Carbon
is Blowin Smoke!
I've thought about something along those lines too but I doubt you'll get a nice even burn across the entire grate, edge to edge. You're bound to get hot spots here and there, I would think.
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Ugly Drum Smoker
- Thread starter jgh1204
- Start date
B
BigKev
Guest
So building on the colander question.... I ran across one of these:
The description says it is 11" in diameter (not sure if that is opened or closed).
Thinking that it may allow it to diffuse some of the central heat plume to the outside, and still let grease to drip through and the flavor to waft up. I figure for $11 I may give it a go, and then do some temp reading to see how things balance out on a newer drum I am building. I figure it will need a very low rack to sit on.
Comments? Thoughts? Pitch Forks and Flaming Torches?
The description says it is 11" in diameter (not sure if that is opened or closed).
Thinking that it may allow it to diffuse some of the central heat plume to the outside, and still let grease to drip through and the flavor to waft up. I figure for $11 I may give it a go, and then do some temp reading to see how things balance out on a newer drum I am building. I figure it will need a very low rack to sit on.
Comments? Thoughts? Pitch Forks and Flaming Torches?
swamprb
somebody shut me the fark up.
Dayum! :mad2: You buy some people books and all they do is chew on the pages!:doh:
Bbq Bubba
somebody shut me the fark up.
Bbq Bubba
somebody shut me the fark up.
Lol, haven't posted to this thread in over 2 years and still the 5th highest poster!
swamprb
somebody shut me the fark up.
coewar
Knows what a fatty is.
REGARDING SOMETHING TO DIFFUSE THE HEAT
I have found this to work the best hands down. Get some angle iron (or aluminum) (the large pieces, but does not need to be thick) and cut it and lay it down on a grill grate, pointing up (in normal fashion so it's like an "A" sitting on the grate. We're not lying it on its side or anything). Attach it with bolts and big washers or some other way (by drilling holes through it. They might not come out perfectly straight which is OK, just make sure to get very large washers). Cut and place each piece across the grate to go from edge to edge. (You can optionally not attach it but just lay down these pieces on the grate.) Put that down anywhere over the fire and it will do a fantastic job of evening out the heat. Aluminum is much lighter, but the Iron will retain that heat for a more gradual increase and decrease in temps. The best part is that it allows the meaty goodness to still drip down into the fire which is critical because it really increases some flavoring and extra steaming action of whatever drips down.
NOW FOR SOMETHING CHALLENGING.
I did a smoke last week for a shelter in town, as mostly the whole state was out of power due to the big snow storm we got. I usually use plain charcoal briquettes but this time I had some bags of hardwood lump coals. I love using it for grilling, but wasn't sure about smoking. So I tried it. After 1 hour, I really didn't like the smell coming out of the smoker.. ashtray-like. To avoid the food getting its own ashtray taste, I wrapped the 4 pork butts I was doing (2 smokers) in foil and left it over night. Early the next morning, all the coals had just about gone out, and the temperature was dropping. So I purchased some regular briquettes and saved the rest of the cook until ready. The meat was very tender (all wrapped up) and tasted fine with some brown sugar added, though it had a slight ashtray smell.
So the question.. how would you smoke with the hardwood lump coals? The 2 problems I saw was the nasty smell of it smoldering, and very difficult heat control and length. It was considerably hotter in the beginning, and it all burnt out by the next morning. I frequently do smokes overnight with plain charcoal briquettes without any issues.
And finally, say there is a technique to doing this with hardwood lump coals. Is there a reason to bother with it? I merely HAD them so wanted to use them, but wouldn't buy them for smoking. Definitely for grilling though!
I have found this to work the best hands down. Get some angle iron (or aluminum) (the large pieces, but does not need to be thick) and cut it and lay it down on a grill grate, pointing up (in normal fashion so it's like an "A" sitting on the grate. We're not lying it on its side or anything). Attach it with bolts and big washers or some other way (by drilling holes through it. They might not come out perfectly straight which is OK, just make sure to get very large washers). Cut and place each piece across the grate to go from edge to edge. (You can optionally not attach it but just lay down these pieces on the grate.) Put that down anywhere over the fire and it will do a fantastic job of evening out the heat. Aluminum is much lighter, but the Iron will retain that heat for a more gradual increase and decrease in temps. The best part is that it allows the meaty goodness to still drip down into the fire which is critical because it really increases some flavoring and extra steaming action of whatever drips down.
NOW FOR SOMETHING CHALLENGING.
I did a smoke last week for a shelter in town, as mostly the whole state was out of power due to the big snow storm we got. I usually use plain charcoal briquettes but this time I had some bags of hardwood lump coals. I love using it for grilling, but wasn't sure about smoking. So I tried it. After 1 hour, I really didn't like the smell coming out of the smoker.. ashtray-like. To avoid the food getting its own ashtray taste, I wrapped the 4 pork butts I was doing (2 smokers) in foil and left it over night. Early the next morning, all the coals had just about gone out, and the temperature was dropping. So I purchased some regular briquettes and saved the rest of the cook until ready. The meat was very tender (all wrapped up) and tasted fine with some brown sugar added, though it had a slight ashtray smell.
So the question.. how would you smoke with the hardwood lump coals? The 2 problems I saw was the nasty smell of it smoldering, and very difficult heat control and length. It was considerably hotter in the beginning, and it all burnt out by the next morning. I frequently do smokes overnight with plain charcoal briquettes without any issues.
And finally, say there is a technique to doing this with hardwood lump coals. Is there a reason to bother with it? I merely HAD them so wanted to use them, but wouldn't buy them for smoking. Definitely for grilling though!
T
Toscadero
Guest
Bought all the hardware except the drum. Thought I was going to have to drive out of town to get one. A buddy called last week and said that he had some closed top drums for free. Picked one up yesterday, cut the top out and drilled my holes. Have it filled with wood ready to burn out this afternoon.
Attachments
Bbq Bubba
somebody shut me the fark up.
No, been very busy with the restaurant but am gathering supplies as we speak.
Gotta get this thing done before you become the first to have the worlds biggest drum! :twisted:
WHY are you going to burn out a perfectly good unlined drum???
Wash and season that sucker, save you some repainting time as well!
I knew i shouldnt have stuck my head back in here. :tsk:
T
Toscadero
Guest
I don't know what was previously in the drum. Something greasy. Tried cleaning it out and it still comes away a bit greasy. Thought the burnout would get rid of whatever was in the barrel. I am very grateful to have an unlined barrel though.
vance237
Well-known member
Holy crap this is the mother of all threads. So here's my question, I have a bbq guru that doesn't get any use at all anymore. Would I be able to drill one hole in the bottom instead of 3 and just use the guru to control temps? Everything else looks standard and I plan on using the existing top and adding a smoke stack for looks. Thoughts?
F
F3X
Guest
Try some Metal Prep, Metal Etch (Phosphoric Acid) to clean that out. You may not want to breath whatever residue is in there during the burn out. Metal prep will take off whats there and then clean out well before the burn out. Plus use it to prep the outside really well for the paint.
B
barbqrken
Guest
Guru
I don't own a Guru, so I might be off on this, but here goes. I just finished building my UDS and from what I understand you need the extra vents to get your fire going. Now, like I said, I might be off on that, but what you could do, is try the guru alone and see what happens. If you need to add the others later, you can do so.
Keep us informed on what you do and the results.
I don't own a Guru, so I might be off on this, but here goes. I just finished building my UDS and from what I understand you need the extra vents to get your fire going. Now, like I said, I might be off on that, but what you could do, is try the guru alone and see what happens. If you need to add the others later, you can do so.
Keep us informed on what you do and the results.
S
spareheat
Guest
From: coewar
NOW FOR SOMETHING CHALLENGING.
I did a smoke last week for a shelter in town, as mostly the whole state was out of power due to the big snow storm we got. I usually use plain charcoal briquettes but this time I had some bags of hardwood lump coals. I love using it for grilling, but wasn't sure about smoking. So I tried it. After 1 hour, I really didn't like the smell coming out of the smoker.. ashtray-like. To avoid the food getting its own ashtray taste, I wrapped the 4 pork butts I was doing (2 smokers) in foil and left it over night. Early the next morning, all the coals had just about gone out, and the temperature was dropping. So I purchased some regular briquettes and saved the rest of the cook until ready. The meat was very tender (all wrapped up) and tasted fine with some brown sugar added, though it had a slight ashtray smell.
So the question.. how would you smoke with the hardwood lump coals? The 2 problems I saw was the nasty smell of it smoldering, and very difficult heat control and length. It was considerably hotter in the beginning, and it all burnt out by the next morning. I frequently do smokes overnight with plain charcoal briquettes without any issues.
And finally, say there is a technique to doing this with hardwood lump coals. Is there a reason to bother with it? I merely HAD them so wanted to use them, but wouldn't buy them for smoking. Definitely for grilling though![/QUOTE]
I built my first drum a few weeks ago as well I have just started using lump. I have been fighting bad smoke and temp swings everytime I use the drum. I read this yesturday, I today I did a test burn with only bricketts. WOW. FINNALLY thin blue smoke and stable temps :clap2: I was about to give my drum away, but I think I'll keep it a little longer now. No more lump in my drum. Thanks
NOW FOR SOMETHING CHALLENGING.
I did a smoke last week for a shelter in town, as mostly the whole state was out of power due to the big snow storm we got. I usually use plain charcoal briquettes but this time I had some bags of hardwood lump coals. I love using it for grilling, but wasn't sure about smoking. So I tried it. After 1 hour, I really didn't like the smell coming out of the smoker.. ashtray-like. To avoid the food getting its own ashtray taste, I wrapped the 4 pork butts I was doing (2 smokers) in foil and left it over night. Early the next morning, all the coals had just about gone out, and the temperature was dropping. So I purchased some regular briquettes and saved the rest of the cook until ready. The meat was very tender (all wrapped up) and tasted fine with some brown sugar added, though it had a slight ashtray smell.
So the question.. how would you smoke with the hardwood lump coals? The 2 problems I saw was the nasty smell of it smoldering, and very difficult heat control and length. It was considerably hotter in the beginning, and it all burnt out by the next morning. I frequently do smokes overnight with plain charcoal briquettes without any issues.
And finally, say there is a technique to doing this with hardwood lump coals. Is there a reason to bother with it? I merely HAD them so wanted to use them, but wouldn't buy them for smoking. Definitely for grilling though![/QUOTE]
I built my first drum a few weeks ago as well I have just started using lump. I have been fighting bad smoke and temp swings everytime I use the drum. I read this yesturday, I today I did a test burn with only bricketts. WOW. FINNALLY thin blue smoke and stable temps :clap2: I was about to give my drum away, but I think I'll keep it a little longer now. No more lump in my drum. Thanks
Last edited by a moderator:
swamprb
somebody shut me the fark up.
Lose the notion of getting "sweet blue smoke" from the drum if you are cooking direct;
It's the "wonderful white" that you want!
Hawgman gettin' a snoot full!
Now g'wan and get you some!
It's the "wonderful white" that you want!
Hawgman gettin' a snoot full!
Now g'wan and get you some!
Carbon
is Blowin Smoke!
I get good white smoke with my UDS too!
AustinKnight
is Blowin Smoke!
Weird I always get sweet blue smoke when I cook. :crazy:
agr347
Found some matches.
I got my UDS built and did a seasoning burn and noticed that the fire only lasted about 4 hours (I had about 6-7 lbs of charcoal) and with my vents all wide open, it never really got above 225, which is perfect for my smoking. I am trying to use the ash pan out of an old brinkmann smoker. I drilled holes around the sides to get it to draft.
I did my second cook tonight and used 2.5 in bolts to raise the pan off of the bottom of the barrel and added a few more vent holes in it to help it out. I was able to cook at around 210 for 5.5-6 hours tonight before the temps started to drop. I took my chicken off to finish it in the oven and then shook the pan and the coals all started right back burning. Does anyone have experience with this type of fire pan? It looks like the ash may be snuffing out the fire. It may be best for me to switch to a fire pan with a grill grate for the bottom and the expanded metal for sides???? I like the smoker not getting over 220 or so, but I need it to be able to go for longer. Thanks for the help.
I did my second cook tonight and used 2.5 in bolts to raise the pan off of the bottom of the barrel and added a few more vent holes in it to help it out. I was able to cook at around 210 for 5.5-6 hours tonight before the temps started to drop. I took my chicken off to finish it in the oven and then shook the pan and the coals all started right back burning. Does anyone have experience with this type of fire pan? It looks like the ash may be snuffing out the fire. It may be best for me to switch to a fire pan with a grill grate for the bottom and the expanded metal for sides???? I like the smoker not getting over 220 or so, but I need it to be able to go for longer. Thanks for the help.
Bbq Bubba
somebody shut me the fark up.
Your not getting enough air and the ash is snuffingout the heat. Should be able to go 8-10 hrs on that amount of fuel. Usevexpando & a grate like the bible says.
AustinKnight
is Blowin Smoke!
What size holes do you have in your lid? I use a pizza pan to catch my ash and depending on what temp I'm trying to achieve I usually lite 20 briquettes to get things rolling.Also are you just dumping the ashed over coal on top of your basket?
