chasmosis
Knows what a fatty is.
I believe that the current wisdom is set your basket in your barrel, measure up 24 inches from the bottom of your charcoal basket. Thats where your lowest grate goes.
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Ugly Drum Smoker
- Thread starter jgh1204
- Start date
I believe that the current wisdom is set your basket in your barrel, measure up 24 inches from the bottom of your charcoal basket. Thats where your lowest grate goes.
chasmosis
Knows what a fatty is.
got a question myself for some of you drummers out there. I've notices that quite a few folks have the air intake with the 1/4 turn valve plumbed up where its easy to reach without bending over. Even though my 1/4 turn valve is screwed right on to the close nipple thats welded into the barrel I never have to bend over to adjust it. I just use my foot to open, close, or even make minor adjustments.
Now I'll admit its cool to have it plumbed up the side or to have an extension on the valve. I'm a little envious but too lazy and cheap to put additional time/effort into doing it.
Is there any other reason you guys just don't use your foot to adjust your valve?
Now I'll admit its cool to have it plumbed up the side or to have an extension on the valve. I'm a little envious but too lazy and cheap to put additional time/effort into doing it.
Is there any other reason you guys just don't use your foot to adjust your valve?
B
Barbarian
Guest
Those with that setup probably are not as talented with their feet as you and Thawley are. http://www.bbq-brethren.com/forum/showthread.php?t=29692
Smokin' D
is Blowin Smoke!
First UDS Cook
Well tonight was my first cook in the new drum. Fired up the coal, WG Lump,and got the temp to 250* pretty quickly. Put on some marinated chicken thighs and smoked them to 160* with a little apple wood. Temp control was easier than my WSM!
Took the cover off and direct grilled the thighs to finish them. Coals lit up and I had a raging fire in the drum. Fabulous. Chicken came out good too.
Put the cover on, shut down the vents and in less than an hour the drum was cold. Another fabulous. Thanks to all of you who worked out the bugs on these things. They work great!
I know no pics didn't happen, so here is the chicken:
and a pic of the drum, thing of beauty eh?
Well tonight was my first cook in the new drum. Fired up the coal, WG Lump,and got the temp to 250* pretty quickly. Put on some marinated chicken thighs and smoked them to 160* with a little apple wood. Temp control was easier than my WSM!
Took the cover off and direct grilled the thighs to finish them. Coals lit up and I had a raging fire in the drum. Fabulous. Chicken came out good too.
Put the cover on, shut down the vents and in less than an hour the drum was cold. Another fabulous. Thanks to all of you who worked out the bugs on these things. They work great!
I know no pics didn't happen, so here is the chicken:
and a pic of the drum, thing of beauty eh?
N8man
Babbling Farker
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To Be Honest, My First Thought Was About The Coolness Factor When I Built Mine...But, Using a Magnet, Instead Of the Obligatory Ball Valve to Control Air Flow Was Born Out of Being Really Cool,
h20loo
is one Smokin' Farker
My first updraft was to keep the intake out of the snow and because I thought it looked "cool"! Many overnight cooks found the barrel half covered in a snowdrift but still holding temp. Most of my new barrels now sport a speaker magnet at the lower side of the barrel which is easy to adjust with a foot.
C
Chavo27
Guest
C
Chavo27
Guest
C
Chavo27
Guest
I have more pictures if you guys are interested. I'm working on my fire ring right now..
Thawley
Take a breath!
You just looking for some encouragement? POST them...
PS: I love the blend of rust and unburned paint on your drum. True art. I wouldn't change a thing.
C
Chavo27
Guest
No I'm not looking for encouragement.. If it ever stops raining here maybe I can get the rest of the paint off. I was going to offer to paint your drum for FREE! Since your such a wise guy your going to have to pay now.
UDS UGLY drum smoker.. the key word is UGLY.. I'm sure your drum is going to be on display at the Smithsonian when your done with it...
Thawley
Take a breath!
I was being completely serious. I think it's bitchen. Leave it alone and cook.
akarpf
Is lookin for wood to cook with.
Hey guys, I'm looking for a little advice. I'm debating where to drill the 8-1/2 holes on the lid for exhaust. Do I need to do it on the outside or more near the center around the handled.
Norcoredneck
somebody shut me the fark up.
Eight evenly spaced works great.
B
Barbarian
Guest
Hey Chavo, that is one farking ugly drum!!!!!!!!
Welcome to the drumhead nation.
It is fun being a drumhead and the food is good to.
Welcome to the drumhead nation.
It is fun being a drumhead and the food is good to.
C
Chavo27
Guest
Well I took you the wrong way then and I'm sorry..
C
Chavo27
Guest
is your fire ring 1/2" expanded steel?
I took a 51" piece of 3/4" and made it into a cylinder. I see yours is cut in half and bolted together at two locations. I bet this is a hell of allot easier than the fight I went through to get mine together..
Cigarbque
Full Fledged Farker
My UDS version 2.0 on the right. I still need to add two thermometers and some bling but tonight was her first burn in and chicken cook. I used a Wally World Uniflame dome cover. I have never seen anything from China this cheesy before. Uniflame stuff is total garbage but I dig the hinges on the lid. It was holding temps much better than my version 1.o on the left. I think I'm going to get rid of the smoke stack and go with the eight holes.
Chicken off the UDS. Came out fantastic.
Chicken off the UDS. Came out fantastic.
B
Barbarian
Guest
Two questions
1. why do you need two thermos?
2. why can't you use the one from V1.0?
1. why do you need two thermos?
2. why can't you use the one from V1.0?
Thawley
Take a breath!
S'okay. I get that a lot.
