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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 02-06-2013, 12:11 AM   #16
caliking
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Way cool man! Is the bottom of the charcoal basket raised up a bit to let the ash fall out? Otherwise i think the as may choke your fire a little bit. If not, you could cut some xpando to fit in the charcoal basket, to make a false bottom of sorts, a few inches up from the bottom of it.
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Unread 02-06-2013, 01:24 AM   #17
Johnny_Crunch
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Nice build!
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Unread 02-06-2013, 06:54 AM   #18
stephan
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very cool, nice job
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Unread 02-06-2013, 06:58 AM   #19
Oldbob
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Great Job !! Looks Fantastic !!
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Unread 02-06-2013, 07:51 AM   #20
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Might be tough down the road cleaning grease out of the bottom of that thing.

And .. you can use it as a stick burner if you want!

All in all a great idea and good execution. Please do post how this thing cooks and how the cleaning etc. works out.

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Unread 02-06-2013, 08:04 AM   #21
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Under the basket is 1" high bar grating so there is place for ashes.

I did a turkey sunday and it came out great, only thing I did wrong was I put liquid in the drip pan, when it was done there was more liquid in the pan than I started with and made the skin a little tuff. I think there is plenty of moisture in the can so Ill not add anything next time.

So far the bottom of drum is clean, the drip pan caught everything but I am going to make a plate for the top of fire box that I can cover with foil so its always clean.

I did the burn in with cut hard wood and it was HOT for the cook I just used kingsford cheapstuff it was ok too.


I did notice that the next day there was not many ashes collected, my weber kettle would have tons of it.

One thing I would change is if it didnt have a cart then the tube I used for firebox would not be made of 3/8 wall, thing was 100lbs lol
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Unread 03-04-2013, 04:49 PM   #22
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So finally got the handle on this thing, had some issues keeping it hot and some bad taste/smoke from it. I think it was creosote from poor burn at the start.
What I did this time was only use half a basket and let it roll for about 1 hr before putting anything on, it was at 500 when I closed the door and put the lid on, very little smoke, blue not white and it did a chicken just beautiful at around 310 degrees without having to mess with it. No foul taste and just moist and tender smokyness.

Cant wait to do some ribs and a brisket.
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Unread 03-10-2013, 10:01 AM   #23
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Nice looking setup!
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Unread 03-10-2013, 10:06 AM   #24
Pitmaster T
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great welding skills to weld that thick ass steel to... well, thin ass steel and not burn holes...
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Unread 03-10-2013, 10:07 AM   #25
Rich Parker
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Sweet build!
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Unread 03-10-2013, 10:10 AM   #26
PaPaQ
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Nice looking UDS!
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Unread 03-10-2013, 10:12 AM   #27
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Nice looking smoker, I need to get some welding skills.
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