expatpig
is Blowin Smoke!
Personally, I wouldn't worry about it, I would season it and use it.
Got my drums today! Gonna start building soon hopefully, is sawing off the top the best way to get the lid off?
Use a scroll saw with a metal cutting blade, makes a nice clean cut. Some on here use a hammer and chisel.
Drill your intake holes before you burn it out.
Personally, I wouldn't worry about it, I would season it and use it.
I have a question, how come you guys put 3 nipples on the drums but only one has a valve?
The three nipples are for varying hotter temperatures. The more nipples you open, the hotter it will burn. You use the valve to fine tune. I almost always run mine with 2 nipples closed and the valve about 3/4 open. This will give me about 250 degrees. If I want to run over 300 I have to remove another nipple cap.
Hi all, quick update, I got my barrell sandblasted by someone in my area for around $30 dollars.
My question is, do I still have to grind the thing or am I good to go? The inside of the drum appears to be bar metal now, but feels very gritty, I'll go to the car wash and give it a spray once the weather warms up.
But I'm good to go ya? Sorry if i sound a bit paranoid, I really want some good Q but I gotta put the family's health first!
Well I finished most of my 1st UDS build on Saturday and fired it up at 8 a.m. Superbowl Sunday to smoke some ribs and wings for the game. I guess I found out how little I know about smoking, when compared to grilling. I didn't really know what temperature I was hoping to stabilize at, but guessed at 275°, and couldn't really nail it down. After 5 hours between 250° and 275°, the flavors were great but the meat a bit dry and not moist enough. So I learned a lot, but need to learn more. What temp should I be targeting?
Here's a few pics of my project. Also, when it rained, I got sooty water dripping off the lid and onto the sides of the drum. It was an old Weber lid, maybe I need to clean the inside of the lid, or is it normal to get drips like that?
Well I finished most of my 1st UDS build on Saturday and fired it up at 8 a.m. Superbowl Sunday to smoke some ribs and wings for the game. I guess I found out how little I know about smoking, when compared to grilling. I didn't really know what temperature I was hoping to stabilize at, but guessed at 275°, and couldn't really nail it down. After 5 hours between 250° and 275°, the flavors were great but the meat a bit dry and not moist enough. So I learned a lot, but need to learn more. What temp should I be targeting?
Here's a few pics of my project. Also, when it rained, I got sooty water dripping off the lid and onto the sides of the drum. It was an old Weber lid, maybe I need to clean the inside of the lid, or is it normal to get drips like that?
Ok I test fitted my weber kettle lid and it fit perfectly, I just gotta get the tops off the drum!
Let me know how you got the tops off. Got two drums, sight unseen. Said "with lids", so I assumed REMOVEABLE lids. No welding torch here and I don't think my electric can opener is big enough!!
is it normal to get drips like that?