D
Downtown Smokeout
Guest
Rural King has 2' x 2' sections of expanded stainless for $21. Not sure how wide spread that chain is. But they do have an online site.
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Ugly Drum Smoker
- Thread starter jgh1204
- Start date
Rural King has 2' x 2' sections of expanded stainless for $21. Not sure how wide spread that chain is. But they do have an online site.
AJP
Full Fledged Farker
home depot has them for about the same price, so does ace.
HTGGUY
Knows what a fatty is.
Colemanchu
Knows what a fatty is.
Nice! Thanks for the quick responses guys. Now if only I hadn't told my buddy I would help him hang some dry wall today I could get this thing finished.
As for the expanded metal I got some at HD yesterday 12 X 24" for 9 bucks each.
As for the expanded metal I got some at HD yesterday 12 X 24" for 9 bucks each.
otterpop
Full Fledged Farker
Yeah - thanks guys for the quick pricing replies. Gonna check HD tomorrow.
Aloha
Aloha
Diesel
Knows what a fatty is.
When looking for a drum does it matter if it was used as a food grade or if there was like a petroleum based undercoating inside like the one I have for free. What Im asking is can it be used or would this one be a burn barrel...
AJP
Full Fledged Farker
I actually prefer the ones that held something like oil as they don't have the liner. A good long hot burn and get any missed spots with the weed burner, then a good wipe out with soap and water and they are perfect.
Diesel
Knows what a fatty is.
So the one I have would be ok to use after its burned? They assured me that the drum is unlined.
dboxx
Well-known member
Temperature readings vs probe placement - below grate - on grate
Hello all,
It's been a while since I've posted. I built a UDS last winter and have been using it religiously ever since.
Recently I purchased a Maverick ET-73 digital probe to upgrade from my 12-inch turkey fryer thermometers.
Here's my dilema:
Both the turkey fryer thermometer and the Maverick read 212 on the money when tested in boiling water, however, on the smoker, I get the following:
- 12-inch installed bayonet style through side of smoker 1-inch below grate (center of drum directly under meat) reads 50-60 degrees hotter than the Maverick, which is installed using the provided clip on the grate.
Any ideas? a coworker suggested that the grate and the meat is acting as a heat sink, causing lower temps indicated on the Maverick.
I've seen folks around here who mount their Maverick probe in a block of wood resting on the grate; is this acting as an insulator against the above mentioned condition?
Thanks again for all the knowledge gained from this group!
Dave
Hello all,
It's been a while since I've posted. I built a UDS last winter and have been using it religiously ever since.
Recently I purchased a Maverick ET-73 digital probe to upgrade from my 12-inch turkey fryer thermometers.
Here's my dilema:
Both the turkey fryer thermometer and the Maverick read 212 on the money when tested in boiling water, however, on the smoker, I get the following:
- 12-inch installed bayonet style through side of smoker 1-inch below grate (center of drum directly under meat) reads 50-60 degrees hotter than the Maverick, which is installed using the provided clip on the grate.
Any ideas? a coworker suggested that the grate and the meat is acting as a heat sink, causing lower temps indicated on the Maverick.
I've seen folks around here who mount their Maverick probe in a block of wood resting on the grate; is this acting as an insulator against the above mentioned condition?
Thanks again for all the knowledge gained from this group!
Dave
Last edited:
D
Downtown Smokeout
Guest
Depending on how wide your fire basket is, a few inches will give you that much variation. A probe that extends under the meat will read much hotter than one sitting next to the meat on the grate. Try testing it it without meat on the grill with the probe sitting above the probe in the same location. If your using some type of plate or pan to disperse the heat it would also cause this problem, because the part of the probe closest to the barrel will receive more direct heat from below than your probe will sitting closer to the center. Just want to varify that they are reading the same in the cooker, tie the two together with a piece of wire the next time you fire it up. Direct cooking has hot spots, always has, always will, the UDS does a lot to eliminate these problems, but nothings perfect.
otterpop
Full Fledged Farker
Just curious; do they both read 32° when immersed in ice water?
expatpig
is Blowin Smoke!
It should be fine, mine were former automotive grease barrels. BTW, I was born in Kingston, Pa.
moda253
Knows what a fatty is.
Not sure about your thermometers but I refuse to use two therms in my rig. Why? Because one will make you second guess the other. Now of course you want to have some idea of what's going on with the temps in there. For me, I actually now prefer the turkey fryer therm. On the back of it is a nut na d you can turn that to calibrate it. I usually do the boiling water calibration but, some times I do the crushed ice in water calibration which is supposed to be more accurate.
For some reason I just tend to trust the dial therm more than the digital therms. However I am workign on buidling my own stoker which will rely on a digital therm. When that day comes I will only use that therm or I will be second guessing which one is right if I use two. That is if there is a difference between them.
In the end as long as the heat is low and the cook is slow I know what to look for when the meat is done.
For some reason I just tend to trust the dial therm more than the digital therms. However I am workign on buidling my own stoker which will rely on a digital therm. When that day comes I will only use that therm or I will be second guessing which one is right if I use two. That is if there is a difference between them.
In the end as long as the heat is low and the cook is slow I know what to look for when the meat is done.
dboxx
Well-known member
Thanks for the input,
I'm going to do some more experimenting over the weekend. I'll post if I figure anything out.
Dave
I'm going to do some more experimenting over the weekend. I'll post if I figure anything out.
Dave
smokeyw
is Blowin Smoke!
I am doing my first run on my UDS right now. After first lighting the charcoal and waiting for the temp to come up, I was surprised that there was about 75 degrees difference between the thermometer in the center and the digital one over to the side. The two came closer together as the drum warmed up and began to stabilize but there was still about 50 degrees difference. After I put a 10 Lb. butt in the center, it has been chugging along with the center probe gauge reading 230 and the digital one off to the side reading 200. I have a Kingsford dome lid on mine and the outlet vent is almost in the center. I think the meat in the center helps distribute the temp since the heat is not just going straight up. Man this drum is amazing!! It has been burning steadily since 1:00 AM and it is now about 8:00. I love it!!
jdub
is one Smokin' Farker
A fond adeiu
Seven years, two drums down.
Today the second drum goes to the dump.
Cold winters and super salty air and BBQ ash just don't seem to mix.
Bye old Mr Green.
Seven years, two drums down.
Today the second drum goes to the dump.
Cold winters and super salty air and BBQ ash just don't seem to mix.
Bye old Mr Green.
Dr_KY
Quintessential Chatty Farker
Sorry for your loss I had to let the MUDS go last summer.
ray:
HarleyEarl
Full Fledged Farker
I just completed the last of my new UDS’s. I used the directions Paul with the Pickled Pig posted as a starting point.
A Weber grate.
A Weber charcoal grate, two 12x24 expanded metal from Home Depot, & pizza pan for ash.
Welded the expanded metal together and to the grate.
I’ve already cooked on two of them and plan on doing a real time contest cook (chicken, ribs, pork, & brisket) next weekend. With the first contest a little over a month away, I need to get my timing and temp control down.
A Weber grate.
A Weber charcoal grate, two 12x24 expanded metal from Home Depot, & pizza pan for ash.
Welded the expanded metal together and to the grate.
I’ve already cooked on two of them and plan on doing a real time contest cook (chicken, ribs, pork, & brisket) next weekend. With the first contest a little over a month away, I need to get my timing and temp control down.
TreyR
Found some matches.
Ive got a supply here outside Charlotte, once held corn syrup. All you can haul $12 ea.
Sammy_Shuford
is Blowin Smoke!
No liner? I'm only 4 hours from Charlotte. Bought ready to start #2.
