AJP
Full Fledged Farker
Was thinking of having a barrel powder coated, how do you think that would stand up?
Ugly Drum Smoker
- Thread starter jgh1204
- Start date
smokeyw
is Blowin Smoke!
If done right it will hold up better than any wet paint you could put on it. The key is in the metal prep prior to powder coating. I used to manage a fabrication shop and we had a powder coat line. It used a 6 stage prep. We had to pass at least a 200 hour salt spray test. We experimented some with the prep chemicals and got that over 500 hours.
expatpig
is Blowin Smoke!
Don't worry about it just get cookin! 20", 18", 22" are just numbers, nothing is carved in stone.
locodrvr
MemberGot rid of the matchlight.
Thanks! I lowered my fire basket a bit so that should help. After I seasoned it I did Tri-Tip at 280 for an hour and it came out perfect med-rare. Just put some handles on it today and a fresh coat of red paint. Can't wait for the weekend to really break it in.
D
Dankster
Guest
I too, just finished my first UDS. Thanks to all the info in this thread, I had no problem building it, and this mofo HANDLES! Truly set it and forget it.
chobint
Knows what a fatty is.
EDIT: HOLY SHEET... my ribs are at 139 after two hours, fire at 200-250. Crazy fast.
Just built my UDS this weekend. Why de fark did I wait this long to build one........................?
Anyway, I used the chisel method to remove the top, and the lid came off like butter. I couldn't believe how easy it was. As you can see I'm using a 22 weber lid. The lid makes a good seal despite the fact that it is slightly too small. I might bang out a weber lid once I get a second one.
Anyhoo.. I've got an untrimmed rack o spares on it for her maiden journey. I just dropped two brewskies like it was nothin, so I'm feelin great. I'll get some more pics up as the cook goes.
Also, I live in the ghetto, hence the chains.
Just built my UDS this weekend. Why de fark did I wait this long to build one........................?
Anyway, I used the chisel method to remove the top, and the lid came off like butter. I couldn't believe how easy it was. As you can see I'm using a 22 weber lid. The lid makes a good seal despite the fact that it is slightly too small. I might bang out a weber lid once I get a second one.
Anyhoo.. I've got an untrimmed rack o spares on it for her maiden journey. I just dropped two brewskies like it was nothin, so I'm feelin great. I'll get some more pics up as the cook goes.
Also, I live in the ghetto, hence the chains.
otterpop
Full Fledged Farker
Love the chain to the parking bumper mod. Just needs a sticker that says
"Keep the Ghetto Ghetto"
"Keep the Ghetto Ghetto"
inv3ctiv3
is one Smokin' Farker
So I have searched for the chisel method and I can't find anything, any tips or tricks? I am assuming just use a 1" cold chisel and bang away at it? Here are mine if that helps:
chobint
Knows what a fatty is.
The chisel technique is most often used to cut out the flat metal inside of the top lip. From what I've seen, most recommend a large chisel (I used a mason's chisel). The process of cutting is fairly straight forward. You just whack the chisel into the top at an angle, and continue driving it at an angle as you push the chisel around the interior of the drum. If you use a sledge hammer and a proper chisel, the job should take no more than 15 minutes even for your first try. I let my mom give it a try b/c she wanted to. Altho she was much slower due to sheer power output, she probably did 25% to my 75% of the cutting. Not bad for an old lady. Anyway, the point of the anecdote is to emphasize how easy it is to cut the inside out with a chisel.
inv3ctiv3
is one Smokin' Farker
Ok I'll have to look at the top of my drums again but it actually cuts through the metal correct? I'll have to go try and find a good chisel to get and you used a sledge?
chobint
Knows what a fatty is.
My chisel was not very sharp at all. In fact it was quite dull. Yes the chisel will cut thru the metal. A sledge is not required but highly recommended. If you are going to buy a new chisel anyway, I'd recommend one of the large mason's style ones with the hand guard built into the handle. It's only like a few bucks more than the base models.
inv3ctiv3
is one Smokin' Farker
And is there a reason no one uses the WSM style basket? I mean it seems easy enough to make legs onto a grate to get it off the bottom of the drum then just use the WSM charcoal "basket" I've been looking at expanded steel and it can be expensive plus I don't have a welder.
1FUNVET
Babbling Farker
You can use wire to hold basket together w/o any welding. Check local welding and fabrication shops for scrap pieces.
chobint
Knows what a fatty is.
So I did finally cook my ribs but it took a while. My drums was struggling to keep up in the rain with a single 3/4 ball valve wide open. When it was still dry and about 45 outside, the drum was cruising at 225-250 with the valve wide open. Once it started raining it got down as low as 150. That's when I pulled the meat. Both temps seem a bit low to me. I expected the temps to run at 300+ with the valve wide open and no rain. Am I missing something? Does this seem normal to you guys?
I will get more air inlets soon. I'm just waiting till the store has enough matching parts in stock.
Here's the ribs at 155 degrees, before I threw them in the oven for a quick finish.
I will get more air inlets soon. I'm just waiting till the store has enough matching parts in stock.
Here's the ribs at 155 degrees, before I threw them in the oven for a quick finish.
R
righteousdog
Guest
can't say no one uses a WSM style ring. i use these on my twins fab'd from 16g drum. carbide tip hole saw, drill press, and patience. works like a champ.
original 16" ash pan
improved 20" ash pan = mo betta
smokeyw
is Blowin Smoke!
Where did you find the 20" ash pan? I haven't seen any larger than 16".
daninnewjersey
Babbling Farker
Here's an 18" pizza pan on Amazon.com for $9.99.....
Amazon.com: Winware Coupe Style Aluminum 18 Inch Pizza Tray: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41N-L3Uu3-L.@@AMEPARAM@@41N-L3Uu3-L
The also have a 20" for a couple bucks more....
Amazon.com: Winware 20-Inch Aluminum Pizza Tray with Wide Rim: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/317vyVAjH3L.@@AMEPARAM@@317vyVAjH3L
D
Downtown Smokeout
Guest
It looks like your grate is sitting WAY lower than it needs to be, unless your doing chickens upright, even then it looks low. Put a kettle lid on it if it will fit, then mount your grate at the top of the barrel. If it won't fit, do the kettle cut and drop in mod, cut off the rolled top mod.....several other suggestions throughout the thread. Take a tape measure to a large butt and a chicken, you probably don't need as much clearance as you think.
chobint
Knows what a fatty is.
Finally found the right parts in the store. Here's my new baby with some modifications. Added a second intake/valve and extended the pipe above waist level. I'm gonna leave it as ugly as possible for now, to deter my fellow city dwellers from eying it.
Just after adding the pipes
Bound the pipes to keep them stable.
And look at these massive logs of lump that came out of my bag.... wtf mate (sorry this one is blurry)
Just after adding the pipes
Bound the pipes to keep them stable.
And look at these massive logs of lump that came out of my bag.... wtf mate (sorry this one is blurry)
inv3ctiv3
is one Smokin' Farker
Almost done with my first build! Its burning out right now. How long do you guys usually let them burn for?
