backwoods
Well-known member
I burned my drum 3 times now and there is still liner in it. The last burn was extremely hot and still had flames coming 2-3 feet above the top 6 hours after i started. Can i just grind this **** off with a flap wheel?
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Ugly Drum Smoker
- Thread starter jgh1204
- Start date
Babyboomerboy
is one Smokin' Farker
There is something to be said about K. I.S.S.
CmdCtrl, that is a very nice UDS you built there. I am sure you will enjoy it for years.
BadHorsieBBQ
Knows what a fatty is.
The only open head food grade drum they had available at the yard close to where I live. had a dark brown coating that the dealer said was Teflon. He did not think that the Teflon would burn out. What do you guys think.
brotherbd
Knows what a fatty is.
Smoke Brothers a consensus please…. (2nd try)
I’m really getting fired up about building my UDS’s within the next few weeks and Ive got another question, this one not so much about the build but about the cook thereon.
Now before you answer that I just gotta do it to figure out my own, I realize the cook times can vary, but that’s why I am looking for a consensus.:-D
I’ve been cooking with a propane Smokey Mountain by Great Outdoors smoker for about 3 years and I’ve never been as happy with it as yall are with your UDSs. I have noticed here and there to times being shorter than water smokers and many talk about flipping their meat over during cooks.
Would you share with me and the other brothers, newbies or not, your approximate times temps and handling of your cooks on the basic meats?
I appreciate all the info on the building of your UDSs and all the pron pics of your cooks, I will post mine as soon as I have any to share.:grin:
If you want to pm the info to me that would be fine also, I just thought an out in the open consensus would be helpful to everyone now and for the future. I know it takes a lot of room but it the feedback won’t last long and I feel it will be an invaluable help to those of us who are starting out with this epic cooker of the common man. :mrgreen:
If enough share I'll assimilate the info and repost the consensus so it may be readily available to all in a condensed format.
Here’s a grid of what I’m looking for info on.
Cooking on the UDS.
_________Cook __Int. ___Aprox_____ Start Flip_ Flip
_________Temp__Temp_ Cook Time _at Hrs ___ How Often
BEEF
Brisket,
Packer
Tri-Tip
PORK
Butt
Ribs,
Spare
Ribs,
Baby Back
Ham,
Fresh
Loin,
Whole
Chicken
Beer Can
Whole,
Flattened
Leg Qrts
Wings
I’m really getting fired up about building my UDS’s within the next few weeks and Ive got another question, this one not so much about the build but about the cook thereon.
Now before you answer that I just gotta do it to figure out my own, I realize the cook times can vary, but that’s why I am looking for a consensus.:-D
I’ve been cooking with a propane Smokey Mountain by Great Outdoors smoker for about 3 years and I’ve never been as happy with it as yall are with your UDSs. I have noticed here and there to times being shorter than water smokers and many talk about flipping their meat over during cooks.
Would you share with me and the other brothers, newbies or not, your approximate times temps and handling of your cooks on the basic meats?
I appreciate all the info on the building of your UDSs and all the pron pics of your cooks, I will post mine as soon as I have any to share.:grin:
If you want to pm the info to me that would be fine also, I just thought an out in the open consensus would be helpful to everyone now and for the future. I know it takes a lot of room but it the feedback won’t last long and I feel it will be an invaluable help to those of us who are starting out with this epic cooker of the common man. :mrgreen:
If enough share I'll assimilate the info and repost the consensus so it may be readily available to all in a condensed format.
Here’s a grid of what I’m looking for info on.
Cooking on the UDS.
_________Cook __Int. ___Aprox_____ Start Flip_ Flip
_________Temp__Temp_ Cook Time _at Hrs ___ How Often
BEEF
Brisket,
Packer
Tri-Tip
PORK
Butt
Ribs,
Spare
Ribs,
Baby Back
Ham,
Fresh
Loin,
Whole
Chicken
Beer Can
Whole,
Flattened
Leg Qrts
Wings
Skidder
Babbling Farker
Babyboomerboy I've done four UDS's so far. Two for me and two for friends and all were done with the K.I.S.S. method and all run the exact same way..................Perfect. I did make one once that had some spiking issues but it wasn't built the same way the others were but I even corrected that problem (air leak).
CmdCtrl
Knows what a fatty is.
It's raining here in Los Angeles so I had to drag my UDS into the garage for it's 1st round of upgrades.
I added a 6in gate handle to the side of the drum. Messed up there as I originally intended to put it 4in down from the lid which unfortunately would interfere with the ease I get my cooking grate in and out. So I patched the 2 holes with magnets - lol - and moved my handle down to grill height. Now my grate is resting on 6 screws. If I had thought about this in advance I could have saved me some drilling. Live and learn...
Also added the HF pick handle to the lid. It serves to not only look good but also allows me to remove my lid easier. The handle is mounted just inside the perimeter of the lid for maximum leverage. My lid seals up really tight and when the barrel expands from the heat it is a ***Insert Myron Mixon expletives here*** to get off.
Here are the pictures:
1st one is stock KISS
2nd with my handle mod
3rd post season, post 1st cook build up on the side. Do you see any rust? Nope, thought so. Good to go!!!
I added a 6in gate handle to the side of the drum. Messed up there as I originally intended to put it 4in down from the lid which unfortunately would interfere with the ease I get my cooking grate in and out. So I patched the 2 holes with magnets - lol - and moved my handle down to grill height. Now my grate is resting on 6 screws. If I had thought about this in advance I could have saved me some drilling. Live and learn...
Also added the HF pick handle to the lid. It serves to not only look good but also allows me to remove my lid easier. The handle is mounted just inside the perimeter of the lid for maximum leverage. My lid seals up really tight and when the barrel expands from the heat it is a ***Insert Myron Mixon expletives here*** to get off.
Here are the pictures:
1st one is stock KISS
2nd with my handle mod
3rd post season, post 1st cook build up on the side. Do you see any rust? Nope, thought so. Good to go!!!
Attachments
wayner123
Got Wood.
I am still in the planning phase of my UDS, and I have a question.
I am not sure if I want to do 1 grate or two. I have a nice offset if I want to do any large amounts of meat. And I mainly want to build the UDS for another smoker that will need less watching/stoking and can handle a butt and maybe a slab or two of ribs (small amounts of meat)
The question I have is; What is the difference in temperature from the lower grate to the upper grate if they are around 6" apart? I have read that people set their thermometers about an inch under the lower grate and that's where people determine cooking temps.
I am not sure if I want to do 1 grate or two. I have a nice offset if I want to do any large amounts of meat. And I mainly want to build the UDS for another smoker that will need less watching/stoking and can handle a butt and maybe a slab or two of ribs (small amounts of meat)
The question I have is; What is the difference in temperature from the lower grate to the upper grate if they are around 6" apart? I have read that people set their thermometers about an inch under the lower grate and that's where people determine cooking temps.
Boshizzle
somebody shut me the fark up.
Typically, the higher grate will have the highest temp because heat rises. So, knowing that you may be 5 to 15 degrees higher on the top grate than the lower is usually no big deal. But, if the lower grate isn't at the temp you want, that can be more of a problem.
So, the thermometer at the lower grate is usually sufficient. If the lower grate is at cooking temp, you know the upper grate is at that temp or a little higher. If the thermometer is reading the upper grate, you can't be sure what the lower grate is because heat will seek to rise to the upper grate.
I will be building my UDS first with only 1 grate but I will put in the supports for a lower one. I have an offset smoker if I want to cook a lot more at one time, but I doubt that I will very often. In addition, I want to experiment with a diffuser.
So, the thermometer at the lower grate is usually sufficient. If the lower grate is at cooking temp, you know the upper grate is at that temp or a little higher. If the thermometer is reading the upper grate, you can't be sure what the lower grate is because heat will seek to rise to the upper grate.
I will be building my UDS first with only 1 grate but I will put in the supports for a lower one. I have an offset smoker if I want to cook a lot more at one time, but I doubt that I will very often. In addition, I want to experiment with a diffuser.
MushCreek
Full Fledged Farker
I don't know if the top grate is hotter, but the food burns more on the bottom one, since it is closer to the fire. I did 4 butts on mine, and put the biggest one on the bottom. It cooked as fast as the smaller ones on top, and was quite charred on the bottom. No prob- I had the fat cap on the bottom. I have two other uses for my lower grate. One is to put a drip pan on when I do a turkey. I catch the drippings to make the best gravy you've ever had in your life. I also made my fire basket so I can mount it to the lower grate position. With a grate on top, I now have a direct heat grill. Since I grill more than smoke, this has been a very useful mod. It's also a good place to mount a water pan, if you're so inclined. A friend of mine does his ribs with a water pan, and I can't argue with the results. I have a tiny back yard, so I have to have a Swiss Army knife for a UDS!
IronStomach
Full Fledged Farker
Mushcreek -- I was thinking of doing the elevated firebasket mod, too! Glad to see that someone else does that for using the drum as a grill.
Boshizzle... you're correct in that heat rises, but only because of air convection, it's hot air that rises, not all heat. Go to your rangetop some time, turn on a burner and hold your hand a foot above the flame. Then raise your hand 6 inches. Which position was hotter? ;-)
Boshizzle... you're correct in that heat rises, but only because of air convection, it's hot air that rises, not all heat. Go to your rangetop some time, turn on a burner and hold your hand a foot above the flame. Then raise your hand 6 inches. Which position was hotter? ;-)
CUTigerQ
is one Smokin' Farker
I guess Im not really understanding something about this...and maybe I just missed it in the thread, but specifically WHY cant you use the lid that is cut off of the barrel? I see so many uds cookers with the flat top lids that look like they were one a part of the barrell. I just dont understand it and hope that you guys can help...
Babyboomerboy
is one Smokin' Farker
Thank you Skidder for your experience in UDS building and the results. I have read so many brethren that have posted they are getting ready to build their first smoker and have already decided they can make improvements on the main design. If only they would build the UDS the way it was meant to be built and learn how it cooks, they would have an idea what would make their next UDS do different things with changes they would like to make to the original design. To many people want to go the step three before step one and two. I guess its just a fast world we live in today.
blackdog043
is one Smokin' Farker
The flat lid you are seeing is the lid from an open head drum. An open head drum is one that has a ring around it that clamps a lid on. Do a search for open head drum and maybe you can better understand. Once you cut the lid off a closed head drum it is smaller than the drum opening there is nothing to hold it. Hopefully that is clear.
CUTigerQ
is one Smokin' Farker
Now I understand. Thanks for clarifying for me.
sjm845
Got Wood.
My first UDS
Maiden Voyage for my UDS. 11 degrees with the wind chill 30 miles north of NYC. Blazing at 260 degrees with 2.5 one inch intakes open. Picking up the webber lid from the in-laws tonight.
TELL YOU WHAT!!!
Maiden Voyage for my UDS. 11 degrees with the wind chill 30 miles north of NYC. Blazing at 260 degrees with 2.5 one inch intakes open. Picking up the webber lid from the in-laws tonight.
TELL YOU WHAT!!!
CmdCtrl
Knows what a fatty is.
Norcoredneck
somebody shut me the fark up.
I’m really getting fired up about building my UDS’s within the next few weeks and Ive got another question, this one not so much about the build but about the cook thereon.
Now before you answer that I just gotta do it to figure out my own, I realize the cook times can vary, but that’s why I am looking for a consensus.:-D
I’ve been cooking with a propane Smokey Mountain by Great Outdoors smoker for about 3 years and I’ve never been as happy with it as yall are with your UDSs. I have noticed here and there to times being shorter than water smokers and many talk about flipping their meat over during cooks.
Would you share with me and the other brothers, newbies or not, your approximate times temps and handling of your cooks on the basic meats?
I appreciate all the info on the building of your UDSs and all the pron pics of your cooks, I will post mine as soon as I have any to share.:grin:
If you want to pm the info to me that would be fine also, I just thought an out in the open consensus would be helpful to everyone now and for the future. I know it takes a lot of room but it the feedback won’t last long and I feel it will be an invaluable help to those of us who are starting out with this epic cooker of the common man. :mrgreen:
If enough share I'll assimilate the info and repost the consensus so it may be readily available to all in a condensed format.
Here’s a grid of what I’m looking for info on.
Cooking on the UDS.
_________
The advice i can give you is...
Build it, keep it simple.
Measure 12# of charcoal in a plastic bucket, mark level on bucket.
Get yourself a butt and 2 fatties prepped and ready to go. Don't forget a cooler of adult beverages.
Get up @ 4 am.
Start your fire as described over and over in UDS thread, 10-12 coals one cap off valve 100% open.
Put lid on tight. Get meat out on counter. in about 20-30 minutes check side gauge and when @ 180 put cap on. Check in about 15-20 min more. Adjust and shoot for 200 on side gauge. No more than 250 on gauge. Open up drum add a few chunks of flavor wood and meat. Seal up tight and let rock. Get a feel for temp your drum cruises at. Every time you make an adjustment make slight adjustments and let it settle, have a beer when you feel the need to peek inside and DON'T! At 2 hours quickly lift lid and check fatty temp. This is where a thermapen is great to have. If 165 internal pull and foil. Reseral lid and let go. Have a vew more beers and at 4.5 or so open, flip and reseal. Kick can to rattle ash loose. At 8 hours check temp of butt, foil if you are happy with color ar let it ride. If at 160-170 you probably have 2 more hours if 180+ maybe an hour to 1.5. Pull @ 200 internal and fiol and cooler. Let rest while you drink more beer and brag about the fatties you ate. That's how I roll.
Pork Ribs, same I go 4-4.5 for trimmed spares, 3.5-4 for babybacks. Brisket all depends on meat, prep, appetite.
Thing is practice is what makes good BBQ. not timing. It's done when it is done. Too many variables to have a standard time format. Important thing with a UDS is keep it sealed, minimize lid off times, shake/knock ash loose before adjusting on long cooks, let drum settle between adjustments (don't be anal about temps), have plenty of adult beverages on hand.
Get it built, start a thread when you start your cook and you will get plenty of advice along the road.
Norcoredneck
somebody shut me the fark up.
Honestly, It is good not to drill in bottom for eaze in clean up but I am willing to bet the JB will get brittle and when the bottom flexes the rollers will pop off.
brotherbd
Knows what a fatty is.
Thanks Norco!
Thanks for the tips Norco,
Like I said in my post I know there is a balance between temp and time. I've been cooking for 40 years, mostly in the kitchen, but it always pays to ask the experts their advise and listen when they speak.:biggrin:
I figure the stupid question is the one you don't ask.:-D
Keep propounding the truths of barbecue and the UDS to us brother, we are listening. Even when our mouths and bellies are full :shock: and we are licking the sauce from our fingers, we are listening so speak to us for we are eager to learn the ways of the masters. :lol:
brotherbd
Thanks for the tips Norco,
Like I said in my post I know there is a balance between temp and time. I've been cooking for 40 years, mostly in the kitchen, but it always pays to ask the experts their advise and listen when they speak.:biggrin:
I figure the stupid question is the one you don't ask.:-D
Keep propounding the truths of barbecue and the UDS to us brother, we are listening.
Even when our mouths and bellies are full :shock: and we are licking the sauce from our fingers, we are listening so speak to us for we are eager to learn the ways of the masters. :lol:brotherbd
CmdCtrl
Knows what a fatty is.
Thanks for the advice Norcoredneck, that is why I left the wheels till my 3rd set of upgrades and honestly if they pop off oh well no big deal. I didn't put any holes in the bottom and I have plenty of bricks to prop the UDS up on...
I'll keep ya posted.
Gonna do a couple of Butts and ribs for the big game tomorrow... more important than the upgrades is the eat's!!!
