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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 07-15-2016, 06:13 PM   #12646
jgh1204
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Dang, hard to believe this thread is almost 10 years old. Thanks to all the brethren that made ugly drum smoker a Internet common term.

I am on UDS #3 and have built 10 others for friends and family. I have become a big fan of ball valves and just using the barrel lid.
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Old 07-15-2016, 06:21 PM   #12647
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Quote:
Originally Posted by jgh1204 View Post
Dang, hard to believe this thread is almost 10 years old. Thanks to all the brethren that made ugly drum smoker a Internet common term.

I am on UDS #3 and have built 10 others for friends and family. I have become a big fan of ball valves and just using the barrel lid.
Congrats...I mean what an insanely viewed thread. lol

Look what it has involved into...at least for a few people so far.

http://www.bbq-brethren.com/forum/sh...d.php?t=231293
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Old 07-23-2016, 05:33 PM   #12648
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any body help me with how to insert pictures I built 2 new UDS`s and wish to share
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Old 09-14-2016, 05:32 AM   #12649
ebijack
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Default Wood fired

With the high winds we had yesterday, I thought I'd try cooking some chicken thighs in my UDS/007 and not use the 007 extended grate. Rather use a diffuser right below my top grate. Thighs were marinaded in Franks over night. Ran the UDS between 275 to 315 most of the cook. The fire/wood access door was required for this cook. Also the door allowed Much easier/faster control of the fire/flame size. Quite happy with the results. So come winter, I know what to expect when cooking this way.
Thanks for lookin.
Had to make a new diffuser, 16 inch pizza pan


Before the flip

After the flip

Flipped back over to show the top/skin side after the thighs all reached over 200*
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Old 09-19-2016, 07:35 PM   #12650
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Hello brethren, first post from a long time lurker here. Just finished my first UDS a few weeks ago, got about a dozen cooks done on it since. I pulled a lot of great info from this thread (even though I'm a measly 1/10th through the lengthy read lol) so I figured I should make my due contribution and post a pic of my drum.


Here's the charcoal basket and freshly painted drum




And here it is after adding grates, a thermometer, and a set of wheels

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Old 09-23-2016, 02:14 PM   #12651
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I can't believe the amount of info on this thread, simply amazing. I'm finishing my drum, and am going to have a flat lid and just bought a Weber on CL. Looking through the mods for the lid, I'm going to sacrifice the lower drum and cut it, but everyone's cuts look so perfect. What did you use to cut the drum? I've seen a cut off wheel then grind it smooth, making a mess to get it right......is that the thought or strategy? Thanks!
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Old 09-23-2016, 02:25 PM   #12652
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I use an air hammer with a panel cutting chisel in it, it curls out an 1/8th inch wide ribbon and is very controllable and loud.
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Old 09-23-2016, 02:27 PM   #12653
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Quote:
Originally Posted by pitbossJB View Post
I use an air hammer with a panel cutting chisel in it, it curls out an 1/8th inch wide ribbon and is very controllable and loud.

Thanks!!!!!! I've been wanting one of those.....PERFECT reason to make the purchase!!!!!!
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Old 09-24-2016, 04:40 PM   #12654
Big Dan
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Default GREETINGS, Fellow Drum Fans!!

I have always wanted a UDS, but never had the time to search for a barrel. Well, I was getting fed up with my Oklahoma Joe, so I told a friend if he can find me a barrel, he can have the OKJ. He showed up at my house with not one but TWO BRAND NEW 55 gal. Drums. WOW! The wife was kind enough to spring for a BPS kit, so I spent the day yesterday assembling one. Took me about three hours, as I took many breaks due to the severe heat and humidity yesterday here in south Texas. I will say, the BPS kit is a nice kit, but it is overpriced. But for someone who never built one before it was a good first timer. After assembly, I fired that baby up, and I am amazed at how easy it is to maintain your temps! I played around with it all afternoon, and when I woke up at 3:30 a.m. for a leak, I popped out to see it was STILL chugging along at 250 9 HOURS LATER! I just love how it holds temps and I cannot believe I didn't do this sooner. Here it is, and with some beef ribs I tossed on it this morning: I have another barrel, brand new, and I'll be collecting all the hardware I need to assemble another in the near future! Have a great day everyone!
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Old 09-24-2016, 05:39 PM   #12655
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Quote:
Originally Posted by wdpope1 View Post
any body help me with how to insert pictures I built 2 new UDS`s and wish to share
A good start here.
http://www.bbq-brethren.com/forum/sh...d.php?t=222929
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Old 10-11-2016, 11:52 AM   #12656
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I'm new here and have a question about UDS builds. I don't have any welding skills so I would need to use conduit nuts to fasten the black pipe from the interior of the drum. My question is in regard the conduit nut being zinc plated. Is there any concern that it will give off toxic fumes as it is heated up during the cooking process? My understanding is that galvanized metals and zinc plated metals release toxic fumes when heated. Does it burn off during the first firing and thereby remove the hazard or am I just plain wrong about it being hazardous?
Again I'm very new to this but I'm eager to begin my first UDS and to produce some tasty food. Any help would be appreciated.
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Old 10-11-2016, 12:05 PM   #12657
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To be honest, when I drilled the holes the fit was so tight that I didn't even need the nuts. Also the nuts should be on the outside if there is anything I would imagine that 1) After the initial burn it should stop/reduce 2) being on the outside minimal if any would seep in and 3) perhaps you will not need them as well.

If you do use them, after they're on hit it with a torch first

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Originally Posted by spoondurham View Post
I'm new here and have a question about UDS builds. I don't have any welding skills so I would need to use conduit nuts to fasten the black pipe from the interior of the drum. My question is in regard the conduit nut being zinc plated. Is there any concern that it will give off toxic fumes as it is heated up during the cooking process? My understanding is that galvanized metals and zinc plated metals release toxic fumes when heated. Does it burn off during the first firing and thereby remove the hazard or am I just plain wrong about it being hazardous?
Again I'm very new to this but I'm eager to begin my first UDS and to produce some tasty food. Any help would be appreciated.
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Old 10-12-2016, 09:26 AM   #12658
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To be honest, when I drilled the holes the fit was so tight that I didn't even need the nuts.
Ditto

I used one of those variable size drill bits -- that are cone-shaped. When I got close to the right hole-size, I kept stopping to check the fit. When the hole size was right, I just applied pressure and threaded them in. No nut needed.
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Old 10-12-2016, 12:49 PM   #12659
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Found unlined barrels a mile from my house for $20 each. Got a new project.
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Old 10-15-2016, 04:43 PM   #12660
socsrev
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I was able to find a drum for 20 bucks after a few days looking.it looks like a stainless steel drum with no paint on outside and no liner. It looks like ethyl acetate natural was in the drum. I am assuming it is safe to use as the site in the label said it is food grade.

Is this a good drum to use? Would a wash and season be enough or should it be burned out?

Link to site. Item number matches the one on drum.
https://www.vigon.com/product/ethyl-acetate-natural/

Thanks for any help!
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