Ugly Drum Smoker - Page 498

jdub · 01-29-2011, 07:17 AM

Seven years, two drums down.
Today the second drum goes to the dump.
Cold winters and super salty air and BBQ ash just don't seem to mix.
Bye old Mr Green.

Dr_KY · 01-29-2011, 09:24 AM

Quote:

Originally Posted by jdub

Seven years, two drums down.
Today the second drum goes to the dump.
Cold winters and super salty air and BBQ ash just don't seem to mix.
Bye old Mr Green.

Sorry for your loss I had to let the MUDS go last summer.

HarleyEarl · 01-29-2011, 07:35 PM

I just completed the last of my new UDS’s. I used the directions Paul with the Pickled Pig posted as a starting point.

A Weber grate.

A Weber charcoal grate, two 12x24 expanded metal from Home Depot, & pizza pan for ash.

Welded the expanded metal together and to the grate.

I’ve already cooked on two of them and plan on doing a real time contest cook (chicken, ribs, pork, & brisket) next weekend. With the first contest a little over a month away, I need to get my timing and temp control down.

TreyR · 01-30-2011, 03:07 PM

Quote:

Originally Posted by smokeyw

I have been looking but am having some trouble locating a 55 gallon, open head, food grade drum. Does anyone know of somewhere in North Carolina that I can pick up a couple?

Ive got a supply here outside Charlotte, once held corn syrup. All you can haul $12 ea.

Sammy_Shuford · 01-31-2011, 12:56 AM

No liner? I'm only 4 hours from Charlotte. Bought ready to start #2.

TreyR · 01-31-2011, 11:06 AM

Quote:

Originally Posted by Sammy_Shuford

No liner? I'm only 4 hours from Charlotte. Bought ready to start #2.

They are lined. Open head.

otterpop · 02-01-2011, 02:32 PM

Burned out my drum last weekend. One fire Saturday night in the bottom of the barrel, then Sunday I put 3 hollow tile (cinderblocks) on end in the bottom with a 22.5" Weber grate on top, and had a second burn in the upper half of the drum. Hoping to finish by Saturday to be ready for smokin' Superbowl Sunday.

inv3ctiv3 · 02-02-2011, 10:42 AM

So I am picking up a couple of drums this weekend and this thread has been a huge help for me so far! Can't wait to start my build!

inv3ctiv3 · 02-02-2011, 10:17 PM

Is there anything wrong with getting a penzoil motor oil drum? The guy says it has no lining, no real rust and it's $25.

pigwacker · 02-03-2011, 12:39 AM

Any body have any ideas on how to roll the expanded metal beside having a fab shop roll it?? Thanks for any thought.

Sammy_Shuford · 02-03-2011, 12:44 AM

Tac weld, or ty rap edge to grate, bend around and tac/ty as you go. Worked fine for me!

sbramm · 02-03-2011, 05:32 AM

Quote:

Originally Posted by pigwacker

Any body have any ideas on how to roll the expanded metal beside having a fab shop roll it?? Thanks for any thought.

i bend the expanded metal around an empty propane tank from my gasser. nearly the perfect curve and super easy.

smokeyw · 02-03-2011, 06:07 AM

I completed my UDS except for the final paint job. I broke it in with a 10 Lb. butt. I love this thing!! It took a total of 16 hours to cook the butt and all I had to do was minor tweaks on the ball valve and I shook the basket down to break the ashes up at about 8 hours.

I have a question for more experienced drumhead bretheren. I have a dome lid but I only installed the bolts for the lower rack. I still have room for an upper rack. My question is: Is the second rack more trouble than it is worth? I seldom cook anything low and slow that I don't need to get at sometime during the process. Do you find that removing the top rack to get at the lower is a PITA? Do you need to rotate the racks of meat during the cooking process so that they are done at the same time?

Skidder · 02-03-2011, 06:53 AM

I have dual racks and find myself using the top rack for the most part unless I'm doing six or seven shoulders. It all depends on what and how much your smoking.

blackdog043 · 02-03-2011, 08:50 AM

Quote:

Originally Posted by inv3ctiv3

Is there anything wrong with getting a penzoil motor oil drum? The guy says it has no lining, no real rust and it's $25.

No problem using it. Just wash it out with hot soapy water a couple times, to get the worst of the oil out, then burn it out.

01-29-2011, 07:17 AM	#7456
jdub is one Smokin' Farker Join Date: 08-23-07 Location: Rye, NH, USA Downloads: 0 Uploads: 0	A fond adeiu Seven years, two drums down. Today the second drum goes to the dump. Cold winters and super salty air and BBQ ash just don't seem to mix. Bye old Mr Green. __________________ I woulda gotten away with it if it weren't for you meddlin kids and your dog!

01-29-2011, 07:35 PM	#7458
HarleyEarl Full Fledged Farker Join Date: 10-29-06 Location: Paola, Kansas Downloads: 0 Uploads: 0	I just completed the last of my new UDS’s. I used the directions Paul with the Pickled Pig posted as a starting point. A Weber grate. A Weber charcoal grate, two 12x24 expanded metal from Home Depot, & pizza pan for ash. Welded the expanded metal together and to the grate. I’ve already cooked on two of them and plan on doing a real time contest cook (chicken, ribs, pork, & brisket) next weekend. With the first contest a little over a month away, I need to get my timing and temp control down. __________________ Marc Operation BBQ Relief Vice President Operation BBQ Relief Founding Member CBJ Six UDS's, Traeger 125, Traeger Jr, two HD Off-sets, and a home-made Trailer mounted smoker Funny Farm BBQ [URL="http://www.FunnyFarmBBQ.us"]www.FunnyFarmBBQ.us[/URL] [COLOR=darkred][B]*2010 Great American Barbecue Baste of the Year*[/B][/COLOR]

01-31-2011, 12:56 AM	#7460
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	No liner? I'm only 4 hours from Charlotte. Bought ready to start #2. __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

02-02-2011, 10:42 AM	#7463
inv3ctiv3 is one Smokin' Farker Join Date: 01-05-11 Location: Santa Barbara, CA Downloads: 0 Uploads: 0	So I am picking up a couple of drums this weekend and this thread has been a huge help for me so far! Can't wait to start my build! __________________ Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch Green - UDS - RED Thermapen

02-03-2011, 12:39 AM	#7465
pigwacker Found some matches. Join Date: 12-10-10 Location: Visalia, CA Downloads: 0 Uploads: 0	Rolling expanded metal Any body have any ideas on how to roll the expanded metal beside having a fab shop roll it?? Thanks for any thought.

02-03-2011, 12:44 AM	#7466
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	Tac weld, or ty rap edge to grate, bend around and tac/ty as you go. Worked fine for me! __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

02-03-2011, 06:07 AM	#7468
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	I completed my UDS except for the final paint job. I broke it in with a 10 Lb. butt. I love this thing!! It took a total of 16 hours to cook the butt and all I had to do was minor tweaks on the ball valve and I shook the basket down to break the ashes up at about 8 hours. I have a question for more experienced drumhead bretheren. I have a dome lid but I only installed the bolts for the lower rack. I still have room for an upper rack. My question is: Is the second rack more trouble than it is worth? I seldom cook anything low and slow that I don't need to get at sometime during the process. Do you find that removing the top rack to get at the lower is a PITA? Do you need to rotate the racks of meat during the cooking process so that they are done at the same time? __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

02-03-2011, 06:53 AM	#7469
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	I have dual racks and find myself using the top rack for the most part unless I'm doing six or seven shoulders. It all depends on what and how much your smoking.

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