Ugly Drum Smoker

jhnarial · May 22, 2011

Seasoning test burn

Leveled off around 3:30 hoping it will burn through midnight. Used a mix charcoal, lump, with a few chunks of wood. Only had enough to fill the basket 3/4 full so cross your fingers.

Good info in this thread, I used alot of it, hell I used all of it who am I fooling:clap2:

colonel00 · May 22, 2011

jhnarial said:
Leveled off around 3:30 hoping it will burn through midnight. Used a mix charcoal, lump, with a few chunks of wood. Only had enough to fill the basket 3/4 full so cross your fingers.

Good info in this thread, I used alot of it, hell I used all of it who am I fooling:clap2:

Do a biscuit test while you have it running to test your diffuser. Just get some cheap mini biscuits and spread them randomly around your rack. You will be able to easily identify the hot and cool areas.

colonel00 · May 22, 2011

dkruks said:
I find this thread very upsetting....I went out and Spent a crap load of money on a pellet grill, and then trying to figure out how to use the stupid thing I stumble upon this wonderful world of brethren, and I think to myself damn...I hit the information jackpot!

Then I find this thread....arg!!!

The "best" bbq coming off UDS's...made anywhere from $10-$100....You all know the amount of meat I could have bought with the money I spent on my pellet grill...

Now I have to explain to my wife that I need to stock pile more stuff in my garage until I can make an "Ugly Drum Smoker"! she's gonna say..."WHAT THE FARK IS THAT!!!!"...

will take me about 3 months to get permission, but i am confident that buy the end of summer I will have my own UDS.....

Thanks everyone! (and I truley so mean it...this site is awesome!)

Dave

Easy enough, send pellet smoker here and I will exchange with a UDS.

Jay871 · May 22, 2011

Ribs didn't turn out too bad. They were a little lean so I thought they were a little dry. Took the left overs to the neighbors for a last minute get together and they devoured them. As always the fatties went like hot cakes.

Prollo · May 23, 2011

Great looking ribs!

huaco · May 23, 2011

Got all my ducks in a row... Finally got 2 drums this morning. $5 a piece! Closed head with 2" bung and a small port of some type. I flipped the drums over and both ends of the drums measure 23" Dia. to the outside of the rolled lid.

I want to use both the flat lid and my Webber lid for turkey cooks. I have my welder all squared away on what I want to do, I just need to open the drums up and burn off the light rust inhibitor. I peered into the bung and there was light surface rust on the drum wall. These drums held kerosene so no liners!!!!!!

I am thinking of grinding around the circumference of the rolled edge of the lid to separate it and still allow me to use the flat lids.

I plan to have:
-(3) 3/4" ball valves +1" from the bottom. 4" off bottom for use of an ash pan
-Coal grate at + 2" from the bottom.
-First grate at + 26" from the bottom. 24.5" off bottom
-Second grate at +31" from the bottom. 29.5" off bottom
-Top of drum head is +33.5" from the bottom.
-(4) 1" holes in flat lid for vent.

Does this sound like a good plan to you fellas?
After some consideration, I plan on making the changes in red

PhilipW · May 23, 2011

My thoughts...

1" is really close to the bottom for the intake valves. I've been really happy with 2".

If you are not using an ash pan under your coal grate, 2" is good, or if you have an ash tray, 2" above it or so.

Lid vent holes aren't necessary if you wish to use the 1" bung hole instead.

I think grinding the lids off is a great idea. When I fit my weber to my barrel, I was able to grind the outside down a bit at a time till it fit perfectly.

I'd think about washing it out good before you go grinding that lid off.

huaco · May 23, 2011

Is just the 1" bung large enough to vent? Maybe I could use the larger bung?

PhilipW said:
My thoughts...

1" is really close to the bottom for the intake valves. I've been really happy with 2".

If you are not using an ash pan under your coal grate, 2" is good, or if you have an ash tray, 2" above it or so.

Lid vent holes aren't necessary if you wish to use the 1" bung hole instead.

I think grinding the lids off is a great idea. When I fit my weber to my barrel, I was able to grind the outside down a bit at a time till it fit perfectly.

I'd think about washing it out good before you go grinding that lid off.

RyGuy · May 23, 2011

I would appreciate hearing input from anybody who is using a BBQ Guru to run his/her UDS.

I certainly get the sense from reading the whole thread that most people think a Guru/Stoker isn't required on a UDS.

Still, for any who have done it, did you find it added more stability or predictability to the cook?

Also, I currently use a 4 CFM fan on my Backwoods Chubby. Will that unit produce enough air to stoke a UDS?

Looking forward to hearing thoughts on this as I plan for an 85 gallon "salvage" drum build later this summer.

Ryan

1FUNVET · May 23, 2011

huaco said:
Is just the 1" bung large enough to vent? Maybe I could use the larger bung?

Use the 2" bung and you will be fine. I used PVC for exhaust stack on mine and painted to match my LSU drum.

huaco · May 23, 2011

1FUNVET said:
Use the 2" bung and you will be fine. I used PVC for exhaust stack on mine and painted to match my LSU drum.

Threads on the PVC or did you just jam it into the hole?

PhilipW · May 23, 2011

1FUNVET said:
Use the 2" bung and you will be fine. I used PVC for exhaust stack on mine and painted to match my LSU drum.

What he said.

There are lots of examples of people just using this and I personally know two who use just that.

Four 3/4" holes would be just like the weber so that would be fine instead.

Just keep in mind you'll want to keep them covered up from rain, whatever you do.

jalon · May 23, 2011

UDS blues...

:tsk: Not really bad...but, I was really hoping a trick I read along the way in this thread (the Easy-Off) would work to get the inside cleaned up. Here's a couple of pics...thinking of just getting a new unlined barrel, this one had sunflower oil in it.

Oh, and I'm a woodworker...not a metal worker, obviously, haha :becky: I do have another barrel though, if I really screw this one up.

For those who did grind their way through, about how long did it take?

Thanks in advance,
Jalon

Downtown Smokeout · May 24, 2011

WHERE TO FIND DRUMS

I looked back several pages, and don't remember seeing this thread when I spent two weeks reading this thing. Here you go drum seekers.

http://www.bbq-brethren.com/forum/showthread.php?t=85478

jcinadr · May 24, 2011

I used the larger bung hole and an metal electrical conduit fitting - threads matched.

Personally I don't like the idea of just using holes - I think you would get a lot of water in your drum during a rain.

1FUNVET · May 24, 2011

huaco said:
Threads on the PVC or did you just jam it into the hole?

2" Male pipe thread connector glued to the PVC.

huaco · May 24, 2011

1FUNVET said:
2" Male pipe thread connector glued to the PVC.

Will-do...
Any way I can use the 1" bung to place a thermometer or are they better placed at rack level?

huaco · May 24, 2011

Saw a cast iron wood chip box the other day at Wally-world. Was wondering if that thing was loaded up with chips and then placed on top of the UDS fire basket if it would offer enough smoke to do the job. I had planned on placing small chunks of wood in the basket, but if this would work with wood chips, then all the better... right?

brickie · May 24, 2011

I used a foil pouch on some rib tips last week and thought smoke was great,maybe a little strong for my taste.I think you'll be fine. I would have used my cast iron smoke box but pharking mouse made a house in it, so now gotta be sterilized to wifes standards!

brickie

huaco · May 24, 2011

brickie said:
I used a foil pouch on some rib tips last week and thought smoke was great,maybe a little strong for my taste.I think you'll be fine. I would have used my cast iron smoke box but pharking mouse made a house in it, so now gotta be sterilized to wifes standards!

brickie

Ummm... fire sterilizes...right???? All the mouse turds would burn up before you put meat on the grates anyway.

Do you still soak the chips in water before putting them in the box?

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