smokemaster1
Full Fledged Farker
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- Oct 11, 2009
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Here are pics of my UDS build and the first couple of cooks. Really lovin this UDS. Proud to be part of the club. BTW great forum. All other Q sites refer back to here for UDS info.
Sep 09:
My neighbors think I'm crazy!! But she's already a beauty!
It is hard to find drums in Germany, at least close by. Most have sealed tops and have oil in them or are too expensive.
I lucked out and found 2 drums with lids, got both for $30. Both had orange syrup in them and liners.
Burning
I decided to go with 3 intake vents. 3/4 ball valves
U.S size nuts are nearly impossible to find, so a friend welded the threads to the drum.
Sheets of expanded metal are very expensive. Smaller pieces can be bought at most "Home Depot" style stores.
Welded to an old pizza pan
Handle attached
Lid painted
Charcoal basket with handle
Lid Holder
Finished
Grate holder from my retired ECB
1st Cook
2nd Cook
6lb Brisket Flat
4lb Butt
NEXT MORNING
Hickory & Apple chunks
Temps 320F - 360F
Final Internal temps before resting - Brisket 190F ; Butt 205F
Overall the meat was delicious, but the smoke ring was almost nonexistent. :frown: Not enough wood chunks or because I used lump?
Last smoke I used briquettes and it was great.
3rd Cook
Blue Smoke!!!!!
20 degree difference between side thermo and Maverick under the grate.
3 hrs 30 min
5 hrs and BBQ sauce
Done!
Temps were constant, 240 - 250 for 6 hrs!!!!!!!!!!!!!!
Might sell the WSM. :wink:
Maybe not.
Sep 09:
My neighbors think I'm crazy!! But she's already a beauty!
It is hard to find drums in Germany, at least close by. Most have sealed tops and have oil in them or are too expensive.
I lucked out and found 2 drums with lids, got both for $30. Both had orange syrup in them and liners.
Burning
I decided to go with 3 intake vents. 3/4 ball valves
U.S size nuts are nearly impossible to find, so a friend welded the threads to the drum.
Sheets of expanded metal are very expensive. Smaller pieces can be bought at most "Home Depot" style stores.
Welded to an old pizza pan
Handle attached
Lid painted
Charcoal basket with handle
Lid Holder
Finished
Grate holder from my retired ECB
1st Cook
2nd Cook
6lb Brisket Flat
4lb Butt
NEXT MORNING
Hickory & Apple chunks
Temps 320F - 360F
Final Internal temps before resting - Brisket 190F ; Butt 205F
Overall the meat was delicious, but the smoke ring was almost nonexistent. :frown: Not enough wood chunks or because I used lump?
Last smoke I used briquettes and it was great.
3rd Cook
Blue Smoke!!!!!
20 degree difference between side thermo and Maverick under the grate.
3 hrs 30 min
5 hrs and BBQ sauce
Done!
Temps were constant, 240 - 250 for 6 hrs!!!!!!!!!!!!!!
Might sell the WSM. :wink:
Maybe not.
Great build and even better pron! :biggrin:
