ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-24-2010, 09:53 PM   #5686
weekend warrior
Knows what a fatty is.
 
weekend warrior's Avatar
 
Join Date: 11-02-09
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Thats awsome!!!
__________________
22.5" Weber Performer, 18.5" wsm, old school 22.5'" red weber
weekend warrior is offline   Reply With Quote


Unread 03-25-2010, 12:28 PM   #5687
Rodney
Full Fledged Farker
 
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by michaelp View Post
Heres how you get rid of the dreaded liner.
Yes, thats a leaf blower, and yes, the fire dept. responded.
That, my friend, is a beautiful thing.
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL]

[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
Rodney is offline   Reply With Quote


Unread 03-25-2010, 12:32 PM   #5688
Rodney
Full Fledged Farker
 
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
Downloads: 0
Uploads: 0
Default

Hey guys-

I have an idea to improve manageability of the fire in a UDS, and I've started a thread here:
http://www.bbq-brethren.com/forum/sh...ad.php?t=81126

I'd like to know what you guys think...

Thanks!

-Rodney
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL]

[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
Rodney is offline   Reply With Quote


Unread 03-26-2010, 01:28 PM   #5689
michaelp
Found some matches.
 
Join Date: 01-02-10
Location: Glendale Az
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rodney View Post
That, my friend, is a beautiful thing.
Lol, dont think the neighbors think so.
michaelp is offline   Reply With Quote


Unread 03-26-2010, 02:04 PM   #5690
smellysockalarmclock
On the road to being a farker
 
smellysockalarmclock's Avatar
 
Join Date: 08-28-09
Location: Kalamazoo, MI
Downloads: 0
Uploads: 0
Default

Did you really resort to burning your wheelbarrow lumber?

Quote:
Originally Posted by michaelp View Post
Heres how you get rid of the dreaded liner.
Yes, thats a leaf blower, and yes, the fire dept. responded.
__________________
UDS, MUDS, Weber 22 OTG
smellysockalarmclock is offline   Reply With Quote


Unread 03-27-2010, 06:14 AM   #5691
Yleekyoti
Full Fledged Farker
 
Yleekyoti's Avatar
 
Join Date: 02-22-10
Location: salisbury md.
Downloads: 0
Uploads: 0
Default

Ok I read it all...... now what to do? Guess Ill start over!!!!!
__________________
4-UDS. Modified char broil. 22" weber kettle. KCBS / MABA / CBJ / Broke Bob's BBQ
Yleekyoti is offline   Reply With Quote


Unread 03-27-2010, 10:24 AM   #5692
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

I put on some ribs, a chucky, and some sausages in my UDS at 9:30 AM. Fuel is K with some hickory and apple. It has been running between 250 - 275 degrees all morning. Temps dropped just under 250 so I gave the basket a little shake and the temps came right back.

So much easier and hands off than my Chargriller with SFB.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is online now   Reply With Quote


Unread 03-27-2010, 01:23 PM   #5693
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Some UDS Pron -



I used a Brinkman water pan sitting on top of a 15" clay tray for this cook. The water pan prevented the grease from burning. Previously, I used a 19" pizza pan as a diffuser. The grease falling on it and burning gave a flavor that my wife complained about. This time, NO complaints from anyone.

The chuck is still on the cooker. The UDS stayed between 250 - 275 the entire cook. I only had to shake the charcoal basket twice.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is online now   Reply With Quote


Unread 03-27-2010, 03:27 PM   #5694
Yleekyoti
Full Fledged Farker
 
Yleekyoti's Avatar
 
Join Date: 02-22-10
Location: salisbury md.
Downloads: 0
Uploads: 0
Default

Things I did today





__________________
4-UDS. Modified char broil. 22" weber kettle. KCBS / MABA / CBJ / Broke Bob's BBQ
Yleekyoti is offline   Reply With Quote


Thanks from:--->
Unread 03-27-2010, 03:34 PM   #5695
Yleekyoti
Full Fledged Farker
 
Yleekyoti's Avatar
 
Join Date: 02-22-10
Location: salisbury md.
Downloads: 0
Uploads: 0
Default

Almost got this pic thing figured out. cooked some babybacks in the twins.
Cut an extension ring for one of my other drums.
Gonna finish it tomorrow , clean . paint. grate pins. probe ports.
Also putting probe ports in the rest of the fleet. Put thermo ports under the grates on the twins and found that there was 40 degrees hotter at the grate than at the lid thermo.
Many thanks to this thread and to the guys who hammered out the finer points of a barrel extension.

__________________
4-UDS. Modified char broil. 22" weber kettle. KCBS / MABA / CBJ / Broke Bob's BBQ
Yleekyoti is offline   Reply With Quote


Unread 03-27-2010, 07:16 PM   #5696
mykeystoy
On the road to being a farker

 
Join Date: 07-13-09
Location: South Prairie, Washington
Downloads: 0
Uploads: 0
Default Muds

Mykeys UDS

Well I felt inspired so I went shopping and got a few things.

Along the way I found that the pipe nipples needed just a touch more than 7/8" holes, The lock nuts work better on the outside of the drum, and having your friend use the saws all on the lip was ok till the line wasn't so straight anymore.. about a 1/2" gap in two spots.. Is that going to be a problem?
It really didn't seem like it when I lit it up last night for seasoning purposes and because I really wanted to.
After lighting and getting it to 250 for an hour ( whoo hoo ) I opened the other two vents and watched and waited.. It took a while Like a half hour or so to get up to 500 but it was cool. Then I corked them again and throttled back on the valve.. I didnt check again till this morning and still even though pretty much out of coals, was sitting @ just under a 100.

I think I am in love..now for the pics.. BTW the artwork was done by my son for me.. You would realize why if you saw me.



I should have studied the firebaskets a little better before building but it seams to do the job thus far.






Mike
mykeystoy is offline   Reply With Quote


Unread 03-27-2010, 09:05 PM   #5697
Mirage_Man
Is lookin for wood to cook with.
 
Join Date: 02-02-10
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

For those of you that use a BGE draft door for your intake... what size do you use/recommend? I'm in the process of building a SS UDS and need a draft door ASAP as I'm planning on a smoke this coming Sunday for Easter.


OK guys I finally got around to starting my SS UDS. I have a bunch of people coming over next Sunday for Easter. That lit a fire under my butt to get the UDS done. I want to do some baby backs and a few other things for the get together.

I decided that I was going to follow in the footsteps of "HeSmellsLikeSmoke"'s UDS and utilize some parts from a Weber kettle grill. I've been checking Craigslist every day for quite awhile now hoping to score a Weber grill to use for parts. I just missed one last weekend! So I decided WTH I'll just buy a new one. So that's what I did today. I was unable to get the oven/fireplace gasket where I got the grill so I'll have to source that this coming week.

First was to cut out the top of the drum. I ended up using a jigsaw with fine metal blade. It cut like butter and left a nice edge. I tried my sawzall but I didn't have the right blade.

Next I sanded down the edge left by the jigsaw with a rough grit roloc disc on my air powered angle grinder. I didn't have a stone so it was real slow going with the roloc disc but I got it done.

The next step was to cut a band from the bottom of the kettle grill to use as the lid seat. I needed to do this because the SS drum's diameter is too large for the lid to fit and I really didn't want to beat the crap out of the lid to get a not so good fit. Instead the idea as represented by HSLS's pictures is to glue a piece of oven/fireplace gasket around the outside edge of the band cut from the kettle bottom. This is thick enough to center and seat the band inside the edge of the drum. Then the lid seats on it's original lip of the band. I think it should work out pretty well. Anyway, I cut the band easy enough again with the jigsaw and cleaned up the sharp edge with some sandpaper.

That's as far as I got today.

I plan to use the charcoal grate that came with the grill as the bottom of my charcoal basket. I just need to pick up some expanded metal for it. As to the grate supports? I may have a buddy weld some SS angled pieces inside for supports rather than use bolts but I may not have time, we'll see. Now as to air intake? If I can get a BGE vent before this coming weekend that's what I plan to use.

Here's a couple pictures of where I'm at now.













Oh and BTW... I picked up a new 22" Weber replacement rack to use and the second rack when I bought the grill. To my surprise the replacement grate/rack is much more substantial that the original. I weighs noticeably more and uses much thicker material. Here's a couple pictures. I hope you can make out what I mean.



Mirage_Man is offline   Reply With Quote


Unread 03-28-2010, 02:01 PM   #5698
Yleekyoti
Full Fledged Farker
 
Yleekyoti's Avatar
 
Join Date: 02-22-10
Location: salisbury md.
Downloads: 0
Uploads: 0
Default


Extension ring cut from donor barrel 3/4 inch down from center of rib

Hammered out to fit barrel. left it a really tight fit. it snaps into place.

Hardware installed and seasoning in progress. Temps the same both grates!!

Thermo &temp probe ports. Lamp tubing and big flat brass nuts.1 inch long tube for thermo. 1/2 in long tube for probe.
Thanks N8man for cutting measurements!!
__________________
4-UDS. Modified char broil. 22" weber kettle. KCBS / MABA / CBJ / Broke Bob's BBQ
Yleekyoti is offline   Reply With Quote


Unread 03-29-2010, 08:55 AM   #5699
wayner123
Got Wood.
 
Join Date: 01-14-10
Location: Deltona, FL
Downloads: 0
Uploads: 0
Default

Guys I am having the hardest time keeping the temps low in my UDS. I have a weber lid that I had to beat the lip flat and reshape around the barrel top, but I am not sure if that is the problem. The reason I say that is because I can close all intakes and the fire chokes out in about an hour or two.

Could it be that I am not burning my lump correctly? I think I may be using too much in the charcoal starter and then spreading it out too much as well. What I do is take about a half a chimney of lump, get it red, then spread on top of my lump already in the UDS. Any advice?

Here are some pics of my build:





wayner123 is offline   Reply With Quote


Unread 03-29-2010, 09:13 AM   #5700
Mirage_Man
Is lookin for wood to cook with.
 
Join Date: 02-02-10
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by wayner123 View Post
Guys I am having the hardest time keeping the temps low in my UDS. I have a weber lid that I had to beat the lip flat and reshape around the barrel top, but I am not sure if that is the problem. The reason I say that is because I can close all intakes and the fire chokes out in about an hour or two.

Could it be that I am not burning my lump correctly? I think I may be using too much in the charcoal starter and then spreading it out too much as well. What I do is take about a half a chimney of lump, get it red, then spread on top of my lump already in the UDS. Any advice?

Here are some pics of my build:
I have yet to complete my UDS but I have read that when using briquettes it only take about 10 of them to get it started. I don't know exactly what that translates to in terms of lump but it seems like it would be less than half a chimney?
Mirage_Man is offline   Reply With Quote


Reply

Tags
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker

Similar Threads
Thread Thread Starter Forum Replies Last Post
Ugly Drum Smoker ironslob Q-talk 2 09-19-2010 10:16 AM
Ugly Drum Smoker - Need Help Bartkowiakj Q-talk 10 06-18-2010 09:38 PM
One Ugly Drum Smoker Steve_B Q-talk 15 09-21-2009 10:32 PM
My (not-so) Ugly Drum Smoker. hav Q-talk 47 11-05-2008 02:30 PM
Ceramic Cooker Meets Ugly Drum Smoker - BUDCS - Concept Drum Discussion Hook_Line_and_Sinker Q-talk 9 04-26-2008 02:24 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:16 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts