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UDS UGLY drum smoker.. the key word is UGLY.. I'm sure your drum is going to be on display at the Smithsonian when your done with it... |
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Hey guys, I'm looking for a little advice. I'm debating where to drill the 8-1/2 holes on the lid for exhaust. Do I need to do it on the outside or more near the center around the handled.
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Eight evenly spaced works great.
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Hey Chavo, that is one farking ugly drum!!!!!!!!
Welcome to the drumhead nation. It is fun being a drumhead and the food is good to. |
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I took a 51" piece of 3/4" and made it into a cylinder. I see yours is cut in half and bolted together at two locations. I bet this is a hell of allot easier than the fight I went through to get mine together.. |
My UDS version 2.0 on the right. I still need to add two thermometers and some bling but tonight was her first burn in and chicken cook. I used a Wally World Uniflame dome cover. I have never seen anything from China this cheesy before. Uniflame stuff is total garbage but I dig the hinges on the lid. It was holding temps much better than my version 1.o on the left. I think I'm going to get rid of the smoke stack and go with the eight holes.
http://i591.photobucket.com/albums/s...e/UDS002-1.jpg Chicken off the UDS. Came out fantastic. http://i591.photobucket.com/albums/s...e/UDS005-1.jpg |
Two questions
1. why do you need two thermos? 2. why can't you use the one from V1.0? |
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Well, as many of you guys know I finished my drum and and my fire ring last night. She's ready to do a few dry runs in... I went out this morning to play around with it. The lid I was going to use off my old charcoal grill doesn't fit right. I was thinking of just using a sheet of wood with the 8 hole method until I can find myself a nice sized dome lid. Is there any reason why a sheet of ply wood or something similar to this wouldn't work?
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Have seen someone use plywood. Worked fine.
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Plywood drum lid
Charvo,
plywood may be ok for a test burn ,but plywood is made from ureaformaldihyde glue, a known carcinogen.That would put it up there with galvanized fittings as big no no's for drum cookers. How about a lid made from solid wood ,barn door style?Might even impart some flavour. go drummers go! RockyAthabaska ----------------- UDS 18"weber one touch weber performer weber genesis gasser |
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Although, their below where the fire will be so would it really matter? |
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People are nervous about zinc because the first day when you weld it without wearing a dust mask, you breathe zinc oxide dust and get flu-like symptoms that disappear as soon as you drink a glass of milk. That's the only health hazard related to zinc I know of. Zinc doesn't melt until it gets to 785°F, and if your air intakes get that hot, your meat is pure carbon and might work as charcoal lump in your next cook! I think all the fuss about zinc is 99% urban legend. seattlepitboss |
The galvanized debate lingers on.I'm just padding my side of the issue by not using galv.stuff on my drum.No plywood on mine either......
new info never hurt. Rocky |
I just went to the hardware store that I bought the parts form and it's not galvanized
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lol I do know my washers are zinc.. I guess I can't win...
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Food grade coating
I am picking up my drum this weekend. It was a food grade lined drum that the lining was burnt out of. In the process of burning, the lid warped and doesn't fit snug. The guy selling the drum told me I could have a lined lid if I wanted it.
I have read that it is important to have a snug fitting lid so I'm sure I'd like to take him up on that. Question: has anyone removed the lining in a non-burning method? I live in the 'burbs, burning plastic would get me shot by a tree-hugger. I was thinking a heat gun and scraper, maybe power washer. Pinghacker Troy, MI |
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Hey Ping, I just finished my drum and was concerned about the lid also. It does not fit really tightly and it appears as that is OK. The temps were very controllable and I could shut it down and the coals went out even faster than in the WSM. While the cook was in progress little wisps of smoke would come out from under the lid. No biggie. The lid is easily removable with one hand on the handle. Pick it up, set it down. No tugging no pounding. Tight enough.
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Hey Pinghacker. You can use paint stripper ( paint remover ), or sandblast it . Just my 2cents.
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Temp issues on Frankenstien
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I finished my UDS today minus the green paint which will be next week, named it Frankenstein. I have both a Weber style lid (Not Weber) and the drum lid with 2 bungholes. I'm having trouble getting below 300 degrees with the Weber style lid and 275 with the drum lid. I had all plugs on and the valve nearly closed and was steady at 300. Here are some pictures, notice how closed my intake is. Any advise?
Masiewiz :confused: |
Just a thought here.
Next time shut the intakes down early, like about 10* before you reach your desired temp. Shut all of them down tight then regulate it with the valve only. After 30 minutes, if need be, open up one nipple. Be patient! These adjustments are not instant, it takes a while for the drum to adjust. These things are all a bit different. Much of the problem is learning how to build a responsible fire and to duplicate it every time. Weiser Quote:
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Small Fire at Startup...I start 14 Briquettes in the Chimney...
Catch Temp on the way up...Harder to control when you overshoot.. Allow 30 minutes for your air intake adjustments to take effect... Each Drum has it's own Personality..Takes a little time to learn it's perks, but once learned, will serve you well....:mrgreen: |
Choking your orifice
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First time I used my drum I let it get as hot as it would go at first (thinking I needed to be sure it got properly lighted...) Took FOREVER to get it down to 225* after that. Now I kinda know where the air intake wants to be for 225*. I get the coals going in the chimney like N8 says, pour them into the fire basket, put the lid on and choke it down right away. My valve's a little different that y'all's balls, but I bet the sweet-spot has less than 1-square inch of air opening... Pretty damned small hole when everything's where it wants to be. |
Weiser, N8man and Thawley speak the truth. Start with a small fire and let the temps creep up, keeping an eye on the temps. They go up pretty quickly. Start with 1 cap off and the vent full open. When the temps get to 200 put on the cap. Wait and see what happens in 15 minutes and start to make small adjustments. In my drum I use lump for the fire but briquettes to start things up. A 1/2 full charcoal basket of lump and wood chunks and 8 to 10 hot briqutees dropped on top of that. Works well for me and the drum runs consistently at 250*
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Hmmm, That's what I did.
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That is what I did. I lit 10 coals in my chimney and dumped it in my basket, with one valve open. Do you think it is my top venting? I did get better control with my other drum lid the one with 2 bungholes open, still too hot though. With all the help from you guys on this thread, I'll dial it in. Masiewiz Masiewiz |
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I dont know if THIS is the place to post this request... BUT is there any the Moderators or SOMEONE can make the page bar wrap around... it is getting tedious to have to scroll ALL THE WAY OUT to go a page back... anyone else finding that a problem?
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Hell I have to flip my computer like you do a book.
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New UDS & I need seasoning tips..
Hello, I read most all of this long thread and now have a nice new UDS. I didnt see much on break in or first use. How do I season it? What kind of oil should I use or should I use PAM?? How long do I let it burn in with no food in it. I have a new unlined drum.
Thanks for any tips! |
I used PAM and just ran a full basket of brick through it with the vents wide open. That's hotter than you'll ever get it with food. After it was cool (next day) I did my first cook and haven't touched it since.
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http://s666.photobucket.com/albums/v...7.jpg&newest=1ok, so yesterday i drove about 4293.874 miles to go get drums that were already incinerated and sand blasted. well, ok, only 110 miles each way. and i did get to meet smokin' d (aka - richard) who has the coolest mini off-set. i did not know i needed one until i saw that little piece of art. friggin' awesome!
ok, back on track, so i get the already prepped drums, drive 9 million miles home and immediately paint the exteriors. today, i needed to be productive in the yard because, well, it is trying to grow. i found this stuff called round up that will make my yard work much easier this summer. you guys should try it! ok, focus.... anyway, i was able to get everything but the charcoal basket done today. i have the important items done..... beer opener and hose-barb thermometer mod! skidder (aka - bob) dropped by with some valves and other parts that i will use on my next drum. thanks again bob.... this one has a 1" intake raised and using the magnet valve mod. lower openings are 3/4" nipples with screw caps. i have not installed handles nor have i decided on whether to go with 2 or 4 or 6 or 8 openings on the lid. when using multiple openings, what does everyone use for a cap? i like the idea of drinking a bunch of wine and saving the corks! anyway, if the pics work, here is MUDS (Massachusetts Ugly Drum Smoker)..... the beer is a harpoon brewery leviathan imperial IPA... essentially a barley wine. i need to sit down now...... cheers, scott http://s666.photobucket.com/albums/v...7.jpg&newest=1 |
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anyway, if the pics work, here is MUDS (Massachusetts Ugly Drum Smoker)..... the beer is a harpoon brewery leviathan imperial IPA... essentially a barley wine. i need to sit down now...... Looks good Scott. Where did you find the long temp gage? I need one. |
Salmon on a UDS
I'm not quite done with my UDS but I could use some tips.
Believe it or not, my beautiful wife isn't thrilled about the prospect of an UGLY drum smoker in the yard. I stress ugly because my drum has seen better days (dents and what-not). She will be happy with ribs and other things I intend on doin' up in the new toy, but if I could present her with some good salmon she may feel a little better about the whole idea. I thought that salmon was usually cold smoked but I'm sure somebody out there has made some on a UDS. Any knowledge shared would be appreciated. |
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Here is Cooper, the Mini reverse flow smoker http://i118.photobucket.com/albums/o...PICT0008-1.jpg |
Let's talk paint.
The engine block paint comes in many cool colors, but the can says it is rated for "Up to 400 degrees intermittently". BBQ paint is rated to 1500 degrees, but pretty much just black. Has anyone had trouble with their paint burning off or fading? I wanna paint my UDS...aka Frankenstein green, is engine block paint OK?
Masiewiz |
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Hey Masiewiz,
Here is a pic of my paint job and my mistake on my second smoke where I left the lid off a bit to long. The UDS has a base coat of 1500* black BBQ paint and the top coat is a Rustoleum metal paint. As you can see the black is fine and the red got a bit toasted. Depending on what you want colorwise, I would go with black base and the engine paint for a top coat and be careful not to leave the lid off and let the temp spike on you. |
I think it just adds character to your drum =>
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Thanks Chavo, but the original paint job looked so nice to me.
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