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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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Unread 06-18-2012, 11:38 AM   #9631
coachmccoy543
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Default 1st UDS Build

I finally finished reading everything and got all my parts and supplies lined up and with the help of my son in law we finished our first UDS. Only took about 6 hours over the course of this weekend. We tend to think quite a bit to make sure we don't screw up lol.

Seasoned it and then smoked a fatty, the first of many to come. It was amazing! I checked and I have over half of my charcoal left!!!
I had an offset smoker that we refurbished so smoking wasn't new to me, but after using the uds I sold my offset. The uds is so much easier to use.

For the build I purchased a new closed head drum. We removed the lid with a saws all. I had bought the cheap Uniflame from kettle from Wally world, but the lid didnt fit. So after cutting the lid we used some #14 1 3/8 flat stock from Lowes the kind with the holes and welded that on and the lid fit great with just a little adjustment. Added some red rtv to get a good seal (need to add some more due to our haste).

We have 3 3/4 pipe, nipples one with a cap and 2 with a 90 with 24" black pipe with ball valves on the end. The grates are 2" and 8" from the top of the drum. We added a thermo that I had from my Charbroil smoke n grill along with a 1/2 flex type fitting for the digital probes to pass thru. We used the hinges with some modifications due to the lip of the drum from the uniflame. Put 3 4" casters on the bottom for ease of use. Used the old handles from the smoke n grill. Charcoal basket is #9 3/4 expanded 13" dia by 10" tall. Just need to add some more rtv, sand and paint and she is finished.

Can't wait to put some ribs, brisket, butts, chicken, turkey, smoked sausage and anything else that doesn't move too fast on this baby!

Thanks for all the valuable information from this site!

Last edited by coachmccoy543; 10-07-2013 at 11:55 AM..
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Unread 06-18-2012, 01:40 PM   #9632
Pugi
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Your is a pretty close build to mine. Tweak the lid hinges a bit to make it lean back when open and it makes a perfect spot to rest the grill.

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Unread 06-18-2012, 03:43 PM   #9633
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whats the average price to build one of these smokers?
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Unread 06-18-2012, 06:17 PM   #9634
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I'm at about $100.00. 15 for drum, 30 for donor kettle, 15 for valve. The rest was bolts, handles, misc. * note....that amount did not include the cost of beverages during build.

Last edited by Pugi; 06-18-2012 at 06:19 PM.. Reason: spelling
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Unread 06-18-2012, 09:44 PM   #9635
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Quote:
Originally Posted by bigluelok View Post
whats the average price to build one of these smokers?
I've done one for about $50, free drum, weber kettle off cl $10, 2nd grate $18, valve $10, rest was stainless hardware and a piece of aluminum to make the kettle lid fit.

The other one had to buy the drum and 2 grates, put 3 valves on it, have probably $125 in it.
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Unread 06-19-2012, 09:48 AM   #9636
coachmccoy543
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Got a quick question for the experts.

First some info.
I did my seasoning burn the other night with some kingsford blue bag that I had left over. I keep mine in a container so I am not sure how much I actually had. My basket is approx 13"dia x 10" high. It was filled up over half way with coal and 4-5 fist sized chunks of hickory. I lit 12 briquets in my chimney letting them get good and hot and poured on my basket. Both valves and pipe nipple, all 3/4" were wide open. I had read that most prefer to get their drum up to 350 for about 30 mins to get a good seasoning. I got mine up to 291 per my digital probe and 300 on my dial thermo.

It was starting to rain so I am not sure if that had any effects. I let it run at that temp (290-300) for about 30-40 minutes and then put on the fatty, which turned out amazing!

I put the cap on the nipple and closed one ball valve leaving just the one slightly open and got my temp to the 250ish range.

My question(s) is this.

Should I use more than 12 briquets to start my basket (assuming I am doing a long burn) say for brisket or pork butt?

Should I leave the cap off the nipple during the cook and just regulate with the ball valves?

I know with some practice I will be fine just want to make sure I am heading down the right path.

Thanks as always.
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Unread 06-19-2012, 10:02 AM   #9637
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Should I use more than 12 briquets to start my basket (assuming I am doing a long burn) say for brisket or pork butt? NO

Should I leave the cap off the nipple during the cook and just regulate with the ball valves?
NO two drums are the same if that is what works for your UDS do it.


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Unread 06-19-2012, 11:20 AM   #9638
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Well Ive completed my first UDS thanks to everyone on this forums tips! I kept it pretty simple using fence gate handles, I used an eye bolt and hook combo so I have some where to hang the lid, I used the digital Maverick thermometer with 2 probes. One for the grill grate and a food probe.
I did mess up and warp my lid using a weed burner, I was able to get it back close but it still wants to spring off there so I'm going to use the clamp for now until I can score a weber lid.
Quick question, last night I had all 3 intakes open ( 2 3/4" plugs and 1 3/4" valve) and could only hit 304. I closed one plug and let it stabilize about 15 I lost a few degrees if any. Then I closed the other plug and lost an additional few degrees. Using just the valve half open I could get it down to the 225's. Should I open up my exhaust holes one size? It seems that it may be limiting my temps. The lid sprung off on one side about 1/4" with just the valve half open and the temps shot to 270.




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Unread 06-19-2012, 01:36 PM   #9639
Paul Worth
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Quote:
Originally Posted by barracudamuscle View Post
Well Ive completed my first UDS thanks to everyone on this forums tips! I kept it pretty simple ...

Quick question, last night I had all 3 intakes open ( 2 3/4" plugs and 1 3/4" valve) and could only hit 304....

The lid sprung off on one side about 1/4" with just the valve half open and the temps shot to 270.
I think you need to open up the exhaust a little more. Looks like you have six 0.5" holes in the lid. I have run up to eight 0.75" holes with no problem. You can always close one or two of them off with magnets.
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Unread 06-19-2012, 02:16 PM   #9640
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Default couple of theme drums.

Hi brothers,
My son and son in law got to sample some ribs done on my uds and were very impressed. So i made them each one for their birthdays!! My son is a gators fan so he got a gators drum. my son in law has and always will be a redneck (like me) and has always had a lot of John Deere stuff. So tell me what ya think.
the gators drum was a new drum and i had to weld a strip around the top to seal the lid. The John Deere drum i had to use a drum lid...cut it out and the base of the wally world kettle fits like a glove!!
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Unread 06-19-2012, 02:21 PM   #9641
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I bleed JD green
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Unread 06-19-2012, 02:31 PM   #9642
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Baracuda,

I would also increase the exhaust. I have 1" holes on mine.
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Unread 06-19-2012, 02:59 PM   #9643
Jvar
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Just scored a free 55 gallon closed top drum. Plan on cutting the top off, giving 'er a good cleaning, then a burn just to make sure. I have everything else I need, including a Weber lid I found on the curb that will fit with a little rubber hammer work. Will post pics as soon as workload allows (and assuming my daughter hasn't lost my camera again).
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Unread 06-19-2012, 03:00 PM   #9644
barracudamuscle
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Thanks Brothers!
I will definitely make them bigger. I've got a problem but a good problem. I was too anxious to wait to smoke something so I picked up a 7 pound boneless pork shoulder pre rubbed from my local meat market. It's actually doing well, I'm around 230 +\- 7 degrees. So I can't open the holes up until my first UDS creation is done. It's been on for 2 hours and went from 45 to 106 right now. Most recommend pulling around 190-195 if I read correctly.
I'll post some pics of the finished product later tonight. Thanks so much for everyone's help!
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Unread 06-19-2012, 04:03 PM   #9645
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Quote:
Originally Posted by barracudamuscle View Post
Thanks Brothers!
I will definitely make them bigger. I've got a problem but a good problem. I was too anxious to wait to smoke something so I picked up a 7 pound boneless pork shoulder pre rubbed from my local meat market. It's actually doing well, I'm around 230 +\- 7 degrees. So I can't open the holes up until my first UDS creation is done. It's been on for 2 hours and went from 45 to 106 right now. Most recommend pulling around 190-195 if I read correctly.
I'll post some pics of the finished product later tonight. Thanks so much for everyone's help!
You are cooking at the perfect temperature so there is no need to fool with anything right now. Don't panic when the meat hits the infamous "stall." Last one I did got to 155 in the first few hours, then took ten hours to get to 160. Took a total of fifteen hours but it was perfect. Slow and steady....
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