-   Q-talk (
-   -   Ugly Drum Smoker (

ComputerMike 10-08-2008 09:56 PM

I went with an ash pan and I highly reccommend it. Clean up is a snap. I just lift out the pan/charcoal ring and wipe out any grease that missed the charcoal.

I would avoid aluminium.

Norcoredneck 10-08-2008 10:03 PM

I build all mine with an ash pan now. You either have to scoop the ash out, suck it out with shop vac, or lift out ash pan. Believe me the first time you dump it out and all that ash sticks to the side where the grease is you will be looking for an ash pan.

jerrykr 10-09-2008 10:30 AM

As long as you attach the ash pan to the basket, I'd highly recommend having one. Also think of having a wire bail to help get it out of the drum

Here's a source from Wal Mart - cheap and about the right size.

-=- Jerry -=-


Rookie'48 10-09-2008 12:21 PM

2 Attachment(s)

Originally Posted by jerrykr (Post 754373)
Also think of having a wire bail to help get it out of the drum
-=- Jerry -=-

I agree. It looks ugly but it works :rolleyes::

Norcoredneck 10-09-2008 04:23 PM

Here was my take on it. My basket and ash pan lift out together. Then the basket lifts off the pole for cleaning.

Then I made a heat sheild/drip pan that you could use or not.

Gemp 10-09-2008 05:00 PM

I had that little Wallymart grill in my hand last night. I might use it after all.

Weber lid ?....Are you guys using just the one vent on the lid, or adding more? Oh, Where is a good place to get temp gages?

Gemp 10-09-2008 05:06 PM

What gauge expanded metal are you guys using? I have some,but it might to thin. I think I might use it,If I melt it I'll get something else.

sfbbqguy 10-09-2008 06:42 PM

Making some progress
4 Attachment(s)
UDS slowly coming together…
Reciprocating saw with 24tpi blade cut top off CT drum like a knife through hot butter. Only word of advice I’d give to those that do this in the future is to leave the lid tacked on in a couple places until it’s just about cut off so you avoid drooping and binding up the blade of the saw.
Rescued Weber lid found on dog walk serving as lid, bent outer flange to fit pretty good and made a functional wooden handle.
No-Weld charcoal basket is complete using a rescued 18” kettle charcoal grate and "clothes line hooks" to secure. Also looking for suitable ash tray. Not sure if basket is high enough off the bottom of drum.
Since San Fran is a tough place to do a burn out I’m having to wire wheel the inside to clean and will then decide on bottom vent hole configuration. Thinking pretty serious about a combo of ball valve and spring loaded closures like “jerrykr” then I can use the spring loaders for partial adjustments if need.
Also rescued a 22 ˝” grate and already had an extra for my Weber so have grates and other hardware from junk I had around from other “projects”.
Can’t wait to get this baby up and cooking!
Thanks to all on this thread and others for advice.

jerrykr 10-09-2008 08:23 PM

The "dual 3/4 holes" and the spring loaded closures work well. If I have about 1/8 inch of the holes open to the air on all four sides I get 250-300F depending on where you measure. You can open or close them infanitely of course. I like the idea of being able to set them all the same all around the barrel/fire grate. Seems to me that the temps would be more even side to side. Hard to tell without a lot of temp probes.... ;^)

sfbbqguy 10-09-2008 10:05 PM

We'll see how things go. Seemed to me after reading this thread I could create the best of all worlds with this set up...only some cooking will tell.
Still have a large project on my hands getting the liner out of this sucker without a big burn. Did a small burn tonight and will burn more tomorrow to try to loosen up liner before more wire wheel.
Then we'll see what transpires.
Thanks for the idea about the intakes.

jerrykr 10-10-2008 07:46 AM

sfbbqguy, I like the way you tied the expanded metal to the bottom grate. Very simple, very clever!

Smokin Turkey 10-10-2008 07:54 AM


Originally Posted by Norcoredneck (Post 754685)

Do you put water in yours? How does it do with just making "black fat" smoke? I let my water pan go dry one year in my old farkin' brinkman and I got a black tire fire smoke from the fat. (could also be because of the crap smoker) I'm betting that is why but I was wondering when you said you use this to collect drippings.

Ever think of letting the drippings go down the ash pan handle and gather in the ash? might make it messy but nothing a hose couldn't take care of. It would eliminate the smoke problem I had (if you have ever had that).

sfbbqguy 10-10-2008 08:58 AM


Originally Posted by jerrykr (Post 755058)
sfbbqguy, I like the way you tied the expanded metal to the bottom grate. Very simple, very clever!

If I had it to do over i'd get the bigger Clothes Line Hooks but this is working real good and your right...simple. I got the idea from someone else on this thread who had used hooks also. It's on one of the 100+ pages here somewhere:|.

Dr_KY 10-10-2008 09:21 AM

I used stainless zip ties for my basket..
When that grate burns out I'll just tie in another.

sfbbqguy 10-10-2008 10:19 AM

Sweet idea using zip ties too! Didn't know they even existed.

All times are GMT -5. The time now is 03:23 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2022, 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.