Ugly Drum Smoker

Meat Burner · Jul 3, 2009

Amazing how this thread gets away from the basics. Just an opinion here but try a basic, simple, no water pans, deflector, specialty intakes, new and improved basket design, perfect exhaust symtetric holes, new and improved lid (flat or Weber), ....build a simple cheap fakin drum and go from there!!!!!!!!!!!!!!!

Skidder · Jul 3, 2009

MB you are so right. I built a basic UDS (couple ball valve and a couple grates) and had absolutely no trouble with temps at all. Mine was as easy to use as my WSM but was free. Just set it and walk away.

smoovdowt · Jul 3, 2009

I don't see why people get upset with people wanting to build a better mouse trap? If KISS was the only way anyone ever did anything, what would we have to show for it? Personally I enjoy trying to tinker and come up with something cool and new - for me its not about the end product but the pursuit and the enjoyment of coming up with something different!

Skidder · Jul 3, 2009

I'm not upset one bit mine works great and I'm all for a change or another good idea but I see a few do some things different and wonder why they have problems with temp control. Upset never I'm going cookin!

h20loo · Jul 3, 2009

LOL!! I've been thinking!! Here's a thought. Everyone should have a KISS UDS to provide a benchmark for the 2nd drum that we are farking with. Nothing better than to have a loaded UDS puttering along faultlessly while you try to make another UDS better.
Here's another thought. If UDS keepers wanted cookie cutter smokers they would buy a WSM or a Spicewine etc. The building of a UDS allows some expression that would mistify an egghead! And maybe some of this expression will bring the UDS closer to the Eggs abilities.
BTW- all my builds are unique to my shop and work wonderfully.My intake is larger to allow for my climate and I bet there are more variations among the brethren than we can believe and that they turn out good Q.
So keep the ideas and trials coming- I for one enjoy them.

Dr_KY · Jul 3, 2009

h20loo said:
LOL!! I've been thinking!! Here's a thought. Everyone should have a KISS UDS to provide a benchmark for the 2nd drum that we are farking with.

I second and third this idea.

Most of the problems start when this step is missed then the questions come flooding in and it's tough to know where to start.

I say build the basic then change things one at a time to see if they work properly. Tinkering is cool with me but when you dont understand the basics or do homework then it's no longer building a better mouse trap it now designing a dumber mouse to catch faster in that old trap.

Norcoredneck · Jul 3, 2009

Simple advice, Build what you want, Learn to use what you have.
Most learn of a UDS, then come here with little cooking experience. Some overbuild to out cool the next without having a grasp on fire management and wonder why their masterpiece doesn't humm like they have heard. I loaned a simple drum to a coworker and gave simple directions and he had no problem at all. I also loaned my 85 out to Garth 57, now it can be a little quirky but since he has experience I am sure he was able to make adjustments to keep it going. I think most don't mean to offend when they offer the KISS method as the way to go. I for one would hate to be the guy to suggest a cool idea to a guy that skimmed his wifes extra cash with the promiss of great grub for the family from the $80 cooker that after a rebuild ends up costing $125.

Build a simple drum, cook on it while you build your masterpiece, then sell or pass along your old faithful. Spread the love.

spaz815 · Jul 3, 2009

The only reason I want to use the Alum pot as a top is to have more room to cook. I will still use the flat lid but when cooking for a big family like mine I have to have more room. So another question, If I would like to Q A whole chicken,babyback ribs, and a butt. How should I Q these. Should I put them all on at once or put on the longest to cook and waiting to put the rest on. The main question is should these all cook at aroud the same temp. The 200 to 250 temp right?

Norcoredneck · Jul 3, 2009

spaz815 said:
The only reason I want to use the Alum pot as a top is to have more room to cook. I will still use the flat lid but when cooking for a big family like mine I have to have more room. So another question, If I would like to Q A whole chicken,babyback ribs, and a butt. How should I Q these. Should I put them all on at once or put on the longest to cook and waiting to put the rest on. The main question is should these all cook at aroud the same temp. The 200 to 250 temp right?

Butt on, ribs after 4 hours, shoot for 200 on side gauge (230ish center grate) foil butt after 3 more, foil ribs if thats how you roll, chicken on, watch butt temp, pull and cooler. Ribs out of foil or out at 4-4.5 hours(doneness decides), cooler. Temp will rise while screwing with ribs, let it ride, end up with drum temp at 325ish on side gauge for better skin. Chicken should be done in less than 2 hours(probably like 1.5).

brentb · Jul 3, 2009

Basket Pron

Wow, this is the mother of all threads!

Took me a month to read this thing. UDS 1 is built and smoking a brisket right now. Just got the rest of my baskets from the welder for the fleet.

Note to those about to build. KISS, KISS, KISS. Get a simple one working first. Leave the bells and whistles for the subsequent builds.

Thanks for all the great posts. The BBQ that this drum makes is out of this world.

Beerwolf · Jul 3, 2009

smoovdowt said:
I don't see why people get upset with people wanting to build a better mouse trap? If KISS was the only way anyone ever did anything, what would we have to show for it? Personally I enjoy trying to tinker and come up with something cool and new - for me its not about the end product but the pursuit and the enjoyment of coming up with something different!

It all depends on your goals... are you cooking meat or are you making smokers? If your goal is to make meat with predictible and repeatable results... Id say KISS. If you want to fiddle with things... go for it. There is nothing wrong with trying to make a better mouse-trap. a cooler looking one or one that works different.

My main reason for the UDS was to be able to make good consistent grub with minimal "hands-on" adjustments and I think with a KISS-UDS I have exactly what I want.

JD McGee · Jul 3, 2009

My first UDS was a KISS project...but I just can't help myself...I gotta keep farkin' with chit until I get it perfected...hence the slide air controlled "Competitors"...

First smoke in these puppies is tomorrow btw...

smoovdowt · Jul 4, 2009

Smokin' D said:
This is what I did. It is good for 1 thermo to slide in.

12" stem turkey fryer thermo

What size and where did yo find the nut to fit the hose barb? I spent an hour in home depot and could NOT find a nut to fit the hose barb! :icon_smil

sbramm · Jul 4, 2009

i use a hose barb for my thermo as well but i just used my step bit until the hole size was right and screwed it in. did this on both drums and it works great without nut and washer. just my 2 cents....

cheers,

scott

Smokin' D · Jul 4, 2009

smoovdowt said:
What size and where did yo find the nut to fit the hose barb? I spent an hour in home depot and could NOT find a nut to fit the hose barb! :icon_smil

One thing I did not realize was the threads on the barb are tapered, cuz it's a compression fitting. I went to my local small hardware store, you know the kind with friendly and knowledgeable help. Chuck took one look at the fitting, went to one of those little drawers and pulled out the perfect nut. Scotts' idea to just thread it into a hole works fine too. I just like a tight and firm fit.

Cecil · Jul 4, 2009

I had the same problem finding a nut for the barb. I ended up having to buy a brass nut fitting for it in the same area as the nipple. Instead of just paying .10 for a nut it cost a couple bucks just for the long brass nut.

Coach_Mac · Jul 5, 2009

Built me one just in time for the 4th. It's not as well put together as most of yalls because I don't have too many tools but here's mine. I am trying to put pictures on here but it's not working for some reason. Maybe I have to have a certain number of posts. Anyway, it cranked out some amazing ribs and chicken.

smoovdowt · Jul 5, 2009

How long should I let it run to season? Its been about an hour so far.... I left all my notes somewhere else so I cannot remember how long I should let it run...the shorter the better in this case since I need ot leave the house!

Meat Burner · Jul 5, 2009

Sure you left your notes somewhere. Amazing! No offense bro...just BS if you haven't taken the time to read, at least, some of the threads.

smoovdowt · Jul 5, 2009

I sware I did! I have 2 jobs + school it took me over 3 weeks to read the whole thing!

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