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

Rodney 03-12-2010 10:22 PM

Re: Ugly Drum Smoker
 
Quote:

Originally Posted by HeSmellsLikeSmoke

No standard price. As best as I can remember, we have seen anywhere from $25-40 dollars reported on here.

When I called around, sandblasting companies quoted me $70/hr, estimated that sandblasting a drum inside and out would be about a half hour, so $35 or so. I think it could go as high as $50 at that rate... A drum is 23 square feet on the inside and 23 square feet on the outside, including the lid. I think a half hour is a bit optimistic for both sides of the drum...

-r

BadHorsieBBQ 03-13-2010 03:43 PM

I am about 3/4 way through my second (the first real ) cook on my UDS and I have found something I am going to imediately change on my UDS. Details to follow later.

wheelterrapin 03-13-2010 09:30 PM

How much later LOL



Quote:

Originally Posted by BadHorsieBBQ (Post 1214199)
I am about 3/4 way through my second (the first real ) cook on my UDS and I have found something I am going to imediately change on my UDS. Details to follow later.


Boshizzle 03-13-2010 09:53 PM

Well, the sun is supposed to be shining tomorrow so I will be completing my UDS and seasoning it. Woohoo! Pics to follow.

BadHorsieBBQ 03-13-2010 10:11 PM

Quote:

Originally Posted by wheelterrapin (Post 1214423)
How much later LOL

I was waiting to see how my Pork but came out before I made my final decision. This change is purely personal preference. I am going to add another grate right above the charcoal box and add a water pan.

Skidder 03-13-2010 10:28 PM

Quote:

Originally Posted by BadHorsieBBQ (Post 1214474)
I was waiting to see how my Pork but came out before I made my final decision. This change is purely personal preference. I am going to add another grate right above the charcoal box and add a water pan.

Why?

wheelterrapin 03-13-2010 11:18 PM

Are you going to install some sort of fill spout so you can fill it when it gets low. On a long cook you could run out of water and then you would have a very pronounced burnt metal pan smell. Also I would think you will have to play with your vents a little to compensate for the additional heating and cooling effect of the water.

Just my thoughts.


Quote:

Originally Posted by BadHorsieBBQ (Post 1214474)
I was waiting to see how my Pork but came out before I made my final decision. This change is purely personal preference. I am going to add another grate right above the charcoal box and add a water pan.


BadHorsieBBQ 03-13-2010 11:43 PM

Quote:

Originally Posted by Skidder (Post 1214488)
Why?


It is just a personal preference.

Smoothsmoke 03-14-2010 12:37 AM

Anyone use a heat diffuser in a UDS? If so, what do you use?

h20loo 03-14-2010 12:44 PM

Quote:

Originally Posted by BadHorsieBBQ (Post 1214474)
I was waiting to see how my Pork but came out before I made my final decision. This change is purely personal preference. I am going to add another grate right above the charcoal box and add a water pan.

Somthing burning your butt??:laugh: Are you doing a hot and fast on the UDS?

BadHorsieBBQ 03-14-2010 01:04 PM

Quote:

Originally Posted by h20loo (Post 1214856)
Somthing burning your butt??:laugh: Are you doing a hot and fast on the UDS?

No, I was just farking with you farkers to see if I would get dog piled. :pop2::laugh: Everything came out fine. It took a little while to get use to controlling the heat with a full grill, but I was able to keep a solid 245 to 250 during the whole cook. Got better than a twelve hour burn out of a full basket It burned longer but I did not stay up to see when it finally died out. Overall very pleased with it. The food was great.

Rich Parker 03-14-2010 01:27 PM

Quote:

Originally Posted by Smoothsmoke (Post 1214581)
Anyone use a heat diffuser in a UDS? If so, what do you use?

I use a terracotta pot base wrapped in aluminum foil but more for catching grease then diffusing heat.

BadHorsieBBQ 03-14-2010 01:44 PM

Quote:

Originally Posted by Rich Parker (Post 1214887)
I use a terracotta pot base wrapped in aluminum foil but more for catching grease then diffusing heat.

How big is the terracotta pot base and how is it mounted.

Smoothsmoke 03-14-2010 01:46 PM

Quote:

Originally Posted by Rich Parker (Post 1214887)
I use a terracotta pot base wrapped in aluminum foil but more for catching grease then diffusing heat.

Has it ever burned? Is terracotta very heat resistant? Thanks for your help.

One of the reasons I'd like a diffuser is because I've heard that their are frequent big flare ups with a UDS when you try to get your food out. I'm thinking a diffuser can help give me more time getting the food in and out, or when checking for temps.

Thanks!

BadHorsieBBQ 03-14-2010 01:51 PM

I cooked on my UDS yesterday in the wind. I just shut down my air intakes before opening. I did what I needed to do as quickly as possible put the lid back on and opened the intakes back up to get it to proper temps.


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