Ugly Drum Smoker

[Andyll]

Exhaust holes for the lid?
I have seen BDS has holes around the outside of the lid.
Most others have one or two exhaust pipes closer to the outside of lid. Very few with exhaust in the middle of lid. Is there a proper place or does it really make a difference?

Andyll

[dresselbrew]

Originally Posted by Bbq Bubba

Your temp problems stem from too much exhaust and not enough intake.

I started out with the big hole open by itself and stuck the thermometer in the smaller one. The temps wouldn't get higher than 220-230° so I added the other 2 holes. It won't be hard to fid the holes in the lid. I'll probably add another intake hole and see if it helps. Thanks for the advice everyone and keep it coming.

Another problem I'm having is my basket is too big. Apx. 15" diameter and 6" tall. I'm thinking of making another ring to set inside that's smaller for the shorter cooks. Maybe something like an 8" diameter.

[Bbq Bubba]

Originally Posted by dresselbrew

I started out with the big hole open by itself and stuck the thermometer in the smaller one. The temps wouldn't get higher than 220-230° so I added the other 2 holes. It won't be hard to fid the holes in the lid. I'll probably add another intake hole and see if it helps. Thanks for the advice everyone and keep it coming.

Another problem I'm having is my basket is too big. Apx. 15" diameter and 6" tall. I'm thinking of making another ring to set inside that's smaller for the shorter cooks. Maybe something like an 8" diameter.

Cover all the exhaust holes except for the bung and increase your 1/2" intakes to 3/4" and you'll be jammin!

A smaller basket is nice for smaller cooks!

[Dr_KY]

Originally Posted by dresselbrew

I started out with the big hole open by itself and stuck the thermometer in the smaller one. The temps wouldn't get higher than 220-230° so I added the other 2 holes. It won't be hard to fid the holes in the lid. I'll probably add another intake hole and see if it helps. Thanks for the advice everyone and keep it coming.

Go with what Bubba said.
You need enough air traveling into the fire to keep it going, you have also lost the ability to 'tune' your temps because you are starving it. You need to get to the point where you have too much air in so that you can throttle back and hit the temps you want. If you chose to stay with the 1/2" intakes then add a third and put a ball valve or some sort of air flow control in place.

Originally Posted by dresselbrew

Another problem I'm having is my basket is too big. Apx. 15" diameter and 6" tall. I'm thinking of making another ring to set inside that's smaller for the shorter cooks. Maybe something like an 8" diameter.

You can always make a smaller basket to fit inside the larger one.

[Dr_KY]

Originally Posted by Andyll

Exhaust holes for the lid?
I have seen BDS has holes around the outside of the lid.
Most others have one or two exhaust pipes closer to the outside of lid. Very few with exhaust in the middle of lid. Is there a proper place or does it really make a difference?

Andyll

Welcome brother.
The jury is still out on what works better or gives a more even cook so go for what's easier or experiment and see what works for you.

Remember to post pictures.

[sfbbqguy]

Temp issues or not this thing should be what you see in the dictionary when you look up UDS. The UDS poster child.
KISS, ugly, functional, cheap.

[JD McGee]

Originally Posted by Andyll

Exhaust holes for the lid?
I have seen BDS has holes around the outside of the lid.
Most others have one or two exhaust pipes closer to the outside of lid. Very few with exhaust in the middle of lid. Is there a proper place or does it really make a difference?

Andyll

There's a post somewhere with a template layout that Swamprb swears by...he says it gives the air circulation a swirling effect that acts like a convection oven. Help me out here Swamp!

[dresselbrew]

Originally Posted by sfbbqguy

Temp issues or not this thing should be what you see in the dictionary when you look up UDS. The UDS poster child.
KISS, ugly, functional, cheap.

Thank you. That's what I was going for. Although I did just pick up 2 weber grills cheap and I have a lid now.

[bbq lover]

Im sure im in the wrong spot ugle its not but man it made some great ribs today stainlees steel drum eating maple and hickory pellets sorry the stuff thats hanging off the back is going to get a cover and I will post more then

[dresselbrew]

Now that's no ugly drum there bbq lover. Nice.

[bbq lover]

thanks its eating pellets and its a fun deal.. 3 outings and everybody that got some told us it was the best ever first was ribs for me and my buddy and his family 2nd was chicken and corn on the cob for guys from work and todays ribs for me and my family .. right now set the dial @ 250 and its there all day there is a swing of 5 degs we are working on that lol the meat is very moist and the smoke ring is about half way into the meat so far just a fun deal so far we are going to try a brisket next week

[Meat Burner]

sf, yes it is really ugly....but growing on me! Take bubba's advise and it may get even perdyer! Experiment a little and it will be just fine. Then stick with what works.

[DucksPhan]

Originally Posted by bbq lover

Im sure im in the wrong spot ugle its not but man it made some great ribs today stainlees steel drum eating maple and hickory pellets sorry the stuff thats hanging off the back is going to get a cover and I will post more then

Damn!! What did you pay for the stainless steel drum? I cant touch one for under 300.00!

[Dr_KY]

Originally Posted by bbq lover

Im sure im in the wrong spot ugle its not but man it made some great ribs today stainlees steel drum

Ohh man that's one he!! of a nice drum! I need a stainless one to go with my gear!

[Norcoredneck]

Originally Posted by Dr_KY

Ohh man that's one he!! of a nice drum! I need a stainless one to go with my gear!

Save your money Dock, just "Chrome"it!