Ugly Drum Smoker

Bob C Cue said:
Congrats on your build; looks great.
Don't forget the most important rule. You cannot eat anything from your first 5 cooks. Must flash freeze and ship to the last five Brethren who posted to this thread. They will make sure the food is safe and Brethren worthy.

Best of luck.
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Thanks Bob for looking out. I have seasoned it for probably a total of 20 hours and followed seasoning advice from previous posts. Had temps above 400 with lots of smoke and a variety of meats that were tossed. Though it has only been 3 cooks, do you think I am good to go with that amount of cook time. Original barrel was sand blasted and then I burned it out followed by a vinegar wipe down, oil spray and a thorough seasoning as mentioned above. Thought I was good based on what others have posted and would hate to toss a good meat but defianantly want to play it safe.

Once again I appreciate your concern and advice. Everyone on here has been great!
 
Jsmith said:
Thanks Bob for looking out. I have seasoned it for probably a total of 20 hours and followed seasoning advice from previous posts. Had temps above 400 with lots of smoke and a variety of meats that were tossed. Though it has only been 3 cooks, do you think I am good to go with that amount of cook time. Original barrel was sand blasted and then I burned it out followed by a vinegar wipe down, oil spray and a thorough seasoning as mentioned above. Thought I was good based on what others have posted and would hate to toss a good meat but defianantly want to play it safe.

Once again I appreciate your concern and advice. Everyone on here has been great!
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I guess you are ok then. I will authorize and one-time exemption from the rules as long as you agree to the following condition. You must create a new thread with details and pron of your next cook. Agreed?
 
Bob C Cue said:
I guess you are ok then. I will authorize and one-time exemption from the rules as long as you agree to the following condition. You must create a new thread with details and pron of your next cook. Agreed?
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You're too kind! I guess with all that this site has given me, the least I could do is post my next cook! Thanks for the pass this time :wink:
 
Need suggestions on smoking a brisket and doing a couple slabs of of ribs in the same smoke on my UDS
 
How are you wanting to do your brisket. HnF or LnS? Do you have a grate that has the swing access panels? if so, you could possibly hang the ribs.
 
smoked a boston butt till bone was loose but it turned to mush by then ok taste wise and easy to shred but
I think I`ll stick with straight out butts
and as always it didnt last all night
 
Hey, guys, i got a question! I'm on the bring of finishing my UDS, made out of 150l barrel. Somewhere between your 30 gal and 55 gal drums... Now, i dont have the thermometer or thermopen yet, since they are still being shipped to me... Do you think i can cook a slab of ribs without them? I have 4 3/4 pipes for intake. Can you give me any advice on how to cook without thermometer? :D
 
blockhd said:
Hey, guys, i got a question! I'm on the bring of finishing my UDS, made out of 150l barrel. Somewhere between your 30 gal and 55 gal drums... Now, i dont have the thermometer or thermopen yet, since they are still being shipped to me... Do you think i can cook a slab of ribs without them? I have 4 3/4 pipes for intake. Can you give me any advice on how to cook without thermometer? :D
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You can use a cheap oven thermometer to learn what intake adjustments lead to a given grate temp.
 
Jsmith said:
Hey everyone, after hours of well spent time on this forum, I was able to complete my UDS build and start a new hobby. Newbie at smoking so it will be a learning process but with the wealth of knowledge you have provided I have a feeling I'll pick up the basics pretty quickly. Thanks for all of you who have taking the time to share and I look forward to continue to learn from your experiences as well as my own. Now if you could please excuse me, I should probably get back to my craft beer while I sit outside soaking in the aroma of apple wood smoke and spare ribs :thumb:
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Nice Build. Are we going to see you at the Bash in October?
 
blockhd said:
Darn, with all intakes open, I don't get it hot enough :-( I guess I messed the starting procedure :)
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Find N8Man's thread on this. This is your starting point.

ETA: Here it is: http://www.bbq-brethren.com/forum/showthread.php?p=1682070

The BigMista mod is to fill your chimney halfway, instead of the 10-15 N8Man uses.

The pyro Mod is to leave the lid off after putting the fire basket in. I don't recommend this because you can burn up your fuel too fast (and possibly your surrounding areas), and lose control over your temps.

But depending on the wind conditions, you may have to use the SmokinJohn mod. Place one or two chimneys over the exhaust port.

One of these three will get those temps up.
 
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SmokinJohn said:
Find N8Man's thread on this. This is your starting point.

ETA: Here it is: http://www.bbq-brethren.com/forum/showthread.php?p=1682070

The BigMista mod is to fill your chimney halfway, instead of the 10-15 N8Man uses.

The pyro Mod is to leave the lid off after putting the fire basket in. I don't recommend this because you can burn up your fuel too fast (and possibly your surrounding areas), and lose control over your temps.

But depending on the wind conditions, you may have to use the SmokinJohn mod. Place one or two chimneys over the exhaust port.

One of these three will get those temps up.
Click to expand...

Thanks, man! I'll look into those!

I must admit, despite heavy problems, my chicken drums had a nice smoke ring around them, but i had to put them on a grill for a few minutes to finish. I was happy, but I know this is not what i am shooting for. There was pretty strong wind blowing... When the wind settled, my UDS settled aswell. I think i will be practicing more and more, and cook better and better food. Chicken drums are cheap starting point.
 
Howdy! I am working on my 2nd UDS and found a great closed -lid organic coconut oil drum (unlined). I don't want to use a Weber lid, but want to fabricate my own. I am considering a 16 ga plate with a welded 1" ring around the edge and another ring about 10" diameter to add some stiffener near the center.
Does anyone have some advice for fabricating the lid? My friend tried the same concept, but there was a lot of smoke escaping out the side and could not get the temps to drop, even with most of the intakes closed.

Thanks!
 
ghatman said:
Howdy! I am working on my 2nd UDS and found a great closed -lid organic coconut oil drum (unlined). I don't want to use a Weber lid, but want to fabricate my own. I am considering a 16 ga plate with a welded 1" ring around the edge and another ring about 10" diameter to add some stiffener near the center.
Does anyone have some advice for fabricating the lid? My friend tried the same concept, but there was a lot of smoke escaping out the side and could not get the temps to drop, even with most of the intakes closed.
Thanks!
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Using another section of a drum would be easier and should fit very well if done correctly. The smaller ring welded inside the top would take away from the 1" ring you would be using for height. And not give you much extra space if that make sense. I don't think you would need a stiffener. If you have a beading tool, you could roll stiffeners into the top with the raised section on the top/out side of the lid. Just a thought
 
ghatman said:
Howdy! I am working on my 2nd UDS and found a great closed -lid organic coconut oil drum (unlined). I don't want to use a Weber lid, but want to fabricate my own. I am considering a 16 ga plate with a welded 1" ring around the edge and another ring about 10" diameter to add some stiffener near the center.
Does anyone have some advice for fabricating the lid? My friend tried the same concept, but there was a lot of smoke escaping out the side and could not get the temps to drop, even with most of the intakes closed.

Thanks!
Click to expand...

http://turnerbiodiesel.com/8_gallon_55_gallon_drum_cone
 
built my cousins UDS w/2 racks high lid fom 2nd drum and painted it last weekend fired it up last saturday season burn with wild cherryat 350 for 3 hrs then backed down to 250 tried to go lower but it wanted to hold at 250 so threw on 2 fatties 1 naked 1 bacon wrapped seasoned the MOINK BALLS have to say best MOINK~s I have done yet. it held 250 like a champ.
friday night smoked 21 ponds of butt sauced 1/2 other half sliced had 27 people at uncles for bone fire and hay rides no one left hungry
UDS rule
 
here is some pron
 

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UDS Newbie

New to the UDS Forum. Been Smok'n for about a year. Have built 2 UDS. Look forward to learning and sharing. Added some pictures of this past weekend's cook.




The Smok'n Barrels
I'm just a simple man, trying to make my way in the universe.
 

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