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First UDS build...got a small design flaw i think...

post #1 of 9
Thread Starter 

I will attach some pics...long story short...while burning my drum to get the nasties out (it was a molassis barrel) I decided to put the flat lid back on it...and now it is stuck..i would like to pull it back off and put some more wood in it to get it more hot.  It has been up over 600 degrees and now it is at 300 with the lid on it.  How long should I burn this thing to get all the creepies out of it and secondly, how do i get my lid back off, any thoughts?

 

 

 

post #2 of 9
Thread Starter 

I was able to get the lid back off and throw some more wood on the fire to get the temp up...so how long and hot would you burn this barrel for?

post #3 of 9
The burn out should have been done long before you finished the drum.
post #4 of 9
Thread Starter 

Well, that is hindsight and now I have to figure out what is best and safe for my food.  If I can't scrub it all out...I will probably have it sandblasted...next one I do I will start out doing that.

post #5 of 9
I would have it sand blasted if you can. It wont hurt the work already done.

Looks good. You will love cooking on it.
post #6 of 9
Thread Starter 

Would you say that sandblasting is an absolute must or would scrubbing/sanding it down be acceptable after the burn?

post #7 of 9
If you burn out no need to sandblast. But the burn out will take your outside paint off more than likely.

I would sandblast so not to ruin the work already done.
post #8 of 9

Good work buddy...I can't want to see the chicken you've prepped for it! 

post #9 of 9
Thread Starter 

Thanks!  On a side note, I spoke with my father who retired from manufacturing the so-called paint that they use in food grade barrels.  He told me it is made from non-toxic chemicals that must meet strict FDA standards to be around food after the scare they had with the lead paint years ago.  I described my drum to him and showed him a pick...he told me after the burnout, powerwashing and oil coating/seasoning it would be just fine.  So I have it fired up today and going to do two chickens...next week I am smoking a whole turkey (spatchcocked)...and the next week a brisket...

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