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:

https://uploads.tapatalk-cdn.com/201...525cc8dd7a.jpg

https://uploads.tapatalk-cdn.com/201...36e4a909f6.jpg

https://uploads.tapatalk-cdn.com/201...bbbdc5951a.jpg

https://uploads.tapatalk-cdn.com/201...f7d97722ba.jpg

https://uploads.tapatalk-cdn.com/201...ec73465277.jpg

https://uploads.tapatalk-cdn.com/201...0d3b17dc81.jpg

https://uploads.tapatalk-cdn.com/201...312ee5f870.jpg

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.