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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 01-10-2011, 01:09 PM   #7366
SwampassJ
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Progress so far.

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Unread 01-10-2011, 03:36 PM   #7367
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Wow.... I did all of that work and an instant down pour hit. 3 minutes after getting it up onto the porch and it is already rusted over on the inside. Please tell me this is ok.
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Unread 01-10-2011, 05:17 PM   #7368
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OK Brothers, after reading through the first 350 pages of this thread, I decided I should finally build one and make my first post. Here's my newly built UDS.

Some spares in action. Made my own sauce similar to William's Spicy Apple Grillin' sauce (Sorry, no pics of the completed ribs). My family said these were the best ribs they've EVER tasted.
Many Thanks to all the Brethren who came before me and inspired me with this thread!

Moose
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Unread 01-10-2011, 06:34 PM   #7369
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Quote:
Originally Posted by MenkeMoose View Post
OK Brothers, after reading through the first 350 pages of this thread, I decided I should finally build one and make my first post. Here's my newly built UDS.

Some spares in action. Made my own sauce similar to William's Spicy Apple Grillin' sauce (Sorry, no pics of the completed ribs). My family said these were the best ribs they've EVER tasted.
Many Thanks to all the Brethren who came before me and inspired me with this thread!

Moose
Looks good!! If you haven't done it yet, make sure you season the inside so it dosen't rust anymore. Just spray some pam on the inside and let it go for a couple hrs @350-400. It will turn a nice black color.
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Unread 01-10-2011, 06:38 PM   #7370
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Quote:
Originally Posted by SwampassJ View Post
Wow.... I did all of that work and an instant down pour hit. 3 minutes after getting it up onto the porch and it is already rusted over on the inside. Please tell me this is ok.
I would sand it before you season it, to get the worst of the rust out. If it's not bad I would just season it.
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Unread 01-10-2011, 06:52 PM   #7371
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Actually, I think that's just some discoloration, not rust. I bought a new unlined drum from McMaster. It had a coating of what seemed to be mineral oil to keep it from rusting. I washed it out with tide and then sprayed it with pam. This was my first time heating it. It was dark out by the time I removed the meat so I'll have to take another look at it.
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Unread 01-11-2011, 12:12 PM   #7372
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Quote:
Originally Posted by SwampassJ View Post
Burned out my drum today and started wire wheeling it...Am I missing a valuable tip in this thread about doing this?
Weed burner, or use a blower when doing the burn out. Make sure you have your bung holes cut, then hook up a shop vac to one - will turn the barrel into a blast furnace... Faster hotter burn.
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Unread 01-11-2011, 03:29 PM   #7373
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Went out and got the majority of my parts today.

Lowes had 0 Expanded Metal and Home Depot only had square size. Going to try Ace tomorrow.

EDIT. Why not mix some beer making equipment left overs with the new smoker build.

I have a 15 gallon stock pot that came with a basket. It's pretty heavy gauge aluminum and already comes with a built in handle. Could I use this instead of trying to make a basket from expanded or will the direct heat from the coals and destroy it in a matter of months? (I don't care if it survives, I've never used the basket for anything.)

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Unread 01-12-2011, 11:12 PM   #7374
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Hi all, wow great thread..

Just wondering if anyone can tell me if this needs to be sandblasted or not..

It looks like bare metal to me, but it hasn't rusted, and feels like there's an oily coating..








I'm about 99% sure its bare metal, but there's defintely some kind of greasy coating, that I believe washes off.. Anyone know what it might be?

This is pretty much the only thing i got to figure out before i can start smoking!
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Unread 01-12-2011, 11:30 PM   #7375
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Quick Question, i have a clay saucer in the UDS acting as a heat spreader. My first cooking grate is at 23 inches from the fire and the saucer is between the two.. I want to add a second grate to the UDS. Should it be above the first grate or should i put it below? If i wanted to add 2 more grates making a total of 3 cooking racks, would one go below the first(at 23 inches) or would both go above the first?

thanks.
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Unread 01-13-2011, 01:15 AM   #7376
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Wash with a liquid dish soup and then, spray it with Pam and give it a few good seasoning, should be good to go. Unless it was used as a chemical drum. Then I would get a food grade drum.



Quote:
Originally Posted by SkinnyVinny View Post
Hi all, wow great thread..

Just wondering if anyone can tell me if this needs to be sandblasted or not..

It looks like bare metal to me, but it hasn't rusted, and feels like there's an oily coating..








I'm about 99% sure its bare metal, but there's defintely some kind of greasy coating, that I believe washes off.. Anyone know what it might be?

This is pretty much the only thing i got to figure out before i can start smoking!
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Unread 01-13-2011, 01:18 AM   #7377
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Quote:
Originally Posted by SkinnyVinny View Post
Hi all, wow great thread..

Just wondering if anyone can tell me if this needs to be sandblasted or not..

It looks like bare metal to me, but it hasn't rusted, and feels like there's an oily coating..


I'm about 99% sure its bare metal, but there's defintely some kind of greasy coating, that I believe washes off.. Anyone know what it might be?

This is pretty much the only thing i got to figure out before i can start smoking!
Looks good to me but frankly there is a general concensus on this thread that if you are in anyway unsure just burn it with a propane tank and weed burner. Won't cost you much and will give you peace of mind
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Unread 01-13-2011, 09:01 AM   #7378
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Quote:
Originally Posted by DesMar View Post
Wash with a liquid dish soup and then, spray it with Pam and give it a few good seasoning, should be good to go. Unless it was used as a chemical drum. Then I would get a food grade drum.
I was told it was used for tomato paste, although there is a sticker outside that says something about toulene

Might just get it sandblasted for the heck of it.
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Unread 01-13-2011, 09:24 AM   #7379
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edited for mistake
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Unread 01-13-2011, 01:49 PM   #7380
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I am so confused by this UDS. Not ripping it but I live in MN and cook when it's -10* and have never seen a difference. I've cooked in the rain. In high winds and have never shielded or insulated my UDS.

Quote:
Originally Posted by Southern Home Boy View Post
I actually built mine inside a larger, 85 gal drum that I use as a "shell":




There's another Brother here - Smokin' Joe - who did the same thing (I shigged his idea ) The biggest difference is his is insulated with rock wool and mine just uses the air gap as an insulator.

I can lay my hand on the outside of the drum anytime during a cook and just hold it there. It gets warm, but not hot enough to burn and the shell does a good job of keeping it from losing heat to the wind or rain.

The lid is still an issue. I haven't come up with a way to insulate the lid yet that I'm willing to try.

At the end of the day, I don't think it matters too much though.
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