Ugly Drum Smoker
- Thread starter jgh1204
- Start date
Skidder
Babbling Farker
Casters on mine also. Hard to see but there's four.
M
michaelp
Guest
Get a bunch of wood, light a fire and use an air compressor, shop vac set to blow, or a leafblower to push air thru the air hole you drill in the bottom of the barrel. Itll glow red, and I guarantee that coating will be gone.
sdb25
is one Smokin' Farker
She is beautiful! And don't you dare paint her. She was made to rust.
D
dubster
Guest
tide wash?
I know ive seen it in here somewhere, but does any one know the ratio of tide to water that Norco recomends to wash out an oil barrel? I just got some more barrels, and am ready to start my 2nd build. But 330 some pages are alot to search through. Any help is appreciated.
Thanks drumheads!
I know ive seen it in here somewhere, but does any one know the ratio of tide to water that Norco recomends to wash out an oil barrel? I just got some more barrels, and am ready to start my 2nd build. But 330 some pages are alot to search through. Any help is appreciated.
Thanks drumheads!
CUTigerQ
is one Smokin' Farker
8:00pm, take ball peen hammer and brand new chisel and knock the top off of 55 gallon drum. 8:15 pm, drill 3, 1" holes in bottom of said barrell 3 inches from bottom. 8:35 pm, carry drum from basement to yard. 8:17pm, gather wood whole wife tears up newspaper to start fire. 8:25 pm, strike match and set paper on fire and add kindling wood to get fire started. 8:30 pm, consume adult beverage while watching the inaugural burn of my new uds.
The journey has started. Uds is an inferno right now. Will babysit it until the flames go out and go to bed. Wake up early and assemble it. I can't believe I've started it. But I have! I gotta go back out with the wife and tend my fire. Just came in for a cold one!
The journey has started. Uds is an inferno right now. Will babysit it until the flames go out and go to bed. Wake up early and assemble it. I can't believe I've started it. But I have! I gotta go back out with the wife and tend my fire. Just came in for a cold one!
devious
is one Smokin' Farker
that must be recod time with a hammer and chisel. i would have loaned you a saw zawl
sturgeonpro
MemberGot rid of the matchlight.
how to do a whole hug 50 to 75 lb on a uds
I want to do a small hog for my sons grad. party. Any help would be greatful.
I want to do a small hog for my sons grad. party. Any help would be greatful.
CUTigerQ
is one Smokin' Farker
Not sure you will be able to do a small hog in a UDS...unless it is a piglet. 
dboxx
Well-known member
Second Cook
Second cook on UDS. Couple of notes.
- Used Cowboy Lump, seemed to have a harder time keeping consistent temp compared to Kingsford Competition.
- Definitely need to get a therma pen. I had the pork shoulder on for 13 hours, still indicated only 160 internal. pulled off wrapped for 30 minutes and then pulled. it was definitely done and tender.
- Same with the Fatties, never did indicate right. left on for 4 hours, pulled and sliced. Definitely done and best breakfast sausage I've eaten.
- A friend gave me a weber lid that I modified to fit. I didn't use it for the cook, but put it on after pulling the pork. The temp was higher at the cooking grate using the dome lid compared to the flat lid. (using same valve/cap settings) May have been due to the dome not fitting as well as the flat lid.
All in all, still best BBQ I've cooked or eaten in a long while.
The missus wants me to make another shoulder for Valentine's Day to have while watching Daytona 500. So, I must be doing something right!
Dave
Second cook on UDS. Couple of notes.
- Used Cowboy Lump, seemed to have a harder time keeping consistent temp compared to Kingsford Competition.
- Definitely need to get a therma pen. I had the pork shoulder on for 13 hours, still indicated only 160 internal. pulled off wrapped for 30 minutes and then pulled. it was definitely done and tender.
- Same with the Fatties, never did indicate right. left on for 4 hours, pulled and sliced. Definitely done and best breakfast sausage I've eaten.
- A friend gave me a weber lid that I modified to fit. I didn't use it for the cook, but put it on after pulling the pork. The temp was higher at the cooking grate using the dome lid compared to the flat lid. (using same valve/cap settings) May have been due to the dome not fitting as well as the flat lid.
All in all, still best BBQ I've cooked or eaten in a long while.
The missus wants me to make another shoulder for Valentine's Day to have while watching Daytona 500. So, I must be doing something right!
Dave
S
schellter
Guest
At the bottom of the screen you will find a Google search box, if you put "norco and tide" in the box and search you will find several places where Norco recommends tide, but I never found and actual ratio. Post 3981 on p 266 says heavy mixture of tide and hot water.
Good luck,
Larry
big.burlinski
Found some matches.
Casters on mine also. Hard to see but there's four.
I know it's probably back somewhere in the thread, but mind if I ask how you made that extension? I just got a ten dollar weber and I still want to use it as a Weber sometimes so I don't want to hammer the rim out and don't want to cut up the bottom. That looks good. I guess otherwise I would need a strip of sheet metal to make a ring.
motley que
is one Smokin' Farker
That's a weber rotisserie ring
big.burlinski
Found some matches.
Holy Fark, that's more than I 've spent in total including some tools
. Down to the scrap metal yard I guess.Skidder
Babbling Farker
Motleys got it. It's a Weber ring!
MushCreek
Full Fledged Farker
Not to go off topic here, but shouldn't there be some sort of prize for the 5,000th post to this thread? It's not that far away.....
d0od
Well-known member
Holy long threads Batman! 4956 posts 331pages... Took me almost 2 weeks to read the whole thing, left me with no questions and I just happened to finish my uds today. I followed the Norco k.i.s.s. method, only deviation was no welding and I had to add a coupler to the inside of the 3/4'' nipples, the holes I drilled were a little to big for the nipple threads to grab. I am planning on doing my seasoning cook tomorrow and throw a couple fatties on. I will take some pics then and post em up.
CUTigerQ
is one Smokin' Farker
first cook on the UDS..she is chugging along at 225 with two holes open (one uncapped, one ball valve wide open). It was up to 300 when I put the chicken on. With two holes open, shouldnt it be higher? I have a weber lid with the holes about half closed on the lid. Should I be worried about anything at this point? Im about 1 hour into the cook with the chicken on.
Meat Burner
Quintessential Chatty Farker
Open the Weber lid vents wide open !!!!!!!!!!! Real important to keep them fully open. You can easily get a real nasty buildup of smoke without them wide open. Good lunck bro!
Skidder
Babbling Farker
Almost 5000 pages and the most important info is in the first 15 pages.
