UDS - My new smoker project

[Hambone]

Stands for Ugly Drum Smoker. I will be building one of these in the next couple of weeks. Supposed to be a really good smoker. And really cheap to build. Good almost air tight smoker that burns for a really long time. So you don’t have to keep adding fuel. I will post pics of mine as I make it. Here are a couple of pics of the basic design.

Neil, If it works good. I will build you one and bring it to the buzz.

http://i686.photobucket.com/albums/vv223/Derekmeredith/uds.jpg

http://i686.photobucket.com/albums/vv223/Derekmeredith/myfirebox001-1.jpg

[alpha6]

I don't think using an old diesel drum is the smartest thing. :doh:

Hey how about more detailed pics plus plans...I have a couple of old honey barrels around that I could use and I like the fact you can hang a whole quarter in it.

[paul.h]

Looks kinda heavy to carry to the bee yard.

[peacekeeperapiaries]

does Dadant carry bellows to fit that BIG smoker?

[Hambone]

I don't think using an old diesel drum is the smartest thing. :doh:

Hey how about more detailed pics plus plans...

Those drums are dime a dozen down here. Good clean ones too.

I have seen some detailed plans before. I will see if I can find them for ya.

[power napper]

The diesel fuel will make it easier to get burning.

Maybe a good air compressor instead of a set of bellows will make the smoke fly, a fellow could hook up an old swimming pool skimmer hose to the barrel and leave the barrel stationary while dragging the hose to each hive.

It really does look good all kidding aside!

[HAB]

Lookin foward to da plans!:thumbsup:

[NeilV]

Lookin forward to the Buzz and BBQ.

[alpha6]

Hey Hambone...why don't you plant a little grass for the kids to play in...you redneck. :D

[Hambone]

Hey Hambone...why don't you plant a little grass for the kids to play in...you redneck. :D

Guess I should have stated those ain't my pics. I like the no grass though. Less work.


Here is a link to a basic drawing.

http://www.thebackyardbbqer.com/55%20with%20flat%20lid.jpg

This is the one that I am building. It will look close to this. Before I paint and put my Texas Tech logo on it. ;)

http://cookinwithchuck.blogspot.com/2009/03/although-you-probably-cant-tell-from.html

[Swobee]

Looks kinda heavy to carry to the bee yard.


That's what I was thinking! I'd have to load it onto the trailer each time.

Actually, used to smoke a turkey every Thanksgiving, but haven't done that for years. This year, we are doing two turkeys for Christmas. I think it's time to dust off the old smoker and try it out on one of the birds and do the other traditionally in the oven. I have some apple, apricot, hickory and pear wood to use for smoke flavoring. Need to choose one. Anyone ever try grapevine... I have some of that, also but never thought to use it for smoking.

[Hambone]

Anyone ever try grapevine... I have some of that, also but never thought to use it for smoking.

Yes. But probably not for what your talking about. :)

For Turkey I would use the apple and the hickory together. I use that for poultry and pork. Good combo.

[Ruben]

I compete on the KCSB BBQ Circuit and there is a lot of good BBQ cooked on UDS's. Good luck with the project post some pic's. Here http://s42.photobucket.com/albums/e331/Ruben111/BBQ/?start=20 are some of my BBQ pic's and a few BBQ Pits I have built.

[Hambone]

Nice pics Ruben! I like the first one with the pic of Lee Ann. I love that show. I have a buddy here that has started a team and is doing comps next year. I am going to be a worker for him at a few of the local comps. It’s going to be cool.

Just got my drums in this afternoon. Starting construction in the morning.

[dragonfly]

I don't think using an old diesel drum is the smartest thing. :doh:



It's pretty easy to find steel barrels around here that didn't have chemicals in them.

[dragonfly]

I love it Derek!:) Thanks for the links.

[Ruben]

<Nice pics Ruben! I like the first one with the pic of Lee Ann. I love that show.>

Lee Ann is nice, that pic was at Que and Cruz Virginia State BBQ Championship. We beat her in chicken and ribs and she beat us in pork and brisket. The show rocks, I have competed several times with Tuffy, Lee Ann and Johny Trigg. Usually get my but kicked by them also :)

[Hambone]

Here are a few pics of 3 that I made yesterday. Still have 2 lids and 2 fire boxes to finish. I will wrap them up in the next day or so. Then I will have to do one real hot burn, to burn off the lining and then one to figure out my opening settings to control my temps. Real easy to build.


http://i686.photobucket.com/albums/vv223/Derekmeredith/1-3-10006.jpg
http://i686.photobucket.com/albums/vv223/Derekmeredith/1-3-10005.jpg
http://i686.photobucket.com/albums/vv223/Derekmeredith/1-3-10003.jpg

[Beeslave]

You might want to remove your valves before you do some hot burns to remove the paint on the inside. I think the nylon bushings for the ball valve will melt if you don't.

[Hambone]

I was thinking that too. I have a few extra valves laying around so I am going to try the first burn off with them in and see what happens.

[Hambone]

Fire box is done (even welded it myself). In the 2nd pic you can see what the tops look like. All I need now is a thermostat and some grates snd I will be ready. Did someone say Brisket?? :)

http://i686.photobucket.com/albums/vv223/Derekmeredith/sb002.jpg
http://i686.photobucket.com/albums/vv223/Derekmeredith/sb001.jpg

[Ruben]

Look in to a Maverick ET-73 for your thermometer, it will make your life better, it is a wireless unit with a meat probe and a cook chamber probe. It has an alarm so you can set the cook chamber settings to what ever you wish and if the chamber temp goes outside of that the alarm will go off. Lets you get sleep at night while cooking.

Now if you can throw me some of those Texas Brisket Secrets to improve my competition scores I can use them :) Of the KCBS 4 meats chicken, pork, ribs, brisket we have struggled the most with brisket. It has kept me out of the the top 20% of teams at more than one competition. I could use a good Au Jus recipe also :)

[Hambone]

Thanks for the thermometer rec. I will look at getting one.

I don't know all the KCBS rules. But I will help you with the brisket. From the word go. How much time do you have to marinate, cook, serve a brisket at the comp?

[Ruben]

KCBS meat inspection happens around 10am Friday mornings, it must be raw unseasoned meat before inspections. After inspection you can do what ever you like. Brisket turn in time is Saturday at 1:30pm.

I usually do 11-13lb packers. I have yet done any injecting or marinades for comp briskets. I have tried several different rubs and my worst score came from one I had TexasBBQrub on it. I pulled them when the meat probe goes in like butter usually around 198 degrres and rest them in a cooler around 2 hours. I usually cook around 230 degrees but have tried hotter and cooler. 10 minutes before turn ins are due I will pulled them out of a cooler and seperate the point from the flat and slice the flat 1/4" thick and give the slices a dip in beef broth them box them up and turn it in. I usually cook two briskets at a comp and turn in which ever is the best of the two.

I think this year I will do some injecting on some larger 18-20lb packers as it looks like Tuffy and Myron seem to be using larger briskets on Pitmasters. I don't think I will do the Wagu briskets though.

[Hambone]

On the rubs. I have been using a lot of Head Country in the past. Lately I have been using a Texas rub. Zach's BBQ Hickory. I buy a lot of rubs to try out. The Zach's and Head are the best. I bet you have the heads in your local market. You may not have the Zach's. If you don't have either let me know. I will send you a bottle of each.

I pull my briskets at 190. I have a few other ideas. I will pm you to get your email address. I have a few things I want you to try.

One thing. Look at the past history of the comps your at. See who won over the past 10 years and what their q taste like. You will kinda know what type of taste to go for. (You probably already know this though)

[Hambone]

First smoke in the UDS today. Couple racks of Spares (St. Louis Cut)

Thanks to Ruben. I am tring that rub today. :thumbsup: And testing another.

http://i686.photobucket.com/albums/vv223/Derekmeredith/bbq099.jpg
http://i686.photobucket.com/albums/vv223/Derekmeredith/bbq103.jpg

[Tom G. Laury]

I'm on my way. Can you pick me up at the airport?

Also the street ells would look better if you took off the bar code stickers.

[Hambone]

A limo will be waiting at the airport for ya.

I noticed the tags after I uploaded the pics. Didn't fill like taking a nother pic. But they have been pulled off now. :)

[Hambone]

All Done. :cool:

http://i686.photobucket.com/albums/vv223/Derekmeredith/bbq2001.jpg

[dcross]

Feeling like a rank amateur over here:

http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs058.snc3/14542_102692723088924_100000445918464_67822_295675 _s.jpg

[swamprat]

i think i just drooled a little bit. throw in a pot of salt potatos some corn on the cobb and you got a perfict day

[Tom G. Laury]

I DEFINITELY drooled. Mouth watering.

[Robbo]

I love the internet sometimes :)

[Ruben]

Hambone, what did you think of the rub?

[Hambone]

The rub is awesome! Thanks Ruben!! I found a store in Dallas that keeps it instock. They also sent me some free samples of the others. I really like the taste of the Tsunami sample they sent me. Though I haven't tried it on ribs or butt yet.

I am entering in 2 comps in April using that rub. I tweeked a finishing glaze that is outstanding. I will email it you.

[Ruben]

Cool, if thats not hot enough for Texas try the Firewalk. They are all great. Our first comp is April 16th 102 teams signed up so far. Largest comp ever help east of the Mississippi. Pork in the Park Salisbury, Md. Can't wait!

[Hambone]

Good luck on the comp. Keep us updated. The Jamacian has a pretty good kick to it. Even the plan dust has more of a kick then I thought it would. I will try the Firewalk.

[magnet-man]

Makes me want to get my lapband removed! :D