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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-19-2009, 11:15 AM   #4576
QuietOne
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1. Cut your intake holes in the bottom.
2. Cut pallets along the center line and the long ends and centre piece in half
3. Fill barrel until you can't get in one more toothpick.
4. Cut that much more wood again and have it stacked ready.
5. Get air compressor with a 2 metre wand blower attachment
6. Get a Tiger Torch.
7. Fire up the wood with the tiger torch from the bottom air intakes. Go around the bottom.
8. When the wood "shifts" inside the drum. Put the blower wand in a air intake and hit it with 20psi of air.
9. Put out your smoking eyebrows and split ends.
10. Repeat 8 and 9 until you can load the barrel again.
11. You should end up with a barrel half full or better of coals. Keep hitting it with air.
12. Keep body butter handy for your peeling skin. Cheeks and nose especially.

The coals will last in excess of 8 hours if you don't hit them with air frequently. The "fire" might be gone but those coals are going to last and they are HOT. Pallets seem to have good hardwood in them. At least the ones I had did.
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Unread 12-20-2009, 05:01 AM   #4577
country bear
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Default It wasn't rude...

Quote:
Originally Posted by LT72884 View Post
thanx guys. Sorry for the miss communication and rudeness of my post. I was not trying to do that. Just mis typed what i wanted to say

Yeah i will be using 4 x 3/4 incj intake holes using a ball valve for one of them and plugs for the others. I could use magnets to
And if you took it that way, lighten the hell up.
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Unread 12-20-2009, 02:34 PM   #4578
Lazy R
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After some homework and forum reading I did decide on the Ugly Drum Smoker. Headed down to a local oil distributor and picked up a drum used for hydraulic fluid for 20 bucks. Sealed top job, and the lip on top is closer to fitting my Weber lid than the larger rolled top.

Got right to work with my hi-speed with cutoff wheel.




There was still about half gallon of hydraulic fluid in there. Look at those nice clean sides with no coating!



I cut three 1" holes 2" up from the bottom.


Picked up a hardwood pallet and burned it in the barrel to clean out the oils.



Stopped by a welding place and had him make me a basket for the charcoal. It's 16" diameter or so (we bent the expanded metal around a 16" wheel) and about 6" tall. He charged me 30 bucks for it. Then I fasioned a handle out of some very heavy wire I had on hand.



Made some legs out of 3/8" bolts that hold it up about 3" off the floor.



Picked up some hardware



Cleaned out the drum after the burn, used the wire wheel on the Makita and brush & hot soapy water. Boy was I a mess after that!



So then I wipe down the inside with Crisco and burn a chimney of briquettes to season it. With the air ports fully open, it went to 375 degrees, and burned a couple hours hot before working its way back down.



Painted it last night, and this morning began assembly. Put a flange in where the ball valve will for for some strength.



My grill support ended up at 8 inches below the top, which made it 24 inches above the bottom of the charcoal basket. I used stainless bolts about 2" long.

Here it is with one grill on the bolts



Now, one of the main uses for my smoker is making jerky (deer). I need all the square inches of rack space I can get. With these Weber grills and the square handles, I can rotate them 90 degrees and lay them on the one below, stacking them. I bought 3 of these grills and they lay in there nicely. Leaves maybe a little more than an inch between grills.




Installed my ball valve and pipe cap fittings.




For my turkey fryer cheapo thermometer, I picked up this fitting at the hardware store. It fits nicely through there and I can pick up temps 1" below the bottom grill.






That's it. She's done and ready to make jerky, slim jims, ribs, chicken, and a whole host of other interesting culinary delights. I have around 150 bucks in it I guess, if I count every nut and bolt, not including the Weber lid I already had. The lid doesn't quite fit down over the lip, it's very close, and this spring when kettle grills come out on sale I'll get another one where I can bend the lip all the way around and fit just right on this, so I don't mess up my good Weber lid. I'm pretty happy with how it looks and am anxious to get barbequein'!!



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Unread 12-21-2009, 07:57 AM   #4579
Philly-QueMaster
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Quote:
Originally Posted by jetfxr27 View Post
Prolly works great on a calm day. If you get those kind of days.
I found this the best way to do the air intakes. One peice of strap metal from lowes $1.50. 4 bolts, 4 nuts, 4 washers, and 4 springs. Works great and very easy to adjust.


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Unread 12-21-2009, 07:01 PM   #4580
feltrider99
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Wow, I have been reading for a couple of weeks and have finally made it through. Sadly I haven't been able to find a barrel yet (though I have a post on craigslist and have been watching the classifieds for the last couple of weeks). Hopefully soon.

Anyways, thanks for all of the information! I look forward to posting once I get started.
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Unread 12-22-2009, 03:03 PM   #4581
Burt
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Nice photos Lazy R. You're not lazy at all! Beautiful finish work! Thanks all for the help and the comments!
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Unread 12-22-2009, 03:13 PM   #4582
Burt
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Default First Smoke on the UBS!!!

Better late than never, right?

My first run on the UBS was great! So easy to control the temperature (after the initial false-high when firing the thing up.)

Shoulder, baby backs, brisket, two chickens and some almonds & pecans.

Shoulder was great! I made some N. Carolina-style sauce and ate sandwiches all week!

The baby backs were smoky and delicious! Too much rub, though, and they were falling apart after 2 - 2, so they didn't get the final 1.

The chickens were great, but I could see a rotisserie doing a superior job.

The brisket was smoky and delicious, but dry. It was the flat only, and sadly had most fat removed. I used no pan, no injection. I'm buying another brisket today! I plan on using a shallow pan and getting a complete brisket with full complement of fat.

Here's the pron:
firstmeat.jpg

ribmoneyshot.jpg

twohoursin.jpg
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Unread 12-22-2009, 03:17 PM   #4583
NorthwestBBQ
somebody shut me the fark up.

 
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Lazy R, great build!

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Unread 12-22-2009, 03:21 PM   #4584
NorthwestBBQ
somebody shut me the fark up.

 
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Quote:
Originally Posted by country bear View Post
And if you took it that way, lighten the hell up.
Nice first post. Why don't you head on over to cattle call and introduce yourself, bro?
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Unread 12-22-2009, 07:15 PM   #4585
Burt
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Default more meat!

I'm very excited about my complete, untrimmed, packer brisket. It's small 'cause it's local grass-fed.

The huge shoulder was only $0.87/lb; couldn't pass it up.

The thermometer just arrived and will be installed before tomorrow's smoke.

eelriver1.jpg

newestmembers.jpg
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Unread 12-22-2009, 10:18 PM   #4586
Lazy R
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Thanks for the compliments on my UDS project.

Tonight I did the maiden voyage with my Ugly Drum Smoker. Got myself a chicken out of the freezer and prepped it for the beer butt thingie



Made myself a fattie. 1 lb Jimmy Dean sausage, sauteed up some onions and green pepper and garlic and jalapeno, then spread the sausage out flat and spread the peppers out on it with a few spices, rolled it up and stuck it in the freezer for couple hours. Here it is ready to go on the smoker.



Hey, what's that smell???



Awww, dad, how long's this gonna take?



With one port open and one closed, and the ball valve at about half, this thing settled in on 250 degrees and just stayed put. Man I love the constant temperature, I was able to go downstairs and work on other things while this was cookin' away.



The fatty came out like this. Notice I put a rub on one half of it, and that came out blacker.





Chickeeee





This food was delicious!! Man I'm tellin' ya, where has this UDS been all my life?! Love this stuff, and it was so easy a caveman like me can do it.

More UDS action in my future, much more.
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Unread 12-23-2009, 07:00 AM   #4587
Skidder
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Nice work on the UDS and the food. You are gonna absolutely love these smokers. I have two and barrels for four more for friends. My advice would be to try and find something to make a side table or two on it. They come in super handy. Hre's mine with the tables (a repost). I'll be setting mine up today for moinkballs for tomorrow night.
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Unread 12-23-2009, 07:09 AM   #4588
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Very nice looking UDS you bulit.
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Unread 12-23-2009, 01:33 PM   #4589
Diamond State Smoker
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Default Finally got my UDS Completed

It's about 30 degrees aoutside today, and found some ribs at a reasonable price. thats reason enough for me to fire Big Bertha up.

total build took about 4 days of scrounging parts, getting material etc. no welds. i havent developed that skill yet. but looking for a used one at flea markets so i can make improvements on the next one.

clean recyled drum 20 bucks.
4x8 sheet of 3/4" expanded 31 bucks.
black pipe about 20 bucks.
more than i wanted to spend, but what the hell you cant take it with you.
based on the porn i've seen it's well worth it.

sorry for the low res on the pics.
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Unread 12-24-2009, 08:20 AM   #4590
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Default first uds

got my first uds done tuesday except for handles forgot to buy seasoned it yesterday. I think the moisture to my charcoal but I still was able to hold 235 for 6 hours. I so wanted to throw a butt on this morning but its 33d raining and 30 mph winds sux. here are some pics sorry not very good. thanks to everybody for all the info & helpPicture 001.jpg

Picture 004.jpg

Picture 003.jpg

Picture 006.jpg
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