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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 10-28-2013, 05:47 PM   #1
swbill
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Default My UDS build

Picked up a barrel this weekend to get going on my UDS, For anyone in SW Michigan there is a guy on craigslist in Allendale that has a bunch of fruit barrels for sale for $20 each, They are all in great shape.
Got it mocked up then tore it down to burn.

While it was burning all day I got the basket done.

Tonight I got sand blasted it and got it ready for powder coat. Its in the oven right now. I went with black bronze illusion for the color (because I had enough of it here to coat this thing)


Might get the finished pics up tonight depending on how the first coat comes out.
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Unread 10-28-2013, 05:48 PM   #2
swbill
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BTW these are sand blasted pics not coated pics.
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Unread 10-28-2013, 05:51 PM   #3
Fwismoker
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Looks GREAT so far! Drums are great cookers..i'll put them up against those fancy thousand of $ smokers anyday of the week for quality of product.
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Unread 10-28-2013, 06:07 PM   #4
HeSmellsLikeSmoke
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Sounds like you got some good skills to produce an outstanding UDS. Looking forward to,see what you come up with.
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Unread 10-28-2013, 06:30 PM   #5
Teleking
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Weber lid should look like a glove.

Last edited by Teleking; 10-28-2013 at 06:33 PM.. Reason: Wrong pic
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Unread 10-28-2013, 06:32 PM   #6
swbill
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Teaser pic. The color came out great, Here is the clear coat as its going back in the oven.
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Unread 10-28-2013, 06:34 PM   #7
swbill
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Quote:
Originally Posted by Teleking View Post
Looks like the same barrel I got. Weber lid should fit like it was made for it.

I don't think that's the pic you ment to post but damn that's cool. You build that one?
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Unread 10-28-2013, 06:41 PM   #8
Teleking
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Quote:
Originally Posted by swbill View Post
I don't think that's the pic you ment to post but damn that's cool. You build that one?
Tried to edit and it came through above your last post. All thumbs on the phone tonight. Look above your last post. And yes I built it.
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Unread 10-28-2013, 07:35 PM   #9
swbill
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Well im terrible at taking pics and now its dark out so this is the best I could get that shows the color. Ill have finished pics hopefully in the sun tomorrow .
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Unread 10-28-2013, 10:16 PM   #10
StanDaMan79
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Beautiful! Thought about the SB and Powder Coat on my barrel, but it came with a 160 price tag.
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Unread 10-29-2013, 05:38 PM   #11
swbill
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Well its done. Seasoning it right now. Its been going for a half hour and only at 200, Is that right?
If we ever see sun again ill post better picks,This color is real cool in the sun.


My first basket fill, About 8 pounds of kingsford with some applewood chunks.Is that about right?

Some smoke
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Unread 10-29-2013, 06:31 PM   #12
Georgiaboy98
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Love the color you'll love the new cooker!
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Unread 10-29-2013, 06:39 PM   #13
HeSmellsLikeSmoke
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I fill my basket right to the top. Whatever is left over, usually quite a lot, can be reused next cook, I just make sure all the ashes have dropped through the bottom, ten redistribute the wood chunks and fill back to the top again with a little more wood mixed in.

Are you cooking anything like a fatty to season it? You want to get a coat of grease on there right away.

Oh, and a nice looking build.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Unread 10-29-2013, 07:32 PM   #14
swbill
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I fill my basket right to the top. Whatever is left over, usually quite a lot, can be reused next cook, I just make sure all the ashes have dropped through the bottom, ten redistribute the wood chunks and fill back to the top again with a little more wood mixed in.

Are you cooking anything like a fatty to season it? You want to get a coat of grease on there right away.

Oh, and a nice looking build.
I wiped down the inside with vegetable oil then about a hour in I threw a pound of bacon on. Not sure I trust the thermostat, After a hour at 225-250 the bacon is burnt crisp. Only other bacon ive done was wrapped so maybe at that temp it would be done just laying on the grate?
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Unread 10-29-2013, 09:12 PM   #15
BASSER
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looks really nice swbill. Quality.
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