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View Full Version : Warning! Ohio State fan spew potential (UDS cooker)


CajunSmoker
01-10-2008, 01:58 PM
I declared today a rain out and spent a good portion of the morning finishing my CoonAss Drum Smoker:cool:. As I had already mentioned in the UDS thread I decided to go with LSU colors. No templates are to be found for the tiger head, but I have the paint left over if it becomes available. Here is the unveiling:biggrin:

http://img229.imageshack.us/img229/5381/img0388zg0.th.jpg (http://img229.imageshack.us/my.php?image=img0388zg0.jpg)

I'm jonesing to go fire that sucker off and see what it will do, but I guess I better let the paint set overnight like the instructions said:icon_blush:

cmcadams
01-10-2008, 01:59 PM
I'd rather us get beaten by you than by another school I can think of, but try not to think of.

It's still ugly, though!

The_Kapn
01-10-2008, 02:05 PM
Looks really good to me.
Good colors.

Hey Q-Talk MODERATORS----any chance of getting the title amended to add "UDS"??????:lol:


TIM

WineMaster
01-10-2008, 02:10 PM
Gotta paint that Lid

milehigh
01-10-2008, 02:14 PM
Let us know if she a champion too!

augie
01-10-2008, 02:31 PM
Do you cook corn dogs in it? :wink:

Seriously, looks great - you've inspired me, I think if I ever get mine built, I'll have to paint it in orange and blue!

N8man
01-10-2008, 02:34 PM
That is one Unique DrumSmoker!!!! Great Job!!!!!
Now, Where's the FoodPron?:-P

wlh3
01-10-2008, 02:48 PM
Great looking drum. love the double inlets. Welcome brother Drum Head:icon_bigsmil

Jack2u2
01-10-2008, 02:59 PM
Good looking drum - great paint job.

Smokin Gator
01-10-2008, 03:11 PM
Dang that thing is UGLY!!!!

tommykendall
01-10-2008, 03:22 PM
Missing the bottle of bourbon mod.

DaChief
01-10-2008, 03:29 PM
But can you cook in it??? :biggrin:

CajunSmoker
01-10-2008, 04:03 PM
Gotta paint that Lid

Can't paint my kettle lid. I'm looking for a trashed kettle to get a UDS lid.

That is one Unique DrumSmoker!!!! Great Job!!!!!
Now, Where's the FoodPron?:-P

I got a butt that will go on tomorrow night when the paint is dry:wink:

Dang that thing is UGLY!!!!

Spoken like a true SEC fan:biggrin:

But can you cook in it??? :biggrin:

That remains to be seen Chief, but I'm gonna giver hell tomorrow night.:icon_cool

chinesebob
01-10-2008, 04:04 PM
Looks pretty good. Let's see what this weekend turns out...... BTW - I like those side braces, I'm going to see if I can find some.

CajunSmoker
01-10-2008, 04:12 PM
Looks pretty good. Let's see what this weekend turns out...... BTW - I like those side braces, I'm going to see if I can find some.


Thanks Bob, the brackets are called "split ring pipe hangers". I got these at Lowes Item#82175.

Norcoredneck
01-10-2008, 04:29 PM
Haven't you heard of a Baked on finish? Congrats.

CajunSmoker
01-10-2008, 04:31 PM
Haven't you heard of a Baked on finish? Congrats.


Yea, but knowing my luck I'd wind up with a purple and gold puddle on the concrete:mad:

swamprb
01-10-2008, 06:26 PM
Very nice Rodger, I like the colors! I've got three drums waiting for decent weather to paint. Do you have cook grates at the thermometer levels? I've used engine block and caliper paint to touch up some of my Red kettles and it works fine.

ulikabbq
01-10-2008, 06:34 PM
cajunsmoker,
I thought you might like this
http://i109.photobucket.com/albums/n75/ulikabbq/suckeyes.jpg

CajunSmoker
01-10-2008, 06:58 PM
Very nice Rodger, I like the colors! I've got three drums waiting for decent weather to paint. Do you have cook grates at the thermometer levels? I've used engine block and caliper paint to touch up some of my Red kettles and it works fine.

Yes the grates are just above the thermometers

cajunsmoker,
I thought you might like this
http://i109.photobucket.com/albums/n75/ulikabbq/suckeyes.jpg


Now that is sweet:cool::cool:

Barbarian
01-10-2008, 09:13 PM
So Cajun, what type of paint did you use?
high temp spraycan
regular spraycan
regular sprayed
regular brushed
Just curious, have an idea for a future UDS paint job. Just want to get the first one built and cookin'

ZBQ
01-10-2008, 09:23 PM
I declared today a rain out and spent a good portion of the morning finishing my CoonAss Drum Smoker:cool:. As I had already mentioned in the UDS thread I decided to go with LSU colors. No templates are to be found for the tiger head, but I have the paint left over if it becomes available. Here is the unveiling:biggrin:

http://img229.imageshack.us/img229/5381/img0388zg0.th.jpg (http://img229.imageshack.us/my.php?image=img0388zg0.jpg)

I'm jonesing to go fire that sucker off and see what it will do, but I guess I better let the paint set overnight like the instructions said:icon_blush:

Nice looking UDS till you get to the paint!:wink::lol:

Oh well, it matches my avatar huh?:roll::oops::lol:

At least it's temporary.8-):lol:

I'd rather us get beaten by you than by another school I can think of, but try not to think of.

It's still ugly, though!

Couldn't agree more Curt!!

Rick's Tropical Delight
01-10-2008, 09:38 PM
cajunsmoker,
I thought you might like this


wow man

CajunSmoker
01-11-2008, 06:02 AM
So Cajun, what type of paint did you use?
high temp spraycan
regular spraycan
regular sprayed
regular brushed
Just curious, have an idea for a future UDS paint job. Just want to get the first one built and cookin'


I put two coats of high temp black on over the bare metal just for a primer and then used regular rust o leum spray paint. I'm gonna fire it up either tonight or tomorrow morning and we will see how the paint holds up.

Irrad8
01-11-2008, 06:51 PM
I've seen others post and I asked bbqbubba this also. What size are your intakes? What does the ash pan look like or do you use one? Thanks

CajunSmoker
01-11-2008, 07:06 PM
I've seen others post and I asked bbqbubba this also. What size are your intakes? What does the ash pan look like or do you use one? Thanks


My intakes are 1" black iron pipe with full port ball valves.

I don't have an ash pan, but I'm using the fire pan out of an ECB gourmet model for a charcoal pan for the first burn. We'll see how it works and make a decision after this time. Here's a pic of the pan. I've added 4 legs made out of all thread rod to raise it 2.5" off the barrel floor.
http://img138.imageshack.us/img138/7571/img0375fi0.th.jpg (http://img138.imageshack.us/my.php?image=img0375fi0.jpg)

CajunSmoker
01-12-2008, 07:18 AM
Fired up this morning to pop the proverbial cherry:rolleyes:

Here's the first pics
It came up to temp almost imediately. I loaded it with 10# of briquettes with one chimny lit out of the 10# and the rest unlit. Also have 5 chunks of pecan.
http://img165.imageshack.us/img165/4654/img0389ku2.th.jpg (http://img165.imageshack.us/my.php?image=img0389ku2.jpg)
I decided to give it a real test so I put on a brisket rubbed with Fiesta brisket rub, a rack of BB rubbed with Grub Rub and 2 links of homemade cajun sausage I made last night to make sure my stuffer attachment worked before I start making andouille today:cool:
http://img530.imageshack.us/img530/713/img0390ki3.th.jpg (http://img530.imageshack.us/my.php?image=img0390ki3.jpg)

More pron later. I gotta go play with my new toy:icon_blush:

Mitch
01-12-2008, 09:05 AM
NIce cooker. First class job. By the way - congrats, everyone around here was pulling for the Tigers. And thanks for giving Bo back to us. We missed him.

Jack2u2
01-12-2008, 10:07 AM
It all looks good! Homemada andoullie(?)....that sounds great. I haven't made that, yet. I've looked at numerous recipes, but there's so many, I can't decide on an "authentic" recipe (hint, hint). Hope your paint takes the heat.

CajunSmoker
01-12-2008, 10:28 AM
It all looks good! Homemada andoullie(?)....that sounds great. I haven't made that, yet. I've looked at numerous recipes, but there's so many, I can't decide on an "authentic" recipe (hint, hint). Hope your paint takes the heat.

I haven't tried it yet but here is the recipe I'm going by. The only change I'm making is in the way I smoke it.

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

Andouille Sausage Recipe
5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.
Combine the following in a bowl:
2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning)
1 Tbsp Paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
3 Tbsp Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
1 healthy pinch of Prague Powder#1 (see note) (optional)
1/2 Cup Ice Water
Toss this mixture with the meat, making sure it is well coated. Cover tightly with plastic wrap and refrigerate for 1-2 days.
**Note - Prague Powder#1 is used for wet curing meats, to retain color and freshness. It is a ratio of 16 oz. salt to 1 ounce sodium nitrate.
Chop half of the meat into 1/4 inch pieces and grind the other half with a coarse grinding plate. Mix the two together with:
1/8 Cup Non-Fat Powdered Milk (this is a binder)
Stuff the sausage into prepared Hog Casings (Beef middle casings if you can find them). Here is my method of Linking Sausage (http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/).
Tie each sausage link with kitchen string to make a loop for hanging. Hang uncovered in the refrigerator overnight. This step is to let the casings dry out to allow smoke absorption, very important.
I smoked this in an inexpensive upright barrel smoker, with charcoal as the heat source, and unsoaked Pecan chips for the smoke. The sausage was hung beneath the top rack, no water pan.
I smoked this at 130º F for 2 hours, then increased the heat to 165 º F for another 2 1/2 hours, refreshing the wood chips as needed. The trick here, is to get as much smoke flavor into the sausage before it is actually cooked through, and too hot of a temperature will render the fat out of your sausage. I controlled the temp by the number of coals, and keeping them piled up and pushed to one side. When you spread your coals out the temperature will increase. I added more coals to reach the 165º mark.
The internal temperature of the sausage should read 155º F on an instant read thermometer. Remove at this point and immediately spray with cold water. Hang at room temperature in front of a fan for 1 hour then refrigerate overnight, uncovered.
Portion and store in vacuum sealed packages in the freezer.