MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-11-2011, 05:13 PM   #7501
otterpop
Full Fledged Farker

 
Join Date: 01-14-11
Location: Kailua, HI
Default

nice patina!
otterpop is offline   Reply With Quote




Old 02-13-2011, 02:59 PM   #7502
jdbh
On the road to being a farker

 
Join Date: 08-03-10
Location: Rochelle,IL
Default

i COOKED LAST NIGHT ON MU UDS AND I THOUGHT I SHUT IT DOWN. I WENT OUTSIDE TO GO TO THE STORE TODAY AND REALIZED ITS STILL AT 220, 22HRS AFTER I INTIAL STARTED YESTERDAY THATS CRAZY AND THERE WASNT BUT MAYBE 8 LBS OF LUMP IN IT WHEN I STARTED . I USUALLY JUST SHUT IT DOWN AND SAVE WHATS LEFT. THATS CRAZY I NEVER THOUGHT IT WOULD LAST THAT LONG ON THAT LITTLE AMOUNT.
__________________
Hicks BBQ Concession and Catering
2017 26 ft Concession Trailer
Ole Hickory CTO DW
Stump Clone
Big Green Egg XL
UDS (RED)
UDS (Black)
HYBRID OFFSET TRAILER
GREY THERMOPEN
LIME GREEN THERMOPEN
jdbh is offline   Reply With Quote


Old 02-16-2011, 08:27 AM   #7503
NCSU-Q
Got Wood.
 
Join Date: 09-29-10
Location: Mint Hill, NC
Default

I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?
NCSU-Q is offline   Reply With Quote


Old 02-16-2011, 09:25 AM   #7504
colonel00
Quintessential Chatty Farker

 
Join Date: 06-03-10
Location: Shawnee, KS
Default

Quickest/easiest way is to have it sandblasted. Call around and you can probably find a shop to do it relatively cheap. As it appears you are in the Charlotte area, you should be able to call several area shops. Also, it might even be cheaper to just call around and buy an unlined drum. Here in the KC area there are a couple places that sell unlined drums for under $30.
__________________
Brad
[URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL]
[SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo:
[B][COLOR=red]WWWWFBBQADD[/COLOR][/B]
[B]0 out of 1 members found this post helpful[/B] :thumb:

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote


Thanks from:--->
Old 02-16-2011, 09:57 AM   #7505
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Default

Quote:
Originally Posted by NCSU-Q View Post
I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?

Lotta elbow grease and beer.
1FUNVET is offline   Reply With Quote


Old 02-16-2011, 04:53 PM   #7506
IDODSICK
Found some matches.
 
Join Date: 01-31-11
Location: Aurora, IL
Default

after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?
IDODSICK is offline   Reply With Quote


Old 02-16-2011, 06:03 PM   #7507
Sammy_Shuford
is One Chatty Farker

 
Join Date: 05-17-09
Location: Summerville, SC
Default

Quote:
Originally Posted by IDODSICK View Post
after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?
Are peeking just before the spike?
__________________
[LEFT][COLOR=black][FONT=Verdana] Yoder YS640
PitBoss Copper top series 7
[I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR]
[/LEFT]
[FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT]
MASTER Judge, SCBA
Carolina Pit Master
[URL]http://patio-q.com/[/URL]
Sammy_Shuford is offline   Reply With Quote


Old 02-16-2011, 06:27 PM   #7508
El Ropo
Quintessential Chatty Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
Default

Woah! I have that same exact spatula!

El Ropo is offline   Reply With Quote


Old 02-16-2011, 07:20 PM   #7509
jdbh
On the road to being a farker

 
Join Date: 08-03-10
Location: Rochelle,IL
Default

that is a true ugly drum looks great though
__________________
Hicks BBQ Concession and Catering
2017 26 ft Concession Trailer
Ole Hickory CTO DW
Stump Clone
Big Green Egg XL
UDS (RED)
UDS (Black)
HYBRID OFFSET TRAILER
GREY THERMOPEN
LIME GREEN THERMOPEN
jdbh is offline   Reply With Quote


Old 02-16-2011, 08:42 PM   #7510
stglide
On the road to being a farker
 
Join Date: 07-23-10
Location: Charlotte NC
Default

Quote:
Originally Posted by NCSU-Q View Post
I realize that this is an issue that has been addressed previously, but has anyone found a quick/easy way to get the epoxy liner out of a lined drum? Are there any solvents/strippers that will work?
Quote:
Originally Posted by colonel00 View Post
As it appears you are in the Charlotte area, you should be able to call several area shops. Also, it might even be cheaper to just call around and buy an unlined drum. .
NCSU, there is General Steel Drum Corp in Charlotte. 4500 South Boulevard

Also, Charlotte Steel Drum on 2900 W Trade St.

May want to give them a call or check them out.... New and reconditioned.
__________________
[B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE]
UDS - Ole Blue
Weber 22.5 Kettle x 2
Charbroil Quantum 5 burner
Brinkman SKD Offset w/ Mods
[/COLOR][/FONT][/B]
stglide is offline   Reply With Quote


Old 02-16-2011, 08:45 PM   #7511
stglide
On the road to being a farker
 
Join Date: 07-23-10
Location: Charlotte NC
Default

Quote:
Originally Posted by 1FUNVET View Post
Lotta elbow grease and beer.
And HEAVY on the Beer!!!
__________________
[B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE]
UDS - Ole Blue
Weber 22.5 Kettle x 2
Charbroil Quantum 5 burner
Brinkman SKD Offset w/ Mods
[/COLOR][/FONT][/B]
stglide is offline   Reply With Quote


Old 02-16-2011, 09:11 PM   #7512
IDODSICK
Found some matches.
 
Join Date: 01-31-11
Location: Aurora, IL
Default

Nope. I run an et-73 and a weber wireless. I trust my gadgets to tell me whats goin on. Im not new to BBQ, just drums. Its more of a climb than spike. Consistantly around the 2 hr mark though. Im guessing i will need to throtlle down at that point on every cook. It dies in twenty minutes when i close all vents so im not suspecting leaks. Doing a 7 lb butt in the morning. Im going to take 20 min temp notes, maybe let it ride the high to see what happens. R&D.
IDODSICK is offline   Reply With Quote


Old 02-17-2011, 07:19 AM   #7513
smokeyw
is One Chatty Farker
 
smokeyw's Avatar
 
Join Date: 01-03-11
Location: Smithfield, North Carolina
Default

Quote:
Originally Posted by IDODSICK View Post
after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?
I have just done my 3rd cook on my UDS. It does seem to be a little finicky in the first few hours and it does seem the temperature rises some at about 2 hours. I think it is probably just part of getting it stabilized. I have also experienced a drop in temperature at 6 to 8 hours when cooking a lot of meat (3 butts). I think this is due to moisture and grease smothering the coals some. After adjusting the air intake it was rock solid for the remainder of the time. When finished there was a lot of moisture in the bottom. All in all I am impressed and very pleased with the UDS. It does a great job.
__________________
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
smokeyw is offline   Reply With Quote


Old 02-17-2011, 07:49 AM   #7514
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Default

smokeyw can you explain your build maybe then someone can help answer your question.
Skidder is offline   Reply With Quote


Old 02-17-2011, 07:51 AM   #7515
N8man
Babbling Farker
 
N8man's Avatar
 
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Default

Man!!! Gotta Get Me A Drum Smoker!!!
__________________
N8man
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
N8man is offline   Reply With Quote


Reply

Tags
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker

Similar Threads
Thread Thread Starter Forum Replies Last Post
Ugly Drum Smoker ironslob Q-talk 2 09-19-2010 10:16 AM
Ugly Drum Smoker - Need Help Bartkowiakj Q-talk 10 06-18-2010 09:38 PM
One Ugly Drum Smoker Steve_B Q-talk 15 09-21-2009 10:32 PM
My (not-so) Ugly Drum Smoker. hav Q-talk 47 11-05-2008 02:30 PM
Ceramic Cooker Meets Ugly Drum Smoker - BUDCS - Concept Drum Discussion Hook_Line_and_Sinker Q-talk 9 04-26-2008 02:24 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:13 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts