Ugly Drum Smoker

swamprb · Nov 18, 2008

I'm going to be experimenting with an offset small charcoal ring/basket design. It'll still be a direct cooker, just closer to the side of the drum and the meat will be on the other side with my lid drafts over it. I haven't seen anyone on the UDS thread doing this, and when I say small charcoal ring, I mean that I'll most likely be adding fuel during a long cook-not what we are all used to.

Norcoredneck · Nov 18, 2008

How about a tube through the side with a vent cover like N8man's home smoker he posted when he first joined?
http://www.bbq-brethren.com/forum/showpost.php?p=396451&postcount=1

Mark · Nov 18, 2008

Norcoredneck said:
Trouble with a clased head drum is that the metal is kinda thin. It deforms pretty easy. Marks drum was Stainless and I would bet is thicker. Those numbers you see on the side are a type of DOT code18/20/20/12 (top/body/bottom/ring) These actually tell what specs. UN1A2/Y425/S; UN1A2/Y1.2/100

It seems to work on standard steel drums. Ashmont and I built one about a year ago based upon this approach. It also has a diffuser plate made out of the top we cut out. With a diffuser plate in between the basket and bottom, there is no heat to warp anything.

swamprb · Nov 18, 2008

I'm starting to see more stainless steel drums like Marks coming available from some of the micro vinters in the area. There were a couple for sale and they were missing one of the rubber treads and problems with the ball lock valves, I was tempted and E-mailed the guy and he said they are used for part of the fermenting process yada yada. Still at $125 kinda rich for my blood, but I did get a decent lead on Oak barrels.

billygbob · Nov 20, 2008

My butt's too dark

And my brisket is too. I've seen some mighty good looking pics of meat still on the UDS and they're a nice mahogany brown. My meats turn black. Not burnt or burnt tasting, but burnt looking. I don't use any sugar in my rubs and I don't mop. I also don't foil. I tend to run around 220-250 most cooks.

Some of my own thoughts include:

1) Too many wood chunks
2) Crappy lump (Best Choice)
3) Temperature spikes when my back is turned
D) Sooty flames from grease drippings.

Can anyone/everyone give me your best guess what I'm doing so wrong or suggestions on how to figure it out?

ThnX - BillyG

Bbq Bubba · Nov 20, 2008

billygbob said:
And my brisket is too. I've seen some mighty good looking pics of meat still on the UDS and they're a nice mahogany brown. My meats turn black. Not burnt or burnt tasting, but burnt looking. I don't use any sugar in my rubs and I don't mop. I also don't foil. I tend to run around 220-250 most cooks.

Some of my own thoughts include:

1) Too many wood chunks
2) Crappy lump (Best Choice)
3) Temperature spikes when my back is turned
D) Sooty flames from grease drippings.

Can anyone/everyone give me your best guess what I'm doing so wrong or suggestions on how to figure it out?

ThnX - BillyG

How much wood are you using? I use 2 fist sized chunks that last the whole smoke.

billygbob · Nov 20, 2008

Bbq Bubba said:
How much wood are you using? I use 2 fist sized chunks that last the whole smoke.

I usually use 4 fist size chunks in the "bottom layer" in the coal basket and another 4 in the "top layer" (offset 45* so they're between the bottom chunks). Oaks all I have at this time; have some hickory seasoning; begging around for some apple, peach, etc wood.

Here's the bottom layer

Here's the top layer (w/2 chunks)

swamprb · Nov 20, 2008

Ugly Drum pron

Snow thanks!

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Here Chick-Chick-Chickens!

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Porky on the Drum

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Beefy Goodness!

Brisket Packer, Corned Beef Points and a Butt

Tri-Tip

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Rolled Spares and Pastrami

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Rotisserie Mod

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UDS Demonstration at BBQ Class

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Paul Kirk Class Drum demo

sweeping up the competition!

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Ugly Drum in Competition

Always keep the lids on at a comp!

swamprb · Nov 20, 2008

Firing on all cylinders

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Built Three in one afternoon

swamprb · Nov 20, 2008

billygbob said:
I usually use 4 fist size chunks in the "bottom layer" in the coal basket and another 4 in the "top layer" (offset 45* so they're between the bottom chunks). Oaks all I have at this time; have some hickory seasoning; begging around for some apple, peach, etc wood.

Here's the bottom layer

Here's the top layer (w/2 chunks)

I start my fire first then throw 2-4 fist sized chunks of whatever wood depending on the length of the cook,

swamprb · Nov 20, 2008

*****Two Thousandth UDS Post******

Just wanna say I LOVE the Drums!

Ugly Drum Smoker

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