Mini UDS/WSM Throw together - Page 2

J_Smoke · 07-07-2013, 12:35 AM

I just did my pork shoulder tonight with lump coal. I wrapped the shoulder at 4 hours, 155 degrees and pulled it off at the 7.5 hour mark at 200 degrees. I let it rest for an hour and a half and was fantastic. The temp held steady at 250 for 7.5 hours without stoking/adding more fuel. That was impressive to me. I did place a deep tuna can over the lower vent to keep the ash from suffocating the air flow. The top sides of the can was vented.

I did want to add at least one more rack to the build, but I didn't want to drive 45 minutes to the nearest town to get another rack. The local hardware store in this little po-dunk of 700 population didn't have a replacement grate I could buy. There is ample room though, even enough for three racks.

If I do this again, I will change a few things:
Yes, add at least one more rack, possibly two.
Access holes at each grate level to insert a thermometer into the meat at the corresponding level.
Handles. (couldn't find anything at the hardware store)
Extended vent adjustment handles. They are too hot to adjust after it comes to temp. (DUH)
Possibly finding a different solution for the legs to add stability.

This however, again, did a great job for an impromptu smoker without a big box store to shop at. :)

Thanks for all the comments. Any tips or criticisms welcome!

TroyA65 · 07-07-2013, 09:14 PM

Very well done!!

Bob13 · 07-07-2013, 09:46 PM

Awesome build! I haven't seen the latch attachment before.. very nice! I am curious as to why you decided to paint the inside...?

hachi-roku_fan · 07-07-2013, 09:55 PM

15 gallon drum?

twofishy4u · 07-07-2013, 10:10 PM

mine are both 15 gallon drums. The most I ever got was 6 hours of run time without adding hot coals. How were your coals set up? Brand of coals? I'll try the can idea over the vent.

hachi-roku_fan · 07-07-2013, 10:20 PM

Quote:

Originally Posted by twofishy4u

mine are both 15 gallon drums. The most I ever got was 6 hours of run time without adding hot coals. How were your coals set up? Brand of coals? I'll try the can idea over the vent.

Any modifications needed to fit it with the 15 gallon drum? I know some pots need some massaging to work

Carbon · 07-08-2013, 11:20 AM

Make sure to beef up the legs as the weight of the drum with meat loaded can get quite heavy and unstable with the tall drum. I don't trust the stock SJ legs, too much movement.
Those replacement legs were bent from 1" wide, 1/8" thick aluminum bar stock.

My 16-gallon drum body is currently not set up with cooking grates. I've been using this setup just to hang ribs, with 1 cross rod running at the top. I hung 5 racks of ribs on my last cook and only required 1 chimney full of briquettes.
For other cooks I use the tamale pot on the same SJ instead of the drum.

twofishy4u · 07-08-2013, 09:49 PM

I cut the bottom 6-8" off and grind the edge so it fits nice and tight into the smokey joe bottom. The lid fits super tight. Careful after grinding as the edge gets so thin it is real sharp.

J_Smoke · 07-11-2013, 03:06 AM

I cut the bottom of the 15 gallon drum off about an inch below the bottom ring and it fit very nice in the Smokey Joe base. I added the latches to give me peace of mind that the drum would stay upright when checking the meat.

I did not paint the inside just cleaned it up nicely.

The last smoke I did on it, I used lump coal and it stayed at 260° for 8+ hours. I pulled the pork off at 7.5 hours. I didn't have to move the vents or tap off the coals once. Very pleased.

TowersOfFood · 07-11-2013, 04:59 AM

Great job!

07-07-2013, 09:14 PM	#17
TroyA65 is one Smokin' Farker Join Date: 04-20-13 Location: Pleasant Prairie, WI	Very well done!! __________________ Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion

07-07-2013, 09:46 PM	#18
Bob13 Full Fledged Farker Join Date: 07-29-12 Location: Home of the 11 time World Series Champion Cardinals	Awesome build! I haven't seen the latch attachment before.. very nice! I am curious as to why you decided to paint the inside...? __________________ 22.5 WSM (AU/BBK mutt), Red SS Performer (N-'91), Red 18.5 OTG (L-'89), SJS (ER-'96), WGA (A-'79)

07-08-2013, 11:20 AM	#22
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles	Make sure to beef up the legs as the weight of the drum with meat loaded can get quite heavy and unstable with the tall drum. I don't trust the stock SJ legs, too much movement. Those replacement legs were bent from 1" wide, 1/8" thick aluminum bar stock. My 16-gallon drum body is currently not set up with cooking grates. I've been using this setup just to hang ribs, with 1 cross rod running at the top. I hung 5 racks of ribs on my last cook and only required 1 chimney full of briquettes. For other cooks I use the tamale pot on the same SJ instead of the drum. __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

07-11-2013, 04:59 AM	#25
TowersOfFood Knows what a fatty is. Join Date: 06-01-13 Location: Hackensack, NJ	Great job! __________________ 18.5 WSM, 22.5 WSM, 22.5 Weber OTS, XL BGE, Smokey Joe silver, Weber E-330 and La Caja China #2.

07-07-2013, 12:35 AM	#16
J_Smoke Found some matches. Join Date: 07-05-13 Location: Lebanon, OR	I just did my pork shoulder tonight with lump coal. I wrapped the shoulder at 4 hours, 155 degrees and pulled it off at the 7.5 hour mark at 200 degrees. I let it rest for an hour and a half and was fantastic. The temp held steady at 250 for 7.5 hours without stoking/adding more fuel. That was impressive to me. I did place a deep tuna can over the lower vent to keep the ash from suffocating the air flow. The top sides of the can was vented. I did want to add at least one more rack to the build, but I didn't want to drive 45 minutes to the nearest town to get another rack. The local hardware store in this little po-dunk of 700 population didn't have a replacement grate I could buy. There is ample room though, even enough for three racks. If I do this again, I will change a few things: Yes, add at least one more rack, possibly two. Access holes at each grate level to insert a thermometer into the meat at the corresponding level. Handles. (couldn't find anything at the hardware store) Extended vent adjustment handles. They are too hot to adjust after it comes to temp. (DUH) Possibly finding a different solution for the legs to add stability. This however, again, did a great job for an impromptu smoker without a big box store to shop at. :) Thanks for all the comments. Any tips or criticisms welcome!

07-07-2013, 09:55 PM	#19
hachi-roku_fan is one Smokin' Farker Join Date: 05-25-13 Location: Los Angeles	15 gallon drum?

07-07-2013, 10:10 PM	#20
twofishy4u Knows what a fatty is. Join Date: 12-20-12 Location: se wisconsin	mine are both 15 gallon drums. The most I ever got was 6 hours of run time without adding hot coals. How were your coals set up? Brand of coals? I'll try the can idea over the vent.

07-08-2013, 09:49 PM	#23
twofishy4u Knows what a fatty is. Join Date: 12-20-12 Location: se wisconsin	I cut the bottom 6-8" off and grind the edge so it fits nice and tight into the smokey joe bottom. The lid fits super tight. Careful after grinding as the edge gets so thin it is real sharp.

07-11-2013, 03:06 AM	#24
J_Smoke Found some matches. Join Date: 07-05-13 Location: Lebanon, OR	I cut the bottom of the 15 gallon drum off about an inch below the bottom ring and it fit very nice in the Smokey Joe base. I added the latches to give me peace of mind that the drum would stay upright when checking the meat. I did not paint the inside just cleaned it up nicely. The last smoke I did on it, I used lump coal and it stayed at 260° for 8+ hours. I pulled the pork off at 7.5 hours. I didn't have to move the vents or tap off the coals once. Very pleased.