 8 hole option. I have been pulling the UDS into the garage when not in use, but that will change as soon as I sew up a cover for it.

My opinion on the 24 inches from the fire grate to the first food rack is that it is not an unbreakable rule, just a good approximation. I don't think your UDS will cook bad food if your rack is at 23 inches. But I could be wrong.:lol:

brass nipples

Hi all,

Just finished reading the entire thread - wow, what a read!

Is there any problem in using 3/4 inch brass nipples for the intakes, or is brass a no-no?

Thanks

Breaky

brass would probably work fine.

Brass is fine.

Brass kinda stings my nipples.

Will be fine. Actually won't rust like mine.

Norcoredneck said:

Brass kinda stings my nipples.

Click to expand...

You need to warm the brass up first... that is the reason the brass monkeys are the way they are!

Weiser said:

This thing is so ugly, I love it!
It makes good food too. :-D

Weiser

Click to expand...

Great lookin grub. Your lid tightening setup looks a little dangerous though.

Thanks Mark! That was my first cook on a UDS. The Ribs were very moist
but, they were done to the point that they were falling off the bone.
I used the 3-2-1 method. I think that I could have cut the time spent in the foil down a little.

That ugly thing is the Prototype for the next one.
Looking for a good drum now with a crimped top as opposed to the rolled lip which should fit the Weber lid better.

Weiser

Mark said:

Great lookin grub. Your lid tightening setup looks a little dangerous though.

Click to expand...

Norcoredneck said:

Brass kinda stings my nipples.

Click to expand...

Beerwolf said:

You need to warm the brass up first... that is the reason the brass monkeys are the way they are!

Click to expand...

Hate to break it to ya Beerwolf, but it aint the nippls that fall of the brass monkeys in cold weather!!

Thanks for the replies fellas

Breaky

Weiser

I used the 3-2-1 method. @ what temp?

Andyll

Pretty constant 225* Andy.

Weiser

New No Weld Fire Box.

I haven't seen this yet and I've read this entire thread three times.
You're right, I have no life!:mrgreen:

Anyway, thought I'd share with ya. I have since put a pail bail on it,
easy to remove. 3/4"expanded on the bottom, 1/2" expanded on the sides.
I will get one of those cheap $8.00 grills from Academy
and affix it to the bottom of the box if it will fit.
That bottom opening idea sounds good in theory but it is a PIA.

PS: Thanks Norco and others for all of your suggestions.

Weiser

Weiser, just curious is that milk crate galvanized???

Sure is Barbarian!
Well it was... burned the hell out of it, good to go now. Really.

There seems to be a lot of attention paid to galvanized components on this board. I really don't know if the concerns are justified or not.
The Science doesn't appear to support the fear.

I've been eating out of a galvanized trash can for thirty years and
am still here. I maybe a bit goofey nowadays but I think it is just
a matter of getting older. :wink:

Weiser

Barbarian said:

Weiser, just curious is that milk crate galvanized???

Click to expand...

JG, I have a feeling that those would be just about perfect.
I'll have to make some adjustments next time.
How moist were they?

Weiser

jgh1204 said:

I did some loin ribs on my UDS the other night. 3 hours at 230 degrees and they were perfectly done. No foil.

Click to expand...

Drum Lid Question.

Has anyone tried one of these?
They lock down tight. I would think that with the addition of a knob
that it may work pretty well.


Weiser