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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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11-09-2009, 06:01 PM | #4456 |
Got Wood.
Join Date: 11-01-09
Location: Monterey Bay CA
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Highchief, is the exaust pipe the only inlet you have??
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11-09-2009, 07:20 PM | #4457 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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That's the intake. Looks like he has only the one big pipe intake. That lid has a daisy wheel exhaust.
*edit* I totally misread your post. I see you were in fact referring to the intake as the exhaust because it's "exhaust" pipe. Lol.
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Hot Rod Hog Cookers Association, Charter Member, President |
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11-09-2009, 07:40 PM | #4458 |
Found some matches.
Join Date: 10-21-09
Location: ashland, MA
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I do have another 7/8" hole drilled across from the inlet pipe, but have kept it covered up. There is so much available intake from the pipe that I don't think it's needed. Especially for a slow and low cook. Next round of upgrades the barrel gets I'll put in a threaded pipe with a cap on it. It'll be a good drain for when I occasionally hose it out, at least.
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11-10-2009, 12:12 PM | #4459 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-19-09
Location: Bay Area - California
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Hi everyone,
After reading this entire thread I of-course found a barrel on craigslist and got working. The barrel I received held some type of food grade oil and had the common tan liner. After cutting the intake holes (3 1'' holes) with a wood drill bit (don't do this) I burned out my drum with a pallet of wood. I used a good strong brush and some 409 to try and clean the inside, but the black just won't come off. Some of the inside is black, some is almost bluish, and some is plain metal. Sticking my head inside it doesn't smell like anything, where as with the liner – it smelled like paint. It seems though that my burn would have definitely burnt the liner off. I took a piece of sand paper and sanded some down to bare metal. It seems like the barrel just has a layer of black soot, like pre-seasoned? I don't have many tools and sanding the whole thing by hand seems like a pita...but I'll do it for safety if needed. I took a picture of the inside. What do you guys think? |
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11-10-2009, 12:28 PM | #4460 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Right on, nice build Jeremy..
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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11-10-2009, 12:37 PM | #4461 | |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Quote:
I've got a single 2 1/4 intake and 3" exhaust and it works fine. I actually only have to keep the intake open about 3/8" to lock it in at 235..
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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11-10-2009, 01:28 PM | #4462 |
Is lookin for wood to cook with.
Join Date: 11-06-09
Location: Easley,SC
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I need some advice on turning a Smokey Joe in to a charcoal basket. What's the preferred method of modifying this thing?
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11-10-2009, 06:17 PM | #4463 | |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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Quote:
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11-10-2009, 07:21 PM | #4464 |
is one Smokin' Farker
Join Date: 05-04-09
Location: Marietta, GA
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Nope...keep burning.
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[COLOR=Blue]Dave Pitmaster, KCBS Master CBJ, CTC, and contest rep.[/COLOR] |
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11-10-2009, 07:24 PM | #4465 | |
is one Smokin' Farker
Join Date: 09-02-09
Location: Brookland, AR
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Quote:
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Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser |
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11-11-2009, 08:40 AM | #4466 |
On the road to being a farker
Join Date: 01-31-09
Location: Austin, Texas
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From posts of barrels past, the general consciousness is the easiest way to burn out a barrel was a harbor freight weed/snow burner. It would burn off the paint on both sides of the barrel. My second personal favorite was hooking up a small blower (like a shop vac) to one of the air intake holes. The wood fire would get more air and burn hotter/faster (low power blast furnace).
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11-11-2009, 09:41 AM | #4467 | |
On the road to being a farker
Join Date: 04-04-09
Location: Murfreesboro, TN
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Quote:
Hope that helps and good luck with it. Paul |
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11-11-2009, 08:10 PM | #4468 |
Found some matches.
Join Date: 11-11-09
Location: Moundsville, WV
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I got my barrels the other day. I'm using 2 55 gallon barrels. I cut the lid & bottom out of one to use as the center section. The 2nd barrel, I cut on the top of each center rib to use as a base & a lid.
The 3 sections fit pretty tightly...should seal up nicely. From left to right: Top, center, lid. Here they are stacked. I cut everything with a cutoff wheel on my angle-grinder. I left about 3/4" lip on the inside top & bottom, so that the center section will keep some structure. I may have to grind away some once I get the grills. Note: They were both a seafoam green color w/ a bit of rust until I burned them out. Well, other than paint & some sort of damper on the intake & chimney, it's done. I picked up 2 replacement Weber grates & a Weber bottom grate at Lowes, along with several nuts & bolts. I then stopped at a metal supply place & bought a 12 3/4" x 50" piece of heavy guage expanded metal. Then I finally stopped by Walmart & got 2 thermometers for the smoker, and then 2 remote digital meat thermometers (all on closeout). On the way home, I stopped at a buddy's house & picked up an old post jack (3" od) to use for intake & chimney (black iron pipe was going to cost over $25 for enough and this was free). After several hours with the torches, welder, hole saws, etc., we have smoke. I ended up with the first grate at 24" above the bottom of the charcoal basket, and the top grate about 14" above that. The thermometers are within 1/2" of the grates. here's some more pics from today: I put it through it's paces again tonight. I had it up to 800* for about 15 minutes 4 times & then let it sit at 500 for another 1hr. It's been holding 250* with the coals from that for the past 2 hrs w/ using foil as a damper on the intake & exhaust. I still want to put some handles on it, paint it, and build dampers, but it's at least ready for meat now. |
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Thanks from:---> |
11-11-2009, 08:59 PM | #4469 |
is one Smokin' Farker
Join Date: 10-28-08
Location: Frontenac, Kansas
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I bet you can cook some meat real fast at 800*
__________________
CBJ #31626 UDS Lots of Weber Grills Traeger Texas Pellet Grill My cooking blog [URL]http://babyboomerboyscookinblog.blogspot.com/[/URL] |
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11-12-2009, 07:23 AM | #4470 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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That's a BIGGUN!! Happy Smoking!
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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