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

Jeff S. 08-21-2010 05:49 AM

Like putting $2000 rims on my $200 pickup truck:cool:

http://i968.photobucket.com/albums/a...b/86c98fe2.jpg

$40 Therm on a $23 dollar Build. Ahh, its worth it, right

Jeff

Norcoredneck 08-21-2010 05:52 AM

$60 worth of meat trusted to a $6 thermometer?

Jeff S. 08-21-2010 07:16 AM

Quote:

Originally Posted by BWJ (Post 1376243)
I just bought two 12" thermos from Wally World. $5 each in the grill section. May not be as accurate as the $50 models but good enough to get a good idea whats going on heat wise.

In a game thats all about temperature, dont skimp on the thermometer!

Sammy_Shuford 08-23-2010 12:16 AM

$6.00 in charcoal, 22 hours at 225. These drums rock and roll!

Sent from my ADR6300 using Tapatalk

shdybrady 08-23-2010 07:20 AM

I was recently sitting on a plane from a month long trip from amsterdam. I didnt have a chance to smoke, grill, cook, heck even microwave anything. so that 10 hour flight left me with alot of brainstorming time. What do yall think about installing a fluke on the uds? Just like in a chimney. I figured it would elimate the spike in temperatures when you remove the lid, to do what ever you have to with the meat.

Paul B 08-23-2010 04:05 PM

Quote:

Originally Posted by shdybrady (Post 1377854)
I was recently sitting on a plane from a month long trip from amsterdam. I didnt have a chance to smoke, grill, cook, heck even microwave anything. so that 10 hour flight left me with alot of brainstorming time. What do yall think about installing a fluke on the uds? Just like in a chimney. I figured it would elimate the spike in temperatures when you remove the lid, to do what ever you have to with the meat.

What's a fluke?????

Paul B
SS UDS

colonel00 08-23-2010 04:08 PM

Quote:

Originally Posted by Paul B (Post 1378370)
What's a fluke?????

Paul B
SS UDS

Pretty sure he means a chimney flue. Not really sure how this will help avoid temp spikes when the lid is removed though. Still going to have excess oxygen entering the drum with the lid off that will allow the fire to build until the lid is replaced.

On second thought, I guess if you could cut off the fire just below the grates then having the lid off would not introduce any more air to the fire. However, this seems like quite a feat to accomplish.

shdybrady 08-23-2010 04:09 PM

fluke is a brand of tool I use in my industry lol. I meant to put flue. The valve you have in your chimney

shdybrady 08-23-2010 04:09 PM

not if you engage the flue from the outside then take the lid off. When your done but the lid on and disengage the flue

colonel00 08-23-2010 04:25 PM

Quote:

Originally Posted by shdybrady (Post 1378380)
not if you engage the flue from the outside then take the lid off. When your done but the lid on and disengage the flue

Yeah, I kinda see where you are going but I am not sure how you will implement it. Am I correct in my assumption that you intend to have the flue between the fire and the grates? I guess you could do some sort of "pinwheel" type flue that could open and close much like on a weber kettle. However, much like using a waterpan or baffle, I would be concerned about needing to use more fuel to get temps up due to blockage from the flue mechanism.

Smokin' D 08-23-2010 06:16 PM

I use a cover to a 30 gallon drum as a heat diffuser/damper in my drum when cooking at low temps like 225+-. Drilled a bunch of holes in it to get better air flow and some juices can still hit the coals. I do use more fuel for a given cook but getting more even temps and no flare-ups when removing the cover for tending is more than worth it.

bluetang 08-23-2010 06:18 PM

Yes it is.:-D

stglide 08-23-2010 08:35 PM

Couldn't wait
 
3 Attachment(s)
Well, I just couldn't wait any longer! Though not completely finished, I couldn't stand it any longer! Lit'er up this past weekend! :becky:

Baby backs, 2 dry, one sauced, and some sausages.. :thumb:

Tombigbeeriverdawg 08-23-2010 08:40 PM

Looks good, you are going to love it.
Now time for some food pron.

IrregularPulse 08-24-2010 08:09 AM

Quote:

Originally Posted by Jeff S. (Post 1376281)
Like putting $2000 rims on my $200 pickup truck:cool:

http://i968.photobucket.com/albums/a...b/86c98fe2.jpg

$40 Therm on a $23 dollar Build. Ahh, its worth it, right

Jeff


Hello everyone. This is my first post. I found this forum looking for a How To for a UDS and THANK YOU! Got my barrel Friday and burned it out Sunday...I think. I just want to be sure that the color of the above picture is what the barrel should look like inside? I can look at pics on here, but they've of course all had multiple cooks or at least been seasoned. Mine held a washer fluid concentrate (methanol) in it's past life. I hosed it out until it ran clear before I took the cutting wheel to the top. Don't know what kind of liner if any it would have, but after a 5+hour burn the inside is a black color as when it started. The outside paint is off except in one small spot. I bought a propane Burner (weed burner) yesterday that I'm going to take to the rest of the outside tonight along with the inside (just to be safe I guess) but wanted an idea of color I should be expecting when it's good. Thanks . All that's left is to mount the grate and build the fire basket. Can't wait to throw my first piece of flesh on. My wife was not a meat eater when I met her, but through proper ordering (me telling her how to order her steaks and what not) and me cooking for her, she's realized meat can be extremely flavorful and soft like butter:D I can't wait to introduce her to the world of meat heaven.


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