Ugly Drum Smoker

[wihint]

Haha make sense now. I was about to book a flight to phoenix and drive a uhaul full of them back at that price. My buddy works for mcmaster carr and he got me a brand new with removable lid unlined for $60 with his discount so I'd think anywhere around that price for unlined is worth it. If found cheaper, great.


On a side note, when you store your drum, do you leave a vent open or is it sealed? Would you think keeping silica gel packs or a larger desiccant packet to keep moisture down would be helpful to control service rust prevent mold growth if stored for a while?

I put a pie pan of white uncooked rice in mine out of habit in PHX the humidity in not really an issue daily and this is the only time of year we can get even a little bit of dew in the mornings on car windows or grass. In Georgia I left it closed with 2 pans of rice. Not really sure that did much but I never had an issue.

Great question for one of the experts on UDS.

 

[el luchador]

On a side note, when you store your drum, do you leave a vent open or is it sealed? Would you think keeping silica gel packs or a larger desiccant packet to keep moisture down would be helpful to control service rust prevent mold growth if stored for a while?

cook with it at least once a week and you are good to go :mrgreen:

normally, when I finish cooking I clean the grate and then cover the cooker. I imagine that with the residual heat, it dries up any moisture that could be in the cooker.

 

[Czarbecue]

I can get unlined barrels in my are for $20-30.

Are you missing the ‘a’ or ‘s’ here? :heh:

 

[Hinds15]

Czarbecue how's your UDS build going?

 

[Czarbecue]

Czarbecue how's your UDS build going?

I may start on it this weekend. Temps will be in the 50s and out of the 30s. I’m still at the mercy of welding out doors. Texas had a winter this year. Who would of thought?

 

[Czarbecue]

looking at the 2017 kcbs team of the year results,

it looks like THREE of the top 5 teams are cooking on UDS.

Until that stat shows restaurants instead of KCBS, I’m not impressed.

 

[el luchador]

Until that stat shows restaurants instead of KCBS, I’m not impressed.

good for you! :rockon:

 

[Czarbecue]

Had a little time before I have to pick up the kids from my parents. Hopefully this is done this weekend before it rains.

With the 16 gauge steel, I decided to use the flux core on it instead of the stick welder. I’m still burning through my practice steel. Just need to do a slight surface grind and the grate holders will be all set.

The 29” next to a 22”.

 

[Nuco59]

looking at the 2017 kcbs team of the year results,
it looks like THREE of the top 5 teams are cooking on UDS.


Drum smokers (like Gateways /Hunsakers) or actual UDS's? Not that it really matters- it is pretty cool considering all the different cookers available.

Until that stat shows restaurants instead of KCBS, I’m not impressed.

Different tools/equipment for different purposes. Top fuel dragsters go "really fast" - but probably don' t make great taxis.

 

[10miler]

Had a little time before I have to pick up the kids from my parents. Hopefully this is done this weekend before it rains.

With the 16 gauge steel, I decided to use the flux core on it instead of the stick welder. I’m still burning through my practice steel. Just need to do a slight surface grind and the grate holders will be all set.

The 29” next to a 22”.

That’s not ugly at all!

 

[Czarbecue]

That’s not ugly at all!

I’m choosing not to paint the drum so let’s see how the current outside paint handle heat. :heh:

 

[SmoothBoarBBQ]

looking at the 2017 kcbs team of the year results,

it looks like THREE of the top 5 teams are cooking on UDS.

if thats the case, WOW. lowly drum in high places.

2. Shake N Bake bbq
3. Gettin' Basted
5. Big Poppa Smokers.

Can anyone confirm that these teams are indeed cooking on drums?

Strangely enough I happen to know someone who works for Sterling Ball (leader of Big Poppa Smokers) and he says he's pretty sure they're using Ole Hickory Smokers. He wasn't certain of the brand but he said they looked like refrigerators... so not a chance they're using drums.

 

[Czarbecue]

I took the gasket off the lid and now it sticks all the time. My understanding was I do not need gaskets but perhaps I’m wrong? Maybe a smoker friendly gasket?

 

[Czarbecue]

I’ll do another thread when everything is all finalized so it’s easier to search for. But here’s the build process:

 

[Czarbecue]

I think I’ll need another handle for the lid. It’s massive to manage without a second grip somewhere. I can’t imagine handling it while it’s hot.

 

[Nuco59]

It's on a pivot, right? I would think that standing behind it, you could just reach out and pull it up and back to you. Having to two hand that lid every time you open it will be a pain.

 

[Czarbecue]

It's on a pivot, right? I would think that standing behind it, you could just reach out and pull it up and back to you. Having to two hand that lid every time you open it will be a pain.

It’s only an assisted pivot. There are inserts that keep the door inline but it’s not an actual hinge. The lid is 31" in diameter. I need to put my other hand somewhere. Plus with the 4" casters the drum height is about 48".

 

[Nuco59]

Just going thru motions pretending I'm handling that lid two handed feels odd. Having a smoker that tall... and "girthy" sounds like it comes with some trade offs. If you add a 2nd top handle and spread them out, you will have to "square your body to the cooker" to use both handles- seems not natural. Maybe a "grab handle" at the top of the smoker body would give you some added oomph?
Another option would be lose the top handle entirely. Maybe go with a squared off tubular steel handle that comes off the top of the lid and drops vertically in front of the drum. 18 inches wide with a 12" or so drop (3 or 4 inches from the front face of the drum). That would give you room for 2 hands, give you some leverage and maybe keep your body from kissing the drum at the end of the lids travel. I sort of like this approach.

 

[OferL]

It’s only an assisted pivot. There are inserts that keep the door inline but it’s not an actual hinge. The lid is 31" in diameter. I need to put my other hand somewhere. Plus with the 4" casters the drum height is about 48".

I'm really enjoying seeing that build. That looks amazing.:thumb:

 

[el luchador]

I added a stick of rebar to my UDS for hanging meat.
half inch diameter 4 ft long was only $3.57. it took less than 5 minutes to cut it and drill two holes.

my goal was to hang the meat directly over the smoldering charcoals for maximum fat dripping flavor.

IT WORKED. Very intense flavor and very fuel efficient.

only couple of things I need to work out are
1. the bottom does cook a little bit faster than the top
2. when you open the lid, the temp shoots up QUICKLY

anyone have any insight?