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 08-12-2008, 09:18 AM   #1
va_connoisseur
Full Fledged Farker
 
Join Date: 08-11-08
Location: DC Metro
Default UDS - First Attempt

Greetings All,

I am looking to construct my first UDS and have a few novice builder questions...

1. What method do you all find to be the most accurate at taking at the grate temps? I have heard of the probe in the potato trick but are there others.

2. I have seen a couple of design for the UDS but none seem to have legs, does the bottom of the barrel not char the ground? (yeah, real novice questions but I am a Brinkmann Vertical Smoker guy, and that things has legs)

3. Due to the rigid/airtight confines, these rigs hold the temps real well and for hours, however I have noticed most people cook with standard charcoal and not lumps or wood chunks. Is it because the latter burns too hot and/or fast?

And I have read the several hundred posts on this forum and a couple of other and did not see the answers to these questions. Thanks in advance for your help. And once the barrel arrives, there will be "construction porn". Hmmm, new term, maybe I should coin it. LOL
va_connoisseur is offline   Reply With Quote




Old 08-12-2008, 10:16 AM   #2
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

va, all good questions.
1. Potato works great. You can also buy some inexpensive stove temp gauges at most hardward stores that work fine. ($4-5 range) Maverick makes a nice one for about $15.
2. Bottom does not real real hot because the charcoal basket should be about 3" from the bottom. That allows the ash to collect under the fire and airflow under the fuel to burn properly.
3. Fuel is your choice. Any combination will work. If you have a preference, use that and put a 2-4 wood chunks in for flavor. That is all the wood you really need even in a 10-12 hour burn with about 1--12 lbs of fuel. I mix about half and half with lump and charcoal, and I know it will be consistant. That just comes from practice.
Hope this helps and good luck with the build. You will not be sorry!!!!!!!!!!!
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Old 08-12-2008, 10:31 AM   #3
va_connoisseur
Full Fledged Farker
 
Join Date: 08-11-08
Location: DC Metro
Default

Thanks for the reply. Also, the plans I have seen online seem to only use simple tools. Is it a safe bet that I will not need a welder or anything? LOL
va_connoisseur is offline   Reply With Quote


Old 08-12-2008, 10:48 AM   #4
sampson
is one Smokin' Farker
 
Join Date: 10-28-07
Location: North Logan, UT
Default

I've built three now and haven't needed a welder. The only specialty tool I needed was a step bit or unibit, which now I don't know how I lived without this long. When making my charcoal baskets, I went to a local metal supply place and had them cut the 3/4" round bottoms out of expanded metal for me and then used 1/2 expanded metal to form the vertical part of the ring. I used 1/2" cuz it's much easier to form into the circle.
I'm a briquet guy myself in the drums, in fact I just use Kingsford () and then chunks of hickory and/or cherry. And I use the minion method on that charcoal...
__________________
[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT]
[FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT]
[FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT]
[FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT]
sampson is offline   Reply With Quote


Old 08-12-2008, 11:54 AM   #5
Barbarian
is One Chatty Farker
 
Barbarian's Avatar
 
Join Date: 11-07-07
Location: Middletown California
Default

Quote:
Originally Posted by va_connoisseur View Post
Greetings All,

I am looking to construct my first UDS and have a few novice builder questions...

1. What method do you all find to be the most accurate at taking at the grate temps? I have heard of the probe in the potato trick but are there others.

2. I have seen a couple of design for the UDS but none seem to have legs, does the bottom of the barrel not char the ground? (yeah, real novice questions but I am a Brinkmann Vertical Smoker guy, and that things has legs)

3. Due to the rigid/airtight confines, these rigs hold the temps real well and for hours, however I have noticed most people cook with standard charcoal and not lumps or wood chunks. Is it because the latter burns too hot and/or fast?

And I have read the several hundred posts on this forum and a couple of other and did not see the answers to these questions. Thanks in advance for your help. And once the barrel arrives, there will be "construction porn". Hmmm, new term, maybe I should coin it. LOL
1. I use two things, a Maverick ET73 and I have a 12" Tru Tell thermometer that reaches the center of the drum and slides in just below my lower grate. No pics right now some camera issues this morning. The pics attached are older ones.

2. I built mine a bit differently. I cut the bottom out and set the drum on a stand. I did not want to reach into the drum for cleaning out the ashes so now I just lift the drum over the charcoal basket and the cleanup is easy to get to. The legs are 8" and I am thinking about changing them to 6", They just screw into the flanges welded to the bottom of the stand so will be easy to change out. So my design did involve some welding and I don't have a welder so I paid to get this done. But I like the design and how it works.

3. The only trouble I have is occasionally I have to much intake and I have trouble keeping the temps down. I adjust the amount of exhaust and that helps me out. I use strictly briquettes with 4 or 5 wood chunks or wine barrel pieces for the smoke and I get plenty. The thing I would worry about using only wood is keeping the temps down in such a small area. But I have never had a wood burner so I am not sure on this subject.


The drum on the right is my UDG (ugly drum grill) in case your wondering.
I don't think mine is as consistant tempwise as those with airtight bottoms but I like mine and will try another build this winter and I cannot say for sure knowing myself, but it will probably be a KISS UDS this time.
__________________
Cheers,
Jerry
aka Barbarian

Drumhead - UDS x 2 & UDG
Thermopen
Keep on Smokin'
KC native missin' KC
IMBAS Certified MOINK Baller 2009
I also support PETA - People Eating Tasty Animals

Last edited by Barbarian; 11-19-2009 at 07:34 PM..
Barbarian is offline   Reply With Quote


Old 08-12-2008, 11:59 AM   #6
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

These are all great answers from some of our UDS experts. Have you read the Ugly Drum Smoker thread. I know it's long, might even take a day or two, but it is well worth the time.

You'll learn more about the UDS and it's builders and it will keep you on track.
__________________
Larry

Soon to be a Texafornian.

For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson.
Email me for details.
BBQ Grail is offline   Reply With Quote


Old 08-12-2008, 12:02 PM   #7
ComputerMike
Take a breath!
 
Join Date: 04-28-08
Location: Carvel, AB Canada
Default

Make sure you read the UDS thread. Its a wealth of information if not a bit scattered. Its entertaining at the very least.
__________________
UDS
Stumps Clone
ComputerMike is offline   Reply With Quote


Old 08-12-2008, 12:07 PM   #8
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
Default

As for UDS fuel; I think I'm alone in just using wood chunks. I don't need no long/unattended burn times. Norcoredneck and I have also made powerpoint presentations. Send us an email if you want these.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Old 08-12-2008, 12:29 PM   #9
va_connoisseur
Full Fledged Farker
 
Join Date: 08-11-08
Location: DC Metro
Default

Quote:
Originally Posted by Mark View Post
As for UDS fuel; I think I'm alone in just using wood chunks. I don't need no long/unattended burn times. Norcoredneck and I have also made powerpoint presentations. Send us an email if you want these.
Thanks, I read the UDS thread over the past couple of nights. Lots of good info but those few questions had not been answered.

My screen name is at yahoo <hint>. As I start constructing my experiment I will keep you all posted.
va_connoisseur is offline   Reply With Quote


Old 08-12-2008, 12:36 PM   #10
CajunSmoker
is Blowin Smoke!
 
CajunSmoker's Avatar
 
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
Default

Quote:
Originally Posted by va_connoisseur View Post
Greetings All,

I am looking to construct my first UDS and have a few novice builder questions...

1. What method do you all find to be the most accurate at taking at the grate temps? I have heard of the probe in the potato trick but are there others.

2. I have seen a couple of design for the UDS but none seem to have legs, does the bottom of the barrel not char the ground? (yeah, real novice questions but I am a Brinkmann Vertical Smoker guy, and that things has legs)

3. Due to the rigid/airtight confines, these rigs hold the temps real well and for hours, however I have noticed most people cook with standard charcoal and not lumps or wood chunks. Is it because the latter burns too hot and/or fast?

And I have read the several hundred posts on this forum and a couple of other and did not see the answers to these questions. Thanks in advance for your help. And once the barrel arrives, there will be "construction porn". Hmmm, new term, maybe I should coin it. LOL

I have had a couple of times cooking hot and fast that I burned some pretty nice rings on the ground. The briquettes are up off the floor of the drum about 3"'s but the coals fall through the grates and when your cooking fast it can warm up pretty quick. I set mine on thin cinder blocks now when I'm cooking at contests where the barrell would be setting on grass.
__________________
Rodger

How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE Proud ARKLAFO
KCBS member & CBJ#24398
Twin Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle
CajunSmoker is offline   Reply With Quote


Old 08-12-2008, 12:51 PM   #11
ipls3355
is one Smokin' Farker
 
ipls3355's Avatar
 
Join Date: 04-27-07
Location: Mattoon, IL
Default

Quote:
Originally Posted by CajunSmoker View Post
I have had a couple of times cooking hot and fast that I burned some pretty nice rings on the ground. The briquettes are up off the floor of the drum about 3"'s but the coals fall through the grates and when your cooking fast it can warm up pretty quick. I set mine on thin cinder blocks now when I'm cooking at contests where the barrell would be setting on grass.
I keep mine up on bricks. Once had a fairly severe flare up when I had the lid off to long. It killed the grass under the cooker.
__________________
Chris

Crankin out Q on my ECB since 2005
UDS born September, 2007
22" Weber Kettle
18" Weber Kettle
ipls3355 is offline   Reply With Quote


Old 08-12-2008, 02:44 PM   #12
Stiltz6ft9in
Full Fledged Farker
 
Join Date: 04-18-08
Location: Ohio
Default

I'm thinking about putting casters on mine so I can roll it around. What would you recommend?
Stiltz6ft9in is offline   Reply With Quote


Old 08-12-2008, 02:57 PM   #13
Mad Max
is Blowin Smoke!
 
Mad Max's Avatar
 
Join Date: 03-17-08
Location: Fort Mill, SC
Default

Quote:
Originally Posted by Stiltz6ft9in View Post
I'm thinking about putting casters on mine so I can roll it around. What would you recommend?

I use this steel deck cart, works fine.
http://www.harborfreight.com/cpi/cta...emnumber=38137
__________________
Butts-N-Gutts BBQ Team
UDS (born on July 2008 )
Custom Brick BBQ grill
Weber 22.5 Blue Kettle (CL rescue)
Turkey Fryer
Superbly accurate, ferociously fast,
RED THERMAPEN

"Certified MOINK Ball Maker" 2008
www.southerntreats.blogspot.com
Mad Max is offline   Reply With Quote


Old 08-12-2008, 09:10 PM   #14
ON THE FARM
Full Fledged Farker
 
Join Date: 07-07-08
Location: FARMERSVILLE, TX
Default

Quote:
Originally Posted by va_connoisseur View Post
1. What method do you all find to be the most accurate at taking at the grate temps? I have heard of the probe in the potato trick but are there others.
Same as Barbarian, 12" thermometer just below the bottom cooking surface.
Works great no problems at all.





2. I have seen a couple of design for the UDS but none seem to have legs, does the bottom of the barrel not char the ground? (yeah, real novice questions but I am a Brinkmann Vertical Smoker guy, and that things has legs)

No legs, I have mine on concrete. Blocks work good also.





3. Due to the rigid/airtight confines, these rigs hold the temps real well and for hours, however I have noticed most people cook with standard charcoal and not lumps or wood chunks. Is it because the latter burns too hot and/or fast?

Lump or briquettes its your choice.
I have noticed that when I use LUMP and the lid is removed for a small amount of time (1 1/2 to 2 minutes) the temp will rise up higher than with briquettes.


GOOD LUCK!!
__________________
EZ-Corer - The fastset and EZ-est Jalapeno corer/de-seeder around!!! www.wyldmanspice.com
ON THE FARM is offline   Reply With Quote


Old 08-12-2008, 09:38 PM   #15
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

VA, I also have my drums on 2" blocks most of the time. My cooks are on hard surfaces so burning underneath has not been a problem of staining anything. Lots of good advise from the brethren here. Don't get too hung up on the little things at first, just build that super smoker, cook on it, enjoy the great product, shock your friends and yourself with a great taste, and then tweek the small stuff. ENJOY!!!
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Reply

Tags
uds, ugly drum grill, ugly drum smoker

Similar Threads
Thread Thread Starter Forum Replies Last Post
Need Opinions about first UDS attempt Bartkowiakj Q-talk 14 09-10-2010 02:22 PM
UDS attempt #2 sincitydisciple01 Q-talk 6 03-28-2010 09:06 PM
1st brisket attempt on UDS BBQWildcat Q-talk 9 06-22-2009 11:47 AM
1st attempt at Pizza on the UDS DaveT Q-talk 6 04-04-2009 10:14 PM
My first post and first attempt at a UDS ralphyboy Q-talk 27 03-09-2008 12:25 AM

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 03:51 AM.


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