Finished UDS build with some pron

I started building this last week and wanted to share it with you guys. I followed the directions I found on this site and I am fairly happy with how it all turned out.

I burned 2 full pallets as this used to contain Line-X part B. Everything I have read says it should be safe as long as I burn it all out. I wire brushed the outside and will do the same to the inside. I purchased everything else I need to build this tomorrow except a thermometer and I forgot the bolts to hold the grate.

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About Line-X part B and the MSDS

http://ajps75.com/uploader/files/1/MSDS.pdf
http://ajps75.com/uploader/files/1/About.pdf

Got the barrel painted with BBQ paint.




Next I had to add the thermometer and a clean hole so I used and ice maker line coupler.

Here is the ice maker coupler I speak of next to a huge drill bit.


Drill big old hole


Put half of coupler through hole and attach other half to lock it in place



Thermometer fits perfect



Lock it in and call that part good


Next I put the pipe nipple on, conduit nut inside and out to lock it in. (I had to have a buddy come over and give me a hand locking it in. Even at 6'1" I can't reach the nut inside and out at the same time.


Next I put in the bolts to hold the grill grate



Finally I put the handle on the lid


Almost done



OK well I got this finished just in time for the Super Bowl. I planned to snap pics of everything I made but it got so busy and I was cooking for about 30 people so I just didn't get a chance.

First things first, I put some legs on the basket. I need to add an ash pan but I was short on time, I will add that later this week.



I had a sheet of 24x12 expanded metal. I was able to cut it using some snips so I had 2 24x6 sheets. I bolted it all together to make one sheet the rolled it round and bolted it again. I just secured it to the grate with some bailing wire for now as I have no welder.



Here is a picture of the butt on the smoker at 4am the night before the big game. Was rubbed with a basic pork rub a buddy had made.



Next afternoon we added a rack of baby backs, 24 ABT's, and a pork loin I made. Took a large tender loin and butterflyed it out nice and flat. Laid out some shredded Colby Jack cheese and broccoli inside, then wrapped in a bacon weave. We did a 2-1-1 with the ribs and they were amazing.




We did 2 beer can chickens in my ECB at 350° for about an hour and a half. It came out amazing and juicy with a great flavor. We brined them over night also.



Pictures got forgotten after this point but we also did 12 thighs on the ECB, 6 boneless skinless breasts, and baked beans. Everything turned out amazing and the UDS held 250° for 18 hours on 18lbs of Kingsford. After the game I went outside and it was still 245° after over 20 hours of cooking.

The next smoke I will do better about taking pics and I plan to use some Royal Oak lump I got.

BadHorsieBBQ said:

Did you use a one inch hole saw to make your intake holes.

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I sure did, sucker cost me $13 for a metal hole saw to.

BadHorsieBBQ said:

Thanks for the info. Did you have any problems with it wanting to walk or did it work like it was suppose too.

Your UDS looks great. I have most of my parts just waiting for the weather to clear so I can build mine. Just soaking up knowledge so that I can get it built more efficiently.

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Not at all. The hole saw has a drill bit in the middle. Hit the barrel with a punch in the center of the hole and it works perfect. Standard practice when drilling metal.

BobBrisket said:

Nice build and food pron!! Speaking of Line X..........that would make for an awesome outter coating for a drum if it's safe to use.

I noticed your cooking grate is lower than normal, are you planning on adding a 2nd top grate on your drum? How did you find cooking that close to the coals? Also, by any chance did you get a temp reading at grate level?

Thanks,

Bob

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The food grate is 24" from the charcoal grate, and 7" from the top of the barrel. It held 235 for the first 13 hours no problem. After hour 13 I bumped it to 325 for 2 hours to help make the bacon crispy. Finally at hour 15 I dropped it back down to 235 where it was still going strong around hour 20.

I confirmed the temps with the thermometer I installed on the outside, and a digital sitting on the grate.

Smokin'Ron said:

Nice Build... I used 24x24 Expanded for my basket and cut it to 12 for longer smoking. I used the 1" hole saw as well, but think I need to get the conduit nuts to lock in my nipples (no laughing) as well, they seem very loose.

Good job, food looks great.

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The nuts come in a bag of 20 at Home Depot for like $3.