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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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03-20-2011, 02:01 PM | #7621 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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Good Luck ^^^^^^^^^^
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[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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03-20-2011, 03:04 PM | #7622 |
Got rid of the matchlight.
Join Date: 11-12-10
Location: St. Louis, MO
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Here's my first UDS. I stripped it down and painted it last weekend. Yesterday I seasoned it and I have some ribs on now.
Temporary therm placement. Next weekend I'm adding eyelets for probes and a sliding door for the access to the charcoal basket. |
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03-21-2011, 10:29 PM | #7623 |
Knows what a fatty is.
Join Date: 07-24-10
Location: Citrus Heights, CA
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The weather finally decided to dry up today so I took the opertunity to burn out the new project. The cool thing is I decided to shut of the air flow when it had about 3 inches of hot coals in the bottom. I wanted to see how long it would take to get cool from being so hot. 30 min people thats all it took for the drum to be cool to the touch. THAT IS AMAZING !!!!
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2 22.5 weber kettles, 1 Brinkman Smoke'N Pit Smoke King Deluxe, 1 Brinkman gas grill. UDS |
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03-22-2011, 09:10 PM | #7624 |
Got Wood.
Join Date: 07-12-09
Location: Orlando, Florida
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Pro BBQ Teams Cooking on a UDS?
Aside from Big Mista, I've not been able to find many -if any - Pro BBQ folks cooking at the competitive ($$) level on a UDS. Can anyone point me in the direction of those I'm missing?
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[COLOR=DarkRed]Kevin Sandridge KCBS & FBA CBJ[/COLOR] Blog: [URL="http://bbqbeat.com"]The BBQ Beat [/URL]- Full On Competition BBQ, BBQ and Grilling Tips, BBQ News, Views, and Reviews Facebook: [URL="http://www.facebook.com/thebbqbeat"]http://www.facebook.com/smokinbbq[/URL] Google+ [URL="https://www.google.com/+Bbqbeatpage"]https://www.google.com/+Bbqbeatpage[/URL] |
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03-23-2011, 12:33 AM | #7625 |
Found some matches.
Join Date: 12-10-10
Location: Visalia, CA
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UDS build in process
I'm not sure how many pages I have read on this thread, but they were all inspiring. So far I have one complete barrel that I've smoked ribs, brisket, sirloin roast, whole chicken and one of my favorites... bacon wrapped fingerling potatoes. I almost forgot, I made a couple of fatties as well. I think I have some pics somewhere and I'll try and add to the post.
Here's some pics and comments for my build. Attachment 51165 This is a pic of the 1' square tubing that I welded to the disc. I welded a chain link to the top so that I can lift the whole basket/disc out of the barrel without spilling any ash. Attachment 51166 This shows the basket that I welded together from flat-rolled expanded metal. I've made 5 baskets so far, the first two I wrestled into a circle using a come-along and allthread to pull the ends together. That was a pain! The other 3 were bent using the rosebud from the actylene torch to heat and bend the metal, that was pretty quick, but they aren't perfectly round or even close, but they work. Then I welded the raised-expanded metal (base) to the basket and cut a hole in the center of the base piece for the 1" square tubing to slide through. Attachment 51167 This shows a basket with a burned load of briquets that I have dumped the ash from and am now dropping it down over the shaft on to the disc. (The discs were freebies, complements of a local dairyman; they ranged in diameter from 18-20".) Attachment 51168 This pic shows the bottom of a disc, I welded three pieces of the square tubing to the bottom for feet. The disc acts as a heat shield, it catches all of the ash and fat drippings and it makes for a quick removal of the briquets and/or ashes. The bottom of the barrel stays pretty clean on the inside. Attachment 51169 The baskets varied in diameter from 12-13" and in height from 12-14". I cut the shafts several inches longer than the baskets so that the chain link welded to the top of shaft was above the rim of the basket when it is set down on the disc. Attachment 51170 I use fireplace poker to lift the disc/basket in and out of the barrel. I left the bottom of the basket square so that there is room for the ashes to drop. I didn't put any feet on the bottom of the basket to hold it up off of the disc. Attachment 51171 I scored some free horseshoes from a cousin and welded one on each side for handles. I used the rosebud to heat them and hammered them to get the angle I wanted. Attachment 51172 Air vents - I used 6- 1/2"x close blk nipples for air vents. I drilled a hole and then expanded the hole with a jigsaw to the right diameter for the nipples, then welded them in place. I bought a couple feet of 1/16" coated cable ($0.29/foot) and crimped some electrical fittings to each end of the cables, then pre-drilled the cap and attached the caps to barrel as shown. Attachment 51173 Inside of barrel with 3 rectangular tubing blocks welded at two different heights in the barrel. I can use two grates, if I want. I am going to give it a second burn as there is still some residue from the barrel coatings. (barrels were freebies from a fruit wax service company, the content was oleic acid, which I believe is an animal fat used in the fruit wax) Attachment 51175 22.5" weber grill fits on the top rack. Attachment 51176 Inside look with the grate on the bottom rack with the basket and disc below. Attachment 51174 Mostly completed barrel, just needs some paint, a thermometer, maybe a cutting board, possibly some wheels, a beer bottle holder, a stereo, etc... Costs for material is as follows: Discs - $0 Barrel - $0 Weber lid and grate - $0 Basket - $22-24 Air vents - $4 ea A MIG welder, actylene torch, jigsaw were the primary tools that I used. So far, the one barrel that I've smoked in holds the heat at 225-250F with 4 of the airvents open. I don't know how hot it will get with the six vents, I still need to test that. I burned a full basket of briquets over night (about 14 hours), just to see how long it would burn. Last edited by pigwacker; 03-23-2011 at 12:50 AM.. Reason: Pics did not attach |
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03-23-2011, 12:38 AM | #7626 |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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I bought a HF weed burner today so I can burn out my drum again, gonna just go around with the WB and torch it and the basket so if there is any zinc/gavanization it will burn off. I'll wash and then re-coat with vegetable oil and paint it.
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Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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03-23-2011, 12:45 AM | #7627 |
On the road to being a farker
Join Date: 05-23-08
Location: anaheim ca
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ANY excuse to play with the weed burner is a good one!
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03-23-2011, 08:42 AM | #7629 |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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Pigwacker- why didn't you just put one big hole? Nice job on the preparation and I like the horseshoes
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03-23-2011, 09:04 AM | #7630 | |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=102086
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"If I were just a bit more humble, I'd be perfect" |
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03-23-2011, 10:25 AM | #7631 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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Why are you adding an access door to the basket? Their really isn't a need for one. It looks like your basket is big enough for a long burn.
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[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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03-23-2011, 10:39 AM | #7632 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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03-23-2011, 01:50 PM | #7633 |
Knows what a fatty is.
Join Date: 05-11-10
Location: Rochester, MN
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Agree with FunVet and BlackDog...........some questionable methods on here every once in a while.......overthinking things, IMHO.....
Anyone can build these things however they want, but the Norcoredneck design is hard to beat. Evenly spaced draft holes, 2 with pipe caps, 1 with a ball valve. Hard to beat this. It works like a charm. I just left the holes open, and I cover them with refrigerator magnets instead.........very cheap and reliable. My next advancement is a homebrew draft controller which will attach to a pipe nipple and valve on one of my draft holes. These things burn rock solid all on their own, but a draft controller just gives a little peace of mind on an overnight cook, when I want to sleep, rather than anxiously feel the need to check the cooker for temp. Smokin'Dave p.s. Don't add a door to the firebox.......too much potential for air leakage and draft problems. If you have a big enough basket, you will never have to add coals or wood. Use the smoking wood sparingly......only a couple chunks needed for a 12 hour+ cook. |
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03-23-2011, 02:28 PM | #7634 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Yup K.I.S.S. is the way then u have no questions or problems in my book!
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03-23-2011, 03:32 PM | #7635 |
Found some matches.
Join Date: 12-10-10
Location: Visalia, CA
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H20loo & 1FunVET - I used multiple air-vents so that I could regulate the heat better. I put all the vents on one side for two reasons, 1) I wanted to be able to use a hand cart to move the barrel, so i didn't want the vents in the way and 2) I'm lazy and didn't want to have to walk all the way around the barrel to open and close vents. I like the horseshoes too. They were cheap.
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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