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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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03-08-2011, 10:48 AM | #7561 |
Full Fledged Farker
Join Date: 02-01-10
Location: Manhattan, KS
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Was thinking of having a barrel powder coated, how do you think that would stand up?
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Pit Boss 820FB, Blackstone Patio Oven, 24" Discada |
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03-08-2011, 11:59 AM | #7562 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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If done right it will hold up better than any wet paint you could put on it. The key is in the metal prep prior to powder coating. I used to manage a fabrication shop and we had a powder coat line. It used a 6 stage prep. We had to pass at least a 200 hour salt spray test. We experimented some with the prep chemicals and got that over 500 hours.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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03-08-2011, 01:31 PM | #7563 | |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Quote:
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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03-08-2011, 02:06 PM | #7564 |
Got rid of the matchlight.
Join Date: 03-07-11
Location: Tempe, AZ
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Thanks! I lowered my fire basket a bit so that should help. After I seasoned it I did Tri-Tip at 280 for an hour and it came out perfect med-rare. Just put some handles on it today and a fresh coat of red paint. Can't wait for the weekend to really break it in.
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03-08-2011, 02:48 PM | #7565 |
Found some matches.
Join Date: 09-30-10
Location: Mokena, IL
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I too, just finished my first UDS. Thanks to all the info in this thread, I had no problem building it, and this mofo HANDLES! Truly set it and forget it.
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03-08-2011, 08:55 PM | #7566 |
On the road to being a farker
Join Date: 02-27-10
Location: Columbus, OH
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EDIT: HOLY SHEET... my ribs are at 139 after two hours, fire at 200-250. Crazy fast.
Just built my UDS this weekend. Why de fark did I wait this long to build one........................? Anyway, I used the chisel method to remove the top, and the lid came off like butter. I couldn't believe how easy it was. As you can see I'm using a 22 weber lid. The lid makes a good seal despite the fact that it is slightly too small. I might bang out a weber lid once I get a second one. Anyhoo.. I've got an untrimmed rack o spares on it for her maiden journey. I just dropped two brewskies like it was nothin, so I'm feelin great. I'll get some more pics up as the cook goes. Also, I live in the ghetto, hence the chains. |
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03-08-2011, 09:59 PM | #7567 |
Full Fledged Farker
Join Date: 01-14-11
Location: Kailua, HI
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Love the chain to the parking bumper mod. Just needs a sticker that says
"Keep the Ghetto Ghetto" |
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03-08-2011, 10:37 PM | #7568 |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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So I have searched for the chisel method and I can't find anything, any tips or tricks? I am assuming just use a 1" cold chisel and bang away at it? Here are mine if that helps:
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Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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03-09-2011, 12:49 AM | #7569 |
On the road to being a farker
Join Date: 02-27-10
Location: Columbus, OH
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The chisel technique is most often used to cut out the flat metal inside of the top lip. From what I've seen, most recommend a large chisel (I used a mason's chisel). The process of cutting is fairly straight forward. You just whack the chisel into the top at an angle, and continue driving it at an angle as you push the chisel around the interior of the drum. If you use a sledge hammer and a proper chisel, the job should take no more than 15 minutes even for your first try. I let my mom give it a try b/c she wanted to. Altho she was much slower due to sheer power output, she probably did 25% to my 75% of the cutting. Not bad for an old lady. Anyway, the point of the anecdote is to emphasize how easy it is to cut the inside out with a chisel.
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03-09-2011, 10:57 AM | #7570 | |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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Quote:
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Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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03-09-2011, 04:29 PM | #7571 |
On the road to being a farker
Join Date: 02-27-10
Location: Columbus, OH
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My chisel was not very sharp at all. In fact it was quite dull. Yes the chisel will cut thru the metal. A sledge is not required but highly recommended. If you are going to buy a new chisel anyway, I'd recommend one of the large mason's style ones with the hand guard built into the handle. It's only like a few bucks more than the base models.
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03-09-2011, 04:39 PM | #7572 |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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And is there a reason no one uses the WSM style basket? I mean it seems easy enough to make legs onto a grate to get it off the bottom of the drum then just use the WSM charcoal "basket" I've been looking at expanded steel and it can be expensive plus I don't have a welder.
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Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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03-09-2011, 04:43 PM | #7573 | |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Quote:
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03-09-2011, 05:13 PM | #7574 |
On the road to being a farker
Join Date: 02-27-10
Location: Columbus, OH
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So I did finally cook my ribs but it took a while. My drums was struggling to keep up in the rain with a single 3/4 ball valve wide open. When it was still dry and about 45 outside, the drum was cruising at 225-250 with the valve wide open. Once it started raining it got down as low as 150. That's when I pulled the meat. Both temps seem a bit low to me. I expected the temps to run at 300+ with the valve wide open and no rain. Am I missing something? Does this seem normal to you guys?
I will get more air inlets soon. I'm just waiting till the store has enough matching parts in stock. Here's the ribs at 155 degrees, before I threw them in the oven for a quick finish. |
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03-10-2011, 01:45 PM | #7575 |
On the road to being a farker
Join Date: 04-15-10
Location: west olive mi
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can't say no one uses a WSM style ring. i use these on my twins fab'd from 16g drum. carbide tip hole saw, drill press, and patience. works like a champ.
original 16" ash pan improved 20" ash pan = mo betta
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CGP w/sfb, 275g roaster, 55g wsm knock off (UDS), 16g MUDS, otg, 2x55g UDS, 22.5 WSM |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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