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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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04-25-2009, 05:46 PM | #2956 |
Full Fledged Farker
Join Date: 07-21-07
Location: Moncks Corner S.C.
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I've got what appears to be the same #'s stamped in the side of my drum.
Here they are...... N1 A2/Y1.5/100/9 I'm curious to know what they mean too.
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1st UDS - Ugly Betty Painfully slow GRAY thermopen wannabe It's always darkest before the dawn. So,if you're going to steal your neighbors smoker,that's the time to do it [URL="http://img.photobucket.com/albums/v614/dbeast420/CHAD.jpg"] [/URL] |
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04-25-2009, 06:58 PM | #2957 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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Thanks again fellas
Did my first cook on the UDS today (7.5 lb flat) Stated with the basket about 2/3 full with a combo of Kingsford Comp. charcoal, cowboy lump, cherry and pecan wood. With the ball valve wide open, it maintained a temp of 225*, with a cap opened it went to 275*. At the 7 hr mark, the probe slid in and out like butta with the internal temp reading 205*. Foiled and rested for 30 minutes and then sliced! Came out great very tender and moist. By the way cooked it with the fat cap up.
At the 12 hr mark I saw that the charcoal was still hot and decided to open all intakes to see how high she'd go. At 350* I closed it up to save whatever charcoal was left. I gotta image that it coulda went for another 3 hrs or so Wondering why the smoke ring was so thin?
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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04-25-2009, 07:48 PM | #2958 | |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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Quote:
1 = drum A = steel (H would mean plastic, G for fiber) 2 = open head (1 would mean tight head or closed drum) Y = Suitable for packing group II or III products (X would be I,II,III; Z would be only III) 1.5/100 = liquids up to a specific gravity of 1.5, drum must withstand pressure of 100 kPa If the drum were made for transporting solids this part would be a number (kilograms) followed by /S 9 = should indicate year of manufacture, in this case probably 2009 any fields beyond this would indicate country of origin, manufacturer, etc. I think drums with "100" are 20 gauge, drums with "150" are 18 gauge and drums with "175" or "200" are 16 gauge. I don't know what "packing group" means, and the actual spec is proprietary. seattlepitboss Last edited by seattlepitboss; 04-25-2009 at 09:01 PM.. |
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04-26-2009, 10:48 AM | #2959 |
Got rid of the matchlight.
Join Date: 04-07-09
Location: Kenosha, WI
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My new smoker and the first cook...
I like to keep it simple.. For my first cook I bought some Tri Tip roasts from Costco, Turned out very good, even while cooking in the rain. Smoked them for 4 hours at around 220...
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Thanks from:---> |
04-27-2009, 12:43 AM | #2960 |
Knows what a fatty is.
Join Date: 04-26-09
Location: Gunnison, CO
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Question from a FNG. I found a cache of about 50 drums of which i can have as many as I can haul away. Question is... they had water blown insulation in them. Safe to use? Thanks and i am looking forward to my first build.
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04-27-2009, 11:09 PM | #2961 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Sorry for the delay in the answer but with that valve on there pretty dang heavy. otherwise not to bad. I'm going to bolt on some handles this week and find an alternative to that valve. Maybe look for a weber that would fit or something like that.
Cooked 2 shoulders, and 2 slabs on one level inside the drum. Burned 1/2 bag of charcoal for 18 straight hours with 4 chunks of wood.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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04-28-2009, 06:15 AM | #2962 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Hey guys,
Thought I keep you guys posted with some pics. As some of you know I recently bought 2 barrels with closed lids. I don't know if I can find some loose lids but yesterday I found an Weber 57 cm./22.5 inch on internet for 20,00 (euro's). It is allready mine I just have to pick it up and it's only a 30. min. drive. Last edited by Phubar; 11-01-2009 at 01:56 PM.. |
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04-28-2009, 07:46 AM | #2963 |
Knows what a fatty is.
Join Date: 04-09-09
Location: New England
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Thats great phubar. congrats.
I have my eyes peeled for one or two of those in my area.
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New Braunfels Red River Grill, Weber Performer, WSM 18.5" |
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04-28-2009, 09:43 AM | #2964 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
Thanks! I hope you'll find em too! I found mine on Marktplaats.nl (sort of E-Bay,think it's been bought by E-Bay now),don't know if i'm violating the rules of this forum by naming these websites but if so let me know. |
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04-28-2009, 11:24 AM | #2965 |
Knows what a fatty is.
Join Date: 04-09-09
Location: New England
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The one thing that seems to differ most about UDS's is the Charcoal baskets.
I have a few Q's on this. In your experience, is taller & less diameter better or shorter and more diameter? Is 7 3/4" deep enough for a charcoal basket? I have a piece of 3/4 expanded metal grating that is 24" x 31". I can cut it into four 7.75" by 24" pieces and have enough for two baskets 15" in diameter. I would like to try to get at least 2 baskets out of what I have, but how would you do it? Thanks
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New Braunfels Red River Grill, Weber Performer, WSM 18.5" |
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04-28-2009, 05:57 PM | #2966 |
Knows what a fatty is.
Join Date: 04-09-09
Location: New England
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BBQDude..........Lookin good Brother!
I hope my first cook comes out as nice. I have never smoked meat before. I like your UDS too...Top shelf all the way around. Nice post.
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New Braunfels Red River Grill, Weber Performer, WSM 18.5" Last edited by JTank70; 04-28-2009 at 05:57 PM.. Reason: typo |
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04-28-2009, 06:22 PM | #2967 |
Got Wood.
Join Date: 03-14-09
Location: Benton,LA
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Hey guys I have a question, do I need to paint the inside of the drum? And I have a little bit of the liner in the bottom of the drum. Is it ok to cook in it or do I need to try to get it out before I start cooking in it?
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04-28-2009, 06:30 PM | #2968 | |
Knows what a fatty is.
Join Date: 04-09-09
Location: New England
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Quote:
Do not paint the inside of the drum. Burning paint and food are not a good combo. From what I have read, you are supposed to get the inside to bare metal. Then Wipe the inside with crisco and fire it up with coals in the basket and all vents open for a couple hours. This will "season" the inside of the drum and make it very rust resistant. Post some pics of your build. We all love pics. JT
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New Braunfels Red River Grill, Weber Performer, WSM 18.5" |
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04-29-2009, 06:08 AM | #2969 |
Found some matches.
Join Date: 04-22-09
Location: Springfield,Mo.
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Can you tell me if this place has a web site?
thanks, Craig 22" Replacement grate from Academy - $5.99
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Craig |
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04-29-2009, 06:15 AM | #2970 | |
Full Fledged Farker
Join Date: 05-09-07
Location: Houston,TX
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Quote:
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[URL]http://bamsbbq.blogspot.com/[/URL] |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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