Ugly Drum Smoker

Beerwolf · Dec 23, 2007

What is the Dia of those exhaust Tubes? Did you square the radius and multiply by Pi (3.14)? Assuming 3" pipe, both stacks would be a little over 7" and one stack 3 1/2" so you are definately in the ball park of horse shoes and hand grenades, which seems to be about as close as it takes to work

My Weber lid has 4-1 inch holes or roughly 3.14 square inches

You are also onto something with the basket size, I learned the hard way on the 2 units I built this year, My drum basket wound up about 16" dia x 5" deep and it runs rock solid.

Your smoker is the first Ive seen using a gate valve on the inlet, let me know how it works for you.

Scudrunr · Dec 23, 2007

Well my first smoke I have to call a success! Moist, tender, and smoky.

Took 8 hours for a 5lb brisket, would have been less had I not had to leave for 3 hours. My temps fell whilst I was gone

There are some things I will do differently.

The exhaust issue is OK but needs work. The stacks are 2". During warm up I experienced what one member said that the temps are high and hard to control. I reached my temp and couldn't throttle it back down to stabilize. I completely blocked one of the stacks and was then able to regulate temperature fairly well. I believe the proper equation of intake vs exhaust is 1:1

My fire basket is too small. The result of this is slow starting, poor temp control, very little smoke at temp, small smoke ring. As you can see there is a non-existent smoke ring. while you can smell it and taste it you cant SEE it. There is enough room for a long burn with the basket at its current size, I shut down with half the basket full. The larger fire basket would let me put in more wood and make more smoke. I think.

I had no apple juice for foiling so I used hornsbys hard apple cider, seemed to work good.

I want a different wood. I used mesquite because that is what was available. Its good but not my style.

sampson · Dec 23, 2007

I think you did great for the first cook on the drum... Temp control on one of these just takes a couple of cooks to learn but once you got it, it's a no brainer.

Meat Burner · Dec 23, 2007

You'll be fine Scud, like sampson said it just takes a few times to figure what your ugly wants and then you will be fine...actually, sounds like you have it pretty well covered for the first cook. Congrats, it sounds like it went better than most!!! Keep us posted!

JamesB · Dec 29, 2007

N8man said:
Fantastic job with your DrumPit!!! How are you measuring the Temps?
If you are using a Dial Type Therm mounted on the DrumPit side, the temp can vary from the side of the drum to the center of the cooking grate by as much as 100 degrees, at least that has been the case with mine...I use an Electronic Temp Probe on the cooking grate for additional temp exactness....

This is what I'm finding as well. The 3" stem on my side mounted thermo just ain't up to the job... plus it seems to fluctuate during the cook... I've got one of my remote thermos snaked down an exhaust snout for now, but that is a ping when I remove the lid to rotate the meat... There has got to be a better way!

James.

smooookin · Dec 29, 2007

James, I drilled a couple of small holes in the side of my drum. 1 for the grate temp and one for the meat. The holes are just large enough for the probes to slide in. The grate probe sets usually right in the middle running thru a block of wood.

JamesB · Dec 29, 2007

Thanks, smooookin... I'm figuring that I need to drill another hole for the probe as well. I don't usually cook with a probe in the meat anymore, so 1 should do me! I hope... :grin:

James.

Scudrunr · Dec 29, 2007

James, no probe in the meat? just go by time?

JamesB · Dec 30, 2007

Scudrunr said:
James, no probe in the meat? just go by time?

Time. What it looks/feels like and then a few checks with the thermapen when I think it should be getting close to where I think it needs to be. It's an experience thing I suppose... Gave up on the probes a long time ago for the meat when I started cooking in quantity on my offsets.

James.

Bottles 'n Bones BBQ · Jan 1, 2008

Snausage rods for the trashcan...for those that make Slim Jims, Dry Salami and Whatnot...

chinesebob · Jan 4, 2008

Did anyone ever try using a 110 gallon drum? I just got offered a free 30 and 110 gallon drum and was thinking about taking them. You could potentially get 3 shelves in the 110. Don't know if anyone tried it or has pics.

Mark · Jan 4, 2008

As long as the diameter corresponds to standard Weber grates.

gotwood · Jan 4, 2008

Mark said:
As long as the diameter corresponds to standard Weber grates.

I doubt a 110 gal drum has same diameter it would be 6' tall, sort of impractical

the 85 gallon drums ive seen are greater in circum. than the 55 gallons

it has a 26 inch inside diameter...anyone know if there are grates that can be bought that are 25-25.5 inch in diameter??

also I saw a post in site somewhere , cant find anymore. said they could buy reconditioned Stainless 55gal drum for about 135 bucks or so..any help would be great

Smokin Gator · Jan 4, 2008

gotwood said:
I doubt a 110 gal drum has same diameter it would be 6' tall, sort of impractical

the 85 gallon drums ive seen are greater in circum. than the 55 gallons

it has a 26 inch inside diameter...anyone know if there are grates that can be bought that are 25-25.5 inch in diameter??

also I saw a post in site somewhere , cant find anymore. said they could buy reconditioned Stainless 55gal drum for about 135 bucks or so..any help would be great

The XL BGE grid is 24 inches in diameter. That is the largest one I know of.

N8man · Jan 4, 2008

gotwood said:
I doubt a 110 gal drum has same diameter it would be 6' tall, sort of impractical

the 85 gallon drums ive seen are greater in circum. than the 55 gallons

it has a 26 inch inside diameter...anyone know if there are grates that can be bought that are 25-25.5 inch in diameter??

also I saw a post in site somewhere , cant find anymore. said they could buy reconditioned Stainless 55gal drum for about 135 bucks or so..any help would be great

http://www.bbq-brethren.com/forum/showthread.php?t=27847&highlight=Stainless+55gal+drum

smooookin · Jan 4, 2008

I would jump all over a 110 if it were 6 feet tall. Since building my extension I am hooked on hanging meat for smoking.

tntitan · Jan 4, 2008

chinesebob said:
Did anyone ever try using a 110 gallon drum? I just got offered a free 30 and 110 gallon drum and was thinking about taking them. You could potentially get 3 shelves in the 110. Don't know if anyone tried it or has pics.

go to the big drum smoker site rockeys biggest drum is a 110 gallon

fnnm358 · Jan 4, 2008

is there a ratio of air intake size to exhaust size?

I have seen different examples and was wondering if one is better than the other.

Finally found were to get my drum from now just have to find time to pick it up and start this build ...... and yes I know plenty of pics during build and after

tntitan · Jan 4, 2008

one of my drums has 3/4 inch intakes and one has 1 inch intakes i do not see any differance the only differance is the 1 inch ball valve is more money

Mark · Jan 4, 2008

smooookin said:
I would jump all over a 110 if it were 6 feet tall. Since building my extension I am hooked on hanging meat for smoking.

Pun intended?

Ugly Drum Smoker

Take a breath!

Scudrunr

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is one Smokin' Farker

Quintessential Chatty Farker

JamesB

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is Blowin Smoke!

JamesB

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Scudrunr

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JamesB

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Bottles 'n Bones BBQ

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is Blowin Smoke!

somebody shut me the fark up.

is one Smokin' Farker

Babbling Farker

Babbling Farker

is Blowin Smoke!

Knows what a fatty is.

fnnm358

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Knows what a fatty is.

somebody shut me the fark up.

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