Ugly Drum Smoker

[HabitualSmoker]

Originally Posted by PorkinButts82

Nice setup so far. How did you attach the cut off piece to your drum for the lid to work on the drum? Also, what is your plan for the wheels? Drum dolly, threaded axle, flange with pipe nipple and holes drilled through the nipple?!?!

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Thanks! I used 12 screws evenly spaced around the drum to attatch the flange to the barrel. I put a rope gasket between the barrel and flange to fill the gap, and will probably further seal it with a high temp silicone because I can still feel the rope gasket isn't quite as tight as I want it.

For the wheels, I'm going to try using the set of wheels from the kettle I'm using for the lid (I'm hoping the finished barrel won't be too heavy for the plastic wheels, we shall see). I'm going to ask a buddy of mine to weld the axle to the bottom lip of my drum on one side and a pipe nipple opposite the axle (on the flat bottom, not the lip) as a kickstand/leg/whatever else you wanna call it.

[HabitualSmoker]

My opinion on a drum dolly, I have my current UDS on a drum dolly and I find it inconvenient for my needs. My back yard has a deck that's about an 8" step up from my patio, a step the my barrel has to travel across virtually every time I move it. In order to do so I have to take the drum off its dolly, put the dolly up on the deck (or down on the patio) then place my barrel back on the dolly. I'm figuring a hand truck style of transportation will be more convenient for maneuvering up/down steps. Just my .02 from my experience

[PorkinButts82]

Originally Posted by HabitualSmoker

Thanks! I used 12 screws evenly spaced around the drum to attatch the flange to the barrel. I put a rope gasket between the barrel and flange to fill the gap, and will probably further seal it with a high temp silicone because I can still feel the rope gasket isn't quite as tight as I want it.

For the wheels, I'm going to try using the set of wheels from the kettle I'm using for the lid (I'm hoping the finished barrel won't be too heavy for the plastic wheels, we shall see). I'm going to ask a buddy of mine to weld the axle to the bottom lip of my drum on one side and a pipe nipple opposite the axle (on the flat bottom, not the lip) as a kickstand/leg/whatever else you wanna call it.

I've seen a few that have done the lid mod the same way. Saw someone else rivet a piece of flat stock to the drum also for the kettle lid to sit on. As for the wheels I was going to bolt a black iron pipe flange on the bottom of the drum (in the recess, close to the lip) and use a 2" nipple drilled to allow a shaft. Cotter pins, washers, and some pressure washer wheels or something heavy duty. Then do the flange and a capped nipple in the front of the drum as a kickstand or a third leg so to speak. 3 points of contact and should be solid as a rock!!

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[PorkinButts82]

I thought about doing the lid mod. I have a kettle that I don't use too often. I really like the idea of the hinged lid. Might just get the hinge for my flat lid.

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[HabitualSmoker]

Main reason I want the kettle lid is for a second cooking rack. I only have room for a diffuser and one rack on my flat lid barrel.

Can't wait till the day I fill this one up with 8 butts

[PorkinButts82]

Originally Posted by HabitualSmoker

Main reason I want the kettle lid is for a second cooking rack. I only have room for a diffuser and one rack on my flat lid barrel.

Can't wait till the day I fill this one up with 8 butts

My top grate is 3" from the top and the second is 9" from the top. Flat lid, so probly only ribs on the top rack. Should be able to squeeze some beer can chickens on the lower rack.
My next build will have the adjustable shelving brackets, no uprights on my valves, and I will do either 2 1" ball valves or 1 2" ball valve.

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[mikett]

On page 171 but couldn't wait any longer. Actually I built this while I was on like 140 but who's counting.

Having trouble keeping it under 300*. However I have only done one burn to season the barrel so we will see this weekend when she gets some meat on her.
It may be the old thermometer so I ordered a Maverick remote thermometer.
Also have a plate to cover exhaust if necessary.

Thanks to all who have contributed to this awesome thread!
I have never smoked anything in my life, meat wise , so this will be all new to me.

[ebijack]

Originally Posted by HabitualSmoker

Main reason I want the kettle lid is for a second cooking rack. I only have room for a diffuser and one rack on my flat lid barrel. Can't wait till the day I fill this one up with 8 butts

I have 3 grates, one for a diffuser or drip pan. 2 cooking grates with just under 6" clearance for both grates, use 4- 6" carriage bolts for legs for. Using a flat lid. No adjustable grates. No tipping of grates to rotate the grates when required. Diffuser bolts are 15" up from the bottom. I use a 17"round by 8"H coal basket on 3 inch bolts for legs. Thanks N8man!

When new, looking down thru the 3 grates into the coal basket.

Diffuser

Rotating/removed cooking grates

4-10lb butts, you could fit more and/or buy smaller butts.

Just a thought.

[ebijack]

Originally Posted by mikett

Having trouble keeping it under 300*.

Either you lit too many coals, or you have an air leak. The temp will be lower once you have meat in there also.

[mikett]

Originally Posted by ebijack

Either you lit too many coals, or you have an air leak. The temp will be lower once you have meat in there also.

This is probably it. I dumped a whole chimney in there.

[HabitualSmoker]

Originally Posted by ebijack

I have 3 grates, one for a diffuser or drip pan. 2 cooking grates with just under 6" clearance for both grates, use 4- 6" carriage bolts for legs for. Using a flat lid. No adjustable grates. No tipping of grates to rotate the grates when required. Diffuser bolts are 15" up from the bottom. I use a 17"round by 8"H coal basket on 3 inch bolts for legs. Thanks N8man!

My charcoal basket is about 2x as high as yours but a few inches narrower. Thus, only room for one cooking grate. Should have though about going with a shorter basket once I decided on a flat lid. That's all in the past now though onto the dome lid

[InDaRed2]

Originally Posted by mikett

This is probably it. I dumped a whole chimney in there.

Yep that's probably it. I usually start mine with 12-14 briquettes.

[PorkinButts82]

I start mine with about 15 briquettes, catch your temp on the come up. Too many coals in the chimney make for difficult temp adjustment.


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[PorkinButts82]

Originally Posted by mikett

On page 171 but couldn't wait any longer. Actually I built this while I was on like 140 but who's counting.

Having trouble keeping it under 300*. However I have only done one burn to season the barrel so we will see this weekend when she gets some meat on her.
It may be the old thermometer so I ordered a Maverick remote thermometer.
Also have a plate to cover exhaust if necessary.

Thanks to all who have contributed to this awesome thread!
I have never smoked anything in my life, meat wise , so this will be all new to me.

Sounds like an air leak for sure

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[mikett]

Chicken came out a little salty in spots, brine was probably a little too rich in salt, but I consider it a success. 7.5 lb. chicken took 4+ hours. Turkey leg was above 180* but that did not hurt it one bit. The log will be partially consumed at breakfast this morning.
Cooked between 325 & 350*.
Thanks to all who post here I could not have done it without this thread.