TheRowdy
MemberGot rid of the matchlight.
- Joined
- Jul 24, 2014
- Location
- Highland, Utah
Thanks to many on the forum for sharing their builds. I spent some time gathering the necessary parts, and building my own finally. I basically used Norco's method except I added a third row of bolts for a diffuser/water bowl down right by the top of the charcoal basket, and also I figured I could hook on those bolts with some U-bolts hooked in the charcoal basket later -- then the smoker could be used as a grill if I want, but I haven't put the U-bolts on yet to try it.
First, I got $20 used donor Weber grill. I'm going as cheap as possible, so using the grill, dome, charcoal grate, and handles (I chiseled the handles off, but haven't mounted them yet).
I then found a drum (3 actually) that fit the dome perfectly. It was food grade, with agave syrup in them.
Lid fit perfectly:
Then I chiseled the lid off with an air chisel I bought at Harbor Freight: $8
Then I drilled out the intake holes and burned it out:
The paint came off pretty good and the liner too, especially at the top. On the bottom it was more of a bear -- and I looked like a coal miner when I got it down to bare metal. The inside of my nose (even with a mask on) was black. (no pictures -- you're welcome!)
Once I got it to bare metal, I wanted to stop the rusting, knowing I couldn't get to welding and final assembly for awhile. So I coated the inside with cooking spray and painted the base coat on the outside. Turned out this was a mistake for two reasons. 1. It made the welding a little harder -- but mostly because I didn't know what I was doing; and 2. The oil came out through the hardware holes and are messing up the paint job.
A while later, I got the charcoal basket complete, and the intake nipples welded in, and started the seasoning. You can see the paint problems a bit in that picture:
Here's a picture of the inside after seasoning overnight. It looks good except for the bottom which didn't bake on. I assume because it was shielded from the heat by the ash catcher. Hopefully you brethren have some ideas there?
So here's the charcoal basket from the side. I got the #9 expanded metal as a scrap for $5, and used the large grate from the donor grill -- just to save money, not because I needed anything bigger
The ash catcher is a 16" cheap pizza pan I found at walmart for $4.
The charcoal in there is what's leftover from the seasoning the night before (ran for about 8 hours, 2 of which were full boar, open all the way) I started with a 20 lb bag of Kingsford blue, and 4-5 fist size pieces of hickory chunk. The handle is just ripped off a 5 gallon bucket.
Here's a top view:
Yesterday, she ran for her first cook. I was in a hurry, so I didn't learn to trim the ribs properly from full spare to St. Louis (had only done St. Louis cut before). And I just did a simple cracked pepper and salt rub with a little paprika. I should have used more paprika, and some garlic and onion powder, and a little less pepper (it was VERY strong) But they came out good, were cooked properly. However, I think they would've been a bit better with a water pan. We'll find out next time!
Two spares, and some cut off ends -- (not properly done)
I foiled them after about 3 1/2 hours -- they were looking a little dry (why I think the water pan would help) and they ended up having PLENTY of smoke on them, so it was probably good to foil them anyway. With my Masterbuilt electric, I never foiled, and never thought they were too smoky either though. Not sure if it's just the water, or the smoke quality -- probably a little of both.
Here's what they looked like when I pulled them:
And a sliced view:
And proof that, most of them, were cooked correctly, the bone is clean!
Thanks everyone! I plan on having a bunch more fun with the UDS! It was fun to build, and made good food. I've also got some friends, neighbors, and relatives pretty jealous![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
I should add the the smoker performed awesomely. Maintained reliable temps, though the temps changed with the food in -- probably due to the way the air flowed.
First, I got $20 used donor Weber grill. I'm going as cheap as possible, so using the grill, dome, charcoal grate, and handles (I chiseled the handles off, but haven't mounted them yet).
![IMG_20140820_100352.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-izLD35tFUjc%2FVA0-_wfk6fI%2FAAAAAAAAFs0%2FtrBd0sH_rRs%2Fw632-h843-no%2FIMG_20140820_100352.jpg&hash=925c3048316eaf8a587071275aec6dc4)
I then found a drum (3 actually) that fit the dome perfectly. It was food grade, with agave syrup in them.
![IMG_20140820_100233.jpg](/proxy.php?image=https%3A%2F%2Flh5.googleusercontent.com%2F-Vt5uZwFTayQ%2FVA0-_16LFzI%2FAAAAAAAAFs0%2FP0hTqQFKb2U%2Fw632-h843-no%2FIMG_20140820_100233.jpg&hash=83cbe43290256fb59d966ec970aaad97)
Lid fit perfectly:
![IMG_20140820_100333.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-WjsA09INKk0%2FVA0-_3FEYcI%2FAAAAAAAAFs0%2FlRCyhsANjmE%2Fw632-h843-no%2FIMG_20140820_100333.jpg&hash=881f29aa9be9dcd31fa1573211aeea3d)
Then I chiseled the lid off with an air chisel I bought at Harbor Freight: $8
![IMG_20140820_100406.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-5uV17fTyOIM%2FVA0-_7BYi_I%2FAAAAAAAAFs0%2FCWmYPSFTLNk%2Fw632-h843-no%2FIMG_20140820_100406.jpg&hash=33bcc7929cf482d6515f3b26d025276e)
![IMG_20140820_103127.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-OaSx04c7g2w%2FVA0-_9A47wI%2FAAAAAAAAFs0%2FrWXvKMJT5_s%2Fw632-h843-no%2FIMG_20140820_103127.jpg&hash=cb16bf99cd55c3c20b08254f8993525d)
Then I drilled out the intake holes and burned it out:
![IMG_20140823_183244.jpg](/proxy.php?image=https%3A%2F%2Flh6.googleusercontent.com%2F-xEMn3wAavos%2FVA0-_60QJDI%2FAAAAAAAAFs0%2FiA1R19Lnt0I%2Fw632-h843-no%2FIMG_20140823_183244.jpg&hash=1b241a53040950eda2f09eb2cffc7afb)
![IMG_20140823_194557.jpg](/proxy.php?image=https%3A%2F%2Flh5.googleusercontent.com%2F-LKFtwB-_dnY%2FVA0-_5ZRS0I%2FAAAAAAAAFs0%2FjqJgt0JLpt8%2Fw632-h843-no%2FIMG_20140823_194557.jpg&hash=f99c7927079ebcf369d4fd8036eea682)
The paint came off pretty good and the liner too, especially at the top. On the bottom it was more of a bear -- and I looked like a coal miner when I got it down to bare metal. The inside of my nose (even with a mask on) was black. (no pictures -- you're welcome!)
Once I got it to bare metal, I wanted to stop the rusting, knowing I couldn't get to welding and final assembly for awhile. So I coated the inside with cooking spray and painted the base coat on the outside. Turned out this was a mistake for two reasons. 1. It made the welding a little harder -- but mostly because I didn't know what I was doing; and 2. The oil came out through the hardware holes and are messing up the paint job.
![IMG_20140828_124739.jpg](/proxy.php?image=https%3A%2F%2Flh3.googleusercontent.com%2F-xrSpDBkjKn8%2FVA0-_yqNYLI%2FAAAAAAAAFs0%2FNqlaAALNt7M%2Fw632-h843-no%2FIMG_20140828_124739.jpg&hash=f9f580fc718437deed773635881c19f7)
A while later, I got the charcoal basket complete, and the intake nipples welded in, and started the seasoning. You can see the paint problems a bit in that picture:
![IMG_20140905_232314.jpg](/proxy.php?image=https%3A%2F%2Flh3.googleusercontent.com%2F-9O2R4sAsvh4%2FVA0-_6f3e1I%2FAAAAAAAAFs0%2FpvF-w5G8biU%2Fw632-h843-no%2FIMG_20140905_232314.jpg&hash=48d435e54b03d3e621769b630dbc592d)
Here's a picture of the inside after seasoning overnight. It looks good except for the bottom which didn't bake on. I assume because it was shielded from the heat by the ash catcher. Hopefully you brethren have some ideas there?
![IMG_20140906_111835.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-r8c45ccLQ2Q%2FVA0-_200YSI%2FAAAAAAAAFs0%2FwT8Y-ezA-no%2Fw632-h843-no%2FIMG_20140906_111835.jpg&hash=5288e882eff51503254eaa0d8827ac41)
So here's the charcoal basket from the side. I got the #9 expanded metal as a scrap for $5, and used the large grate from the donor grill -- just to save money, not because I needed anything bigger
![IMG_20140906_111855.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-B9tPBj6ztKM%2FVA0-_78uhbI%2FAAAAAAAAFs4%2FPyTYnly4fok%2Fw632-h843-no%2FIMG_20140906_111855.jpg&hash=5a6b25cd9ed7592da96676da91661854)
The charcoal in there is what's leftover from the seasoning the night before (ran for about 8 hours, 2 of which were full boar, open all the way) I started with a 20 lb bag of Kingsford blue, and 4-5 fist size pieces of hickory chunk. The handle is just ripped off a 5 gallon bucket.
Here's a top view:
![IMG_20140906_111845.jpg](/proxy.php?image=https%3A%2F%2Flh5.googleusercontent.com%2F--CAXJ0XXE6Q%2FVA0-_-WLB5I%2FAAAAAAAAFs0%2FeSHnkfFkC-Q%2Fw632-h843-no%2FIMG_20140906_111845.jpg&hash=9675af0b071ff2cbf8851e6286b5f139)
Yesterday, she ran for her first cook. I was in a hurry, so I didn't learn to trim the ribs properly from full spare to St. Louis (had only done St. Louis cut before). And I just did a simple cracked pepper and salt rub with a little paprika. I should have used more paprika, and some garlic and onion powder, and a little less pepper (it was VERY strong) But they came out good, were cooked properly. However, I think they would've been a bit better with a water pan. We'll find out next time!
Two spares, and some cut off ends -- (not properly done)
![IMG_20140907_125041.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-RyfqWl4e3-U%2FVA0-_84yJbI%2FAAAAAAAAFss%2F2fGpqUU6STw%2Fw632-h843-no%2FIMG_20140907_125041.jpg&hash=df4a4da256c6a0e32c5faeb21fbaa681)
I foiled them after about 3 1/2 hours -- they were looking a little dry (why I think the water pan would help) and they ended up having PLENTY of smoke on them, so it was probably good to foil them anyway. With my Masterbuilt electric, I never foiled, and never thought they were too smoky either though. Not sure if it's just the water, or the smoke quality -- probably a little of both.
Here's what they looked like when I pulled them:
![IMG_20140907_190531.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-KkpOsVuJdaU%2FVA0-__KXX4I%2FAAAAAAAAFss%2FyDKvBy10oVo%2Fw1124-h843-no%2FIMG_20140907_190531.jpg&hash=035e9be16391dc0ee395f091cdc9f564)
And a sliced view:
![IMG_20140907_191046.jpg](/proxy.php?image=https%3A%2F%2Flh6.googleusercontent.com%2F-LJWTaocEbHE%2FVA0-_2-cGQI%2FAAAAAAAAFss%2FiNB2Ho-6hro%2Fw632-h843-no%2FIMG_20140907_191046.jpg&hash=23ca0012eb04d6f2d3b60af703e09120)
And proof that, most of them, were cooked correctly, the bone is clean!
![IMG_20140907_193656.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-N17zk76Tei4%2FVA0-__HQ9bI%2FAAAAAAAAFss%2FkjIkQiftq0w%2Fw632-h843-no%2FIMG_20140907_193656.jpg&hash=8c4c2d780dc5ab522d3b34259098b5ff)
Thanks everyone! I plan on having a bunch more fun with the UDS! It was fun to build, and made good food. I've also got some friends, neighbors, and relatives pretty jealous
I should add the the smoker performed awesomely. Maintained reliable temps, though the temps changed with the food in -- probably due to the way the air flowed.