Ugly Drum Smoker - Page 340

lunchbox · 02-12-2010, 01:43 PM

Quote:

Originally Posted by BobBrisket

You are set to go my friend. Are you going to use the expanded metal for your coal basket?
5 bucks for a Weber is a steal.........

I was thinking about it, i need to re read this thread, as i don't have a welder handy, so i will need to use a bolt or something to connect the expanded metal to the grate.

BobBrisket · 02-12-2010, 01:50 PM

Quote:

Originally Posted by lunchbox

I was thinking about it, i need to re read this thread, as i don't have a welder handy, so i will need to use a bolt or something to connect the expanded metal to the grate.

Some thick bale wire ties all the way around will do to hold the two parts together if you aren't welding them together.
Just cut some lengths of wire about 3" inches long and twist tie with some pliers. The more you do the stronger the bond. It will work for quite a while. After a while the heat will take it's toll on the wire, but you can always re-tie with new wire.

Smokin'Ron · 02-12-2010, 02:21 PM

Quote:

Originally Posted by lunchbox

I was thinking about it, i need to re read this thread, as i don't have a welder handy, so i will need to use a bolt or something to connect the expanded metal to the grate.

I had a 24x24 peice of expanded metal cut it in half and used 2 bolts, 2 small washer, 2 large washers and 2 nuts on each meet of the metal...I attached to the charcoal grate with ubolts.

lunchbox · 02-12-2010, 02:33 PM

Thanks guys.

BobBrisket · 02-12-2010, 02:37 PM

U bolts idea is way better. I likey!

Smokin'Ron · 02-12-2010, 02:53 PM

Oh, and notice the chain...If you go this route, don't forget to run the chain through the UBolts. I was using the chain and twisting it into the expanded metal as I pulled the basket out until it tipped on me the last time. Now the chain is pegged in the top bolts holding the expanded metal together (had to get longer bolts to do this) which puts it 90 degrees from where the chain is in the ubolt to create stability without adding more chain.

NoviceBBQmovinUp · 02-12-2010, 03:03 PM

So, i have a barrel that is 33 inches high, if i save 3 inches at the bottom for airflow. then i have 30 inches to the lid. subtract 24 inches and that leaves me 6 inches to the very top of the lid. I want to stick with the flat top on this build. So anything thick like a shoulder will be pinched between the grate and the lid. Son Of A...

Also whats a good all round size for a fire box.. (i am thinking at 18.5 inch weber grate with 7 inch walls of expanded metal) this build will be for longer cooks like pork shoulders. yes i have read everything and i have several numbers written down but i cant decide and i dont have the funds or tools to experiment with different sizes. this is my first and its kinda a learning curve for now.

CmdCtrl · 02-12-2010, 03:22 PM

Hi Novice, welcome! My barrel was also a bit short but even with the flat top, 24 in clearance from firebox base and 6 in to lid I've had no problem with my pork butts. Take a look at my build and firebox - I did 11in high expanded metal with the 18in weber grate 3in from bottom. Hope that helps!

NoviceBBQmovinUp · 02-12-2010, 03:29 PM

Quote:

Originally Posted by CmdCtrl

Hi Novice, welcome! My barrel was also a bit short but even with the flat top, 24 in clearance from firebox base and 6 in to lid I've had no problem with my pork butts. Take a look at my build and firebox - I did 11in high expanded metal with the 18in weber grate 3in from bottom. Hope that helps!

How do i see your build?

lunchbox · 02-12-2010, 03:46 PM

Quote:

Originally Posted by Smokin'Ron

Oh, and notice the chain...If you go this route, don't forget to run the chain through the UBolts. I was using the chain and twisting it into the expanded metal as I pulled the basket out until it tipped on me the last time. Now the chain is pegged in the top bolts holding the expanded metal together (had to get longer bolts to do this) which puts it 90 degrees from where the chain is in the ubolt to create stability without adding more chain.

A great point and something i didn't notice. I will have to do that. What do you use to pull up the chain? Just an old wire hanger?(that's what i plan on using.)

Smokin'Ron · 02-12-2010, 03:59 PM

Quote:

Originally Posted by lunchbox

A great point and something i didn't notice. I will have to do that. What do you use to pull up the chain? Just an old wire hanger?(that's what i plan on using.)

Since I don't pull it out until it's cool, I just lay it on top of the basket when cooking and grab it with my gloves on to clean it out.

I'm kinda short and my initial thought was to use my hook from the turkey fryer, but haven't had to yet. I'd think (don't know for sure) it would be a bit heavy for a wire hanger.

lunchbox · 02-12-2010, 05:19 PM

Thanks man. I'll give it a try this weekend when i start building.

CmdCtrl · 02-12-2010, 05:34 PM

Quote:

Originally Posted by NoviceBBQmovinUp

How do i see your build?

goto post 4913 :-)
enjoy!

NoviceBBQmovinUp · 02-12-2010, 06:58 PM

What do you guys think of this idea. if it has already been posted please forgive me. There is 330+ pages on here and i cant remember all that i read hahah.

My UDS is kinda short and i have to have a flat top lid. (no extra cash right now for a webber top). Anyways since my barrel is short i only have about 20 inches between the bottom of the fire basket and my one grate. This give me about 7 inches for my pork butts.
If i put a pizza stone that i have laying around in between the grate and the fire box will this help. My Main concern is i really want a nice bark to my meat and i dont want to rapid cook it being really close to the heat source but i hear so much about 24 inch clearance

JD McGee · 02-12-2010, 09:29 PM

Bob Brisket brought to my attention that a few of my pics of my UDS slide air control thingy were missing. Here are a few pics of the first one I did...a new and improved version is at the sheet metal shop being manufactured as I type...

Hope it helps...feel free to PM me if you have any questions...

JD

02-12-2010, 02:37 PM	#5090
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	U bolts idea is way better. I likey! __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

02-12-2010, 02:53 PM	#5091
Smokin'Ron Full Fledged Farker Join Date: 06-09-09 Location: Cincinnati, OH	Oh, and notice the chain...If you go this route, don't forget to run the chain through the UBolts. I was using the chain and twisting it into the expanded metal as I pulled the basket out until it tipped on me the last time. Now the chain is pegged in the top bolts holding the expanded metal together (had to get longer bolts to do this) which puts it 90 degrees from where the chain is in the ubolt to create stability without adding more chain. __________________ 3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard)

02-12-2010, 03:22 PM	#5093
CmdCtrl Knows what a fatty is. Join Date: 01-28-10 Location: Los Angeles, CA	Hi Novice, welcome! My barrel was also a bit short but even with the flat top, 24 in clearance from firebox base and 6 in to lid I've had no problem with my pork butts. Take a look at my build and firebox - I did 11in high expanded metal with the 18in weber grate 3in from bottom. Hope that helps! __________________ Cookin' on a very ugly drum. But hey, it's simple and make great eats.

02-12-2010, 09:29 PM	#5100
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Bob Brisket brought to my attention that a few of my pics of my UDS slide air control thingy were missing. Here are a few pics of the first one I did...a new and improved version is at the sheet metal shop being manufactured as I type... Hope it helps...feel free to PM me if you have any questions... JD __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...
	1 members found this post helpful.

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02-12-2010, 02:33 PM	#5089
lunchbox Knows what a fatty is. Join Date: 12-11-09 Location: SE Wisconsin	Thanks guys.

02-12-2010, 03:03 PM	#5092
NoviceBBQmovinUp Knows what a fatty is. Join Date: 02-09-10 Location: Phoenix Arizona	So, i have a barrel that is 33 inches high, if i save 3 inches at the bottom for airflow. then i have 30 inches to the lid. subtract 24 inches and that leaves me 6 inches to the very top of the lid. I want to stick with the flat top on this build. So anything thick like a shoulder will be pinched between the grate and the lid. Son Of A... Also whats a good all round size for a fire box.. (i am thinking at 18.5 inch weber grate with 7 inch walls of expanded metal) this build will be for longer cooks like pork shoulders. yes i have read everything and i have several numbers written down but i cant decide and i dont have the funds or tools to experiment with different sizes. this is my first and its kinda a learning curve for now.

02-12-2010, 05:19 PM	#5097
lunchbox Knows what a fatty is. Join Date: 12-11-09 Location: SE Wisconsin	Thanks man. I'll give it a try this weekend when i start building.