Second cook on version 2.0 not really impressed with the drafting, did chicken and fatties yesterday and spares today. Version 1.0 is forlornly sitting on bricks next to the brushpile, may have to give her a second chance. I cut up a drum with the intention of making a spacer ring to make a 43" drum. I put it together and its just too big to deal with.
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We may to start calling these drums the Babyback Microwave. Did three slabs today in 4 hours, avg temp, about 220. I also did a brisket, 11lbs in 10 hours.
I am using my spicewine charcoal basket and it fits better now that I pounded down the wings on the edges. I set it on two fire bricks. For anyone building one, I think I would recommend 3 evenly space 7/8" holes about 2" from the bottom.. Four at the most. I have 4 1/2" holes in the top of the lid, plus numerous 1/4" holes from misplacing the bolt holes to hold the cooking grid. I was using the eyeball it and drill many times method. I am sure the UDS would work great with a bbq guru. |
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Alright brethren... I did my first cook on my newly built drum smoker this weekend. I did 2 racks of spares, a nearly 8 pound butt, and one fatty.
I made sure to go to church yesterday and repent as I felt I was cheating all day while cooking. This thing is too easy. I started out with about 14 pounds of Kingsford briqs in the Minion Method. Of that I used about a heavy half started in the chimney. I also added 2 small chunks of hickory and 2 small pieces of pecan. It was unbelievably easy maintain the desired temp. Just get it there, adjust the ball valve a little and it just stays there. I did notice that when I was going to tend the meat the temp would go up quite a bit afterwards. To battle this I found it helpful to close all the intakes for just a couple of minutes before I took the lid off. Then after I was done tending I would reopen and get it right back to where I wanted it. After 12 hours there was still plenty of coals left for another couple of hours. To my great surprise there was also some of the wood chunks left. Still had sweet blue to the end!! Cooked the ribs 3-2-1. They were fall off the bone good. Next time I will foil for less time to get a little more pull. The butt took longer than I thought to get to 200 but when it did it was awesome. Here are some pics: Attachment 5546 Ribs and fatty... love that pull back Attachment 5547 Ribs sliced Attachment 5548 Ready to plate with Cock of the Walk coleslaw and beans flavored with tasters Attachment 5549 Butt after pulling - sorry for no pic of the butt prepull.... it was getting late!!! |
Yes they are easy cooks
As easy as a WSM But the direct fire effect is great Good Lookin Q |
Nice going Smokin Gator food looks great
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When I'm turning stuff on one grate only, the fire will settle right back down in a few minutes. When I am turning stuff or rotating both grates I do plug any open vents first to stop that heat surge. |
That's one thing I noticed, and glad you mentioned it, I'll try plugging the vent before I open the lid to turn anything. What about mopping the ribs? Will a mop tend to extinguish the coals?
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Tough ribs next day?
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Most of the Rib Joints in and around the Chicago area cook ribs and rib tips fast but if you have leftovers, the next day they are tough. That is the trade off of faster cooking from what I've observed. It would interesting to know about this method. |
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I'll let you know after tonight about the ribs as we are having leftover ribs and pulled pork. I just had a sammie for lunch from the butt. It was farkin good!!! Several of my coworkers had a sammie as well and 2 of them said it was the best pulled pork they had ever had. That is some high priase in this neck of the woods!!! Made me dang proud. |
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To offset the 20 to 30% faster cook times on things like ribs, chicken or prime rib, just go with a lower temp than you usually use. I was warned and it still took awhile for me to get used to it. I almost overdid the two tri-tips in this picture. I didn't stick them until the third flip and when I did they were 115°. The thermometer saved, them and me. I still like cooking butts or briskets in 10 hours so I stay with my usual cook temps on them. PS .. Keep your eye on fatties, at about 230° pit temp, they will be done in 2 hours instead of 3. You have to turn them sooner too or they can get too dark. http://img.photobucket.com/albums/v3...S/1e5e9e1e.jpg |
I'm sure this is a stupid newbie question, but what causes the faster cook times if the internal temp is the same? Is it the direct heat?
Is it the same with the Weber bullet smoker thing with the water pan? Is the taste and texture that much different with the water pan? B |
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I also think there is a convection effect in the barrel and the heated air swirls around the meat as well as the direct heat from the bottom. Just a theory though.
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Today I wrote up a materials list and directions in Word for how I built my first UDS. By no means is it supposed to be any better than anyone elses... it is just how mine turned out. As almost everyone had said... I will make a few changes next time!!
If you would like to have a copy I will glady give you one... Just email me. |
Thirdeye- On an average cook using one grate do you cook closer to the coals or at the highest level? The thing I've got to get used to is flipping the meats. I took some leftover spares and added a little apple juice and foiled them in the oven and I think they tasted better than off the grill. Took some to work and nuked em' and they tasted like death warmed over!
I think next cook I'll start the ribs in a rack first |
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And be quick about that flippin or zoom goes the temp
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Thats the thing, I had to wait for the smoke to clear, just to see where the meat was, and then bam! Temps up! I took a section of a drum I cut up and slid it into the first cooker I built and it was 43" and I kept thinking if was cooking on it I'd need a step ladder and a miners headlamp just to peer into it!
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for a butt or brisket, how often do you flip?
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I cant remember flipping...
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Thirdeye, noticed your cooking grate looks as clean as the new one I have in my garage. What do you use to clean it?
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Those are the Weber grates, they have that bright finish anyway. It was fairly new in that picture, but I spray them with pam and then wipe them down at the end of the cook when still warm. |
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If you use a Rib rack one end of the Ribs will be MUCH more done than the other
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FYI... my brother got a Weber Kettle lid by calling Weber directly. I think he said it was $57 or something like that.
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I don't know what the difference is but when I pull the lid on my drum the temp always drops then climbs back up. All most all you guys plus the BDS site say the temp spikes when you remove the lid.
The only difference on mine is a door for loading the firebox, but Mistas' drum has a door. Mista does your temp go up or down? ModelMaker |
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Are you saying that after you put the top back on your temp still drops? |
What type of businees are you all finding drums at ?
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Version 1 has 4 Weber daisy wheel vents with 3/4" holes and an 18.5" kettle bottom for coals (think BGE) and I had much better drafting and the temps did not really fluctuate that much when I opened the lid and it steadily cruised at 250-275* for over 11hrs. It's a 35" drum.
#2 is a 38" 2 rack clone and I fought the temps every time I turned the ribs. I'm going to tweak it a little and keep see what develops. I put an ad on Craigslist and found a guy that deals in Bee pollen and Echinacea has a supply of unlined food grade drums. $20 each delivered! Love that smell! |
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The brethren microwave kicks butt again. Did 1 rack of spares and 4 slabs of beef ribs. 3 hours. Held 220 steady the entire time.
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2 small briskets getting dusted for Sunday on ol' Ugly!
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2nd time
Completed a second Q on my drum and results are same as first time, excellant!
Cooked two slabs, great taste and never touch them until they are done! |
burn off
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Anyway I wanted to say I use my weed burner to burn off the outside paint and at the same time I am doing that it will burn off the inside coating as well. The weed burner also can't be beat for lighting the charcoal but you have to take the basket out of the barrel or the flame will blow out. I still burn some wood in it before cooking coated with oil to season it. Dave |
Mo, I'm not following you on the pipe thing.. do you have any pics?
Also, you have to light the charcoal outside of the drum? If so, you light it in the basket then after it catches you somehow place it in the barrel? I'm missing something I think. Thanks B |
Yeah-I don't get how you light the basket outside, how do you get it in the drum w/o getting 3rd degree burns? I once tried to do a Minion start, but trying to dump a flamin' chimney 'o lump on top of the basket convinced me the weed torch is the way to go! The torch will blow out if you get it too close to the coals same with my Egg.http://i163.photobucket.com/albums/t...b/100_1397.jpg
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pipe thing
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On the basket I have welded a handle that loops over the top just like an Easter basket, then I use a fireplace poker to reach in and hook it to either pull it out or put it back in. Saves you from haveing to reach down so far into the barrel and getting your arm and shrit all messed up, been there done that. Also keep your hands away from the heat. One other thing. I have a welder but I am not that good with it and barrels for me are hard to weld. So next time I will have the muffler shop weld a mounting plate to the short end of the pipe with starter holes drilled for sheet metal screws and maybe put a neopream gasket, behide that for a good fit. As far as all the other brackit for the racks and handles I will also drill holes for them, much neater that way, hope that helps. Fun to make and really work great. And I use a metal hole saw to cut th pipe hole, if using a 2 in pipe I would recomend using a 1 an 3/4 in saw. The hole being cut on a rounded surface will be much biger than the 2 in pipe and harder to fill the gap. Gusse you could just cut a squire hole. Dave |
Well my last post well tell you how I did that and thats why I take it out to light it and keep it from blowing out my flam. Also when I light the charcoal I only either light four or five coals in the middle of the pile or four of five on the very outside edge, kind of a version of the Minion Method I guess and I am not sure which is the best way to do it, I experment each time. But the basket is not that hot when I put it back in but I still wear gloves.
Dave |
When you use the weed burner do you just light a few coals in the middle to do the minion method?
Mo - Why do the ball joint pipe vents need to be L-shaped and pointing up? Just curious what the reason is for going to that much trouble. Thanks for the answers.. would still like to see pics. B |
Hows your ball joints hanging?
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Fact is, if I have to get down on the floor for any reason I stay down there and make sure there isn't anything else I need to do, while I am there.:lol: Yes I only light a few coal, either in the middle or on the edge. Dave |
That was a heck of a thread. Read the whole dang thing too. Nice jobs on your drum smokers!
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ditto. Thoroughly enjoyed it. Will be making a USD soon...
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Automotive mishap
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Dave |
Great thread fella's. I picked up a 55 gal. barrell the other day. The company was selling them for $3 with lids. Powder coat paint was in the barrell but in a plastic liner. There is some powder dust residue on the insides but I figure a good burn should take care of any leftover residue. I'll get started on the project as soon as I finish with my taxes.
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I just read it myself. Very informative. Has anyone considered cutting out a door on the side for adding coals ?
Also, how about adding a heat sink ? |
Cliff there is no need for a door or a heat sink Why make it a WSM?
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I just figured if Weber won't bring a 22" WSM to us, We could bring one to them.:shock:
I am very interested in these type smokers and plan to build one this year. |
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