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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-14-2013, 06:14 AM   #1
Got Wood.
Join Date: 04-11-13
Location: Winona, MN
Default Small Drum Smoker with Salad Bowl Top Report

First off, I will admit I could have done without it, using the Weber, as I had in past...I do not smoke a lot of meat etc.

Second. What I did build is fine.

Sits on limestone bricks off ground.

Small drum is 30 gal. It has two racks.

Diffuser (foiled terra cotta flower pot base) sits on old Brinkman grill, but any will do, directly above 10 inch expanded metal fire basket with pizza pan base to remove ash. I tried water, too messy. Seems to work fine, maybe unnecessary, but have not tried it without.

Added expanded metal to grate in fire basket to retain some coals.

Grills are expanded metal with wire circumference.

4 vents, one of which is waist high with ball valve.

Temp is 6 $coot model via Amazon...In lid only, replaced with SS bolt when not used.

Top is large SS salad bowl with stack top center and drain holes around rim.

Stack is from branded smoker, which was gift, has flue. I think I note the brand in another thread.

Runs at constant 225, with two vents open or 250, depending on wind and how big and how along coals are when beginning.

Basket is 10x12 inches, so I fill about .75 with mix of fresh cut apple wood and hot lump and begin with top off, then all vents open, then just two, one with opening into wind, one away. Blue smoke means going fine.

I have only had to reload basket once on windy day doing brisket. PIA but okay.

Nothing is welded, all fitted, including high vent, just pushed together and attached with SS bolts...

Bolts in lid keep it in place and allow it to hang on edge when messing with inside etc.

Some cooks and times approx.

Chicken, cut up, 2.5 hours.

Brats, raw, 2 hours.

Brisket flat cut, 10 hours but depends and could be longer...

Large pork butt for pulled, 4 hours.

I also did Scotch Eggs, in large Jimmy Dean's roll, and were wonderful, about 2 hours.

Ribs, beef and pork, (I do not use oven) 4 hours, depending on foil application.

I alternate the two interior grills, if only one used, with lower to burn off grease or use torch to clean.

No real complaints.
Attached Images
File Type: jpg DoneUDS.jpg (62.2 KB, 380 views)
File Type: jpg Squatchin!stSmoke.jpg (89.4 KB, 374 views)

Last edited by BobBill; 10-14-2013 at 10:30 AM.. Reason: clarifying
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Old 10-14-2013, 06:33 AM   #2
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina

I think that looks pretty cool!!
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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Old 10-14-2013, 06:35 AM   #3
somebody shut me the fark up.

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Join Date: 01-16-13
Location: USA
Default Issue

I think barrel cooking is a "quality of life" issue.

Especially the 30 gallon barrel.

Primo Oval XL-BGE Mini-Tiernan SOB-
The Pit Barrel Cooker-Blackstone 2 Jet-
8 or 10 others, I think.
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Old 10-14-2013, 09:44 AM   #4
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs

That looks great. I like it.

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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Old 10-14-2013, 12:10 PM   #5
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY

Very nice!
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
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Old 10-14-2013, 12:17 PM   #6
is Blowin Smoke!
Join Date: 12-08-09
Location: Turlock, California

Nice looking cooker, and I like its name.

"Grandpa, you make the best meat, EVER!!"
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Old 10-14-2013, 02:22 PM   #7
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Join Date: 07-27-13
Location: Shreveport LA

Nice build.
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Old 10-16-2013, 08:51 AM   #8
On the road to being a farker
Join Date: 05-27-13
Location: Brunswick, Ohio

Nice build, really like the top.
The early bird may get the worm, but the second mouse gets the cheese.
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Old 10-16-2013, 09:02 AM   #9
is Blowin Smoke!

Join Date: 07-13-12
Location: Sterling, VA

Very cool!
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

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Old 10-16-2013, 09:07 AM   #10
is Blowin Smoke!
Join Date: 06-29-12
Location: Thomaston, CT

Looks cool w/ that top!

I love to see all the variations of drum builds here. Especially 30 gallon drums.
hopelessly, helplessly, happily addicted (to a shipload of Webers)
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Old 10-16-2013, 09:12 AM   #11
somebody shut me the fark up.

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Join Date: 08-27-13
Location: Princeton, TX
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That build just put a smile on my face!
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Old 10-17-2013, 06:58 PM   #12
Is lookin for wood to cook with.
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Join Date: 11-06-10
Location: Gloucester, VA. 23061

You've inspired me to build a smaller UDS. I like the top so cool!!!
Big John 3 webers and 1 UDS
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Old 10-17-2013, 07:01 PM   #13
c farmer
Babbling Farker
Join Date: 06-13-13
Location: pa

I would love to biuld a mini uds.

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.

Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
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Old 10-17-2013, 07:02 PM   #14
On the road to being a farker

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Join Date: 10-06-13
Location: Gonzales,Louisiana

Very cool.. I like the SS/ black combo. Classic.
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