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travcoman45
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Contankerous Ol'Hillbilly
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- Joined: January 2008
- Location: A Holler in North Iowa
- Post Count: 4,035
Mines got two racks usin the weber lid. Easy to build, can be fairly inexpensive to build an do one heckava job smokin!
I'll see if I can't find some info on buildin one. Not hard to do really, several folks on here got em.
GOSM-Hillbilly Drum Smoker=Sausage stuff=Good Smokes from the holler=I am a Combat Engineer - If I say "Whoops" it's ever man for himself!=Familia Patria et Scientia-Family Country and Knowledge
Knight #139 My steed is a Donkey "Bubba"
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mballi3011
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SMF Premier Member
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- Joined: March 2009
- Location: Jacksonville, Fla
- Post Count: 9,428
If you want to build a Uds then you need to get with le (Helljack6) he has recently built about 6-7 of them for our servicemen. He should know the in and outs of a build for you and help you out with yours.
OTBS # 190 and Premier Member
Smoker:GOSM, Smoke Vault 24".NewBraunfel Bandera
GRILLS:Markers Mark 48", Brinkman 48"Stainless, SeaFood/CrawFish/Turkey
Custom OutDoor Kitchen Built By Me, MARK
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RickW
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Up in smoke
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My Lists
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- Joined: September 2008
- Location: The Peoples Republic of IL.
- Post Count: 2,325
Here is pretty good tutorial about making a uds.
WSM 18" Weber Performer 22" Horizon 20" RD special.
- Joined: October 2009
- Location: North of Detroit, South of Heaven
- Post Count: 723
http://www.thepickledpig.com/forums/...-part-1-a.html
Here are the plans I used to bulild my charcoal basket. I used the like RickW gave to build the smoker.
A.J.Offset, UDS(Homemade) and a Kettle...The family is happy and life is gooood.GO GREEN! GO WHITE!
- Joined: March 2008
- Location: Far Northern California
- Post Count: 1,839
What he said.
They are good because they are incredibly stable temp wise. They can go up to 16+ hours on a single load of fuel.
Mine also has double racks and a rotisserie kit.
Dave
OTBS #163
UDS 1.0a
Brinkmann Smoke 'N Pit with Afterburner
Charbroil Masterflame
Maverick ET-73Taylor 1470 Digital ThermometersBlue Thermapen
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coffee_junkie
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If it flies.....it dies!
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My Lists
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- Joined: February 2009
- Location: Helena, MT
- Post Count: 655
I am still in the process of building mine but some of the reasons that I decided to go with a UDS is.
I wanted charcoal
Very efficient fuel consumptions (about 12lbs per cook)
12-18 hrs of cook time on 12lbs of charcoal
Largly unaffected by outside temperatures.
I have two racks and have a weber kettle style lid, pretty large capacity
No water so the drippings from the meat turn to smoke when hitting the charcoal below and further flavor the meat.
About as close as you can get to the old style pit Que w/o actuall having one.
They are totally cool looking and can be modified changed to suit my needs.
My arsenal:
Weber gas grill (hardly used)
GOSM Small Block
ECB (fully modified W/ buck horn handles)
UDS
- Joined: August 2009
- Location: Chico, Ca.
- Post Count: 193
A 55 gallon drum is typically 34" tall. Ideally you need to maintain 24" from the bottom of your fire basket to your grill and 2-3" beneath you fire basket for airflow and a place for the ash to drop. That leaves 7-8" from your grate to the flat lid. In order to fit a second grate you'll need to use a Weber kettle type of dome lid which will require some modification to either the drum or the lid for it to fit properly..
Chris
UDS
Weber OT Gold 22.5
Weber SJ PlatinumCharmglow GasserMaverick ET-73Black ThermapenChefs Choice 610 SlicerFoodSaver V3840
- Joined: March 2008
- Location: Far Northern California
- Post Count: 1,839
No need for a water bowl in a UDS. They are very moist cooking environments. Water bowls only hurt their efficiency.
Dave
OTBS #163
UDS 1.0a
Brinkmann Smoke 'N Pit with Afterburner
Charbroil Masterflame
Maverick ET-73Taylor 1470 Digital ThermometersBlue Thermapen
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coffee_junkie
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If it flies.....it dies!
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My Lists
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- Joined: February 2009
- Location: Helena, MT
- Post Count: 655
What he said, the water in a true water smoker has nothing to do with keeping teh meet moist, that is what the fat in the meat does. It only serves as a heat sinc, and a vehicle for the smoke particles.
My arsenal:
Weber gas grill (hardly used)
GOSM Small Block
ECB (fully modified W/ buck horn handles)
UDS
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travcoman45
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Contankerous Ol'Hillbilly
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- Joined: January 2008
- Location: A Holler in North Iowa
- Post Count: 4,035
This was built with no weldin an only basic hand tools other then a step drill bit which ya can get at most done it to yerself stores.
Was easy, a little time consumin but well worth the time an investment.
Hardest part is dividin the drum inta 1/3rds fer air intakes, rack brackets an such. I used a fabric tape measure (don't steal yer wifes, go buy one, cheaper then listenin to her) which lays on the drum nice.
Also, I used U bolts fer my shelf bracets, nice an stable.
GOSM-Hillbilly Drum Smoker=Sausage stuff=Good Smokes from the holler=I am a Combat Engineer - If I say "Whoops" it's ever man for himself!=Familia Patria et Scientia-Family Country and Knowledge
Knight #139 My steed is a Donkey "Bubba"
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zjaybird
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Wanna Be Smart Rump Roast
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- Joined: August 2009
- Location: Denver
- Post Count: 247
Question for the UDS Professors
I am in the process of building a UDS. Today at work, I found a a piece of 2 inch 304 stainless steel tubing and a 2 inch 90 also 304 stainless. What would I have to do to make these parts my air intake or is that not recommended? I was thinking of using like 2 drain covers and bolting them together to act as my restriction once the UDS starting coming up to temperature to hold it.
Thanks
Smokin Tex Smo-Kit Model 1214
UDS (Version 1.0), (Version 2.0 in design)
Weston 36in SS Vertical Gasser.Weber Genesis for grilling If the neighbors are calling the Fire Department to report a fire, you might have a tad too much smoke
- Joined: August 2009
- Location: Chico, Ca.
- Post Count: 193
Here's how mine is set up..
Chris
UDS
Weber OT Gold 22.5
Weber SJ PlatinumCharmglow GasserMaverick ET-73Black ThermapenChefs Choice 610 SlicerFoodSaver V3840
- Joined: August 2009
- Location: Chico, Ca.
- Post Count: 193
Yep, 2" intake and 3" exhaust.. I do get a hot spot in the center that is anywhere between 50 and 70 degrees hotter than the pit thermo on the side, which I've accredited to the single exhaust.
I've wondered if the "standard" 8 - 1/2 inch holes around the flat lid will reduce the hot-spot in the center..
That said, it's not an issue as long as you realize how your drum is set up and take into account your hot and cold spots..
Chris
UDS
Weber OT Gold 22.5
Weber SJ PlatinumCharmglow GasserMaverick ET-73Black ThermapenChefs Choice 610 SlicerFoodSaver V3840
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RickW
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Up in smoke
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My Lists
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- Joined: September 2008
- Location: The Peoples Republic of IL.
- Post Count: 2,325
Most if not all drums run hotter center grate no matter the style of exhaust.
WSM 18" Weber Performer 22" Horizon 20" RD special.
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