The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Ugly Drum Smoker (https://www.bbq-brethren.com/forum/showthread.php?t=23436)

Dropsix 05-02-2016 09:35 AM

Hi All, just in the process of doing my first UDS. Currently stuck trying to figure out the lid.

I want to use my Weber lid for the extra room it'll give me. I kinda feel like going 8" down is getting kinda close to the charcoal basket if you are using the regular drum lid. Does anyone know for sure if you get better results using a kettle lid vs the drum lid?

As it stands, my kettle lid doesn't fit on my drum so it's going to have be one or the other. At first I was hoping to be able to use both.

Wahoo95 05-02-2016 09:40 AM

Quote:

Originally Posted by Dropsix (Post 3541201)
Hi All, just in the process of doing my first UDS. Currently stuck trying to figure out the lid.

I want to use my Weber lid for the extra room it'll give me. I kinda feel like going 8" down is getting kinda close to the charcoal basket if you are using the regular drum lid. Does anyone know for sure if you get better results using a kettle lid vs the drum lid?

As it stands, my kettle lid doesn't fit on my drum so it's going to have be one or the other. At first I was hoping to be able to use both.

If you're gonna set it up to use the Weber Lid keep the lower grate and add another just below the top of the drum. That'll give you two cooking levels when using the kettle lid as well as allow you to use the lower level only when using the flat lid. I have 2 grates which allows me to cook 6-8 butts at a time with the kettle lid.

SmittyJonz 05-02-2016 09:41 AM

http://i1326.photobucket.com/albums/...ps5xdwsyok.jpg

http://i1326.photobucket.com/albums/...psxvovlpb9.jpg

Dropsix 05-02-2016 10:18 AM

Quote:

Originally Posted by Wahoo95 (Post 3541204)
If you're gonna set it up to use the Weber Lid keep the lower grate and add another just below the top of the drum. That'll give you two cooking levels when using the kettle lid as well as allow you to use the lower level only when using the flat lid. I have 2 grates which allows me to cook 6-8 butts at a time with the kettle lid.

Yeah that would work awesome if I could use both the drum lid or the kettle lid.

However, in my OP, I mentioned it would have to be one or the other. If I modify my drum to use the kettle lid, then the drum lid will no longer fit on it.

That's why I am asking kettle vs drum lid, which gives the better results. I don't want the meat to be too close to the charcoal basket. I guess I could use a diffuser.

ncfj40 05-04-2016 12:37 PM

My UDS
 
8 Attachment(s)
I've read the first 500 pages of this awesome thread.
Thanks to the "If a redneck wanted to build..." thread and other ideas in this monster thread, I built my first UDS. Obviously I got a little carried away.
All thats left is some wood on the shelf brackets and a bottle opener.

The basket was made by rolling the expanded metal around a propane tank and and welded to a 16" pizza pan. The bottom is a charcoal grate from an smaller kettle.

The wheels, one of the grates, and the lid, all came from a new 22.5" kettle I purchased from Craigslist. I welded top 2" off the bottom of the kettle to the drum for the lid to mate to. I have two grates sitting on three stainless bolts just below the lid and 6" down.

The handle and the hinge where both made from scratch. The Hinge doubles as a handle to lean the drum back on the wheels and move it around.

I used High Temp grommets from Grainger to run the probes from a Maverick ET-73 to the inside. It didn't look like a UDS without the analog temp gauge on the front so I added that just for looks and a back up reference point.

My son gets credit for the awesome paint job.

The first two cooks, ( a Fatty then a Picnic ) turned out good, but the Wife wasn't fond of the taste.

For the third cook I did some ribs but switched from Kingsford briquettes to Royal Oak Lump. Although I had a little more trouble holding a steady temp with the Lump, she liked the taste a lot better. The ribs were about 6 hours with just a few spritzes with apple juice and I did not foil. I think they turned out pretty good.

I may experiment with a diffuser to see how that affects the taste.

My wife thinks its hilarious as I have never cooked more than frozen pizza until now.

Dropsix 05-05-2016 09:45 PM

Posted my own thread but why not post here too?

https://farm8.staticflickr.com/7569/...0cc89189_b.jpg

swamprb 05-05-2016 09:58 PM

**Hunsaker Smokers Clone #2** #Insane Clone Posse
 
Newest addition to the Left Hand Smoke arsenal!

http://i163.photobucket.com/albums/t...r/IMG_2384.jpg

http://i163.photobucket.com/albums/t...r/IMG_2385.jpg

http://i163.photobucket.com/albums/t...r/IMG_2386.jpg

http://i163.photobucket.com/albums/t...r/IMG_2387.jpg

http://i163.photobucket.com/albums/t...r/IMG_2388.jpg

http://i163.photobucket.com/albums/t...r/IMG_2390.jpg

http://i163.photobucket.com/albums/t...r/IMG_2403.jpg

http://i163.photobucket.com/albums/t...r/IMG_2407.jpg

http://i163.photobucket.com/albums/t...r/IMG_2416.jpg

http://i163.photobucket.com/albums/t...r/IMG_2457.jpg

http://i163.photobucket.com/albums/t...r/IMG_2458.jpg

Hot 'n Fast baby!!

SmokerKing 05-05-2016 09:58 PM

http://i115.photobucket.com/albums/n...psubyutyaa.jpg

flyinpig14 05-12-2016 12:30 PM

Quote:

Originally Posted by SmokerKing (Post 3544137)

Wow, this is like the mother of all UDS'S! Well done. Makes mine look like a little wimpy kid!

wdpope1 05-21-2016 10:47 AM

Scored me a real nice Weber lid the bottom was rusted out but it was free now to round up some more parts to build another UDS life is good cant wait for labor day wek end already got my Pork Butts

iowabucks 05-22-2016 02:18 AM

Hey everybody, why does it seem like I only get good smoke coming out of my UDS for maybe only 2 hours?

I'm using a full basket of Kingsford with hickory chunks that have been soaked for a few hours and scattered throughout the basket of charcoal. Even on the bottom of the basket. But it seems like after the first two hours, the smoke is done. Running at about 250 degrees.

ebijack 05-22-2016 02:47 AM

"hickory chunks that have been soaked"
You do not need to soak the wood. You want to be seeing TBS (thin blue smoke). Almost invisible. Not heavy smoke.

43 05-25-2016 09:44 AM

I've been browsing through this thread for several days and noticed a few people are using long stem, kitchen thermometers through a grommet in the side of the drum as opposed to a normal BBQ thermometer. I kinda like this idea better since it gets a temp from closer to the cooking area. Is this just a normal candy/deep fry thermometer?

RT 05-25-2016 10:07 AM

I use two deep fry thermometers in my UDS, one is short for temperatures near the side and the other is long enough to reach the center.

43 05-26-2016 05:22 AM

3 Attachment(s)
Decided to try the deep fry thermometer. Picked up a 1/4" barb fitting from lowes, works perfectly for the old thermometer I had laying around...


All times are GMT -5. The time now is 08:49 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.