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-   -   Ugly Drum Smoker (https://www.bbq-brethren.com/forum/showthread.php?t=23436)

cardiac_cadet002 11-13-2007 08:58 AM

I finished my UDS yesterday about 1pm. I coated the inside with oil and put about 5lbs of charcoal in along with a couple of hickory sticks about the size of a forearm to season it properly. I must say I am AMAZED at how well the UDS holds heat and is able to maintain a temp of 220F. It finally started dropping off last night about 8:30pm, but it was a sloooooow decline in temp. I went ahead and closed the ball valve and smothered it out still have some descent sticks of hickory to reuse. I cant wait till Thursday when I'm off to fire this bad boy up. My only regret is that I didn't build one sooner. If its not to dark out I'll take pics and post.

Norcoredneck 11-13-2007 09:07 AM

Smoke on brother. Do you plan on using charcoal?

cardiac_cadet002 11-13-2007 10:34 AM

Charcoal is all I can find in my area, unless I travel 50+ miles then I can find lump, which I will prolly get some next time I'm "in the city". The good thing however is I live in the country so I have an endless supply of wood to smoke with, i.e. hickory, pecan, apple etc.

Mark 11-13-2007 10:49 AM

Quote:

Originally Posted by cardiac_cadet002 (Post 497033)
Charcoal is all I can find in my area, unless I travel 50+ miles then I can find lump, which I will prolly get some next time I'm "in the city". The good thing however is I live in the country so I have an endless supply of wood to smoke with, i.e. hickory, pecan, apple etc.

So use all wood. Using all wood in a UDS smoker means a little more fire tending and a way of adding chunks now and then.

cardiac_cadet002 11-13-2007 11:00 AM

Hadn't thought about that. Would you just open all vents and stack some logs in there and get a good fire going, then cap it off and smother the fire and bring temps to where they need to be?

Mark 11-13-2007 11:31 AM

No, I wouldn't do that. A small hot fire and just add a chunk or 2 now and then. I got a 6" side door for that.

cardiac_cadet002 11-13-2007 11:37 AM

I don't have a side door mod on mine but I don't think it would hurt to pull the grate out and drop a stick or 2 1/2 way through the cook.

Mark 11-13-2007 02:41 PM

Quote:

Originally Posted by cardiac_cadet002 (Post 497076)
I don't have a side door mod on mine but I don't think it would hurt to pull the grate out and drop a stick or 2 1/2 way through the cook.

If your primary fuel is going to be wood, you'll want a side door. The easiest way is to make plunge cuts with a grinder or circular saw equipped with a cut-off blade for metal.

Bottles 'n Bones BBQ 11-16-2007 10:27 AM

Most recent addition ~ Two of these and a bungee cord. No more PIA barrel ring when hauling around...

http://images.orgill.com/200x200/6714232.jpg

Mark 11-16-2007 10:42 AM

BTW: I finally got some pics of my stainless steel UDS. Ashmont posted one and I'm waiting for him to email me ther rest. Here's the link:
http://www.bbq-brethren.com/forum/sh...ad.php?t=33727 (scroll down)
I'll try to make a PowerPoint Presentation like Pat did.

PS: I too think the UDS subject needss its own discussion area and a place for resources in the files section. Any moderators listening?

Mark 11-16-2007 11:58 AM

PSS: Any second now this thread goes over 30,000 hits.

MT4Runner 11-19-2007 11:36 AM

Quote:

Originally Posted by Mark (Post 498895)
PS: I too think the UDS subject needss its own discussion area and a place for resources in the files section. Any moderators listening?

x2!!

tntitan 11-19-2007 11:58 AM

i have asked for this before but no reply look at the numbers moderators,make it a sticky

Mark 11-19-2007 01:09 PM

Quote:

Originally Posted by Mark (Post 497074)
No, I wouldn't do that. A small hot fire and just add a chunk or 2 now and then. I got a 6" side door for that.

PS: The reason is you'll get an instant flare-up once the excess air hit the fire (like when you lift the lid off).

Bottles 'n Bones BBQ 11-19-2007 01:59 PM

Quote:

Originally Posted by Mark (Post 500496)
PS: The reason is you'll get an instant flare-up once the excess air hit the fire (like when you lift the lid off).

I actually had a flashback of sorts in mine this weekend...cooking pork loin @ 350*. Nothing major, but the trashcan did fill with a blueish/orange swirl all the way to the top. I added fresh lump over red coals, so I thinkin' that was the difference maker...pretty cool lookin' if nothing else.


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