Ugly Drum Smoker - Page 135

fordman · 11-20-2008, 09:48 PM

Wow I made a list.

Quote:

Originally Posted by Norcoredneck

2000 and counting. Gotta admit was watching to punch it myself.
Who Posted? Total Posts: 2,007
User NamePost
Norcoredneck 188
Dr_KY 113
swamprb 76
Mark 71
Bbq Bubba 67
Meat Burner 45
jgh1204 45
chinesebob 41
fordman 41
N8man 40
Smokin Gator 37
Barbarian 37
Bigmista 37
ipls3355 30
JD McGee 29

fordman · 11-20-2008, 09:50 PM

Bubba I thought I posted this all ready but can't find it. Could you please post some close ups of you ball valve mod would like to do this as well. Mainly would like to see how you connected the rod to the valve. Thanks

Bbq Bubba · 11-20-2008, 10:04 PM

Quote:

Originally Posted by fordman

Bubba I thought I posted this all ready but can't find it. Could you please post some close ups of you ball valve mod would like to do this as well. Mainly would like to see how you connected the rod to the valve. Thanks

That would be Norco's invention, i think he has some close-ups.

fordman · 11-20-2008, 10:07 PM

I was just going off this post didn't know who came up with it.

Quote:

Originally Posted by Bbq Bubba

All of the best ideas from this thread!

By imn88fan

Mark · 11-21-2008, 08:19 AM

Quote:

Originally Posted by Bbq Bubba

Ya dude, WAY to much wood.....

So you say. My UDS has never seen a charcoal briquette. I modify how strong the smoke is my mixing woods. I use alot of maple & fruit woods with a little oak or hickory for a milder smoke.

billygbob · 11-21-2008, 11:01 AM

Quote:

Originally Posted by Bbq Bubba

Ya dude, WAY to much wood.....

How much wood do you use in a UDS for butts or briskets? I'm used to a drafty SNP where the smoke blows right through.

RangerJ · 11-21-2008, 01:13 PM

Smokers 002.jpg

Smokers 003.jpg

Smokers 001.jpg

Well mine is finished! Which I can prove via pics above. The bottom pic is the three that have been neglected since I started reading this and since I constructed the UDS.

So far it has smoked, rib tips, a Brisket and a Fatty. Though, apparently it never happened since I failed to photograph the event.

I will also say that as mentioned, it does cook a bit faster so a meat thermometer is a must.

I must say, I'm amazed at the ability to hold temperature with almost no work on my end. Always end up with some charcoal and part of my wood chunks left over as well.

I love my offset, but its probably going to be sold.

I'm now in search of a Weber Kettle Lid so I can use two racks. Though I must say I like the flat top look.

Thanks for all the advice! You guys saved me quite a bit of cash as a BDS was going to be my Christmas present to myself.

Mark · 11-21-2008, 02:25 PM

Dude: Isn't that a Weber Kettle in the pic? What's wrong with it's lid?

You might also want to consider making and extension ring for your Kettle or your UDS, Basically, it's a 1/3 segment of a drum.

RangerJ · 11-21-2008, 03:11 PM

Quote:

Originally Posted by Mark

Dude: Isn't that a Weber Kettle in the pic? What's wrong with it's lid?

You might also want to consider making and extension ring for your Kettle or your UDS, Basically, it's a 1/3 segment of a drum.

It is not the fit that I need and will need to be modified. Unless one of you smarter than I guys is telling me that bending the lip of the Weber out, will not affect the performance on the Weber itself?

Bbq Bubba · 11-21-2008, 04:48 PM

Quote:

Originally Posted by billygbob

How much wood do you use in a UDS for butts or briskets? I'm used to a drafty SNP where the smoke blows right through.

2 or 3 fist sized chunks last the entire smoke!

Bbq Bubba · 11-21-2008, 04:49 PM

Quote:

Originally Posted by Mark

So you say. My UDS has never seen a charcoal briquette. I modify how strong the smoke is my mixing woods. I use alot of maple & fruit woods with a little oak or hickory for a milder smoke.

Are you saying your drum is a stick burner???

Meat Burner · 11-21-2008, 04:55 PM

bubba asked before I could. Slow mod.

JP · 11-21-2008, 06:17 PM

Hey boys,

I'm thinking about installing a dial thermometer to my drum. I am getting tired of "forgetting" my digitals outside, then they get weathered and I have to buy a new one.

Spicewines thermometer has a 2 1/2" probe. Do you think the temps need to be read at the center of the grate or will that be fine.

The "forgetting" part is Mr. Jack Daniels fault. He always screws me up by the end of a long cook.

Rookie'48 · 11-21-2008, 11:32 PM

Get the one with the short probe & add 30* for the center temp. A longer probe will be a problem for your charcoal basket. Place the thermo just under the lower grate.

BBQ Grail · 11-21-2008, 11:35 PM

So, what's this thread about?

11-21-2008, 02:25 PM	#2018
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	Dude: Isn't that a Weber Kettle in the pic? What's wrong with it's lid? You might also want to consider making and extension ring for your Kettle or your UDS, Basically, it's a 1/3 segment of a drum. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

11-21-2008, 04:55 PM	#2022
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	bubba asked before I could. Slow mod. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

11-21-2008, 11:32 PM	#2024
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Get the one with the short probe & add 30* for the center temp. A longer probe will be a problem for your charcoal basket. Place the thermo just under the lower grate. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

11-21-2008, 11:35 PM	#2025
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	So, what's this thread about? __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

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11-20-2008, 09:50 PM	#2012
fordman Knows what a fatty is. Join Date: 07-29-08 Location: Fort Dodge, IA Downloads: 0 Uploads: 0	Bubba I thought I posted this all ready but can't find it. Could you please post some close ups of you ball valve mod would like to do this as well. Mainly would like to see how you connected the rod to the valve. Thanks

11-21-2008, 01:13 PM	#2017
RangerJ is one Smokin' Farker Join Date: 11-04-08 Location: Houston, Texas Downloads: 0 Uploads: 0	Smokers 002.jpg Smokers 003.jpg Smokers 001.jpg Well mine is finished! Which I can prove via pics above. The bottom pic is the three that have been neglected since I started reading this and since I constructed the UDS. So far it has smoked, rib tips, a Brisket and a Fatty. Though, apparently it never happened since I failed to photograph the event. I will also say that as mentioned, it does cook a bit faster so a meat thermometer is a must. I must say, I'm amazed at the ability to hold temperature with almost no work on my end. Always end up with some charcoal and part of my wood chunks left over as well. I love my offset, but its probably going to be sold. I'm now in search of a Weber Kettle Lid so I can use two racks. Though I must say I like the flat top look. Thanks for all the advice! You guys saved me quite a bit of cash as a BDS was going to be my Christmas present to myself.

11-21-2008, 06:17 PM	#2023
JP On the road to being a farker Join Date: 02-03-07 Location: Murrieta, California Downloads: 0 Uploads: 0	Hey boys, I'm thinking about installing a dial thermometer to my drum. I am getting tired of "forgetting" my digitals outside, then they get weathered and I have to buy a new one. Spicewines thermometer has a 2 1/2" probe. Do you think the temps need to be read at the center of the grate or will that be fine. The "forgetting" part is Mr. Jack Daniels fault. He always screws me up by the end of a long cook.