Ugly Drum Smoker - Page 501

otterpop · 02-11-2011, 05:13 PM

nice patina!

jdbh · 02-13-2011, 02:59 PM

i COOKED LAST NIGHT ON MU UDS AND I THOUGHT I SHUT IT DOWN. I WENT OUTSIDE TO GO TO THE STORE TODAY AND REALIZED ITS STILL AT 220, 22HRS AFTER I INTIAL STARTED YESTERDAY THATS CRAZY AND THERE WASNT BUT MAYBE 8 LBS OF LUMP IN IT WHEN I STARTED . I USUALLY JUST SHUT IT DOWN AND SAVE WHATS LEFT. THATS CRAZY I NEVER THOUGHT IT WOULD LAST THAT LONG ON THAT LITTLE AMOUNT.

NCSU-Q · 02-16-2011, 08:27 AM

I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?

colonel00 · 02-16-2011, 09:25 AM

Quickest/easiest way is to have it sandblasted. Call around and you can probably find a shop to do it relatively cheap. As it appears you are in the Charlotte area, you should be able to call several area shops. Also, it might even be cheaper to just call around and buy an unlined drum. Here in the KC area there are a couple places that sell unlined drums for under $30.

1FUNVET · 02-16-2011, 09:57 AM

Quote:

Originally Posted by NCSU-Q

I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?

Lotta elbow grease and beer.

IDODSICK · 02-16-2011, 04:53 PM

after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?

Sammy_Shuford · 02-16-2011, 06:03 PM

Quote:

Originally Posted by IDODSICK

after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?

Are peeking just before the spike?

El Ropo · 02-16-2011, 06:27 PM

Woah! I have that same exact spatula!

jdbh · 02-16-2011, 07:20 PM

that is a true ugly drum looks great though

stglide · 02-16-2011, 08:42 PM

Quote:

Originally Posted by NCSU-Q

I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?

Quote:

Originally Posted by colonel00

As it appears you are in the Charlotte area, you should be able to call several area shops. Also, it might even be cheaper to just call around and buy an unlined drum. .

NCSU, there is General Steel Drum Corp in Charlotte. 4500 South Boulevard

Also, Charlotte Steel Drum on 2900 W Trade St.

May want to give them a call or check them out.... New and reconditioned.

stglide · 02-16-2011, 08:45 PM

Quote:

Originally Posted by 1FUNVET

Lotta elbow grease and beer.

And HEAVY on the Beer!!!

IDODSICK · 02-16-2011, 09:11 PM

Nope. I run an et-73 and a weber wireless. I trust my gadgets to tell me whats goin on. Im not new to BBQ, just drums. Its more of a climb than spike. Consistantly around the 2 hr mark though. Im guessing i will need to throtlle down at that point on every cook. It dies in twenty minutes when i close all vents so im not suspecting leaks. Doing a 7 lb butt in the morning. Im going to take 20 min temp notes, maybe let it ride the high to see what happens. R&D.

smokeyw · 02-17-2011, 07:19 AM

Quote:

Originally Posted by IDODSICK

after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?

I have just done my 3rd cook on my UDS. It does seem to be a little finicky in the first few hours and it does seem the temperature rises some at about 2 hours. I think it is probably just part of getting it stabilized. I have also experienced a drop in temperature at 6 to 8 hours when cooking a lot of meat (3 butts). I think this is due to moisture and grease smothering the coals some. After adjusting the air intake it was rock solid for the remainder of the time. When finished there was a lot of moisture in the bottom. All in all I am impressed and very pleased with the UDS. It does a great job.

Skidder · 02-17-2011, 07:49 AM

smokeyw can you explain your build maybe then someone can help answer your question.

N8man · 02-17-2011, 07:51 AM

Man!!! Gotta Get Me A Drum Smoker!!!

02-11-2011, 05:13 PM	#7501
otterpop On the road to being a farker Join Date: 01-14-11 Location: Kailua, HI Downloads: 0 Uploads: 0	nice patina! __________________ WGA, OTP, UDS,Red Mastertouch, & Teal Thermapen

02-13-2011, 02:59 PM	#7502
jdbh On the road to being a farker Join Date: 08-03-10 Location: Rochelle,IL Downloads: 0 Uploads: 0	i COOKED LAST NIGHT ON MU UDS AND I THOUGHT I SHUT IT DOWN. I WENT OUTSIDE TO GO TO THE STORE TODAY AND REALIZED ITS STILL AT 220, 22HRS AFTER I INTIAL STARTED YESTERDAY THATS CRAZY AND THERE WASNT BUT MAYBE 8 LBS OF LUMP IN IT WHEN I STARTED . I USUALLY JUST SHUT IT DOWN AND SAVE WHATS LEFT. THATS CRAZY I NEVER THOUGHT IT WOULD LAST THAT LONG ON THAT LITTLE AMOUNT. __________________ JDBH Stumps Clone UDS (RED) UDS (Black) HYBRID OFFSET TRAILER

02-16-2011, 09:25 AM	#7504
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Quickest/easiest way is to have it sandblasted. Call around and you can probably find a shop to do it relatively cheap. As it appears you are in the Charlotte area, you should be able to call several area shops. Also, it might even be cheaper to just call around and buy an unlined drum. Here in the KC area there are a couple places that sell unlined drums for under $30. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

02-16-2011, 07:20 PM	#7509
jdbh On the road to being a farker Join Date: 08-03-10 Location: Rochelle,IL Downloads: 0 Uploads: 0	that is a true ugly drum looks great though __________________ JDBH Stumps Clone UDS (RED) UDS (Black) HYBRID OFFSET TRAILER

02-17-2011, 07:51 AM	#7515
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	Man!!! Gotta Get Me A Drum Smoker!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

02-16-2011, 08:27 AM	#7503
NCSU-Q Got Wood. Join Date: 09-29-10 Location: Mint Hill, NC Downloads: 0 Uploads: 0	I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?

02-16-2011, 04:53 PM	#7506
IDODSICK Found some matches. Join Date: 01-31-11 Location: Aurora, IL Downloads: 0 Uploads: 0	after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?

02-16-2011, 06:27 PM	#7508
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Woah! I have that same exact spatula!

02-16-2011, 09:11 PM	#7512
IDODSICK Found some matches. Join Date: 01-31-11 Location: Aurora, IL Downloads: 0 Uploads: 0	Nope. I run an et-73 and a weber wireless. I trust my gadgets to tell me whats goin on. Im not new to BBQ, just drums. Its more of a climb than spike. Consistantly around the 2 hr mark though. Im guessing i will need to throtlle down at that point on every cook. It dies in twenty minutes when i close all vents so im not suspecting leaks. Doing a 7 lb butt in the morning. Im going to take 20 min temp notes, maybe let it ride the high to see what happens. R&D.

02-17-2011, 07:49 AM	#7514
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	smokeyw can you explain your build maybe then someone can help answer your question.

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