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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-17-2013, 10:17 PM | #1 |
Knows what a fatty is.
Join Date: 07-06-13
Location: Souther Tier, NY
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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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08-17-2013, 10:52 PM | #2 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Nice lookin uds.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
1 members found this post helpful. |
08-17-2013, 10:59 PM | #3 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I really like the one large intake over a bunch of smaller ones. My next UDS will have this type of intake system.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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08-18-2013, 09:56 AM | #4 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
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Awesome looking drum! Nice work
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BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE. |
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08-18-2013, 10:01 AM | #5 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Very nice build!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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08-18-2013, 10:25 AM | #6 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Brilliant idea for using the shelf standards for the rack positions.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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08-18-2013, 11:05 AM | #7 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Very nice!
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Chris- Midwest BBQ Outreach |
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08-18-2013, 11:54 AM | #8 |
is one Smokin' Farker
Join Date: 02-24-13
Location: Westfield, MA
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Nice job, can't wait to see it all done with some action shots!
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08-18-2013, 02:01 PM | #9 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Nice Work--Now Lets See Some Live Action Shots.
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08-18-2013, 02:07 PM | #10 |
Got rid of the matchlight.
Join Date: 06-13-12
Location: Arlington, MA
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The bottle opener is a nice touch
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08-18-2013, 02:08 PM | #11 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Great looking build!
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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08-18-2013, 02:11 PM | #12 |
Full Fledged Farker
Join Date: 07-27-13
Location: Shreveport LA
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Great Job!
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08-18-2013, 02:16 PM | #13 |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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I like that!
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). |
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08-18-2013, 03:08 PM | #14 |
Knows what a fatty is.
Join Date: 07-06-13
Location: Souther Tier, NY
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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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08-18-2013, 03:21 PM | #15 | |
Knows what a fatty is.
Join Date: 07-06-13
Location: Souther Tier, NY
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Quote:
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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