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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 12-10-2013, 10:07 AM   #1
On the road to being a farker
Join Date: 07-15-13
Location: Rochester, MN
Default First UDS build

Read enough on this site about how to build a UDS, so I figured I should give it a shot. I've been wanting a bigger smoker for a while, and a barrel seemed like a great way to go since I don't have enough room in my garage for an offset.

Got the barrel off craigslist for $20. Took it out to my parents' place in the country to burn it out. Too bad the outside paint burned off, it was a really nice blue.


I got all the parts and a buddy of mine came over to weld together the charcoal basket. After I put it all together and seasoned it, tested it out on a rack of ribs.


A little darker than normal, but tasted pretty good.


Wanted to try something that would take longer to see how it held a temp, so I did a pork butt. It was a little cold out, so I used my wind screen to help keep some of the heat in.



All in all, I'm happy with how it turned out. Cooking a pastrami on it as I type this. The last little change I need to make is to cut a hole for all of my probes to go through. For now, I'm just using one of the small holes where a bolt for the upper grate would go, but that is a big pain to get 3 probes through.
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Thanks from:--->
Old 12-10-2013, 11:40 AM   #2
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington

You can ignore reality...but you cannot ignore the consequences of ignoring reality..
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Old 12-10-2013, 11:41 AM   #3
is Blowin Smoke!
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Join Date: 10-15-12
Location: Anaheim, CA

Congrats on the build!
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
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Old 12-10-2013, 11:43 AM   #4
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Join Date: 07-27-13
Location: Shreveport LA

Nice job...
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Old 12-10-2013, 11:47 AM   #5
Big George's BBQ
somebody shut me the fark up.

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Join Date: 02-07-08
Location: Phoenixville, PA

Nice work I love pastrami
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Old 12-10-2013, 11:58 AM   #6
somebody shut me the fark up.
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Join Date: 07-17-13
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Old 12-10-2013, 12:06 PM   #7
somebody shut me the fark up.

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Join Date: 08-09-13
Location: Round Rock, TX

Well done!
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Old 12-10-2013, 01:10 PM   #8
c farmer
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Join Date: 06-13-13
Location: pa

Looks great.

Add a diffuser pan, it will keep the meat from getting dark.

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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