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Ugly Drum Smoker

We have no choice in the matter when it comes to weather over here so just fire it up like Meat said and enjoy.
 
Well got a weed burner and used it. How good do I need to burn it since no liner have the whole drum blue and outside paint smoking and burned off in some spots. Is that good?
 
measurements

I finally got my food grade drum. I'm working on the layout and have a question about grate height. Everything says to have the grate 24" over the basket. If the basket is 3" off bottom, and the basket is 8" tall, that only leaves 24" to the very top of the barrel (35" tall). I noticed most people have the lower grate about 6-8" below the top of the barrel.

Chris
 
I want to use the flat lid first. I don't smoke alot at one time, and want to learn first. Eventually, I'll get a domed lid and add the second higher rack. My main concern is the measurement of the first lower rack.

If I come down 8" from the top, that will leave 16" to the very top of the basket, but it will be 27" from the bottom of the barrel
 
burgs95 said:
I want to use the flat lid first. I don't smoke alot at one time, and want to learn first. Eventually, I'll get a domed lid and add the second higher rack. My main concern is the measurement of the first lower rack.

If I come down 8" from the top, that will leave 16" to the very top of the basket, but it will be 27" from the bottom of the barrel
Click to expand...

Measure from the bottom of your fire basket up 24". This should put your rack about 27" from the bottom of the drum. Should leave you about 8" to the top.
 
Ok got a seasoning burn going haveing a hard time keeping temps steady> My drum has 3 3/4 holes two capped and one ball valve on a 24" pipe up the side of the barrel. Also running one 2" exhaust out the large plug. Used little under 10lbs of lump and some hickory chunks. Can get it up to temp but as soon as I put the caps on and tweak the valve just a little things go down hill. Help please. Have my temp probe mounted to the grate.
 
Leave the caps off and see what happens.
You have 3/4" holes? so that means you are useing 1/2" pipe?
you will need more air flow than just the ball valve.
try one cap off and fine tune with the ball valve.
 
fordman said:
Ok got a seasoning burn going haveing a hard time keeping temps steady> My drum has 3 3/4 holes two capped and one ball valve on a 24" pipe up the side of the barrel. Also running one 2" exhaust out the large plug. Used little under 10lbs of lump and some hickory chunks. Can get it up to temp but as soon as I put the caps on and tweak the valve just a little things go down hill. Help please. Have my temp probe mounted to the grate.
Click to expand...

Lose the riser, it'll burn a lot more evenly!
 
be gentle on your adjustments and give the barrel time to react. Make sure you have the barrel and lid sealed. There are a few different schools of thought on the riser. My experience is that the riser has no effect on performance since the rate of air movement is so slow. Other brethren who have built as many or more barrels than me refuse to use them. If you can get a comfort level with the riser I can tell you that you will be happy you have it when its snowing like Hell(thats in Mi. isn't it?) and your barrel is half covered in a drift. I don't think your intake riser is big enough as my winter barrel has a 1 1/2"id pipe- but its the only intake. BTW I have done many overnight cooks where I hadto shovel my way to the barrel and it was perking along at around the 220 with no problems.

I'm curious as to how(and what type) your charcoal is burning and if its burning down one side? I'll have to go back and see what your basket looks like to see if that is a problem.
keep working at it because no doubt you are close to some smokin good food!
 
The riser was just a thought so I didn't have to bend over but can do without if it will work better that way. Plus I made a round basket but since changed it. Now I have a 14x14x14 1 3/4 off the bottom. I burn RO lump.
 
fordman said:
The riser was just a thought so I didn't have to bend over but can do without if it will work better that way. Plus I made a round basket but since changed it. Now I have a 14x14x14 1 3/4 off the bottom. I burn RO lump.
Click to expand...

Try getting the basket at 3" off the bottom, better airflow! :biggrin:
 
UDS water pan

I am building my first UDS, got a free clean 55, just picked up enough expanded metal for my coal basket.

In reading the threads I see little mention of a water pan. It seems that most UDS mentioned do not use them and talk about 24 inches from the coal to the first shelf. I always thought that the water pan was a good thing. Help


Roger
Pig in my life

UDS under construction
2 - 22 inch webers
Gas Webber silver
3 Propane jets
Mud Oven under constuction
1- China Box
1-El Cheapo Electric water smoker
 
Pig of my Life said:
I am building my first UDS, got a free clean 55, just picked up enough expanded metal for my coal basket.

In reading the threads I see little mention of a water pan. It seems that most UDS mentioned do not use them and talk about 24 inches from the coal to the first shelf. I always thought that the water pan was a good thing. Help


Roger
Pig in my life

UDS under construction
2 - 22 inch webers
Gas Webber silver
3 Propane jets
Mud Oven under constuction
1- China Box
1-El Cheapo Electric water smoker
Click to expand...
Some say a water pan is used as a heat sink, some say for moisture. The draw of a UDS is that wonderful "like Grandpa cooked "taste, and the long burns. No need for a water pan, trust me.
 
fordman said:
I can't go 3" my grate holes are 8" from the top with a flat lid. Need the 24" from the fire.
Click to expand...

CAN'T?
"Cant never did anything"8)
Just move the holes up and plug the others.
You do need the 3" off the bottom, with what you have you mostlikly are not getting enough air flow.
 
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