Ugly Drum Smoker - Page 533

1FUNVET · 05-24-2011, 02:01 PM

Quote:

Originally Posted by huaco

Will-do...
Any way I can use the 1" bung to place a thermometer or are they better placed at rack level?

Rack level if you want accurate reading.

1FUNVET · 05-24-2011, 02:03 PM

Quote:

Originally Posted by huaco

Saw a cast iron wood chip box the other day at Wally-world. Was wondering if that thing was loaded up with chips and then placed on top of the UDS fire basket if it would offer enough smoke to do the job. I had planned on placing small chunks of wood in the basket, but if this would work with wood chips, then all the better... right?

Put wood chunks in fire basket and don't worry about wood chip box.

Rick T · 05-24-2011, 03:16 PM

"For those who did grind their way through, about how long did it take?"

Burn the barrel, 2 hours a rack of beer, and a ball game on the radio. Then pressure wash with a 4000psi,1/2 hour takes most off then light grinding if needed. Can't find my pics of the Pressure washed barrel interior. 1/2 hour.

Rick T · 05-24-2011, 03:18 PM

Regarding the fire basket, Is it best to have smaller diameter basket and 12" high. or 18"X12" high? Does the smaller basket with the same number of charcoal last longer?
Thanks,
Rick

MushCreek · 05-24-2011, 04:12 PM

My first one is 16" in diameter, and 6" high above the bottom. Subsequent ones I've made using a Weber charcoal grate, which is 13-1/2" in diameter. I make the sides of those about 8" above the bottom. I use a piece of expanded plate that is 3" taller than that to keep the bottom up out of the ashes instead of using feet. I haven't noticed any difference in cooking time or conditions with either size basket. I've never filled one all the way, either. Usually about half full. The longest smoke I've done was about 20 hours, and there was still fuel left.

brickie · 05-24-2011, 05:05 PM

Quote:

Originally Posted by huaco

Ummm... fire sterilizes...right???? All the mouse turds would burn up before you put meat on the grates anyway.

Do you still soak the chips in water before putting them in the box?

Yeah fire probably would, but without some easy-off and pressure washing ol lady would never eat anything where I used it and wouldn't let the kids either.

Sort of like when she came home and I was cooking pidgeons on grill. She politely took everybody out to dinner.

And yeah I would agree, if you have chunks use them....I just had all these bags of different chips and want to make use of them.

brickie

huaco · 05-24-2011, 09:12 PM

Quote:

Originally Posted by brickie

Yeah fire probably would, but without some easy-off and pressure washing ol lady would never eat anything where I used it and wouldn't let the kids either.

Sort of like when she came home and I was cooking pidgeons on grill. She politely took everybody out to dinner.

And yeah I would agree, if you have chunks use them....I just had all these bags of different chips and want to make use of them.

brickie

I have always wanted to try pigeon... any good???

Rick T · 05-24-2011, 09:17 PM

Thanks Mush Creek:
Rick

brickie · 05-25-2011, 09:23 AM

Quote:

Originally Posted by huaco

I have always wanted to try pigeon... any good???

Actually for the cost of what they sell them for, not worth it to me. If I remember a little bit more than cornish hens, and nowhere near as much meat.Taste itself was okay,nothing special. Should have followed wife honestly out to dinner.

One meat that is great that you should try if you can is bear, love it!!

brickie

huaco · 05-25-2011, 02:30 PM

Quote:

Originally Posted by brickie

Actually for the cost of what they sell them for, not worth it to me. If I remember a little bit more than cornish hens, and nowhere near as much meat.Taste itself was okay,nothing special. Should have followed wife honestly out to dinner.

One meat that is great that you should try if you can is bear, love it!!

brickie

Oh... I would never BUY pigeon... A pellet gun would get you a whole bunch real quick.
I have been wanting to try bear meat for quite some time. Kindof like eating a dog i guess. They will eat pretty much anything. I have no qualms about eating dogs... (if times were tough enough...) Wonder what kind of smoke ring you can get on a hunk of bear meat??? hmmm....

huaco · 05-25-2011, 02:31 PM

To get things back on track of UDS. I have ALL my material and will be fabricating on friday! WOOHOO!!!

huaco · 05-25-2011, 05:16 PM

Ok... so one of the two UDS i will be making this week is going to my dad as a surprise. I have been using Lump lately and will be trying my first bag of Royal Oak soon.

Dad, on the other hand, is a Big K fan. I am building the coal basket 9.5" high with expanded metal and wrapping it around a 13" or 14" salvaged Webber charcoal grate.

Using that coal basket, how do I instruct Dad in the proper Minion Method to cook with his Big K?

He has also been a big fan of starter fluid, so I am thinking about buying him a chimney when I give him the UDS.

PhilipW · 05-25-2011, 05:29 PM

That's just like my setup. Depending on how long I plan to cook, for example under 8 hours, I'll put just over a half basket in, and 3/4 of a chimney. I let that chimney get going really good, flames coming through to the top and pour that on top of the basket and set the whole thing in the barrel. If I'm cooking more than 8 hours, I'll go 3/4 on the basket and full up on the chimney. I'm using lump all the time.

I always start the chimney with two pieces of crumpled paper, and the last couple times have made a snake out of it and left the center open. In all my starts in the last couple months, I had a couple that didn't fire up, which is why I'm trying the snake method now.

woodbutcher1 · 05-25-2011, 05:32 PM

Buy Dad the chimney and show him how to start the coal without the use of starter fluid.

huaco · 05-25-2011, 05:45 PM

Try drizzling some veg. oil on the newspaper before you crumple it up... It will last a LOT longer and you will have more consistent starts on your chimney. Learned that trick from Alton Brown...

Quote:

Originally Posted by PhilipW

That's just like my setup. Depending on how long I plan to cook, for example under 8 hours, I'll put just over a half basket in, and 3/4 of a chimney. I let that chimney get going really good, flames coming through to the top and pour that on top of the basket and set the whole thing in the barrel. If I'm cooking more than 8 hours, I'll go 3/4 on the basket and full up on the chimney. I'm using lump all the time.

I always start the chimney with two pieces of crumpled paper, and the last couple times have made a snake out of it and left the center open. In all my starts in the last couple months, I had a couple that didn't fire up, which is why I'm trying the snake method now.

05-24-2011, 04:12 PM	#7985
MushCreek Full Fledged Farker Join Date: 10-01-09 Location: Seminole Florida	My first one is 16" in diameter, and 6" high above the bottom. Subsequent ones I've made using a Weber charcoal grate, which is 13-1/2" in diameter. I make the sides of those about 8" above the bottom. I use a piece of expanded plate that is 3" taller than that to keep the bottom up out of the ashes instead of using feet. I haven't noticed any difference in cooking time or conditions with either size basket. I've never filled one all the way, either. Usually about half full. The longest smoke I've done was about 20 hours, and there was still fuel left. __________________ I'm very intelligent, but I mask it by doing stupid stuff.

05-25-2011, 05:32 PM	#7994
woodbutcher1 is one Smokin' Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan	Buy Dad the chimney and show him how to start the coal without the use of starter fluid. __________________ leonard ----------------- Real Men Don't Drink Milk-----They Eat The Cow. 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS [COLOR=Blue]Maverick ET-732 & iQue - 110 [/COLOR]

05-24-2011, 03:16 PM	#7983
Rick T Full Fledged Farker Join Date: 12-02-10 Location: Mount Vernon, ME	"For those who did grind their way through, about how long did it take?" Burn the barrel, 2 hours a rack of beer, and a ball game on the radio. Then pressure wash with a 4000psi,1/2 hour takes most off then light grinding if needed. Can't find my pics of the Pressure washed barrel interior. 1/2 hour.

05-24-2011, 03:18 PM	#7984
Rick T Full Fledged Farker Join Date: 12-02-10 Location: Mount Vernon, ME	Regarding the fire basket, Is it best to have smaller diameter basket and 12" high. or 18"X12" high? Does the smaller basket with the same number of charcoal last longer? Thanks, Rick

05-24-2011, 09:17 PM	#7988
Rick T Full Fledged Farker Join Date: 12-02-10 Location: Mount Vernon, ME	Thanks Mush Creek: Rick

05-25-2011, 02:31 PM	#7991
huaco Got Wood. Join Date: 05-08-11 Location: North Texas	To get things back on track of UDS. I have ALL my material and will be fabricating on friday! WOOHOO!!!

05-25-2011, 05:16 PM	#7992
huaco Got Wood. Join Date: 05-08-11 Location: North Texas	Ok... so one of the two UDS i will be making this week is going to my dad as a surprise. I have been using Lump lately and will be trying my first bag of Royal Oak soon. Dad, on the other hand, is a Big K fan. I am building the coal basket 9.5" high with expanded metal and wrapping it around a 13" or 14" salvaged Webber charcoal grate. Using that coal basket, how do I instruct Dad in the proper Minion Method to cook with his Big K? He has also been a big fan of starter fluid, so I am thinking about buying him a chimney when I give him the UDS.

05-25-2011, 05:29 PM	#7993
PhilipW Knows what a fatty is. Join Date: 03-26-11 Location: Southlake, TX	That's just like my setup. Depending on how long I plan to cook, for example under 8 hours, I'll put just over a half basket in, and 3/4 of a chimney. I let that chimney get going really good, flames coming through to the top and pour that on top of the basket and set the whole thing in the barrel. If I'm cooking more than 8 hours, I'll go 3/4 on the basket and full up on the chimney. I'm using lump all the time. I always start the chimney with two pieces of crumpled paper, and the last couple times have made a snake out of it and left the center open. In all my starts in the last couple months, I had a couple that didn't fire up, which is why I'm trying the snake method now.