Ugly Drum Smoker

I was going to build one from scratch but this came available on marketplace and I got it for $10! It needs a good cleaning, sealing around the intakes, and a new paint job. Overall I'm extremely happy with my purchase and can't wait to tear into it!
1422c30287da0b55d04b3a29be2d868a.jpg


Sent from my SM-G991U using Tapatalk
 
When I first came on to this site, drum posts were plentiful and entertaining.

It was the "everyman's" smoker- you didn't have to be handsome- just had to be handy.

It seems that they have passed from being the great thread/ conversation driver- but I bet there are still tons being used weekly to turn out great food. I have a 30 gallon and it gets the call when the meal is "smoke- not grill" and that's quite often.
 
Use my BUFORD drum smokers every month. Just finished a brisket and a turkey this past Sunday

Lots of KCBS teams still use them as well.
 
I´m starting the build of my first one.

I couldn´t run a heavy burnout where I live, so I spend all weekend sanding the inner part and stripping the outher.

Like it started to rust, I painted the outside of drum & lid with hi temp paint and let it dry until I can go to the village again. (1 or 2 weeks)

Pending:
drill screws, intakes and chimneys
Make a charcoal basket
buy a temp gauge



BUY A TEMP GAUGE:

I don´t find any tel-tru/river country here in spain.

The only premium label I know here is wika. And it´s soooooo expensive (over 130 euros), are used to industrial process control.

Any other brands?
any Euro brand?
 
Me? I'd forego the dial type thermometer totally. I'd suggest a 2 probe digital thermo- use one probe for grate temp and one for your protein. The dial type looks cool but there is always a temp differential from the drum side to the middle- as much as 50degrees F or 10 degrees C. Sure, you can figure out what that difference is...but you will be needing a 2 probe digital to determine that soooo.
 
Shiv said:
I´m starting the build of my first one



BUY A TEMP GAUGE:

I don´t find any tel-tru/river country here in spain.

The only premium label I know here is wika. And it´s soooooo expensive (over 130 euros), are used to industrial process control.

Any other brands?
any Euro brand?
Click to expand...

https://www.amazon.es/tel-tru-bq300-barbacoa-termómetro-pulgadas-500-grados/dp/B001L4GTEK


https://www.amazon.es/Maverick-40-Barbecue-Juego-Termómetro-inalámbrico/dp/B07F7F8G3Q


don't know if you can order from AmazonUk ?

https://www.amazon.co.uk/s?k=teltru...efix=teltru+thermomete,aps,223&ref=nb_sb_noss

.
 
Nuco59 said:
Me? I'd forego the dial type thermometer totally. I'd suggest a 2 probe digital thermo- use one probe for grate temp and one for your protein. The dial type looks cool but there is always a temp differential from the drum side to the middle- as much as 50degrees F or 10 degrees C. Sure, you can figure out what that difference is...but you will be needing a 2 probe digital to determine that soooo.
Click to expand...

I agree. Just drill two small holes for the probes.
 
SmittyJonz said:
https://www.amazon.es/tel-tru-bq300-barbacoa-termómetro-pulgadas-500-grados/dp/B001L4GTEK


https://www.amazon.es/Maverick-40-Barbecue-Juego-Termómetro-inalámbrico/dp/B07F7F8G3Q


don't know if you can order from AmazonUk ?

https://www.amazon.co.uk/s?k=teltru...efix=teltru+thermomete,aps,223&ref=nb_sb_noss

.
Click to expand...


Shame on me!
That tel-tru doesn´t appeared on my amazon!!
I´ve filtered international sellers and i forgot!
Shippings from uk are now a robbery since brexit.


I like the Maverick, but surely I forgot it outdoors for months!

I´m now reading a thread about this:
https://www.amazon.es/Inkbird-Termó...refix=inkbird+ibt-2x+4.0,lawngarden,76&sr=1-3

Thanks!
 
Howdy!
Reading entire thread, I think I’m somewhere in 2009…..
Ok, really dumb question (I don’t think anybodys asked): rather than burn, why not use epoxy stripper? Then the wire brush, scotch brite, car wash thing, etc.
Live in city and already on FDs $hit list.
Seem to remember a post about using a citrus stripper but don’t think it got any traction.
 
Maybe it was tried- you are only up to 2009 after all :grin:
You might get a few more years and realize everything that could be tried, had been tried.

TBH- I think a lot of it it had to be a matter of what kind of liner you had to remove. Some methods worked better than others - some did not work at all. In either circumstance, it seems that a good burn out was suggested to burn out 1)whatever was missed by the chemical and 2) the nasty azz chemical itself.

my vote: find a drum with NO liner- crack a Miller High Life and enjoy the good times.
 
Ok, finally I had all bought/made.

This is what I´m ready to do:

Air inputs: 4 x 1in (3 cap + 1 valve)

Smoke output: 6 x 1 inch holes regulable output. (attached img)

2 racks (about 5" from top and 9" from top)

1 diffuser / water pan (about 13" from top 4" to the lower rack)

The charcoal basket is made 30cm diameter (11.8") x 40 cm (15.7") expanded metal.

2 holes for temp probes (I have this: https://www.bbq-brethren.com/forum/showthread.php?t=297352)


Should it work?
In 2 weeks I´m going to the village to make & test it.
 

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Shiv said:
Ok, finally I had all bought/made.

This is what I´m ready to do:

Air inputs: 4 x 1in (3 cap + 1 valve)

Smoke output: 6 x 1 inch holes regulable output. (attached img)

2 racks (about 5" from top and 9" from top)

1 diffuser / water pan (about 13" from top 4" to the lower rack)

The charcoal basket is made 30cm diameter (11.8") x 40 cm (15.7") expanded metal.

2 holes for temp probes (I have this: https://www.bbq-brethren.com/forum/showthread.php?t=297352)


Should it work?
In 2 weeks I´m going to the village to make & test it.
Click to expand...

It will work just fine but for me, I would:

Shorten the basket. 12" is more than enough.

I would re-think your output to something with a stack(s) for better flow...

Otherwise, enjoy building and cooking....
 
Fraser said:
Howdy!
Reading entire thread, I think I’m somewhere in 2009…..
Ok, really dumb question (I don’t think anybodys asked): rather than burn, why not use epoxy stripper? Then the wire brush, scotch brite, car wash thing, etc.
Live in city and already on FDs $hit list.
Seem to remember a post about using a citrus stripper but don’t think it got any traction.
Click to expand...
I just built a drum smoker with a drum that had a whitish cream colored food grade liner in it. I sprayed it down with the oven cleaner stuff from Sam's and let it sit with the lid on. It scraped right out with a razor blade
 
Shiv said:
Ok, finally I had all bought/made.

This is what I´m ready to do:

Air inputs: 4 x 1in (3 cap + 1 valve)

Smoke output: 6 x 1 inch holes regulable output. (attached img)

2 racks (about 5" from top and 9" from top)

1 diffuser / water pan (about 13" from top 4" to the lower rack)

The charcoal basket is made 30cm diameter (11.8") x 40 cm (15.7") expanded metal.

2 holes for temp probes (I have this: https://www.bbq-brethren.com/forum/showthread.php?t=297352)


Should it work?
In 2 weeks I´m going to the village to make & test it.
Click to expand...

Instead of 6 x 1 inch holes regulable output I'd use one 2" with a stack and a lid just for sutdown. You don't want to regulate the outgoing smoke as it might smother the fire and cause black smoke. You want a free flow. 2-3" is enough.
 
LongTong said:
It will work just fine but for me, I would:

Shorten the basket. 12" is more than enough.

I would re-think your output to something with a stack(s) for better flow...

Otherwise, enjoy building and cooking....
Click to expand...

OferL said:
Instead of 6 x 1 inch holes regulable output I'd use one 2" with a stack and a lid just for sutdown. You don't want to regulate the outgoing smoke as it might smother the fire and cause black smoke. You want a free flow. 2-3" is enough.
Click to expand...


Thank you!

The fire box is made with a precutted expanded metal sheet, I thught it will be ok if it fits inside. I´m waiting to test it to cut it or not.

The output is a diy daisy wheel, like weber, but bigger.
It´s a lot easier to me to make 6 x 1" holes than 1 x 2" or 3"
If it is small, I´ll just open the small or big holes of the lid.


I'll probably end up buying or making something like this:
s-l400.jpg

But i´m not ready now to pay 50 bucks for it (with shipping to Spain)
 
Hello Guys,

This thread seams a little bit dead :) so lets resuscitate it.

I am starting to build my new UDS ( previous one rusted out and i had to throw it away). Thsi time it will be a stainless steel UDS, made from 200l ( approximately 55 gal) wine drum.

Below you can find a quick 3D data that i have put together. Intake will be 2.3 inch pipe with a damper to regulate air flow. On top will be one 2.3 inch pipe for exhaust. Do you think this would be enough? Cross section of 2.3 inch hole is more or less 7 square inches, while cross section of one 1 inch hole is 3 suqre inches... So my pipe should account for 2 1 inch pipes fully open... Please let me know your thoughts.

Below picture of to be UDS.

yqL0VYW.png
 
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