Bludawg
somebody shut me the fark up.
:thumb:I bleed JD green
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Ugly Drum Smoker
- Thread starter jgh1204
- Start date
Johnny_Crunch
Babbling Farker
Baracuda,
I would also increase the exhaust. I have 1" holes on mine.
I would also increase the exhaust. I have 1" holes on mine.
J
Jvar
Guest
Just scored a free 55 gallon closed top drum. Plan on cutting the top off, giving 'er a good cleaning, then a burn just to make sure. I have everything else I need, including a Weber lid I found on the curb that will fit with a little rubber hammer work. Will post pics as soon as workload allows (and assuming my daughter hasn't lost my camera again).
barracudamuscle
Found some matches.
Thanks Brothers!
I will definitely make them bigger. I've got a problem but a good problem. I was too anxious to wait to smoke something so I picked up a 7 pound boneless pork shoulder pre rubbed from my local meat market. It's actually doing well, I'm around 230 +\- 7 degrees. So I can't open the holes up until my first UDS creation is done. It's been on for 2 hours and went from 45 to 106 right now. Most recommend pulling around 190-195 if I read correctly.
I'll post some pics of the finished product later tonight. Thanks so much for everyone's help!
I will definitely make them bigger. I've got a problem but a good problem. I was too anxious to wait to smoke something so I picked up a 7 pound boneless pork shoulder pre rubbed from my local meat market. It's actually doing well, I'm around 230 +\- 7 degrees. So I can't open the holes up until my first UDS creation is done. It's been on for 2 hours and went from 45 to 106 right now. Most recommend pulling around 190-195 if I read correctly.
I'll post some pics of the finished product later tonight. Thanks so much for everyone's help!
P
Paul Worth
Guest
You are cooking at the perfect temperature so there is no need to fool with anything right now. Don't panic when the meat hits the infamous "stall." Last one I did got to 155 in the first few hours, then took ten hours to get to 160. Took a total of fifteen hours but it was perfect. Slow and steady....
El Ropo
Quintessential Chatty Farker
Just in case nobody got the memo.... The perfect cooking temp is now 270. 225 is so 1995.
Control your pit, don't peek, don't use water, and cruise at higher temps. Fat renders better, and final result will knock your socks off.
I'm drawing from PT's rants, but IMO, it works.
Mtmouse
Well-known member
I just used a few washers to space the upper section of the hinges out until it was in proper alignment.
barracudamuscle
Found some matches.
Wow I had no idea, searching through the forums I've read most used 225-230. I haven't peeked once as hard as it is I appreciate the tip!
Smokendink71
Full Fledged Farker
barracudamuscle
Found some matches.
My first UDS creation a boneless pork butt. Came out really well and juicy and tender. I foiled when it stalled at 162. It took just over 7.5 hours to hit 194. Worked pretty good and held 230ish very well.
wmarkw
Full Fledged Farker
Yup this is my new way of cooking too. You all are doing an awesome job on these drums. The John Deer looks bad ass.
dbq
Full Fledged Farker
Tell me guys, If I've read the first 210 pages of this thread, do I still need to read the whole thing or do I have the basics? :wink:
Bearcat6973
MemberGot rid of the matchlight.
you would be missing out on some cool ideas but you probably have the basics down. There is cool mods throughout the entire thread ...took two weeks sporadically reviewing at work to get to the last page... for now anyway. I printed pictures of what I want to do with my new 3 barrels I score for $50. I was going to make them all interchangeable for rotisserie, weber cover, several levels, grill option, and diffuser option. That is the plan... will see how things change.
Bludawg
somebody shut me the fark up.
Even though it's akin to War & peace it is a great read.
El Ropo
Quintessential Chatty Farker
I've gone through every post over the past couple of years. It's a good long read. 
layball:
layball:
1
10_Bears
Guest
barracudamuscle, thats some nice looking pork.
razrbakcrzy
is one Smokin' Farker
1911Ron
is Blowin Smoke!
Here's mine
zimm226
MemberGot rid of the matchlight.
Burning out a barrel
Hey Everyone,
This thread has been doing me a lot of good but one thing I am still confused about is the burn out. If you buy a brand new unlined drum do you need to do a burn out or can you go strait to rubbing it down with oil and seasoning?
Thanks,
Dave
Hey Everyone,
This thread has been doing me a lot of good but one thing I am still confused about is the burn out. If you buy a brand new unlined drum do you need to do a burn out or can you go strait to rubbing it down with oil and seasoning?
Thanks,
Dave
Pappy
is One Chatty Farker
- Joined
- May 9, 2011
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If it were me, I would have some kind of hot fire in it just to make sure everything, if any, inside where you food is going to be was cleansed by heat. That's just me.
