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Sammy_Shuford 05-28-2010 11:55 PM

Don't read if working to stay under $100.00

16 Gage Steel 55g drum, UNLINED.

From: [email protected] [mailto:[email protected]]
Sent: Wednesday, May 26, 2010 4:37 PM
To: [email protected]
Subject: McMaster-Carr Steel drums

Hi Sammy,

The inside of the 4115T46 is plain bare steel. We do have the corrosion-resistant models on this same page 1696.


Ordered Thursday, picked up Friday.

pAT_13 05-29-2010 05:58 AM


Originally Posted by moda253 (Post 1293420)
Pat check autogarages, bakeries, and machine shops.

Thanks, since I want food grade I will try the bakeries first.


Originally Posted by Mextra55 (Post 1295318)
If you are in DC and need barrels go to James T. Warring and Sons 301-322-5400 they are right on the DC /Md line in Capitol Heights right off Kenilworth

Thanks, I did contact them but never heard back, I will have to try again.

Tchurst 05-29-2010 03:19 PM

Quick question: Saw some arguing against the use of of the fiberglass seal used on older stoves; mean while, i still see alot of people using it. Some people said it would come off on your food has any one seen this?

spott77 05-30-2010 05:51 PM

What about one of these
This thread is great I've read it all (almost twice).
Finding a drum anywhere close has proven to be challenging. Found out today that Rural King has a 55gal trash barrel, I haven't gone to physically see it yet but here is the link from their site.

Looks different from your typical 55 most everyone is using. Any thoughts?

woodbutcher1 05-30-2010 08:32 PM


Originally Posted by ctbeerbq (Post 1293235)
Where can I find these shelf brackets? I would like to do something similar for my latest UDS build.

Do as i did ctbeerbq,make your own. I had an idea as to how and why they work. so i designed and build some for my drum. I used 4 regular door hinges modifiyed, had some aluminum to make the brackets,drilled the holes real close together and sawed and filed everything away i didn't need. Secured some 1/16" x1" x1" angle iron to the aluminum brackets and tested them to make sure i could raise them and pivot back so they would hang there.

Then i cut my lumber and secured them to the angle iron. i will stain them and apply several coats of polyurethane to protect them from the elements, the wood happens to be red oak.good luck. I first made one shelve, mounted it, worked the bugs out, looked good, until i unhooked and lowered it. It looked like crap, hanging down at an angle. Build the second one and ended up with the same result.

Well, i ended up removing them pop riveted some sheet metal to the drum to hide all the holes from the hinges,and re mounting them on the drum's center line. Looks a lot better now.

woodbutcher1 05-30-2010 08:39 PM

forgot to add some pics. Having a problem uploading the pics.

woodbutcher1 05-30-2010 08:56 PM

4 Attachment(s)
let me try again

Pastor B. 05-30-2010 09:42 PM

New to this but built my own before I discovered BBQ Brethren
3 Attachment(s)
Newbie here! I built my own UDS grill/smoker before I discovered this site. Little did I know I would have to build units for everyone who sees it.

Please tell me what you think. Thanks :clap2:

Jay871 05-31-2010 02:14 AM

I need some advice but first let me explain how I built my UDS. I have three 1" pipe nipples with 90* elbows and caps for vents. My fourth vent is a 1'' pipe nipple with a 90* elbow and 24'' long 1'' piece of pipe with a 1'' ball valve. I have 8 1'' holes for exhaust. I've done two cooks with this thing and have been able to get it dialed in at 250*-260* with just the ball valve wide open. Tonight for some reason it shot up to 300* and I have the ball valve almost choked down to close and I've covered up five of the exhaust to try an cool it down. It's running steady at 270*-275* but I'm cooking a pork shoulder and I wanted it down to around 225*-250*. I'm scared to choke it down more in fear of creating a creosote type atmosphere. Any ideas? I'm guessing I got the fire too hot to begin with by adding too many hot briquettes but I only used a half a chimney full.

Tchurst 05-31-2010 12:17 PM

4 Attachment(s)
Heres my drum. I have four intakes, three with caps one of which is on a ball valve. 6 inch tall stack with rain-cap. Three inch thermometer and a single grate (for now) held up with four bolts. There is also pics of my Memorial Day Boston butt. The side showing is the fat cap. I turned it after four hours and took it off once it hit 170 degrees. I used a homemade rub with a light brown sugar, salt, and chili base, among other spices. Thanx again for all the info here, awesome advice for anyone starting out.

Meat Burner 05-31-2010 01:12 PM

Tchurst, was there some reason to pull at 170? You might try going to about 195 ish so you can do pulled pork to see if you like it. Just a thought bro.

pokefan 05-31-2010 02:32 PM

Finally finished my first UDS, made almost entirely of salvaged parts from a sunbeam 22" grill and a Brinkmann 16" smoker. Here it is, Ugly never looked so good! :-P

Since I used the bottom part of the grill my firebox sits flush with the bottom of the barrel. I've got 2 racks in now, one about 2 inches from the top and another at 10".

The Burnout

Hawaiian Tiki UDS...


Little of the blue goodness! UDS is shut down completely here and holding strong at 250. Plenty of head room to go up but I sure hope temps don't spike on me. Used about 10lbs of lump for my first try. Temp therm. until I get a 4" one ordered.

And of course, the test subjects.

eribac 06-01-2010 10:07 AM

Thanks to this thread, I built myself a UDS over the weekend:

Still need to find a solution for the exhaust, and I'd like to find way to get it up on some wheels.

Unfortunately, I will have to wait till this weekend before I can break it in.

Boshizzle 06-01-2010 10:39 AM

Some great lookin' work, brethren!

Here is my solution to temp control problems. I found that wind blowing around the inlet really impacted temps in my UDS. I started putting a charcoal chimney in front of the inlet and problems solved. I am getting long cooks with rock steady temps and even having fuel left over after a 6 hour cook. This pic is with the inlet wide open as I am bringing the UDS up to temp and developing clear/blue smoke before the meat goes on.

PoppaSmoke 06-01-2010 12:51 PM

My UDS is done awaiting its maiden voyage this coming weekend. I got two drums from a local pharmaceutical (capsule) manufacturer. It had a reddish sprayed in liner that burned off (well, mostly) after my burn out. Cost me $15 each and they're cherry.

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