Ugly Drum Smoker

vr6Cop said:

Maybe a couple of good burn-ins will take care of that smell. It just needs to burn off. :?:

Click to expand...

I had a barrell smoker once25 years ago that was a formica glue drum.We just scraped it out after cutting in half and then burned the formica glue out of there.Burned for a couple of days as I remember.Cooked on it for 10 or 15 years with out ever poisoning anyone.Used the holes where the screw out caps where as air holes on bottom side then cut a hole in the top for a stack.Used a piece of scrap monroe shock absorber exterior cover as a flue pipe.Covered it with a beer can cut out on one end as a damper.Set it on some ole' timey singer sewing machine legs as a base.Worked like a charm.Probably only had $5.00 cash invested in the whole thing. Just burn that baby out real good and yu'll be cookin' in no time.
The bogeyman

Joe Steel said:

So, I've done a few runs on the UDS (so awesome).

Noticed the following: I had the grill filled with a whole chicken and about 6 pounds of country style ribs. Chugging along, maintaining a decent temp (say 225 -250). I need to remove the lid and check on things -- turn the meat, relocate pieces cooking faster than others, apply sauce, etc.

With the influx of air, and add the dripping grease, flareups occur and pretty soon, you have a raging fire in your coal basket.

How do you deal with that?

Click to expand...

Close your intake vents for 5 mins before you take the lid off, then work as fast as you can, it will help. Try not to have the lid off to long.

Well brethren here is my 1st UDS build and finished product. Can't wait to fire it up this weekend for the first time. Enjoy

initial burn out...


2nd burn out, liner not wanting to burn out :boxing:


bring on the grinder........



Liner removed.......:clap2:


coal baskest, might modify this, it seems a little small



Painted and ready for seasoning....

:bow:

The only question I have is, will this top be alright to use? It's SS I believe. I had read something about not using SS in your UDS builds?


Thanks for all the help through out this thread and on the rest of the boards.

That top should be just fine. There are actually quite a few photos in this thread of some all stainless steel drums.

Ready for some fatties.

A few pictures of the process and my completed UDS



First here's drum I found for $11. It contained sesame seed oil and had the tan colored coating. The inside coating seemed like some kind of paint because I could scratch through it with my pocket knife.






Here's my drum with my perfect fitting Weber lid. I bought my Weber lid first and searched for a suitable drum to fit my lid.






Here's my drum after burning with a weed burner and after hosing and scotchbrighting the ash off. The ash would have likely come off with a car wash spray but not my garden hose.






Here's the inside after using a sanding pad on my angle grinder. It's also already sprayed with PAM to stop possible rusting.






Here's my basket from expanded metal, Weber charcoal grill and pizza pan. The basket is 14" diameter by 12" tall.





Here's the finished UDS with two temp gauges, one for the edge and one for the center. I plan on experimenting with another grate below my cooking grate and placing various size aluminum pie plates with holes to flush the heat outwards so the heat on the cooking grate won't be so center concentrated. Eventually I'll trim it up with some gold paint for Mizzou colors.




Here's the inside after the seasoning with PAM. Since it didn't turn very black I guess I'll use PAM again before I cook my fatties this next Sunday

Charcoal Basket question

Considering they both hold exactly the same amount of coals, which is more efficient, a tall and narrow basket or low and wide basket for the UDS?

Carbon said:

Considering they both hold exactly the same amount of coals, which is more efficient, a tall and narrow basket or low and wide basket for the UDS?

Click to expand...

Low and Wide for my 2 cents. Gives me more ways to cook. Of course my UDS is a smoker, grill and pizza oven.

Wow what a read. Great info, now I need to scrounge up some parts to put one together. I have a offset that just takes to much babysitting to keep in the temp zone.

Still holding out for a open head unlined but can't find one around here. Anyone know of a source around St Augustine area?

I got a closed drum that was for motor oil for free that I might use if I can't find anything else soon.

Lid Clamp

I had a problem with the hinges in the back causing the front of the lid to have a crack because of the lid tilts towards the back. I found these clamps for the front and they work well. Someone has probably thought of this, but if not here is an idea to help if someone has this issue. This lid is air tight now, I cant see any smoke coming from around the seam.

Get a good friend to let you use his fire pit, That's Bob on the right




Use all of your short bags for a seasoning burn







Custom marine style handle


Test fit the cover from one of it's cousins




And there she is! :-D

Nice Rolfe! What size is that ball valve? Looks larger than 3/4"...

Vents on Weber lids

For those who use Weber lids on their UDS do you find the vents to be adequate?

Carbon said:

For those who use Weber lids on their UDS do you find the vents to be adequate?

Click to expand...

There are 4ea 7/8 inch holes on the Weber lid. I won't stake my life on this but I believe 4ea 7/8" holes are a larger area than 8ea 1/2" holes.

Norco said 8ea 1/2" holes are plenty and I imagine he would know.

I've seen people claim that the Weber style vent creates a hot spot. If I find this is true I may drill 8ea 1/2" holes in my Weber lid and leave the vent closed.

Before I drill up my Weber lid I'm experimenting with mixing up the heat flow in mine. I'm putting a grate below, about 10" below my cooking grate. On this grate I'm putting a 10" aluminum pie pan and will put some 1/4" holes in it. I hope to deflect the straight up heat travel into going around that pie pan. Maybe I can get the 50 to 70 degree heat difference between the side wall and the center to even out a bit. I imagine I'll have to tinker with it for a while to find the optimum.

pman777 said:

There are 4ea 7/8 inch holes on the Weber lid. I won't stake my life on this but I believe 4ea 7/8" holes are a larger area than 8ea 1/2" holes.

Norco said 8ea 1/2" holes are plenty and I imagine he would know.

Click to expand...

You're right. 4 x 7/8" holes on the Weber gives you 2.4 sq inches total where 8 x 1/2" holes gives you only 1.6 sq inches total.

I'll be experimenting with a diffuser as well, using a pizza pan.

I just scored a old weber bar-b-kettle lid from a co-worker. It isn't in the best shape but it will be perfect for my next UDS build. Since this is the lid can I use regular spray paint on it or does it need to be heat resistent? I can't believe I'm starting another one already. It's a sickness I tell you......:becky:

liner question

I have sandblasted out the dreaded red liner. My question is isw that it is not 100% gone. I'd say 85 to 90%. I've searched this thread for hours looking for the exact reason we want to remove the liner and can't find a good answer. is mostly gone OK or should I spend the extra time and effort to get it 100%Q out.

Red Liner is usually epoxy = hazardous

Carbon said:

Nice Rolfe! What size is that ball valve? Looks larger than 3/4"...

Click to expand...

It is a 3/4. It's an industrial valve I got from one of my customers at a water plant. Very heavy and a full 3/4 when open.

Norcoredneck said:

Red Liner is usually epoxy = hazardous

Click to expand...

Norco--you're much more steeped in knowledge than I am on this whole UDS deal, and I have learned much from your threads and responses.

Having said that, aren't we overdoing it a bit with our concerns about bits and pieces of a liner that has withstood a high-temp burnout? From a logic standpoint, if that sucker hasn't let go by now, how can the temps we smoke at create problems? In addition, once the drum is seasoned, the baked-on grease creates an additional layer of safety, does it not?

It seems that every forum does a great Paul Revere imitation--"The red lining will kill you! The red lining will kill you!!". And from what I can find out about this phenol-based liner, it does release some really nasty stuff when burned. But is it still an issue once it has been thoroughly burned?

Finally finished the whole thing. Thanks guys thats a lot of information shared. Mine are half built, will finish next week when I have a few days off. Will send pics when done. Thanks to all who contributed. I am looking forward to not tending to every 30 minutes,and feeding bag after bag of charcoal not too mention hauling buckets of ash out of my COS rib ruiner. I have been a loyal KF blue burner, but you guys have me trying lumb. Lowe's has Stub's brand and I've seen RO red around as well. I will also try smoking bacon. The stuff in the stores just isnt worth eating anymore unless I pay $10 for a 1/2 lbs pack. BullS**t

I originally welded in angle iron for grill supports, but I don't like trying to get the bottom grate in. So then I thought about using house door hinges untill I found the guy around page 490 that put legs on his grates. Awesome idea. Mine will have legs. I can't wait to season them and try them out.