Ugly Drum Smoker

jgh1204 · 01-13-2007, 10:10 AM

ADMIN NOTE:

This is the mother of all UDS threads. All information you will need to build a UDS is in this thread. use this, and a search of the forum for UDS and you will find a wealth of information.

**************************

I recently scored a free food grade 55 gallon drum. I bought a weber replacement grill and some misc. hardware. I need to go buy a handle and some hardware to make an access door.

Any advice on air flow hole placement. Size of hole? I was thinkin about getting some roofing caps to use as closures for the holes in the lid.

With my minimal metal working skills, this is not going to be pretty, but hopefully it will be effective.

ThomEmery · 01-13-2007, 10:15 AM

Talk to Big Mista You dont need the door The fire will last 16 hours if built right

jgh1204 · 01-13-2007, 10:38 AM

Thanks , the simpler the better for me.

Blutch · 01-13-2007, 10:41 AM

I'd really love to see you post pics through the process of building this bad boy. I'd love to do one someday and a photo primer would be a great help.

Where did you get the barrel? What makes it "food grade?"
Thanks
B

jgh1204 · 01-13-2007, 10:44 AM

There is a local food processor down the way from our office and we bought them to get rid of some contaminated dirt. Turns out the oil that was contaminating the dirt was biodegradeable and did not have to be removed.

The barrel has apple juice labels on it.

I dont think the barrel has to be food grade, you just got to make sure there was nothing hazardous to your health put in it. Therefore, it is safer to go with barrels that stored food products.

Bigmista · 01-13-2007, 11:49 AM

The door really isn't necessary. I found that out later. I only open it when I really need to crank up the heat quickly and most of the time Ihave to prop somethign against it to make sure it stays closed tight. I've learned a lot and my next one will be better.

I currently have six holes around the bottom and 4 holes around the top. I leave the holes at the top open during a cook and usually two holes at the bottom are open to give me steady 225-230 temps. I plug them with aluminum foil since the guy that made it just burned the holes in instead of drilling them and making them circular.

jgh1204 · 01-13-2007, 11:51 AM

Mista, how large are the holes?

Bigmista · 01-13-2007, 11:53 AM

I could poke my index finge in to about the second knuckle. I'm guessing somewher between 1/2" to 3/4" in diameter.

jgh1204 · 01-13-2007, 11:57 AM

1 more question, how high up from the bottom of the barrel?

Bigmista · 01-13-2007, 12:14 PM

About an inch or so. You can see the pics here:

Mod Note: Link removed to prevent a redirect. PM sent to BigMista so that he can look into what happened.

Sawdustguy · 01-13-2007, 12:58 PM

Quote:

Originally Posted by jgh1204

I recently scored a free food grade 55 gallon drum. I bought a weber replacement grill and some misc. hardware. I need to go buy a handle and some hardware to make an access door.

Any advice on air flow hole placement. Size of hole? I was thinkin about getting some roofing caps to use as closures for the holes in the lid.

With my minimal metal working skills, this is not going to be pretty, but hopefully it will be effective.

Exactly! It can be the fugliest grill on earth but if you can cook good Que with it, she is pretty in my eyes.

tommykendall · 01-13-2007, 01:23 PM

Quote:

Originally Posted by Bigmista

I could poke my index finger in to about the second knuckle.

Now there's a morning visual we could do without.

jgh1204 · 01-13-2007, 06:40 PM

Well, I think this going down as a failure. As I said, the drum was used to hold apple juice concentrate. Whatever they used to coat the inside of the drum is putting off a funky smell.

Not gonna que in that.

vr6Cop · 01-13-2007, 07:04 PM

Quote:

Originally Posted by jgh1204

Well, I think this going down as a failure. As I said, the drum was used to hold apple juice concentrate. Whatever they used to coat the inside of the drum is putting off a funky smell.

Not gonna que in that.

Maybe a couple of good burn-ins will take care of that smell. It just needs to burn off.

motley que · 01-13-2007, 07:14 PM

a buddy of mine owns a scrap metal business, he is keeping his eyes out for a 55 gallon drum that has lids and is in decent shape, when i go pick it up, i will dig through his yard and see if there is a charcoal ring just laying around ready to be made

01-13-2007, 10:10 AM	#1
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	Ugly Drum Smoker ADMIN NOTE: This is the mother of all UDS threads. All information you will need to build a UDS is in this thread. use this, and a search of the forum for UDS and you will find a wealth of information. ************************** I recently scored a free food grade 55 gallon drum. I bought a weber replacement grill and some misc. hardware. I need to go buy a handle and some hardware to make an access door. Any advice on air flow hole placement. Size of hole? I was thinkin about getting some roofing caps to use as closures for the holes in the lid. With my minimal metal working skills, this is not going to be pretty, but hopefully it will be effective. __________________ Wannabe BBQ Illuminati
	3 members found this post helpful.

01-13-2007, 10:15 AM	#2
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca.	Talk to Big Mista You dont need the door The fire will last 16 hours if built right __________________ Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com
	1 members found this post helpful.

01-13-2007, 10:38 AM	#3
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	Thanks , the simpler the better for me. __________________ Wannabe BBQ Illuminati

01-13-2007, 10:44 AM	#5
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	There is a local food processor down the way from our office and we bought them to get rid of some contaminated dirt. Turns out the oil that was contaminating the dirt was biodegradeable and did not have to be removed. The barrel has apple juice labels on it. I dont think the barrel has to be food grade, you just got to make sure there was nothing hazardous to your health put in it. Therefore, it is safer to go with barrels that stored food products. __________________ Wannabe BBQ Illuminati

01-13-2007, 11:49 AM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	The door really isn't necessary. I found that out later. I only open it when I really need to crank up the heat quickly and most of the time Ihave to prop somethign against it to make sure it stays closed tight. I've learned a lot and my next one will be better. I currently have six holes around the bottom and 4 holes around the top. I leave the holes at the top open during a cook and usually two holes at the bottom are open to give me steady 225-230 temps. I plug them with aluminum foil since the guy that made it just burned the holes in instead of drilling them and making them circular. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott
	1 members found this post helpful.

01-13-2007, 10:41 AM	#4
Blutch Full Fledged Farker Join Date: 11-22-06 Location: Oklahoma City	I'd really love to see you post pics through the process of building this bad boy. I'd love to do one someday and a photo primer would be a great help. Where did you get the barrel? What makes it "food grade?" Thanks B

01-13-2007, 11:51 AM	#7
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	Mista, how large are the holes? __________________ Wannabe BBQ Illuminati

01-13-2007, 11:53 AM	#8
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I could poke my index finge in to about the second knuckle. I'm guessing somewher between 1/2" to 3/4" in diameter. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

01-13-2007, 11:57 AM	#9
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	1 more question, how high up from the bottom of the barrel? __________________ Wannabe BBQ Illuminati

01-13-2007, 12:14 PM	#10
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	About an inch or so. You can see the pics here: Mod Note: Link removed to prevent a redirect. PM sent to BigMista so that he can look into what happened. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott Last edited by Jorge; 02-17-2010 at 12:53 PM..
	1 members found this post helpful.

01-13-2007, 06:40 PM	#13
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	Well, I think this going down as a failure. As I said, the drum was used to hold apple juice concentrate. Whatever they used to coat the inside of the drum is putting off a funky smell. Not gonna que in that. __________________ Wannabe BBQ Illuminati

01-13-2007, 07:14 PM	#15
motley que is one Smokin' Farker Join Date: 03-07-06 Location: St. Q'ouis	a buddy of mine owns a scrap metal business, he is keeping his eyes out for a 55 gallon drum that has lids and is in decent shape, when i go pick it up, i will dig through his yard and see if there is a charcoal ring just laying around ready to be made __________________ 22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time
	1 members found this post helpful.

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