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

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.

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.

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

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?

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

good for you! :rockon:

Ugly Drum Smoker
 

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.

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The 29” next to a 22”.

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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.

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:

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.

Ugly Drum Smoker
 

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?

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

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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.

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.

Ugly Drum Smoker
 

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".

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.

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

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?

That is how I do it.

thanks man. my basket is 5" from the bottom so i can lower it to probably 1" since i use lump.

also, i think I could use less lump- do you find that you can use less charcoal when hanging?

So you added the bar PBC style? Does that affect the exhaust?

no effect on exhaust. I used a step bit so the holes I made are barely larger than the rebar. not enough area to matter.

plus, Im using a weber lid with 5 addl .75" exhaust holes and I run them wide open most of the time so all the exhaust can escape out the top.

If you are thinking of doing this- I put mine about one inch below the top grate, so I can hang meat and still have food on the grate cooking if I wish.

4" is plenty of space for ash. If you don't do long overnight cooks. 3" is plenty.
I have never noticed a difference in amount of coal used. But I never really looked for a difference. I use what I use no matter the cooker.

Hear ya. I'm sure that I can even get away with 1" clearance. Lump just doesn't produce that much ash

That's great advice. Thanks

I know this is a longshot but does anyone happen to know where I can find a stainless steel drum or a new unlined drum in Oklahoma?

Alternatively, do these look like they'd work well for a UDS build? I wasn't sure with the bolt lock ring.

https://oklahomacity.craigslist.org/...453484517.html

I think those would work fine. Just need a good burn. If the metal is too thin, well, you only have $20 invested. I like the smooth sides.

Yeah, I was sort of attracted to the smooth sides as well. Reminds me of a hunsaker, although they do look sort of thin from the picture for some reason.

You could always check them out before handing over the money. Shoot at $20 and if they're good, I would buy all 4. I have plenty of friends that want me to make them one. I tell them, you buy the parts and help me drink beer while we burn em out. I'll have you cooking for me on Sunday. :biggrin1:

[QUOTE=Blue Kettle;3936329]I know this is a longshot but does anyone happen to know where I can find a stainless steel drum or a new unlined drum in Oklahoma?

Alternatively, do these look like they'd work well for a UDS build? I wasn't sure with the bolt lock ring.

https://oklahomacity.craigslist.org/...453484517.html[/QUOTE

If you are close to Tulsa, give Sooner Container a call. they will sell you new, unlined drums. 55 gallon drum used to be around $60.

Address: 2101 N 170th E Ave, Tulsa, OK 74116Phone: (918) 234-0081


Good luck,

Robert

I prefer NOT to get a lined drum. you have to burn it out and then paint the outside.

get you an unlined drum and you don't have to do a burn out or paint. for the $30-40 extra its well worth it imo

[QUOTE=Robert;3936369]I'm in OKC but for unlined I could be persuaded to take a drive. Thanks for the info.

I see stainless steel drums for $600 online. I’ll pay that price for more space but not for stainless steel.

Anyone use the BGE style intake with success? I like the idea but it gets pretty windy in Houston.

Anyone try a fixed intake akin to the pit barrel cooker? Like, literally just drilling a hole with no door or anything to change it? (I recognize the PBC can technically be adjusted slightly but it's meant as a set and forget for a given elevation). It seems like the PBC has shown this ought to work provided you could get the correct size.

Imo that is NOT a good idea! you have little control of your temp and it would change on the whim of weather, humidity, amount of coals you have in the box, amount of coals you lit, amount of food in the cooker, etc etc.

Some people just drill the holes and use magnets to adjust the air flow.

The Hunsaker foot lever is the best I have seen. Discreet and not affected by the wind since it’s under the drum.

That's what I did for a long time.

I use a heater meater with a variable air damper.

simply put, if the temp is too low it opens the air damper and starts closing it off as temps get closer to desired. when it gets to temp it closes. when temps start dropping it starts opening.

pretty nice system but costly at approx. $150

Edit: https://youtu.be/OKhO0LJJYxw
This is what I use. It can also have a fan but I don't use a fan. As of last night I got the macro damper which has 4 sq inches of intake that way I can take it to 500+ degrees using just the damper if I want

I like that idea also mainly because it's not greatly affected by wind just have to figure a way to diy with no welder.

I found this while browsing and is exactly what I had in mind.

For $25 you can't beat the price... and just need a hole saw and a drill.

https://www.hunsakersmokers.com/prod...-control-guide

I don't know why I thought it would be more expensive. Even today the wind is around 15mph so the hunsaker is probably my best bet.

This is basically what the the big poppa kit comes with. one on each side for 8 holes total.

I know for a lot of people on here their name is mud, but that new 18" Barrel House Cooker also has an intake located all the way on the bottom of the barrel. It slides (rather than rotating like the hunsaker). It seemed like a pretty smart design.

there are thousands of uds with the intake on the side and they have no problems.

also, for those of us who cook direct over the coals the intake on the bottom is a direct path for drippings to get on the floor below the cooker.

Its not a bad design but I'll pass.

As Dadsr4 suggested, 4 or 5 holes covered with magnets is as simple and as easy as it can get.

Any down sides to using the drum upside down. My Weber lid fit the bottom a little snug but it fits. Drum is unlined and was used once for coconut oil