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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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02-03-2011, 09:24 AM | #7471 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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"I have a question for more experienced drumhead bretheren. I have a dome lid but I only installed the bolts for the lower rack. I still have room for an upper rack. My question is: Is the second rack more trouble than it is worth? I seldom cook anything low and slow that I don't need to get at sometime during the process. Do you find that removing the top rack to get at the lower is a PITA? Do you need to rotate the racks of meat during the cooking process so that they are done at the same time"
I mostly use my top rack for appetizers while I'm smoking. It's not really a problem if you have a place to put your top rack, to get to the bottom rack. I use an old card table. You will probably need to rotate your racks if you have the same meat on both. Just be very careful when tilting the bottom rack to get it past the top bolts, hate to see you loose a rack of meat. I like the idea somebody came up with, they used long bolts in the top rack to rest on the bottom rack. This way, no need for bolts thru the top and your bottom rack will come straight out. You could put bolts on both rack's so you can rotate them. That's my next mode.
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[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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02-03-2011, 10:20 AM | #7472 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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02-04-2011, 02:24 PM | #7473 | |
On the road to being a farker
Join Date: 01-31-09
Location: Austin, Texas
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Quote:
Second time I just secured it with a couple of hog rings - worked a lot better than my lousy tack welds. -- I used expanded for the bottom of the basket as well, so when it was a tad to tight I simply cut a little more metal till I could pound it in place. |
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02-04-2011, 03:23 PM | #7474 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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Since we can do videos now, it only seems appropriate to do one involving building a UDS.
YouTube - UDSBuild
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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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02-05-2011, 11:33 PM | #7475 |
Is lookin for wood to cook with.
Join Date: 07-26-07
Location: Chetek Wi
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Pretty good video Tom. Can't wait to see the new rig.
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Thanks from:---> |
02-06-2011, 07:14 PM | #7476 |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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Got my drums today! Gonna start building soon hopefully, is sawing off the top the best way to get the lid off?
First things to do: Get lids off Wash out with water/soap Burn out 2-3x Wash again Make charcoal basket Make diffuser Make brackets to hold racks Burn again with vegetable oil to season.
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Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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02-06-2011, 08:57 PM | #7477 |
Full Fledged Farker
Join Date: 02-01-10
Location: Manhattan, KS
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Did you already check to see that a weber dome will fit.
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Pit Boss 820FB, Blackstone Patio Oven, 24" Discada |
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02-06-2011, 11:11 PM | #7478 |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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I haven't yet, I'll have time this week to do that.
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Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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02-07-2011, 07:16 AM | #7479 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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I used a 1" hole saw and drilled the holes where the edge of the saw cut right by the inside lip. The next hole was drilled where part of the edge overlapped the previous hole. That leaves a little triangle shaped piece of metal that can be hammered down.
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02-07-2011, 10:46 AM | #7480 |
Got rid of the matchlight.
Join Date: 02-06-11
Location: Milwaukee, WI
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Lined Barrel - I'm Grinded out
I picked up a fruit juice barrel with the red liner. I burned a giant fire Friday night. Sat morning, I hooked up a steel wire cup and started grinding. The outside was bare metal easily, but the inside was not easy at all. Some spots are almost bare metal, some not. I worked on it for about an hour straight, but the inside is not bare metal. My question:
Would it be possible to season the inside with oil, get a couple rounds of smoke/heat through it, then use without the inside being bare metal? As many UDS pros as are here, has anyone been faced with the same issue, and what was the outcome? I've read, in this forum, that a weed burner to the outside of the drum is a good way. What is the negative of leaving it as is and attempting to use it. Thx - Drew |
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02-07-2011, 10:49 AM | #7481 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Personally, I wouldn't worry about it, I would season it and use it.
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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02-07-2011, 11:13 AM | #7482 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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[QUOTE=inv3ctiv3;1538888]Got my drums today! Gonna start building soon hopefully, is sawing off the top the best way to get the lid off?
Use a scroll saw with a metal cutting blade, makes a nice clean cut. Some on here use a hammer and chisel. Drill your intake holes before you burn it out.
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[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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02-07-2011, 12:07 PM | #7483 |
Got rid of the matchlight.
Join Date: 02-06-11
Location: Milwaukee, WI
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02-07-2011, 12:33 PM | #7484 |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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I have a question, how come you guys put 3 nipples on the drums but only one has a valve?
__________________
Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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02-07-2011, 01:52 PM | #7485 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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The three nipples are for varying hotter temperatures. The more nipples you open, the hotter it will burn. You use the valve to fine tune. I almost always run mine with 2 nipples closed and the valve about 3/4 open. This will give me about 250 degrees. If I want to run over 300 I have to remove another nipple cap.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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