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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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02-23-2008, 11:34 AM | #826 | |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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Got three more drums yesterday for my next project. The pics will come with the work.
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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 11:00 AM.. |
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02-23-2008, 11:36 AM | #827 |
Got Wood.
Join Date: 04-12-07
Location: Milan TN
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(Looks like I posted at the same time you did Texas Q - late again as usual)
Hey redy2smoke also notice that the top portion of Texas Qs' smoker is rolled or tapered in, could this have been a solid construction barrel that has had the bottom cut off and inverted? I did notice the intake air holes located at the bottom like the standard BDS design. Sorry I have been away from the forum for awhile and I may have missed any construction pics that you may have posted Texas Q, it is a good looking smoker and I bet what gets cooked on it really taste good too. As for the extension on your offset I also positioned the exhaust on my offset/reverse flow smoker lower in order to maintain heat. You can tell from the photo that the stacks are not positioned on top of the cooking chamber but enter about mid point from the back side. There is adequate exhaust flow and I have not experienced any of the stale smoke taste with this smoker. But for all out fun at home I use my UDS.
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JW custom made mobile offset smoker 3 UDS 1 modified double barrel smoker KCBS Team - BBQ Pit Stop [URL="http://www.bbqpitstop.20m.com"]www.bbqpitstop.20m.com[/URL] |
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02-23-2008, 12:05 PM | #828 |
On the road to being a farker
Join Date: 02-18-08
Location: New Braunfels, TX
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Hey JW - my barrel was an open head type, but one end has the flat roll crimp to keep the bottom on and the opposite end has a rolled lip. The open tapered end was Ø 22 1/4" and bottom or opposite end is Ø 23 1/2". BTW that is a nice looking pit.
Barbarian - someone is much better at welding than me. Looks good. Tell us about the temperature differences with the lid. What kind of spacing do the cooking grates have?
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New Braunfels; Yes......really Last edited by TexaQ; 02-23-2008 at 12:06 PM.. Reason: grammar problem |
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02-23-2008, 04:33 PM | #829 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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What type of pipe did you use for your air intake? Smaller exhaust pipe? There's a junk yard around the corner from me and I can get them for next to nothing but was curios in case you used something different.
HAVE WELDER WILL TRY ANYTHING NOW!
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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02-23-2008, 04:34 PM | #830 | |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Quote:
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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02-23-2008, 04:47 PM | #831 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Ok, one more post. For cutting through the barrel I was planning on using my angle grinder but would a torch be easier or faster? If so would an oxy-acet work? They've got kits for nothing on ebay.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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02-23-2008, 05:45 PM | #832 |
On the road to being a farker
Join Date: 02-18-08
Location: New Braunfels, TX
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I can't been to tell you how well these drums work. It took maybe five minutes to set everything up and start the charcoal with a weed burner. My drum was at cooking temperature with approximately 15 minutes of stabilization time prior to cooking. Actually I was prepping meat during this time. I made 3 or 4 adjustments in an 8 1/2 hour cook; which I thought was great cuz the wind was blowing. Still blowing 16 to 23 MPH. The temperature never exceeded 250° F even after removing the lid to flip meat or check meat temperatures. Two 7# pork butts took about 8 1/2 hours to reach 200°F; fatties in two hours and a pork loin roast in 2 1/2 hours.
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New Braunfels; Yes......really Last edited by TexaQ; 02-23-2008 at 05:46 PM.. Reason: gramatical problems |
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02-23-2008, 08:29 PM | #833 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Ok my UDS lovin brethren. I have a crazy idea. I can only describe it as a transformer UDS.
I saw the lid on Barbarian's and the tailpipe use and started to think about wouldn't it be cool if I could rig it so that my small uds/udg was able to hook up to the large without destroying them both? I'm thinking about putting a hole in the bottom of my small with a latch that I can use to open and put onto the regular one's air inlet pipe. Then use a ring to hold them in place. I could then put the larger charcoal basket in to fuel the fire and smoke. I could build a stand to hold them up (new welder mod) and then quadruple my cooking capacity in the 55g one. Does this sound clear to anyone or am I going to have to draw a picture?
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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02-23-2008, 09:18 PM | #834 |
On the road to being a farker
Join Date: 02-18-08
Location: New Braunfels, TX
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Is that an off set, vertical UDS?
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New Braunfels; Yes......really Last edited by TexaQ; 02-23-2008 at 10:00 PM.. Reason: )*&^%$#^* gramatical error! |
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02-24-2008, 12:34 AM | #835 | |
Is lookin for wood to cook with.
Join Date: 08-03-07
Location: Willows, CA
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Quote:
Also anyone living near Chico, CA. you can get food grade drums at Smucker's for $5.00 per drum. |
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02-24-2008, 12:47 AM | #836 |
Is lookin for wood to cook with.
Join Date: 08-03-07
Location: Willows, CA
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chinesbob, the 3'' pipe I found at my old job and the 2" were old chrome Stantions that held the red rope for walkways.
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02-24-2008, 03:08 AM | #837 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Go on Bob draw us a picture.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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02-24-2008, 08:22 AM | #838 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Transformer BBQ
Ok here it is. I was thinking I could make a coupler that would seal around the air intake when it was inserted into the small one. Otherwise they could both just be used as normal uds.transformersmoker.jpg
I just don't know if enough heat would be generated...
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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02-24-2008, 08:56 AM | #839 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Do you plan on ever using the small on it's own for smoking again?
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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02-24-2008, 09:31 AM | #840 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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yep.
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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