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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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02-27-2010, 06:27 PM | #5371 |
Got Wood.
Join Date: 01-14-10
Location: Deltona, FL
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Thank you for the concern guys. I am aware of the dangers and carcinogenic nature of Cadmium. I was more wondering if you guys have seen barrels like this and if so, what did it turn out to be? Or if you had any ideas on what it might be. I wouldn't think that something that previously held apple juice concentrate would be cadmium plated. But I have been wrong before.
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02-28-2010, 04:49 AM | #5372 |
Knows what a fatty is.
Join Date: 12-06-09
Location: Gilbert AZ
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I'm not a chemist or a materials engineer, but it sure has the look of cadmium plating. Whether or not anyone would ship apple juice in a cad plated barrel is out of my area of expertise.
SS
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Sterling Born just fine the first time, thanks... |
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02-28-2010, 09:53 AM | #5373 | |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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Quote:
I was wondering if you're going to keep the UDS going all week long or what is the purpose of adding wood or charcoal? So here are my thoughts. It's fun to make your barrel your own but there are thousands of barrels out there turning in good Q and the design has stayed fairly simple. No one that has been smoking for a while has felt the need to go back and retrofit their barrel with a door. I think you will find that the door was an exercise in engineering but not a necessity to turn out good Q. Here is another thought. When adding fuel on top of a fire you are creating a situation of lighting too much charcoal(burning up and down) and then you end up struggling to control your low and slow temps. Inevitably you end up choking down a fire, creating creosote from the wood and a nasty environment in your UDS(nasty tasting food) Use what you agree with and dismiss the rest! |
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02-28-2010, 10:08 AM | #5374 | |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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Quote:
I didn't realize that Cadmium had such a low melting point(600 deg F). I wonder if it could be sandblasted so as to save the outside appearance. If that could happen then the outside would be safe for use as an UDS. I like the look of that drum. |
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02-28-2010, 10:35 AM | #5375 | |
Is lookin for wood to cook with.
Join Date: 02-14-10
Location: Kansas City, KS
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Quote:
I am sensing a lot of resistance to my doors. I'm not asking anyone to follow suit... just putting my own spin on the UDS. Sorry if I offended anyone with my design... I get the feeling I should retract my posts from some of the reactions! Thanks for the compliments from those who gave them... so far my UDS works wonderfully despite the obvious design flaws I incorporated. |
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02-28-2010, 10:39 AM | #5376 | |
On the road to being a farker
Join Date: 01-29-10
Location: West Texas
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Quote:
No offense taken here. Build it they way you want it and enjoy. |
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02-28-2010, 11:35 AM | #5377 | |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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Quote:
No resistance to your doors. I actually like seeing new ideas. My favourite at the moment is the BGE intake. Feeling better? |
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02-28-2010, 11:44 AM | #5378 |
Is lookin for wood to cook with.
Join Date: 02-14-10
Location: Kansas City, KS
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It was my bad for putting circumference... looking back through other posts almost everyone used diameter. What is a BGE intake?
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02-28-2010, 11:48 AM | #5379 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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It's the stainless steel sliding draft door from a BGE. You can buy them from BGE repair parts suppliers for about $35.00.
http://www.biggreenegg.com/artwork/Diagram.jpg
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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02-28-2010, 11:50 AM | #5380 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Here is the large/medium sized BGE intake on my UDS.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-28-2010, 11:58 AM | #5381 |
Knows what a fatty is.
Join Date: 01-28-10
Location: Los Angeles, CA
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Jkstone, If my recollection serves, memory not withstanding, my firebox is about 52 inches in circumference so yours should be fine.
With regards to your UDS customization - I think it's a great/clever idea but like some others have stated, isn't at all necessary based on my albeit limited experience. BUt I shall still share it hehe. Like I said my, firebox is roughly 14-15in diameter, whatever the weber replacement charcoal grate is... and it's 8 inches high. I have a 3 in air gap between the bottom of the firebox and the ash catcher. I've loaded it with as little as 7 lbs of Stubbs or Royal Oak Brickettes which fill about to the middle of the box and then poured a 14- to 1/3 full chimney of lit charcoal in the middle (I use a generic chimney which is smaller than the weber genuine one). I have never run out of charcoal. I have always had coals left over. I haven't had a cook last less than 10 hours. I'm fully confident I have the capacity to run 20 hours before considering adding charcoal. So that's my experience. Hope it helps. Still, looking good mod there and hope you get some great cooks outta there!!!
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Cookin' on a very ugly drum. But hey, it's simple and make great eats. |
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02-28-2010, 12:18 PM | #5382 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Quote:
If you only plan on burning charcoal then a door won't be useful and will only give you grief with air leaks. I use a charcoal grate from a 22 1/2 kettle with 6" of expanded metal which will hold enough charcoal to keep it going 18+ hours. If you go for it post some pics and how it works and if you would suggest the idea to others.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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02-28-2010, 12:20 PM | #5383 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Did you make the panel for the intake or buy it?
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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02-28-2010, 01:48 PM | #5384 | |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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Quote:
-r
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Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] |
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02-28-2010, 01:59 PM | #5385 | |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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Quote:
http://en.wikipedia.org/wiki/File:St...on_coating.JPG -r
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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