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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 06-15-2010, 11:07 AM   #6166
2Bulldogs
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Did a second burn last night with barrel on it's side. Wire brush tonight inside and out and hopefully get the Hi-temp paint on and if time season it for an hour with no food then throw on some baby backs.
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Unread 06-15-2010, 04:11 PM   #6167
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Quote:
Originally Posted by sjm845 View Post
Use a cutting wheel on an angle grinder.
Probably I will try this.

Quote:
Originally Posted by stiffy View Post
A Chisel, A 5 lb Sledge, and a friend would be helpful since it is smaller than a 55.

Start on the very edge hit chisel with sledge while sledge is at an angle, till it cuts through, then move over and repeat.
Sounds like a quick way to lose a few fingers.
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Unread 06-15-2010, 08:20 PM   #6168
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This Red Powder paint aint no joke!!!! Burned from 5:00 till 11:00 last night on its side. So like I was taught as a kid...aint nothing like hard work. Brought out some 60 grit and the wire wheel. Its like the wire wheel polishes the paint....tough. Got most of it out but there are a few minor spots (my opinion) left, but not sure whats minor and whats not.
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Unread 06-17-2010, 02:47 PM   #6169
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I'm thinking the barrel is good. What I haven't gotten off in two HOT, HOT burns and sanding and grinding, isn't going to come off in a 250 degree environment. And after one or two uses it (red primer) is going to be encapsulated in grease and another stuff that builds up in a cooker.
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Unread 06-17-2010, 04:40 PM   #6170
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Red liner is the worst. We did two drums that had the red demon in them, what PITA.
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Unread 06-18-2010, 07:58 AM   #6171
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Agreed; however, I think I have found a secret. Here are some pics while in the process off getting the liner out. Dont get me wrong, Ill pay more next time (if there is a next time) so I dont have to bust my tail for a week straight of 9:00 nights getting that liner out. But it feels great that I did it and it looks so good. Seasoning it tonight and after the lard stays on for and hour or so with a 250 temp, Im gonna drop it to 220 and put on some baby backs....OH YEAH!!! Here are those pics.

Took with my phone so not the greatest pics:





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Unread 06-18-2010, 03:11 PM   #6172
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Working on a new UDS, will be a vikings theme.

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Unread 06-20-2010, 01:18 PM   #6173
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Quote:
Originally Posted by Bbq Bubba View Post
All of the best ideas from this thread!


By imn88fan
Is the extension rod for you ball valve had made, or ready sourced some where?
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Unread 06-20-2010, 02:10 PM   #6174
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Quote:
Originally Posted by 2Bulldogs View Post
ATook with my phone so not the greatest pics:
As we used to say in art school, if you can't make'em good, make'em big.

.
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Unread 06-20-2010, 10:15 PM   #6175
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So, here it is: My first UDS build with Pics of the Spares done today.

All the pieces assembeled post-burn:


Close up of the fire basket:


After a coat of hi-temp engine paint:


Up to temp in under 20 minutes:


While it was getting to temp, trimmed the slabs:


Rubbed 'em down:


Tossed 'em on the bottom rack for 5.5 hours:


Glazed with a little Kentucky Bourbon BBQ Sauce in the last 30 minutes and pulled to slice:


total burn time: ~7 hours.
charcoal used: ~20 unlit briqs & ~10 lit
wood: 1 fist-sized chunk of hickory.

I'm likin' this UDS thing....
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Unread 06-21-2010, 01:17 PM   #6176
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Yet so few actually believe this when you tell them! Until they see it in person that is.
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Unread 06-21-2010, 02:24 PM   #6177
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Quote:
Originally Posted by jetfxr27 View Post
Yet so few actually believe this when you tell them! Until they see it in person that is.
True that.
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Unread 06-21-2010, 09:08 PM   #6178
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Default Uds with stainless steel intake and exhaust

They had some scrap stainless tubing at work, so I put it to good use.




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Unread 06-22-2010, 08:45 AM   #6179
2Bulldogs
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After the wire wheel.






Rust-Oleum High Heat



Complete with the Puppy. When I have more time (never happens) I'm thinking of putting an KC Chiefs Arrowhead on the side.




Baby Backs below. Cooked between 220 and 250. First time so hard to keep it steady. It went almost out at one point, opened up all vent and a few minutes later it was back up to temp which I thought was awesome. They came out dry but had a nice smoke ring. used a 3-1-.5. Rub I used was salty for my taste but I'm going to have fun testing new rubs. Filled my basket half full of Ozark Lump with two Chunks of 2 hour water soaked Apple Wood pieces. The aroma when these things was cooking was AWESOME!!!!! Had about 3/8" of the bone showing.

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Unread 06-22-2010, 09:05 AM   #6180
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Quote:
Originally Posted by AJP View Post
Working on a new UDS, will be a vikings theme.


A Vikings theme? WOW. For this build you will need a ball valve that is brand new, but you can get for cheap because no-one else wants it and may not work that well. Or get one so old that someone else threw it away; it may work well at times, but it gets rusty and locks up on you when you need it. Random hardware may fail to work and fall off, especially during critical moments. You also have a Weber dome that works great, but no-one wants it there as they'd rather have an open air smoker.

The drum will perform admirably, even spectacularly for the first 3/4 of your cook, then it will become unreliable and fumble your ribs to the coal basket. You can pull them out, but it will be too late; you're meat is ruined and can't be fixed in time. Everyone will be upset with your cook, but even moreso due to it's excellent performance up to the point of failure.
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