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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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09-29-2009, 08:12 PM | #4246 |
Got Wood.
Join Date: 08-28-09
Location: jc, nj
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ok brethren I found a possible alternative to building a coal basket yourself; a 14" x 6" double mesh round fry basket. ordered mine last night for less than 10 bucks here - http://www.kitchensupplydirect.com/THU-SLFB006.html
i figure i'll make some legs out of bolts and give it a whirl next weekend. i'll let you know how it works. |
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09-29-2009, 08:24 PM | #4247 |
is one Smokin' Farker
Join Date: 08-27-08
Location: Long Island NY
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Please do...curious to see how it works
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[B][COLOR="Blue"][COLOR="Yellow"]Joe[/COLOR][/COLOR][/B] - [B][U][COLOR="DarkOrange"][COLOR="Red"][COLOR="Black"]CHUBBY HUBBY BBQ - [/COLOR][/COLOR][/COLOR][/U][/B] [B][COLOR="Black"]Humphreys[/COLOR][/B] [B][COLOR="black"][COLOR="Yellow"]Pint[/COLOR][/COLOR][/B] / STAINLESS UDS(Build in Progress)/2 UDS /1 WSM / Weber Gasser/ 22.5 Weber Kettle/Blackstone 36/ The Absolute Fastest Super Fast [B][U][B][I]BLACK[/I][/B][/U][/B] Thermapen[COLOR="Black"][/COLOR] |
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09-29-2009, 08:53 PM | #4248 | |
Full Fledged Farker
Join Date: 05-11-09
Location: Kalispell, MT
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Quote:
Let us know how it turns out.
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[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT] [COLOR=Navy] [/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's 1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2] ____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana] PNWBA Board Member | CBJ #200356[/FONT] Smokin' HOT Grillfriends | Wellseasoned & The CanadaQ Crew BBQ Team Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | BBQ on the By Pass[/COLOR][/SIZE][/FONT] |
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09-29-2009, 09:20 PM | #4249 | |
On the road to being a farker
Join Date: 09-07-09
Location: RWC Ca
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Quote:
But yeah go for 3/4 expanded if thats cheaper. you'll need just under 4 feet to wrap around a 18.5 charcoal grate to make your basket.
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Mark UDS, XL BGE, and a pane burner. Smoke on. |
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09-30-2009, 04:03 PM | #4250 |
Got Wood.
Join Date: 09-11-09
Location: Fredericton,New Brunswick.Canada
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I got the fire basket but did anyone use expanded metal for a grill? I thought about covering it with foil and pokeing my finger through it where the holes are then when I clean up just remove the foil?
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09-30-2009, 04:08 PM | #4251 |
Found some matches.
Join Date: 09-10-09
Location: Longview, TX
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I have a line on barrels that have had barite (water based drilling) mud in them. Would a trip through the car wash and a good burn in make these acceptable or should I keep looking?
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09-30-2009, 05:18 PM | #4252 |
On the road to being a farker
Join Date: 09-22-09
Location: Huntsville, AL
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Well, I finally got through the entire thread (stupid work getting in the way). I've got a pretty good idea of how I want to do it.
1. 3-3/4" holes 3" from the bottom for intake 2. magnets for control 3. 8-1/2" holes in the lid for exhaust (unless I can find a dome lid) 4. cheap 12" thermometer from wal-mart I haven't settled on a charcoal grate yet but it will have to be a no-weld design because I'm a no-weld guy... I'm also gonna have to find me a drum still, I thought I had a line on one but the guy didn't have any more... |
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09-30-2009, 06:08 PM | #4253 | |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Quote:
Other than this you're on the right track. You are going to need 4 at least at 3/4" I would suggest 4 1" or 3 1 1/4". You might not think so now, but you're gonna want to cook a chicken in there sooner or later.
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Hot Rod Hog Cookers Association, Charter Member, President |
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09-30-2009, 06:37 PM | #4254 |
Got Wood.
Join Date: 09-11-09
Location: Fredericton,New Brunswick.Canada
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I was thinking again so that means trouble, but for a support for the basket I though about making a cross or X from angle iron pointing up and set it on the nipples so air could travel to the center? Also where would you guys put a thermo with a 1" probe in respect to the valve?
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09-30-2009, 09:02 PM | #4255 |
is one Smokin' Farker
Join Date: 08-27-08
Location: Long Island NY
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Finally found some unlined drums here on Long Island. $20each reconditioned. It took me forever searching for drums here locally. I was a day away from buying a new one from Grainger for $150. The one I have now has the red liner in it and 3 6hr burns later and wire wheel still the farkin liner. Will post pics this weekend of the build and the final outcome.
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[B][COLOR="Blue"][COLOR="Yellow"]Joe[/COLOR][/COLOR][/B] - [B][U][COLOR="DarkOrange"][COLOR="Red"][COLOR="Black"]CHUBBY HUBBY BBQ - [/COLOR][/COLOR][/COLOR][/U][/B] [B][COLOR="Black"]Humphreys[/COLOR][/B] [B][COLOR="black"][COLOR="Yellow"]Pint[/COLOR][/COLOR][/B] / STAINLESS UDS(Build in Progress)/2 UDS /1 WSM / Weber Gasser/ 22.5 Weber Kettle/Blackstone 36/ The Absolute Fastest Super Fast [B][U][B][I]BLACK[/I][/B][/U][/B] Thermapen[COLOR="Black"][/COLOR] |
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09-30-2009, 10:46 PM | #4256 | |
Full Fledged Farker
Join Date: 05-11-09
Location: Kalispell, MT
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Quote:
Your thermo with 1" probe won't be very accurate. If you can get a deep fry thermometer (Wal-Mart $9) with a 12" stem it will read much better and give you temps at the center of the grate. It can be 30° or more cooler at the outside edges where your 1" therm is located. To mount the deep fry thermometer drill a hole in the center of a 3/8" bolt and attach it to your drum just below the grate. Slide the probe in to cook and remove it to take out the fire basket.
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[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT] [COLOR=Navy] [/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's 1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2] ____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana] PNWBA Board Member | CBJ #200356[/FONT] Smokin' HOT Grillfriends | Wellseasoned & The CanadaQ Crew BBQ Team Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | BBQ on the By Pass[/COLOR][/SIZE][/FONT] |
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10-01-2009, 01:29 AM | #4257 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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If that was the only thermo I had, I think I would put it in the lid. If it was a flat lid I would put it in the middle of my circle of holes. If you have a chimney, I would put the thermo midways between the chimney and the furthest edge of the lid.
Whatever you decide, all you have to do is clock it. Put an oven thermometer on the grate in the middle and write down what the outer one is. Then open the lid and check the one on the grate and write that down beside it. If you are going to use two grates, put an oven thermometer on each. On second thought, if using two grates, put the thermometer in between them on the side. When you season the drum, do this every hour to give the drum time to adjust. Do it every so often afterward during a cook and anytime you calibrate your thermometers if you want to be really sure. Do this no matter where you put the outboard thermometer or what length the probe. As long as you do this, no matter the difference in your outboard thermometer and actual center of grate temps, you can accurately figure the temp inside without opening the lid. You can use any type of thermo you want, and you'll have the added benefit of no one being able to cook on your cooker quite as successfully as you do.
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Hot Rod Hog Cookers Association, Charter Member, President |
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10-01-2009, 11:16 AM | #4258 |
Knows what a fatty is.
Join Date: 06-11-08
Location: DFW land - TX.
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On the dial thermo with the 12 inch stem, I think the best placement is to have the pointed tip about an inch below the cooking grate. That way you are measuring the air temp that is going to hit the meat. I know that the dial thermo in the center of my domed lid that reads temps above the meat is usually about 40-50F cooler than the long stem under the grate. Actually together, they give a pretty good idea of what's going on in the drum. Just my .02.
Jerry |
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10-01-2009, 08:02 PM | #4259 | |
Full Fledged Farker
Join Date: 04-25-09
Location: Des Moines, IA
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Quote:
Open it up and look for rust. If it's only on the sanded/ground area, you['ve got more work ahead of you. Good luck, Chris |
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10-01-2009, 08:15 PM | #4260 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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All the answers to these questions are in this thread. I know it is long and cumbersome but the folks here will have a whole lot more respect for the newbies if they will take the time a go through it. This forum is NOT about "I WANT IT AND I WANT IT NOW" I am off to my room now!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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Tags |
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker |
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