Ugly Drum Smoker

[vance237]

Holy crap this is the mother of all threads. So here's my question, I have a bbq guru that doesn't get any use at all anymore. Would I be able to drill one hole in the bottom instead of 3 and just use the guru to control temps? Everything else looks standard and I plan on using the existing top and adding a smoke stack for looks. Thoughts?

[F3X]

Originally Posted by Toscadero

I don't know what was previously in the drum. Something greasy. Tried cleaning it out and it still comes away a bit greasy. Thought the burnout would get rid of whatever was in the barrel. I am very grateful to have an unlined barrel though.

Try some Metal Prep, Metal Etch (Phosphoric Acid) to clean that out. You may not want to breath whatever residue is in there during the burn out. Metal prep will take off whats there and then clean out well before the burn out. Plus use it to prep the outside really well for the paint.

[barbqrken]

Originally Posted by vance237

Holy crap this is the mother of all threads. So here's my question, I have a bbq guru that doesn't get any use at all anymore. Would I be able to drill one hole in the bottom instead of 3 and just use the guru to control temps? Everything else looks standard and I plan on using the existing top and adding a smoke stack for looks. Thoughts?

I don't own a Guru, so I might be off on this, but here goes. I just finished building my UDS and from what I understand you need the extra vents to get your fire going. Now, like I said, I might be off on that, but what you could do, is try the guru alone and see what happens. If you need to add the others later, you can do so.

Keep us informed on what you do and the results.

[spareheat]

From: coewar

NOW FOR SOMETHING CHALLENGING.
I did a smoke last week for a shelter in town, as mostly the whole state was out of power due to the big snow storm we got. I usually use plain charcoal briquettes but this time I had some bags of hardwood lump coals. I love using it for grilling, but wasn't sure about smoking. So I tried it. After 1 hour, I really didn't like the smell coming out of the smoker.. ashtray-like. To avoid the food getting its own ashtray taste, I wrapped the 4 pork butts I was doing (2 smokers) in foil and left it over night. Early the next morning, all the coals had just about gone out, and the temperature was dropping. So I purchased some regular briquettes and saved the rest of the cook until ready. The meat was very tender (all wrapped up) and tasted fine with some brown sugar added, though it had a slight ashtray smell.

So the question.. how would you smoke with the hardwood lump coals? The 2 problems I saw was the nasty smell of it smoldering, and very difficult heat control and length. It was considerably hotter in the beginning, and it all burnt out by the next morning. I frequently do smokes overnight with plain charcoal briquettes without any issues.

And finally, say there is a technique to doing this with hardwood lump coals. Is there a reason to bother with it? I merely HAD them so wanted to use them, but wouldn't buy them for smoking. Definitely for grilling though![/QUOTE]


I built my first drum a few weeks ago as well I have just started using lump. I have been fighting bad smoke and temp swings everytime I use the drum. I read this yesturday, I today I did a test burn with only bricketts. WOW. FINNALLY thin blue smoke and stable temps I was about to give my drum away, but I think I'll keep it a little longer now. No more lump in my drum. Thanks

[swamprb]

Lose the notion of getting "sweet blue smoke" from the drum if you are cooking direct;

It's the "wonderful white" that you want!











Hawgman gettin' a snoot full!



Now g'wan and get you some!

[Carbon]

I get good white smoke with my UDS too!

[AustinKnight]

Weird I always get sweet blue smoke when I cook.

[agr347]

I got my UDS built and did a seasoning burn and noticed that the fire only lasted about 4 hours (I had about 6-7 lbs of charcoal) and with my vents all wide open, it never really got above 225, which is perfect for my smoking. I am trying to use the ash pan out of an old brinkmann smoker. I drilled holes around the sides to get it to draft.

I did my second cook tonight and used 2.5 in bolts to raise the pan off of the bottom of the barrel and added a few more vent holes in it to help it out. I was able to cook at around 210 for 5.5-6 hours tonight before the temps started to drop. I took my chicken off to finish it in the oven and then shook the pan and the coals all started right back burning. Does anyone have experience with this type of fire pan? It looks like the ash may be snuffing out the fire. It may be best for me to switch to a fire pan with a grill grate for the bottom and the expanded metal for sides???? I like the smoker not getting over 220 or so, but I need it to be able to go for longer. Thanks for the help.

[Bbq Bubba]

Your not getting enough air and the ash is snuffingout the heat. Should be able to go 8-10 hrs on that amount of fuel. Usevexpando & a grate like the bible says.

[AustinKnight]

Originally Posted by agr347

I got my UDS built and did a seasoning burn and noticed that the fire only lasted about 4 hours (I had about 6-7 lbs of charcoal) and with my vents all wide open, it never really got above 225, which is perfect for my smoking. I am trying to use the ash pan out of an old brinkmann smoker. I drilled holes around the sides to get it to draft.

I did my second cook tonight and used 2.5 in bolts to raise the pan off of the bottom of the barrel and added a few more vent holes in it to help it out. I was able to cook at around 210 for 5.5-6 hours tonight before the temps started to drop. I took my chicken off to finish it in the oven and then shook the pan and the coals all started right back burning. Does anyone have experience with this type of fire pan? It looks like the ash may be snuffing out the fire. It may be best for me to switch to a fire pan with a grill grate for the bottom and the expanded metal for sides???? I like the smoker not getting over 220 or so, but I need it to be able to go for longer. Thanks for the help.

What size holes do you have in your lid? I use a pizza pan to catch my ash and depending on what temp I'm trying to achieve I usually lite 20 briquettes to get things rolling.Also are you just dumping the ashed over coal on top of your basket?

[agr347]

I have a kettle lid from a knockoff Weber for my lid. Just has the one spin dial exhaust. Is that enough exhaust?

[AustinKnight]

Originally Posted by agr347

I have a kettle lid from a knockoff Weber for my lid. Just has the one spin dial exhaust. Is that enough exhaust?

Ya does it sit tight on the drum, if its real loos on the drum you should try using some high heat silicone around the inside of the lid rim.

[agr347]

Ok. It is real tight, I have to force it down on there to make it fit.

[AustinKnight]

Originally Posted by agr347

Ok. It is real tight, I have to force it down on there to make it fit.

And the draft holes on the ash pan, there relatively big holes right like 3/4? Maybe you should get like 3 inch bolts or try a pizza pan from wallyworld ?

EDIT Ya it does sound like your doing everything right, it does sound like the ash is snuffing the fire to me.

[Mr. Bo]

Originally Posted by agr347

I got my UDS built and did a seasoning burn and noticed that the fire only lasted about 4 hours (I had about 6-7 lbs of charcoal) and with my vents all wide open, it never really got above 225, which is perfect for my smoking. I am trying to use the ash pan out of an old brinkmann smoker. I drilled holes around the sides to get it to draft.

I did my second cook tonight and used 2.5 in bolts to raise the pan off of the bottom of the barrel and added a few more vent holes in it to help it out. I was able to cook at around 210 for 5.5-6 hours tonight before the temps started to drop. I took my chicken off to finish it in the oven and then shook the pan and the coals all started right back burning. Does anyone have experience with this type of fire pan? It looks like the ash may be snuffing out the fire. It may be best for me to switch to a fire pan with a grill grate for the bottom and the expanded metal for sides???? I like the smoker not getting over 220 or so, but I need it to be able to go for longer. Thanks for the help.

There is some mention of a jiggler rod (or something similar) in multiple posts in this thread. Makes sense and works cuz the ash build up will decrease the fire temps.