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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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11-26-2008, 08:20 AM | #2041 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-26-2008, 08:34 AM | #2042 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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I usually pick up on mod ideas pretty quick. I have no idea how you are going to use this bolt system to nest your wsm inside your drum.
I will be waiting for pics.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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11-26-2008, 12:27 PM | #2043 | |
Knows what a fatty is.
Join Date: 10-09-08
Location: Millersville, MD
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Quote:
I just realized its a 35 inch tall drum! How am I gonna get 24" between the charcoal grate and a second shelf? Shoulda had a tape measure when I picked it up! Whats the shallowest charcoal ring I can get away with? Chris |
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11-26-2008, 01:30 PM | #2044 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I'm mounting the large bolt with nut where you would normally put your grate bolts...the through hole is just to allow for rapid removal of the grate mounting bolts and provide clearance (no grate bolts in the way) for the WSM to fit inside the UDS. Pics to follow this weekend.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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11-26-2008, 01:33 PM | #2045 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I use a 6 inch height on my rings and vary the diameters. I have a 16 inch diameter for long burns (8 hours or longer) and an 8 inch diameter for quick cooks (2-4 hours). The overall height with standoffs is 9-10 inches.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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11-26-2008, 11:02 PM | #2046 |
On the road to being a farker
Join Date: 05-07-05
Location: Spring Hill, KS
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UDS kits
I recall seeing a website for a UDS kit. Anyone remember what it is?
Thanks Eric
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Eric Westervelt Ribs 4 U Backwoods Competitor Louisiana Gill 680 26 ft Work and Play |
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11-27-2008, 12:54 AM | #2047 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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If I remember right that kit is kinda pricey. Dig through the thread, pick out what you need for how you want your drum be, and save yourself a buncha $$$. Besides - you're gong to get a good feeling cooking on "your" smoker .l
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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11-27-2008, 12:15 PM | #2048 |
On the road to being a farker
Join Date: 05-07-05
Location: Spring Hill, KS
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UDS kit
I have a idea and need to know what they are offering in the kit for that price.
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Eric Westervelt Ribs 4 U Backwoods Competitor Louisiana Gill 680 26 ft Work and Play |
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11-27-2008, 09:11 PM | #2049 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Yup....... http://www.bbq-brethren.com/forum/sh...ad.php?t=52480
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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11-29-2008, 05:53 PM | #2050 |
On the road to being a farker
Join Date: 09-06-08
Location: Washington, IL
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Well I made it all the way through before posting anything. I am just about done with my UDS and will post pics when I finish it with some tasty pron.
One thing that kept irritating me is the use of "food safe". From what I've seen food safe just means they have a liner in the drum. I'm sure that liner isn't food safe when it's burned. The only real food safe would be a stainless steel drum. I think a drum that had food in it or motor oil in it would be fine after a good burn. I've talked to people that used old heating oil barrels as pig cookers after a good burn. Sorry for the rant. I just had to say it. |
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Thanks from:---> |
11-29-2008, 06:01 PM | #2051 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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drew, I agree somewhat. The liner was definitely a nasty burnout as indicated on the first few pages. I guess it just depends on what you feel comfortable with.
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Wannabe BBQ Illuminati |
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12-01-2008, 10:26 AM | #2052 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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12-01-2008, 11:55 AM | #2053 |
Knows what a fatty is.
Join Date: 10-16-08
Location: Hillsboro, MO
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I'm a noobie smoker. Been wanting to smoke some meat for a while and never had the right equipment. This thread got me to make a drum. I've been really happy with it so far.
Did my 4th cook over the weekend. A short smoke with some Pork Steaks and some salsiccia (italian sausages). My first cooks had been with kingsford briquettes. This last cook I decided to try some lump charcoal based on what I've read from others on this forum. I know it was a short burn but I couldn't be happier with the results compared with briquettes. I liked the smell of the smoke and the smoke flavor of the meat better as compared to that of my earlier cooks. I am having a hard time putting it into words the difference between the 2 so I apologize for not describing it better. I know opinions are like A-holes and I need to get a couple more cooks in with the lump, especially a couple longer cooks, but I was very happy with the results of lump charcoal on the drum from this cook. |
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12-01-2008, 11:57 AM | #2054 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Mix it with a bit of Kingsford for a longer burn.
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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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12-01-2008, 03:05 PM | #2055 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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chasmosis:
You live in an area blessed with an abundance of natural woods for smoking. So try some, A little bit to start and see where it goes. I only use natural wood. My UDS has never seen lump or briquettes. If I want less smoke, I use milder woods and/or mixes of different woods.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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