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

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.

Mark
McMaster-Carr

Ordered Thursday, picked up Friday.

pAT_13 05-29-2010 05:58 AM

Quote:

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.

Quote:

Originally Posted by Mextra55 (Post 1295318)
If you are in DC and need barrels go to James T. Warring and Sons 301-322-5400
www.warringbarrels.com 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.
http://www.ruralking.com/metal-trash...55-gallon.html

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

woodbutcher1 05-30-2010 08:32 PM

Quote:

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.
:help:

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
http://i34.photobucket.com/albums/d1...r/DSCF1466.jpg

Hawaiian Tiki UDS...
http://i34.photobucket.com/albums/d1...r/DSCF1469.jpg

Finished!
http://i34.photobucket.com/albums/d1...r/DSCF1471.jpg

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.
http://i34.photobucket.com/albums/d1...r/DSCF1473.jpg

And of course, the test subjects.
http://i34.photobucket.com/albums/d1...r/IMG_0088.jpg

eribac 06-01-2010 10:07 AM

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

http://i649.photobucket.com/albums/u...c/CIMG0208.jpg

http://i649.photobucket.com/albums/u...c/CIMG0205.jpg

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.

http://www.bbq-brethren.com/forum/pi...pictureid=2360

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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