otterpop
Full Fledged Farker
nice patina!
:wink:
:wink:
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Ugly Drum Smoker
- Thread starter jgh1204
- Start date
jdbh
Knows what a fatty is.
i COOKED LAST NIGHT ON MU UDS AND I THOUGHT I SHUT IT DOWN. I WENT OUTSIDE TO GO TO THE STORE TODAY AND REALIZED ITS STILL AT 220, 22HRS AFTER I INTIAL STARTED YESTERDAY THATS CRAZY AND THERE WASNT BUT MAYBE 8 LBS OF LUMP IN IT WHEN I STARTED . I USUALLY JUST SHUT IT DOWN AND SAVE WHATS LEFT. THATS CRAZY I NEVER THOUGHT IT WOULD LAST THAT LONG ON THAT LITTLE AMOUNT.
N
NCSU-Q
Guest
I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?
colonel00
Quintessential Chatty Farker
Quickest/easiest way is to have it sandblasted. Call around and you can probably find a shop to do it relatively cheap. As it appears you are in the Charlotte area, you should be able to call several area shops. Also, it might even be cheaper to just call around and buy an unlined drum. Here in the KC area there are a couple places that sell unlined drums for under $30.
1FUNVET
Babbling Farker
IDODSICK
Found some matches.
after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?
Sammy_Shuford
is Blowin Smoke!
Are peeking just before the spike?
El Ropo
Quintessential Chatty Farker
Woah! I have that same exact spatula!
jdbh
Knows what a fatty is.
that is a true ugly drum looks great though
stglide
Knows what a fatty is.
NCSU, there is General Steel Drum Corp in Charlotte. 4500 South Boulevard
Also, Charlotte Steel Drum on 2900 W Trade St.
May want to give them a call or check them out.... New and reconditioned.
stglide
Knows what a fatty is.
And HEAVY on the Beer!!! :becky:
IDODSICK
Found some matches.
Nope. I run an et-73 and a weber wireless. I trust my gadgets to tell me whats goin on. Im not new to BBQ, just drums. Its more of a climb than spike. Consistantly around the 2 hr mark though. Im guessing i will need to throtlle down at that point on every cook. It dies in twenty minutes when i close all vents so im not suspecting leaks. Doing a 7 lb butt in the morning. Im going to take 20 min temp notes, maybe let it ride the high to see what happens. R&D.
smokeyw
is Blowin Smoke!
I have just done my 3rd cook on my UDS. It does seem to be a little finicky in the first few hours and it does seem the temperature rises some at about 2 hours. I think it is probably just part of getting it stabilized. I have also experienced a drop in temperature at 6 to 8 hours when cooking a lot of meat (3 butts). I think this is due to moisture and grease smothering the coals some. After adjusting the air intake it was rock solid for the remainder of the time. When finished there was a lot of moisture in the bottom. All in all I am impressed and very pleased with the UDS. It does a great job.
Skidder
Babbling Farker
smokeyw can you explain your build maybe then someone can help answer your question.
N8man
Babbling Farker
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Man!!! Gotta Get Me A Drum Smoker!!!:thumb:
bover
is one Smokin' Farker
Working on building my first UDS right now. The drums I've got have removable locking lids, and the lids themselves have a ~2" bung and 1/2" air vent both with screw-in caps. In y'alls vast experience do you think just removing these caps during the cook would be enough ventilation for the smoke or should I drill some more holes? Right now I'm thinking that the bung alone would provide about as much flow as the vent on a Weber lid so no additional modifications would be necessary, but would appreciate insight from you guys.
Thanks.
Thanks.
D
Downtown Smokeout
Guest
You didn't read the whole thread.....cheater. I use the same lid, works fine with the large bung removed, I actually use a fridge magnet to close it off partially at certain points during my cooks.
1FUNVET
Babbling Farker
I have a 6" long piece of PVC screwed into the 2" bung and it works fine. No need to drill any additional holes.
bover
is one Smokin' Farker
Busted! I've read around 350 of the 500+ pages, but couldn't recall seeing this question. Then again, I'm having a tough time remembering what I had for breakfast this morning.
btw...I have seen reference to the magnet idea and am planning on going that route for the intakes at the bottom. Good tip for the exhaust too. Thanks!
smokeyw
is Blowin Smoke!
Sorry if I was not clear.
My UDS is pretty standard. It has three 3/4" intakes evenly spaced around the base. Two of them have caps and the other has a ball valve. I have a kingsford dome lid on it that fits very well. I always keep the exhaust on the dome lid wide open while cooking. My charcoal basket is 14" in diameter and 9" tall standing 3 1/2" from the bottom of the drum. I use a 50/50 mix of Royal Oak lump and Kingsford blue.
