Ugly Drum Smoker

ThatQ · Aug 19, 2015

Hello Drumheads. Newbie here. Have read the first 250 pages of this awesome thread. I know what I want and I think I know how to get there (thanks to first 250 pages). Picked up a drum today $15 bucks. Guy says it was from a chocolate factory. No Liner open head. In my exuberance of my lucky find I did not pay close attention to the label on the drum. Upon further inspection of the label I see caustic in the description. Not sure if this is something I should be using. Posting Pics (hopefully). Thank you.
-Bill

ThatQ · Aug 19, 2015

Since the picture showed up posting another one of the inside of the drum. Looks like pretty much bare steel with light rust. Was careful about not sticking my head in there after reading the label.

Mr. Bo · Aug 19, 2015

Here's some data on the material from the drum.
http://www.strykerchem.com/docs/PELSCaustic.pdf

Mine had Kawasaki motor oil in it but I just burned it out real good before cooking on it. Good luck with the build!

ThatQ · Aug 19, 2015

Thank you for information. I will do a burn and tide scrub up and see what shakes. Have begun to assemble some goodies for the build. Need to get some expanded metal for firebox.
-Bill

damascusmaker · Aug 21, 2015

Adding photos of my UDS

Just built 2 or 3 months ago. Still learning, but it works great. Longest smoke was 24.5 hours, original load of fuel, added one chunk of apple late. Shut down there was about a double handful remaining. It did a great job on a pizza. Best things I've done have been boston butt and hotdogs.

ebijack · Aug 22, 2015

Very Nice!

icebox114 · Aug 22, 2015

Jsmith said:
Icebox, love what you did for the adjustable shelf. Curious what you used and where I might be able to get it.

Thanks,

Jsmith, it's just vertical shelving strips with tabs that you just pinch into whatever slot height you want. I used three vertical strips evenly spaced 1/3 of the way around the drum, screwed in to the drum. The tabs were a little loose in the slots, so I had to "open" the tabs a little with a flat screwdriver. Tougher to pinch in, but once they're in, they're tight. One of my grills fits perfect on the slots, one is a little smaller diameter, and so I have to be careful when I put it in and grabbing meat off it, etc.

icebox114 · Aug 22, 2015

Jsmith said:
Icebox, love what you did for the adjustable shelf. Curious what you used and where I might be able to get it.

Thanks,

Sorry, Jsmith. I picked it up at Home Depot in the shelving aisle. I hit the strips and the tabs with the propane torch to burn off whatever coating is on also.

Jsmith · Aug 22, 2015

Thanks Icebox, ended up finding it at Home Depot but decided to go a different route. Thanks for the tip, I have a buddy that is going to use this setup so I'll pass it along.

Jsmith · Aug 22, 2015

UDS is ready

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:

Bob C Cue · Aug 22, 2015

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.

Jsmith · Aug 22, 2015

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.

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!

Bob C Cue · Aug 22, 2015

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!

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?

Jsmith · Aug 22, 2015

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?

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:

silfox1 · Sep 3, 2015

Need suggestions on smoking a brisket and doing a couple slabs of of ribs in the same smoke on my UDS

ebijack · Sep 4, 2015

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.

wdpope1 · Sep 6, 2015

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

blockhd · Sep 9, 2015

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?

dadsr4 · Sep 9, 2015

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?

You can use a cheap oven thermometer to learn what intake adjustments lead to a given grate temp.

SmokinJohn · Sep 9, 2015

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:

Nice Build. Are we going to see you at the Bash in October?

Ugly Drum Smoker

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