Ugly Drum Smoker

10miler · Jan 7, 2018

Czarbecue said:
Had a little time before I have to pick up the kids from my parents. Hopefully this is done this weekend before it rains.

With the 16 gauge steel, I decided to use the flux core on it instead of the stick welder. I’m still burning through my practice steel. Just need to do a slight surface grind and the grate holders will be all set.

The 29” next to a 22”.

That’s not ugly at all!

Czarbecue · Jan 7, 2018

10miler said:
That’s not ugly at all!

I’m choosing not to paint the drum so let’s see how the current outside paint handle heat. :heh:

SmoothBoarBBQ · Jan 7, 2018

el luchador said:
looking at the 2017 kcbs team of the year results,

it looks like THREE of the top 5 teams are cooking on UDS.

if thats the case, WOW. lowly drum in high places.

2. Shake N Bake bbq
3. Gettin' Basted
5. Big Poppa Smokers.

Can anyone confirm that these teams are indeed cooking on drums?

Strangely enough I happen to know someone who works for Sterling Ball (leader of Big Poppa Smokers) and he says he's pretty sure they're using Ole Hickory Smokers. He wasn't certain of the brand but he said they looked like refrigerators... so not a chance they're using drums.

Czarbecue · Jan 7, 2018

I took the gasket off the lid and now it sticks all the time. My understanding was I do not need gaskets but perhaps I’m wrong? Maybe a smoker friendly gasket?

Czarbecue · Jan 7, 2018

I’ll do another thread when everything is all finalized so it’s easier to search for. But here’s the build process:

Czarbecue · Jan 7, 2018

I think I’ll need another handle for the lid. It’s massive to manage without a second grip somewhere. I can’t imagine handling it while it’s hot.

Nuco59 · Jan 7, 2018

It's on a pivot, right? I would think that standing behind it, you could just reach out and pull it up and back to you. Having to two hand that lid every time you open it will be a pain.

Czarbecue · Jan 7, 2018

Nuco59 said:
It's on a pivot, right? I would think that standing behind it, you could just reach out and pull it up and back to you. Having to two hand that lid every time you open it will be a pain.

It’s only an assisted pivot. There are inserts that keep the door inline but it’s not an actual hinge. The lid is 31" in diameter. I need to put my other hand somewhere. Plus with the 4" casters the drum height is about 48".

Nuco59 · Jan 8, 2018

Just going thru motions pretending I'm handling that lid two handed feels odd. Having a smoker that tall... and "girthy" sounds like it comes with some trade offs. If you add a 2nd top handle and spread them out, you will have to "square your body to the cooker" to use both handles- seems not natural. Maybe a "grab handle" at the top of the smoker body would give you some added oomph?
Another option would be lose the top handle entirely. Maybe go with a squared off tubular steel handle that comes off the top of the lid and drops vertically in front of the drum. 18 inches wide with a 12" or so drop (3 or 4 inches from the front face of the drum). That would give you room for 2 hands, give you some leverage and maybe keep your body from kissing the drum at the end of the lids travel. I sort of like this approach.

OferL · Jan 8, 2018

Czarbecue said:
It’s only an assisted pivot. There are inserts that keep the door inline but it’s not an actual hinge. The lid is 31" in diameter. I need to put my other hand somewhere. Plus with the 4" casters the drum height is about 48".

I'm really enjoying seeing that build. That looks amazing.:thumb:

el luchador · Jan 14, 2018

I added a stick of rebar to my UDS for hanging meat.
half inch diameter 4 ft long was only $3.57. it took less than 5 minutes to cut it and drill two holes.

my goal was to hang the meat directly over the smoldering charcoals for maximum fat dripping flavor.

IT WORKED. Very intense flavor and very fuel efficient.

only couple of things I need to work out are
1. the bottom does cook a little bit faster than the top
2. when you open the lid, the temp shoots up QUICKLY

anyone have any insight?

ebijack · Jan 14, 2018

el luchador said:
1. the bottom does cook a little bit faster than the top that is typical when the meat ends up so close to the coal bed. More height between coals/meat. That almost goes away.
2. when you open the lid, the temp shoots up QUICKLY Shut your intake before removing the lid. After doing what was needed. Waiting 2 to 5 mins. Open the intake back to the same location. Problem solved.
anyone have any insight?

That is how I do it.

el luchador · Jan 14, 2018

ebijack said:
That is how I do it.

thanks man. my basket is 5" from the bottom so i can lower it to probably 1" since i use lump.

also, i think I could use less lump- do you find that you can use less charcoal when hanging?

Czarbecue · Jan 14, 2018

So you added the bar PBC style? Does that affect the exhaust?

el luchador · Jan 14, 2018

Czarbecue said:
So you added the bar PBC style? Does that affect the exhaust?

no effect on exhaust. I used a step bit so the holes I made are barely larger than the rebar. not enough area to matter.

plus, Im using a weber lid with 5 addl .75" exhaust holes and I run them wide open most of the time so all the exhaust can escape out the top.

If you are thinking of doing this- I put mine about one inch below the top grate, so I can hang meat and still have food on the grate cooking if I wish.

ebijack · Jan 14, 2018

el luchador said:
thanks man. my basket is 5" from the bottom so i can lower it to probably 1" since i use lump.
also, i think I could use less lump- do you find that you can use less charcoal when hanging?

4" is plenty of space for ash. If you don't do long overnight cooks. 3" is plenty.
I have never noticed a difference in amount of coal used. But I never really looked for a difference. I use what I use no matter the cooker.

el luchador · Jan 14, 2018

ebijack said:
4" is plenty of space for ash. If you don't do long overnight cooks. 3" is plenty.
I have never noticed a difference in amount of coal used. But I never really looked for a difference. I use what I use no matter the cooker.

Hear ya. I'm sure that I can even get away with 1" clearance. Lump just doesn't produce that much ash

OferL · Jan 15, 2018

ebijack said:
That is how I do it.

That's great advice. Thanks

Blue Kettle · Jan 19, 2018

I know this is a longshot but does anyone happen to know where I can find a stainless steel drum or a new unlined drum in Oklahoma?

Alternatively, do these look like they'd work well for a UDS build? I wasn't sure with the bolt lock ring.

https://oklahomacity.craigslist.org/grd/d/55-gallon-metal-food-grade/6453484517.html

Pig_Farmer · Jan 19, 2018

Blue Kettle said:
I know this is a longshot but does anyone happen to know where I can find a stainless steel drum or a new unlined drum in Oklahoma?

Alternatively, do these look like they'd work well for a UDS build? I wasn't sure with the bolt lock ring.

https://oklahomacity.craigslist.org/grd/d/55-gallon-metal-food-grade/6453484517.html

I think those would work fine. Just need a good burn. If the metal is too thin, well, you only have $20 invested. I like the smooth sides.

Ugly Drum Smoker

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