Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
08-24-2010, 09:08 AM | #6541 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-22-09
Location: Nahcotta, Washington
|
oops.
|
|
08-24-2010, 10:36 AM | #6542 | |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
|
Quote:
|
|
|
08-24-2010, 11:38 AM | #6543 |
Full Fledged Farker
Join Date: 07-29-09
Location: Sacramento, CA
|
I should be doing the burn out on my drum at my Pop's place this weekend. He has got a bunch of old Oleander wood laying around that he wants to get rid of. What do you think about using this wood for the burn out, seeing as how it is supposed to be poisonous and what-not? I would also be using a couple old pallets, just using the Oleander to get rid of it.
|
|
08-24-2010, 11:42 AM | #6544 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
|
If you close your intakes down before removing the lid you won't have any flare ups or temp problems.
__________________
Outlaw BBQ Smoker - TheBBQSuperstore.com |
|
08-24-2010, 11:44 AM | #6545 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
|
Quote:
__________________
Outlaw BBQ Smoker - TheBBQSuperstore.com |
|
|
08-24-2010, 02:03 PM | #6546 | |
Is lookin for wood to cook with.
Join Date: 08-20-10
Location: Ohio
|
Quote:
Thanks. Last edited by IrregularPulse; 08-24-2010 at 03:15 PM.. |
|
|
08-25-2010, 08:50 AM | #6547 |
Found some matches.
Join Date: 08-24-10
Location: MO
|
I posted this on a forum I frequent and was given a link to this thread so I joined.
After two joyful, but finicky years with a Brinkmann Gourmet, I decided to build a BDS after google imaging drum smokers and finding pics of the actual BDS smokers. I started with a Chicago built (4/2010) food grade barrel. It was grey outside and tan inside. I gave it to a co-worker to cut a 12"x14" door, weld some 1/8" bar around the seam, and fab a lid / exhaust damper, and make a 1/4" round bar fire grate with 1/2" spacing. I got it back last Fri. and marked / measured all the holes for the hardware, filed them inside and out, and cut my 2"x4" intakes. I burnt it out for 10 hours over 2 days half full of cherry logs. I then installed the stainless hardware with washers, lock washers, and nuts on each side. Think I have about $350 in it so far. The fire grate sits 2" above the actual bottom. The top rack sits 10" below the top lip. The lower rack sits 8" below the upper rack. The water pan sits 1" below the lower rack. Exhaust is 3". I finally started to season it last night. Rubbed it down with canola oil and did a 7 hr. smoke @ 275 deg. After seeing this thread I realized that my intakes were was oversized, but I did make some 6" x 6 3/4" slide plate dampers, so I kept them fully closed. I was able to adjust the temp from 240-300 just by using the exhaust damper. Keep in mind this was with a fully stoked "fire box" with MUCH more wood than I typically use. Used half cherry and half hickory. The entire outside and middle section of the inside burnt right off. The lower inside wiped right off as soon as I applied the canola oil. The upper portion isn't going anywhere and is quite blackened, and now buried in oily smoke. Hopefully the intakes become more useful after loading up the bottom of the smoker with ash on long hauls. I typically do multiple 10 lb. shoulders, so a 14-16 hr. smoke isn't uncommon, but I use to smoke at 230 or so deg. Looks like this one will run closer to 260. I probably need to seal off the door better and will eventually have to address these oversize intakes, but I need more time to learn to run this beast first. Does anyone use / know of a cover to keep it out of the elements? I don't care about looks, but the super thin food grade barrel doesn't inspire too much confidence when a burn barrel will only last about 2 years of VERY light use in my experience. Thoughts / opinions? More pics: http://s493.photobucket.com/albums/r...ckalAR/Smoker/ |
|
08-25-2010, 08:55 AM | #6548 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
|
Nice rig, for sure. Let us know how you like that door.
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
|
08-25-2010, 09:41 AM | #6549 |
Found some matches.
Join Date: 08-24-10
Location: MO
|
Thanks...I think the door is a must, but I should have at least addressed the gap between the hinges. If I ever make it through this insanely monstrous thread, I might find some ideas.
|
|
08-25-2010, 02:23 PM | #6550 |
Found some matches.
Join Date: 08-24-10
Location: MO
|
What is the life expectancy of a food grade barrel and has anyone found a cover so I don't have to lug this beast around?
|
|
08-25-2010, 02:24 PM | #6551 |
Is lookin for wood to cook with.
Join Date: 08-20-10
Location: Ohio
|
From what I've read in this 400+ page thread, the door is more of a PITA than it is a benefit. Interested to hear about your results.
|
|
08-25-2010, 02:57 PM | #6552 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
|
Hmm, still has the liner in it?
|
|
08-25-2010, 03:17 PM | #6553 |
Found some matches.
Join Date: 08-24-10
Location: MO
|
Yea, I see that...but I figured the addition of the massive water pan would offset this. I never had any door related issues with my POS Brinkmann. I got some magnets today to cover the gap between hinges to see if it makes a difference. I think I would be a LOT better off if I hadn't cut the intakes out and instead used (2) 1" ball valves. I can always bolt the slide plates in and add the ball valves, but I want to get a good long smoke with food on it before making any "permanent" changes. I can see the ash really choking things down after 8+ hours.
|
|
08-25-2010, 03:21 PM | #6554 |
Is lookin for wood to cook with.
Join Date: 08-20-10
Location: Ohio
|
Cool, I'm in the process of building mine still. Got my barrel, cut the top off, installed bottom intakes and burned. Built my fire ring last night. Mounting it to the base tonight. Just need to come up with an ash pan, lid and then take the wire wheel to the inside and season. Would love to have food on it next week.
|
|
08-25-2010, 03:22 PM | #6555 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
|
Jackal, you left some of the epoxy liner on the barrel?
Myself, I am at the point of removing a fine film of a rust protector, but not sure if I would be brave enough to leave epoxy on the drum.
__________________
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
|
Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Ugly Drum Smoker | ironslob | Q-talk | 2 | 09-19-2010 10:16 AM |
Ugly Drum Smoker - Need Help | Bartkowiakj | Q-talk | 10 | 06-18-2010 09:38 PM |
One Ugly Drum Smoker | Steve_B | Q-talk | 15 | 09-21-2009 10:32 PM |
My (not-so) Ugly Drum Smoker. | hav | Q-talk | 47 | 11-05-2008 02:30 PM |
Ceramic Cooker Meets Ugly Drum Smoker - BUDCS - Concept Drum Discussion | Hook_Line_and_Sinker | Q-talk | 9 | 04-26-2008 02:24 PM |
Thread Tools | |
|
|