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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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02-10-2010, 09:52 PM | #5026 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Missed your need, enlighten me and maybe I can suggest a method, got enough holes in my head I know a little about makin'em
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Thanks from:---> |
02-10-2010, 10:06 PM | #5027 | |
On the road to being a farker
Join Date: 01-29-10
Location: West Texas
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Quote:
If I used a punch I would need a 1" inch chassis punch Correct. Since they are sized in real dimensions |
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02-10-2010, 10:23 PM | #5028 | |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Quote:
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02-10-2010, 10:28 PM | #5029 |
Is lookin for wood to cook with.
Join Date: 01-22-10
Location: Tacoma, WA
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Here is my first build, kept it basic. I smoked a 3-2-1 fattie in it last night after it had been seasoning for 6 hours, think the temp was a little high it was ok but a little overdone. Now I just need to get to Costco and get some ribs.
Still a little rust in the bottom, it is really cleaner than it looks (wire brushed to to bare metal), after I Pam'd the in side it made it look black and red, reflections I guess. Made my handle out of a chunk of purple heart I had, did a rough dove tail, wish I would have made the handle run over the sides... next time. The lid came from another drum so the fit was not tight so I just clamped it. Last edited by d0od; 02-10-2010 at 11:40 PM.. |
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02-10-2010, 10:36 PM | #5031 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Here is a worthy set
http://www.homedepot.com/h_d1/N-5yc1...atalogId=10053 Or a single http://www.homedepot.com/h_d1/N-5yc1...atalogId=10053 |
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02-11-2010, 06:30 AM | #5033 |
Found some matches.
Join Date: 12-23-09
Location: York Nebraska
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I have cooked on my uds a couple of times. each time i got some water standing in the bottom of the drum.my smoke has a foul smell to it also using kingsford and some small chunks of hickory. smoke smells like burning paper.
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02-11-2010, 06:59 AM | #5034 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Are you controlling the temperature with the bottom inlets while leaving the top vents fully open. If so, do the top vents have more opening area than the bottom inlets?
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-11-2010, 09:05 AM | #5035 |
Full Fledged Farker
Join Date: 01-15-10
Location: Cody WY
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What's it cost to sand blast a barrel? If it's not too much, might go that route on barrel #2.
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02-11-2010, 09:09 AM | #5036 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Call around and get some quotes. I'm going the sand blasting route, myself. I have found prices from $30.00 to $40.00 for sandblasting the inside and outside down to bare metal.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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02-11-2010, 10:05 AM | #5037 | |
Knows what a fatty is.
Join Date: 02-09-10
Location: Phoenix Arizona
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Quote:
i was just asking about this on the previous page. I am going to sanblast mine as well to bare metal. After i get it back from the sandblaster what should i do immediately to keep the barrel in good condition leading up to my very first smoke on a UDS. |
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02-11-2010, 12:42 PM | #5038 | |
On the road to being a farker
Join Date: 01-15-10
Location: Irving, TX
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Quote:
For a barrel, once you get to bare, paint it outside and grease or pam it well on the inside. You can heat it up later but it must have some kind of coating to keep it from rusting. It can stay unheated for a relatively long time with just a fat coating but eventually the fat will go rancid if not seasoned in, if that happens you just wash it out well with soap and water and rub id down again with the fat of your choice. The science behind doing a seasoning burn is to carbonize the hydrocarbons in the fat to provide a tough almost non-stick layer baked onto the drum. The same way you would season a black iron skillet or Dutch oven. The best seasoning is done in the 400 - 500 degree range but not much over or you too much of a burned smell and may flash fire the oil and not really get the desired effect. The pores in the metal are opened well up to accept the coating as it fills in the tiny little pockets that are created giving it something adhere well to. Just my .02, hope it helps, Smoke on!
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brotherbd Weber Genesis 1000 - LP Newly finished UDS - Cooking but unpainted -supporting the U in UDS! |
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1 members found this post helpful. |
Thanks from: ---> |
02-11-2010, 12:45 PM | #5039 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Datyona Beach, Fl
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Keep it next to your bed!!!
Just kidding......surface rust won't hurt any thing or you could spray it down with pam until your first time...... Paul B SS UDS |
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02-11-2010, 12:58 PM | #5040 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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d0od: Looking good!
brotherdb: Great tips!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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