UDS Build

[nascarchuck]

I think Rob is right on about the exhausts... I have found that you need about twice the amount of exhaust as intake... I also think that your intake height is just fine.

One thing that surprised me about my drums is that they do take a while to come up to temp. If you leave that lid off for 30 minutes like you mentioned, the fire can get away from you... It probably takes 45 - 60 minutes from the start for my temps to stabilize, but after that, it's smooth sailing for the rest of the cook...

James.

Thanks! I will add the two other exhausts and give it another dry run. Sure wish that I had something to throw in there!

[TX Sandman]

This is kinda fun, but I am running outta time too!

No kidding! I've got 3 drums to build and dang few days to do it in.

[nascarchuck]

Too bad you dont live closer... We could have a UDS building party!

[nascarchuck]

Did another dry run today, well, threw a little sausage in... Because I had problems with temps the other day and Robs suggestion, I added 2 more exhausts.

I was about to get discouraged. It was off to a rocky start like the last time. Dumped the chimney on the coals at 3:45p with the ball valve at 50%. Watched the temps and was steadily goin down. Anyway, I just checked it a few mins ago (9:30p) and it's still chugging along at 240*.

Here is the log that I kept:

Used about 1/2 basket of Kingsford with 1 hickory log. 2/3 chimney.

3:45 Coals on
4:00 250* Ball valve 50%
4:06 225* 50% Opened to 100%
4:24 240* 100% Removed plug
4:31 260* 100% Closed to 75%
4:45 275* 75% Closed to 50%
5:02 250* 50% Closed to 25% Put sausage on
5:14 250* 25%
5:30 250* 25%
5:55 245* 25%
6:21 250* 25%
7:09 240* 25%
8:00 240* 25%
8:16 230* 25% Opened to 50%
8:34 250* 50%
9:00 250* 50%
9:30 240* 50%
9:52 230* 50% Opened to 75%



I learned that I need to removed the plug, watch the temps at the start until it gets settled in and leave the lid off for about 10 minutes or so after dumping the coals.

I'm much happier with this trial run. hopefully this next weekend will be some ribs or a brisket...

EDIT: Last check was around midnight and it was at 230*. I just checked it this morning at 7:25 and it's at 150*! I though that it would had died on me over night! I opened the ball valve to 100% just to see what happens.

[Puck]

Im running WAY behind.... .
Started scrapping out some 1/4" and 13/64" mild steel rod from some Funeral Easeles <sp> (them things they hang wreaths on). I got about a hundred of the things.
I did start on my "bending die" today! Welded tweleve pieces of scrap to my table to start making rings out of the 1/4 and 13/64 inch rods.
I figure with a 16" dia x 6" deep fire basket I will be doing just fine. I will also be making the food grate(s) out of this same rod but about 20" dia.
Got a Gal up the street running the roads looking for barrels, told her I would build her one also, if she bought both barrels and the hardware for her's. Sweet!

Im thinking of going with the "round disk with holes in it idea" for a baffle between the fire and meat, I sorta like the grease dripping on the coals.

Like I said, Im still along ways off but from reading yalls posts I think Im headed in the right direction.

[TX Sandman]

Did some work on the Trifecta this weekend. Thanks to sick kids and a bug, I didn't finish 'em, but I'm in the ballpark.

Here's the 3 amigos. Haven't named 'em yet, but Huey, Dewey, and Louie are up there. So are Moe, Shemp, and Larry. Other ideas, post 'em.


Measured and drilled for the exhaust and mounting holes, then burnt the paint off with a torch, which also got the inner coating.


Somehow, I don't think that's a faerie ring.


After a couple hours of burning, plus helping clean up after a sick kid, I finally finished the burn. The lids warped, so I put 'em on the drums and reheated 'em 'til they laid down on the drums, then weighted 'em down with bricks as they cooled. I don't know if it worked, yet, but we'll see.


I can definitely say this was not a fun part of the project. Measuring for the holes, drilling the holes, no problem. Burning that stuff off, however, was hot, smoky, and uncomfortable.

I get to work tomorrow, so the drums have to wait a while longer. yes, I expect a little rust, but for a couple days worth, I can scrub it off and get back to bare metal pretty quickly.

Yes, Chuck, they *will* be ready for this weekend.

[JamesB]

Burning out the barrels didn't sound like much fun to me either... I'm glad that I found the new unlined barrels... Saved m a bunch of time!

James.

[TX Sandman]

Next time, *definitely* the unlined barrels.

[OSD]

You're alllllllllllllllllllllllllllllllllllllllllmost there. They're lookin' good. You'll be cooking on them in no time.

[bowhnter]

Other ideas, post 'em.

Tinkers, Evers, Chance...if ya don't know who that is, ya can't use it


Burning that stuff off, however, was hot, smoky, and uncomfortable.

Unlined for me next time too, a big time saver. I still haven't got my lid to fit right, even with Jim's help

Looks good though, almost there

[OSD]

Mike, don't put the lock ring on and hit it a little harder.

[TX Sandman]

You'll be cooking on them in no time.

5 days and counting.

[nascarchuck]

Hey guys...

I am trying to smoke 4 packers in the drum smoker. I added a second grate about 6" below the top grate. I placed foil on the bottom grate in hopes of deflecting a little of the direct heat. I pulled the foil away from the edges and it's only under the meat.

I can't get this thing above about 175*. Any suggestions?

Could the meat that is on the bottom grate be blocking the temp probe and not getting an accurate temp reading?

[bowhnter]

How long has it been on, and what is your temp now? The cold meat will have an impact on the temp readings for a while.

Are you using a therm mounted in the side, or a probe sitting on a grate?

How close to the meat is it?

[DATsBBQ]

4 packers! You must be a hungry boy!