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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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01-19-2007, 04:58 PM | #46 |
Is lookin for wood to cook with.
Join Date: 10-07-06
Location: Central California
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I made 1, 6 half inch close nipples threaded into the bottom of the barrel with caps, (use a multi drill bit, they thread right in). 8 half inch holes in the lid. I used the charcoal grate from a weber 18" kettle wrapped in expanded metal for the fire pit. the expanded metal is 13" high, with 2.5" below the grate for ash, and 10.5 inches above the grate for charcaol. this holds 12 pounds easy, and will burn at 225 degrees for 10 to 12 hours.
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01-19-2007, 08:01 PM | #47 |
Full Fledged Farker
Join Date: 01-31-06
Location: Auburn, Ca
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These drum smokers look pretty cool. May be my next BBQ project!
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Mike Bar-B-Chef offset Ancient Weber Kettle Weber Kettle Gold Proud owner of "The Hog" |
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01-19-2007, 10:48 PM | #48 |
Full Fledged Farker
Join Date: 11-22-06
Location: Oklahoma City
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Ok.. so, what's the diff between a WSM and one of these homemade barrel smokers?
B |
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01-20-2007, 04:41 AM | #49 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Direct cooking over the coals @ 24" and no water pan.
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01-20-2007, 08:55 AM | #50 | |
Knows what a fatty is.
Join Date: 11-18-04
Location: South Carolina
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I looked over your pics...
Quote:
You also mentioned making another drum cooker but modifing, what where the modifications you were thinking about? |
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01-20-2007, 11:21 AM | #51 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I try not to tend. If themps are hanging between 225 and 235 (like they usually do) I don't open the lid. At about 2.5 hours I'll check to see if they have pulled back. I'll check every half hour until they are ready to foil.
The mods I am thinking of making are putting wheels on it, having the holes drilled instead of burned thru and putting pipe fittings or something like that in there that is easier to close off, working out some type of hook system to raise the ash pan out of the cooker instead of reaching down into the barrel.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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01-20-2007, 01:33 PM | #52 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Got the UDS going for the first time with food. Temps hanging in the 230 range with no problems. I am using my spicewine charcoal grate from the bandera. It barely fits.
I have 2 butts on and 3 slabs of loin back ribs. I am using the Steve Raichlen rib rack I found at Academy($20). It is pretty heavy duty and holds 4 slabs. Also got the new nutemps going.
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Wannabe BBQ Illuminati |
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01-20-2007, 06:12 PM | #53 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Ribs are done. Man, the smell is amazing. Mista, I bet you drive your neighbors crazy when cooking on yours.
This thing holds temps like a dream. 220-240 all day so far on one load of charcoal, about 1/2 bag of royal oak with about 10 briquets of Kingsford to get things going. The butts are at 150.
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Wannabe BBQ Illuminati |
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01-20-2007, 06:13 PM | #54 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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BTW, I bought one of the step bits, made drilling holes much easier!
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Wannabe BBQ Illuminati |
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01-20-2007, 06:14 PM | #55 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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01-20-2007, 07:50 PM | #56 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Yea the Drum gives ya that turbo
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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01-20-2007, 07:52 PM | #57 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Yep, 3.5 hours. I was amazed. Almost let them over cook. Got them out just in time.
Temps started going up to 250, plugged up two holes and now they are back at 235. Butts at 155. Used some peach wood from an old tree I cut down 2 years ago. That is some good stuff maynard. Would like to find some more of that.
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Wannabe BBQ Illuminati |
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01-20-2007, 08:12 PM | #58 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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You will be hard pressed to out cook a load of coals.I usually end up shaking out the ash when the fire goes out and saving coals for the next cook.
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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01-20-2007, 08:27 PM | #59 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Now if I can just find a webber lid.
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Wannabe BBQ Illuminati |
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01-20-2007, 08:31 PM | #60 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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I like having the Kettle for burgers and the lid is available
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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