Ugly Drum Smoker
- Thread starter jgh1204
- Start date
swamprb
somebody shut me the fark up.
Mark
somebody shut me the fark up.
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- St. Peters MO: 38.786730,-90.642551
JD McGee
somebody shut me the fark up.
Glory Hound...you padded it! :twisted::twisted::twisted::lol::lol::lol:
Bbq Bubba
somebody shut me the fark up.
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)
Ya dude, WAY to much wood.....
Bbq Bubba
somebody shut me the fark up.
Congrats to Brian on #2000!
And thanks for getting me hooked on these damn garbage cans!
And thanks for getting me hooked on these damn garbage cans!
Norcoredneck
somebody shut me the fark up.
Bbq Bubba
somebody shut me the fark up.
Those really were some ugly drums back then.
ColretBBQer
Knows what a fatty is.
I have really got to try one of these drum smokers....!
fordman
Knows what a fatty is.
fordman
Knows what a fatty is.
Bubba I thought I posted this all ready but can't find it. Could you please post some close ups of you ball valve mod would like to do this as well. Mainly would like to see how you connected the rod to the valve. Thanks
Bbq Bubba
somebody shut me the fark up.
That would be Norco's invention, i think he has some close-ups.
fordman
Knows what a fatty is.
I was just going off this post didn't know who came up with it.
Mark
somebody shut me the fark up.
- Joined
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- St. Peters MO: 38.786730,-90.642551
So you say. My UDS has never seen a charcoal briquette. I modify how strong the smoke is my mixing woods. I use alot of maple & fruit woods with a little oak or hickory for a milder smoke.
billygbob
Knows what a fatty is.
How much wood for a UDS?
How much wood do you use in a UDS for butts or briskets? I'm used to a drafty SNP where the smoke blows right through.
How much wood do you use in a UDS for butts or briskets? I'm used to a drafty SNP where the smoke blows right through.
RangerJ
is one Smokin' Farker
Well mine is finished! Which I can prove via pics above. The bottom pic is the three that have been neglected since I started reading this and since I constructed the UDS.
So far it has smoked, rib tips, a Brisket and a Fatty. Though, apparently it never happened since I failed to photograph the event.
I will also say that as mentioned, it does cook a bit faster so a meat thermometer is a must.
I must say, I'm amazed at the ability to hold temperature with almost no work on my end. Always end up with some charcoal and part of my wood chunks left over as well.
I love my offset, but its probably going to be sold.
I'm now in search of a Weber Kettle Lid so I can use two racks. Though I must say I like the flat top look.
Thanks for all the advice! You guys saved me quite a bit of cash as a BDS was going to be my Christmas present to myself.
Mark
somebody shut me the fark up.
- Joined
- Aug 13, 2003
- Messages
- 12,546
- Reaction score
- 9,648
- Points
- 113
- Location
- St. Peters MO: 38.786730,-90.642551
Dude: Isn't that a Weber Kettle in the pic? What's wrong with it's lid?
You might also want to consider making and extension ring for your Kettle or your UDS, Basically, it's a 1/3 segment of a drum.
You might also want to consider making and extension ring for your Kettle or your UDS, Basically, it's a 1/3 segment of a drum.
RangerJ
is one Smokin' Farker
It is not the fit that I need and will need to be modified. Unless one of you smarter than I guys is telling me that bending the lip of the Weber out, will not affect the performance on the Weber itself?
Bbq Bubba
somebody shut me the fark up.
2 or 3 fist sized chunks last the entire smoke! :biggrin:
