Hi everyone, I'm a newbie too,, up here in Canada,, (The Hockey Nation!), and I've just joined the BBQ Brethren forums and have been reading,, and reading,,, and reading!
I somehow, landed on a UDS site on the web a little while back,, and got really excited right away! I found a 55-gal. food-grade drum at a recycler, but instead of burning it out, (because even food-grade drums have a liner in'em), I had it sand blasted, inside and out. Lid and barrel. Then at Home Depot here in Ottawa, I ran into a sale (one-only), BBQ, similar to a Weber 22.5", thought it was the same size till I got it home, found that the lid was 1" too small! DANG! But the "grilling grill" fit the inside of the drum perfectly!
So I took the dome lid from the Q, and the drum lid, as well as the charcoal grill, (14" dia.) to a friend at a welding shop. He welded the 1" smaller lid from the Q I bought, to the drum lid rim, and then he cut the interior out of the drum lid, leaving about a 2" strip at the rim. Now I had a perfect fit, dome lid for my UDS! Next he welded a 12" high piece of expanded metal all the way around the circumference of the 14" charcoal grill, welded a bead around the top edge (to protect from the sharp edge of the expanded metal), and added a lifting handle.
I drilled three 7/8" holes, evenly spaced around the bottom of the barrel, (3" up from the bottom), which allowed me to thread in three 3/4" close black iron nipples. Capped two of'em, on the 3'rd, I screwed on a 90, and added a 3/4" x 24" long vertical extension, and there I put my 3/4" ball valve and plug, (for rain)
I'm hoping that will be enough for good airflow, (if not, I might have to add a BBQ Guru fan). Sorry if I'm ramblin' on, but I'm excited to get this UDS fired up!
Question, what do I need to do to season the inside of the barrel?