Ugly Drum Smoker - Page 245

Rich Parker · 07-21-2009, 11:53 AM

Quote:

Originally Posted by jerrykr

Rich Parker,

Sorry to be so late with a reply to your question.

I got my latch clamps at Harbor Freight.

Jerry

I went in to Harbor Freight, but they didn't have any. I ended up buying some toggle clamps off of Amazon that look similar. I hope to have the casters and clamps installed this weekend, so i can get some cookin done.

jgh1204 · 07-21-2009, 11:57 AM

Quote:

Originally Posted by Wyley

Hey all,

Note to self: Get longer screws to support cooking grate.

Paul

Paul, what grates are you using? The true Weber replacement grates are the way to go. I tried the cheap ones from Academy and they were a full 1" smaller in diameter and I had the same problem with the grates falling.

Wyley · 07-21-2009, 01:14 PM

It's a true Weber grate, but I have about 3/4 inch all the way around on my UDS. I think I used 1 1/2 inch screws. I should probably go to 2 or 2 1/2 inches. I only used 3 so that might have something to do with the problem at that short length.

HoosierTrooper · 07-21-2009, 02:33 PM

Just for the heck of it I added a grate 4 inches above the top of the charcoal basket and put a foiled pan I had left over from an old Brinkman I got rid of years ago on it. I think I like this WSM type set up a little better than the drippings landing on the wood and coals. I've had a 17.3 lb brisket on since 6:30 this morning and it's stayed right around 245 with three plugs out, and I don't miss the burned grease smell like before.

jgh1204 · 07-21-2009, 03:03 PM

Blasphemy!

mr_congeniality · 07-21-2009, 06:14 PM

I had no idea about the store bought sauce until my brother-in-law pointed it out to me! I did use my own dry rub however. I fiqured I had enough to worry about than the sauce for the trial run.

HoosierTrooper · 07-21-2009, 07:22 PM

Quote:

Originally Posted by jgh1204

Blasphemy!

Yeah I know, I started to keep the dirty little idea to myself, but it slipped out. I realize the idea of the UDS is the added flavor of the drippings hitting the coals, but this is an option to consider. I am really pleased with the brisket, it seems to have a "cleaner" taste for lack of a better word. I may still cook ribs without the pan, but for the meats that produce a lot of drippings, like butts, briskets and chickens, I will probably stick with the pan.

VivaSancho · 07-21-2009, 07:48 PM

Well, the smoker is almost done, the basket is 15" X 6" with 1 1/2' legs. My drum is only 43 1/2" tall and that is leaving me very little room. What is the consensus on a safe amount of room between the lid and the cooking grate? 24" from the basket leaves me with 2"...

Just a thought, would gun blue help prevent the bottom of the drum from rusting down the line?

Dave

Norcoredneck · 07-21-2009, 08:06 PM

Quote:

Originally Posted by HoosierTrooper

Yeah I know, I started to keep the dirty little idea to myself, but it slipped out. I realize the idea of the UDS is the added flavor of the drippings hitting the coals, but this is an option to consider. I am really pleased with the brisket, it seems to have a "cleaner" taste for lack of a better word. I may still cook ribs without the pan, but for the meats that produce a lot of drippings, like butts, briskets and chickens, I will probably stick with the pan.

Keep in mind your fuel consumption will go up. With 3 plugs out, more air=more fuel.

FLORIDASMOKER · 07-21-2009, 08:23 PM

Little help please, I built my UDS and took it for a maiden voyage, pork butt came out better than I ever tasted. Problem was I wasn’t sure on air control and with all plugs 3 ¾ and one inch ball valve all close, top vent wide open I had a temp of 350 and couldn’t get it down. If I opened a bottom valve the temp would rise higher. Do I need to have bottom feed air from the start to get the 230 range temps you guys are getting. My temps were with two different thermometers. Fire basket about 3 inches off bottom vent holes about 2 ½ inches.

Norcoredneck · 07-21-2009, 08:28 PM

How did you start your fire? If you close the top vent will the fire go out completely within a short time? Post picks of lid set up.

swamprb · 07-21-2009, 08:35 PM

Quote:

Originally Posted by HoosierTrooper

Yeah I know, I started to keep the dirty little idea to myself, but it slipped out. I realize the idea of the UDS is the added flavor of the drippings hitting the coals, but this is an option to consider. I am really pleased with the brisket, it seems to have a "cleaner" taste for lack of a better word. I may still cook ribs without the pan, but for the meats that produce a lot of drippings, like butts, briskets and chickens, I will probably stick with the pan.

PM JD McGee-he's got a couple drums he's using a claypot base for a heat sink, and I've seen them in action and even though I feel it is blasphemy to stray from the UDS vision-some folks aren't used to the "old grandpaw" flavor so hey have a party! It produced some fine eatin'!

Kickback BBQ on Guam · 07-21-2009, 09:40 PM

I started reading this thread four days ago. You guys have really outdone yourself. I started looking for drums on the first day i'm gonna need a pick up truck load of them to try all of the ideas that are fighting in my head.
I modified my Electric water smoker yesterday to try and use some of this information ( Wife is still angry about that one).

Meat Burner · 07-21-2009, 09:48 PM

She will get over it when she tastes to food.

FLORIDASMOKER · 07-21-2009, 09:49 PM

Quote:

Originally Posted by Norcoredneck

How did you start your fire? If you close the top vent will the fire go out completely within a short time? Post picks of lid set up.

I started the fire with a weed burner my top is the bottom of a wally world 40 buck BBQ with a crome electric stove burner plate adjusted with magnents

07-21-2009, 02:33 PM	#3664
HoosierTrooper Full Fledged Farker Join Date: 06-25-07 Location: Jeffersonville, Indiana	Just for the heck of it I added a grate 4 inches above the top of the charcoal basket and put a foiled pan I had left over from an old Brinkman I got rid of years ago on it. I think I like this WSM type set up a little better than the drippings landing on the wood and coals. I've had a 17.3 lb brisket on since 6:30 this morning and it's stayed right around 245 with three plugs out, and I don't miss the burned grease smell like before. __________________ 18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08

07-21-2009, 03:03 PM	#3665
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	Blasphemy! __________________ Wannabe BBQ Illuminati

07-21-2009, 07:48 PM	#3668
VivaSancho Knows what a fatty is. Join Date: 07-17-09 Location: Queen Creek, AZ	Well, the smoker is almost done, the basket is 15" X 6" with 1 1/2' legs. My drum is only 43 1/2" tall and that is leaving me very little room. What is the consensus on a safe amount of room between the lid and the cooking grate? 24" from the basket leaves me with 2"... Just a thought, would gun blue help prevent the bottom of the drum from rusting down the line? Dave Last edited by VivaSancho; 07-21-2009 at 11:45 PM..

07-21-2009, 08:28 PM	#3671
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	How did you start your fire? If you close the top vent will the fire go out completely within a short time? Post picks of lid set up. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

07-21-2009, 09:40 PM	#3673
Kickback BBQ on Guam On the road to being a farker Join Date: 07-15-09 Location: Mangilao, Guam	I started reading this thread four days ago. You guys have really outdone yourself. I started looking for drums on the first day i'm gonna need a pick up truck load of them to try all of the ideas that are fighting in my head. I modified my Electric water smoker yesterday to try and use some of this information ( Wife is still angry about that one). __________________ Let the smoke roll, I've got all day........

07-21-2009, 01:14 PM	#3663
Wyley On the road to being a farker Join Date: 04-04-09 Location: Murfreesboro, TN	It's a true Weber grate, but I have about 3/4 inch all the way around on my UDS. I think I used 1 1/2 inch screws. I should probably go to 2 or 2 1/2 inches. I only used 3 so that might have something to do with the problem at that short length.

07-21-2009, 06:14 PM	#3666
mr_congeniality Got rid of the matchlight. Join Date: 06-09-09 Location: Folsom, CA	I had no idea about the store bought sauce until my brother-in-law pointed it out to me! I did use my own dry rub however. I fiqured I had enough to worry about than the sauce for the trial run.

07-21-2009, 08:23 PM	#3670
FLORIDASMOKER Found some matches. Join Date: 06-26-09 Location: FT MYERS FLORIDA	Little help please, I built my UDS and took it for a maiden voyage, pork butt came out better than I ever tasted. Problem was I wasn’t sure on air control and with all plugs 3 ¾ and one inch ball valve all close, top vent wide open I had a temp of 350 and couldn’t get it down. If I opened a bottom valve the temp would rise higher. Do I need to have bottom feed air from the start to get the 230 range temps you guys are getting. My temps were with two different thermometers. Fire basket about 3 inches off bottom vent holes about 2 ½ inches.

07-21-2009, 09:48 PM	#3674
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	She will get over it when she tastes to food. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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