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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 08-17-2013, 10:17 PM   #1
Got Wood.
Join Date: 07-06-13
Location: Souther Tier, NY
Default UDS Build Number 50,239

Okay, that's just a made up number :). Anyway, here's my contribution to the madness!

I was bit by the UDS bug over the July 4th weekend. Being the engineer type, I couldn't keep it too simple. Started off with a 55 gal barrel that was previously used for coconut oil. Got a used Weber 22.5 inch kettle grill off CL to donate a lid and one grilling rack. Too many trips to various HW stores for stuff.

So, first thing was to strip the bottom of the barrel, drill holes for caster wheels and prime and paint. The wheels were the single stud variety, so I had to strip the zinc plating off the studs before installing. Here they are installed.

Next, I cleaned out the inside of the Weber lid. Three cans of Easy-Off later, it was clean. Now, I can apply my own gunk!

The basket is #9 expanded steel welded to a Weber charcoal grate. The ash pan is an 18" aluminum pizza pan.

I used single track shelf standards to provide adjustable rack heights. Had to strip the powder coating off of them and the shelf brackets. That was a pain. They are attached with SS screws and acorn nuts.

Here's everything stripped down and ready to paint. I riveted a piece of aluminum to the inside top to create a lip for the lid to rest on.

Here's one of the three handles that I made. I'm not a metal bender by any means. But they turned out decent with just a vise, hammer, angle grinder, and bench grinder. The curve isn't quite right, but close enough. I finished them with a baked enamel finish.

So, here's the almost finished product. The bracket is for a folding shelf that's still under construction.

Here's the other side.

One more shot from the side.

Some handle and vent detail.

Gotta have a bottle opener!

A lid close up.

I made a port for the thermometer with a small brass fitting I drilled out.

Here's the inside of the thermometer port.

Still need to finish the shelf, which is made of maple. Still working on some artwork for the side. I might also add some more gold accents - maybe the barrel ribbing and intake pipe. But, for now it's functional. Just need to get it seasoned up next.

When I started this, I figured it was a $150 project. However, I probably have just over 2X that into it. That's not counting the gas spent driving all over getting the barrel and Weber grill. But, it was a fun project, so who's counting!

Anyway, I got case of Sam Adams Octoberfest in the fridge, so it's time to get smokin' !
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Old 08-17-2013, 10:52 PM   #2
is One Chatty Farker

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Join Date: 02-13-12
Location: SE Florida

Nice lookin uds.

UDS now resurrected, Weber Smoke N Grill, Bass Pro Water Smoker, Square Chicken Cooker, Green 22" Kettle, Stainless ECB, Stok Tower Grill & Barrel Grill
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Old 08-17-2013, 10:59 PM   #3
El Ropo
Babbling Farker
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Join Date: 10-06-10
Location: Austin, TX

I really like the one large intake over a bunch of smaller ones. My next UDS will have this type of intake system.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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Old 08-18-2013, 09:56 AM   #4
is one Smokin' Farker
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Join Date: 12-31-12
Location: chesterfield, va

Awesome looking drum! Nice work
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Old 08-18-2013, 10:01 AM   #5
is Blowin Smoke!

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Join Date: 10-03-12
Location: Gastonia North Carolina

Very nice build!
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
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Old 08-18-2013, 10:25 AM   #6
is Blowin Smoke!

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Join Date: 07-13-12
Location: Sterling, VA

Brilliant idea for using the shelf standards for the rack positions.
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
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Old 08-18-2013, 11:05 AM   #7
Babbling Farker
Join Date: 11-26-12
Location: Grayslake, IL

Very nice!

Homemade Wood Smokehouse, Stainless UDS, Uline Weber Kettle
Certified MOINK Baller


Scrap Iron Chef
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Old 08-18-2013, 11:54 AM   #8
is one Smokin' Farker
Join Date: 02-24-13
Location: Westfield, MA

Nice job, can't wait to see it all done with some action shots!
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Old 08-18-2013, 02:01 PM   #9
somebody shut me the fark up.
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Join Date: 07-17-13
Location: Burleson Tx

Nice Work--Now Lets See Some Live Action Shots.
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Old 08-18-2013, 02:07 PM   #10
Got rid of the matchlight.
Join Date: 06-13-12
Location: Arlington, MA

The bottle opener is a nice touch
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Old 08-18-2013, 02:08 PM   #11
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS

Great looking build!
Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a UDS
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Old 08-18-2013, 02:11 PM   #12
Full Fledged Farker
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Join Date: 07-27-13
Location: Shreveport LA

Great Job!
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Old 08-18-2013, 02:16 PM   #13
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Join Date: 02-24-11
Location: San Diego, CA

I like that!
Cooking on a KamadoRocket, Weber Performer, Hibachi & MSR WhisperLite (my only gasser).
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Old 08-18-2013, 03:08 PM   #14
Got Wood.
Join Date: 07-06-13
Location: Souther Tier, NY

Here's a picture of the shelf standards and brackets. For the brackets, I just took a 6" bracket and cut it down.

The only problem right now is I need to remove two of the brackets to get the basket out. So, I might trim them back a little bit more so I can avoid doing that.
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Old 08-18-2013, 03:21 PM   #15
Got Wood.
Join Date: 07-06-13
Location: Souther Tier, NY

Originally Posted by savageford View Post
Nice job, can't wait to see it all done with some action shots!
Probably next weekend. Gotta get a kid dropped off at college this week.

Still debating whether I keep it simple (chicken) or a little bit more involved (boston butt) for some pulled pork. If I screw up the chicken, then I'm not out too much! However, I'm dying to do a brisket and burnt ends. That will have to wait a little bit.

If the trial run is good, then probably ribs for the holiday weekend.
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