bmarley5780
Knows what a fatty is.
Main question is: Does he have a 55 gal drum you can have? You know it works by the people on here that have posted the results...So what is the concern...
Ugly Drum Smoker
- Thread starter jgh1204
- Start date
R
Ray Zorback
Guest
About the walls being to thin to hold heat & lasting for any period of time. Anyone ever used this thermo sensor or turbine fine?
What about the wood burning at 500 degrees? That seems a little warm, but I also thought that we try to make sure the wood doesn't FLAME UP.. right?
bmarley5780
Knows what a fatty is.
Yes, them are concerns.
But the people are this forum have built, fired up, and cooked briskets, butts, fatties, chuckies.....etc etc. All being successful...
One thing that I have been seeing with these drums is that the heat and burn time are GREAT.
But the people are this forum have built, fired up, and cooked briskets, butts, fatties, chuckies.....etc etc. All being successful...
One thing that I have been seeing with these drums is that the heat and burn time are GREAT.
bmarley5780
Knows what a fatty is.
example
Bigmista
somebody shut me the fark up.
Ray,
The person who sent you that probably hasn't spent anytime learning to manage a fire. There are several reason the drums work well as a smoker.
1. The charcoal is suspended above the bottom so it doesn't get choked off by ash.
2. Airflow is restricted so burn times are extended. Some drums have held temp for 24 hours without reloading.
3. Meat is suspended at least 24" above the charcoal so the temps are lower at the grate than they are right over the fire.
4. Have the fan to help control the temp is a convenience but it isn't necessary. Once temp locks in, yo can generally count on it to stay there for at least 10 hours.
5. In a drum, the melting fat drips on the fire, evaporates and comes back up to add flavor to the meat. That's something you can't get in an offset.
6. Offsets are more work. Nothing wrong with that. Some people think of the fire managements as therapy and they like to do that. Just a different kind of cooking.
I hope this answers your questions. If you have more, we are all happy to answer them.
The person who sent you that probably hasn't spent anytime learning to manage a fire. There are several reason the drums work well as a smoker.
1. The charcoal is suspended above the bottom so it doesn't get choked off by ash.
2. Airflow is restricted so burn times are extended. Some drums have held temp for 24 hours without reloading.
3. Meat is suspended at least 24" above the charcoal so the temps are lower at the grate than they are right over the fire.
4. Have the fan to help control the temp is a convenience but it isn't necessary. Once temp locks in, yo can generally count on it to stay there for at least 10 hours.
5. In a drum, the melting fat drips on the fire, evaporates and comes back up to add flavor to the meat. That's something you can't get in an offset.
6. Offsets are more work. Nothing wrong with that. Some people think of the fire managements as therapy and they like to do that. Just a different kind of cooking.
I hope this answers your questions. If you have more, we are all happy to answer them.
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Hi Ray,
That guy is right about the material being thin, but since upright drum cookers are a vertical style, and because you are cooking direct instead of indirect, a different heat flow is present and they cook differently than an offset design. Listen, I've had my drum for one year and they are great cookers. BigMista's summary pretty much tells it all. There are plenty of posts here that praise this style of cooker and it's attributes. I have plenty of action photos of my cooks as well, but the nicest collection of drum cooking photo's (that I have seen) are on the BDS site. There are 60 in all, everything from A (as in ABT's) to T (turkeys). Make sure you check out the 4 or 5 pictures of whole shoulders. They put the B in barbecue and they come out perfect when cooked on a drum.
Click HERE to check them out.
Edit: I have a guru set-up for my Eggs and a adaptor for my BDS is only $10. I'm sure I will at some point in time, but so far I haven't seen the need to set it up yet.
swamprb
somebody shut me the fark up.
Is anyone interested in building an Ugly La Caja China? It's been on my mind since Clint's New Years Pig roast and Bobby Flays Throwdown! Just a thought.
It's nice outside, I think I'll start drilling into the drum now!
Brian
It's nice outside, I think I'll start drilling into the drum now!
Brian
Napper
Knows what a fatty is.
Ray,
Tell the guy to kiss your butt and go ahead and build your smoker!
I used one of mine last night to grill some steaks. It is one that I have the fan control installed. I set the fan to run continuously.
Thing was like a blacksmith's forge! Cooked the meat FAST and then I had to choke everything down before it got red hot. Temp gauge went to 500 !!!!
Worked good but it made my outside paint smell a little.
Drums Rule!
Tell the guy to kiss your butt and go ahead and build your smoker!
I used one of mine last night to grill some steaks. It is one that I have the fan control installed. I set the fan to run continuously.
Thing was like a blacksmith's forge! Cooked the meat FAST and then I had to choke everything down before it got red hot. Temp gauge went to 500 !!!!
Worked good but it made my outside paint smell a little.
Drums Rule!
swamprb
somebody shut me the fark up.
Bill- could you post some pics of the blowers you are using? I saw the digital controller you have set up, and noticed the wires to the pipe fitting but I'm not getting a clear picture of the fan setup. Just curious
Brian
Bigmista
somebody shut me the fark up.
I agree that it's a curiousity and not a necessity.
swamprb
somebody shut me the fark up.
I drilled into the other drum I had today and it went much smoother than the second one. I have been collecting parts and making the coal baskets, laid out the lid vents, made a kettle lid ring and put handles together. I used an Irwin step drill and some Harbor Freight bits.
Drilled 3 intake vents and 4 holes for the coal basket bolts
Laid the coal basket on the bolts and marked the upper and lower level grate bolts
I cut the kettle flange to fit on the drum to use the Weber lid securely
Drum lid with Weber handle and hanger underneath
Coal basket and small insert for short cooks
All it needs now is a paint job and the drum dolly. As it stands I must admit it is one Ugly Drum Smoker!
Brian
Drilled 3 intake vents and 4 holes for the coal basket bolts
Laid the coal basket on the bolts and marked the upper and lower level grate bolts
I cut the kettle flange to fit on the drum to use the Weber lid securely
Drum lid with Weber handle and hanger underneath
Coal basket and small insert for short cooks
All it needs now is a paint job and the drum dolly. As it stands I must admit it is one Ugly Drum Smoker!
Brian
Bigmista
somebody shut me the fark up.
Sweet! Great job!
biffleg
is Blowin Smoke!
Great looking UDS Brian. How far up are you marking your lower and upper grates? And - are those your air intake nipples you inserted in the bottom of the drum on top of your Weber lid?
swamprb
somebody shut me the fark up.
These were 38" tall drums and there is about 5" between the racks.
No nipples on these, the things on the lid are the intake vent plugs, I put a bolt through them to make them easier to R&R.
No nipples on these, the things on the lid are the intake vent plugs, I put a bolt through them to make them easier to R&R.
Blutch
Full Fledged Farker
I bought some 1/2 inch conduit nuts, but the threaded part of the pipe nipple is tapered and the conduit nut will only thread on so far.. it is very thin too and won't snug up to the side of the drum. Do I have the right piece of hardware?
Doing a THIRD burn in my drum today.. picking up a used weber kettle tomorrow for $30. I hope the lid fits on my drum..
I felt I should do a third burn because I still have paint and lettering on the side. I tried burning it off with my propane weed torch, but I think my torch is defective... While i was trying to burn it off, flames started coming out the side of the torch head as much as out the front and the 'blaster' thing doesn't do anything anymore. I had enough flame to light some charcoal, but it took a lot longer.. any ideas on how to fix this torch? I knew I shoulda bought the more expensive one with the igniter. *sigh*
B
Blutch
Full Fledged Farker
swamprb
somebody shut me the fark up.
Most of the high temps are going to be in the lower 1/3 of the drum when you are cooking and thats were the paint is going to flake, I wouldn't worry about the rest. As far as the pipe nipples, you may have to put a backing nut on them, take all the nipples, nuts etc and make sure they are not crossthreaded and go on easy, if you are just screwing the conduit into the drum make sure the holes are smooth on both sides, if they go on loose, put a washer or a knockout plug reducer and put backing nuts on them. Some people say the Weber lid fits on their drums, I've tried it on prospective drums that I was going to use and it didn't so I cut the rolled flange off the bottom of the kettles and set it in the drums and the lids fits perfect. You don't really need a Weber lid on the drum, use the flat lid and bide your time until the free one appears!
Blutch
Full Fledged Farker
Thanks for the many tips you've given me swamp. I will try your sokution to the loose nipples. 
I need the weber lid to use both grates as I put the top grate right below the rim of the drum.
I won't sacrifice this kettle by cutting off the rim, but might do it to the next one I find.
B
I need the weber lid to use both grates as I put the top grate right below the rim of the drum.
I won't sacrifice this kettle by cutting off the rim, but might do it to the next one I find.
B
Blutch
Full Fledged Farker
My UDS is essentially done!
I did end up cutting the rim off the kettle because the used one I bought was really old and not worth cooking on. The lid fits perfectly on it, but there are some pretty big gaps between the rim of the kettle and the rim of the drum so I will seal those with high temp silicone.
I have one ball valve intake (1/2 inch) and three 1/2 pipe nipple intakes with caps. I have the OldBob style charcoal basket and ash pan. Two cooking grates and a weber lid.
I haven't painted the drum and probably won't... It still has "Line-X" on it and looks quite hillbilly, so I doubt anyone will steal it off my deck.
The maiden voyage will be next Saturday - 3 picnics and 2 racks of spares. Can't wait.
Are you guys SURE that 3-4 chucks of hickory will be enough smoke over the whole cook to get a great smoke ring?
Thanks for all the help.. going to take some pics now.
B
B
I did end up cutting the rim off the kettle because the used one I bought was really old and not worth cooking on. The lid fits perfectly on it, but there are some pretty big gaps between the rim of the kettle and the rim of the drum so I will seal those with high temp silicone.
I have one ball valve intake (1/2 inch) and three 1/2 pipe nipple intakes with caps. I have the OldBob style charcoal basket and ash pan. Two cooking grates and a weber lid.
I haven't painted the drum and probably won't... It still has "Line-X" on it and looks quite hillbilly, so I doubt anyone will steal it off my deck.
The maiden voyage will be next Saturday - 3 picnics and 2 racks of spares. Can't wait.
Are you guys SURE that 3-4 chucks of hickory will be enough smoke over the whole cook to get a great smoke ring?
Thanks for all the help.. going to take some pics now.
B
B
Blutch
Full Fledged Farker
Here are three pics of my masterpiece. Full view, shot of the weber rim (thanks Swamp!) and a shot of the inside with charcoal basket and ash pan.
My only worry is that the charcoal basket might be too big. what do the experts think?
All comments welcome.
B
My only worry is that the charcoal basket might be too big. what do the experts think?
All comments welcome.
B
