or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Charcoal Smokers › Drum , drum drum drum
New Posts  All Forums:Forum Nav:

Drum , drum drum drum

post #1 of 28
Thread Starter 
biggrin.gif Put together my U.D.S. today . thanks to all the great tutorials by Bbq Bubba and others on this great forum. And yeah , its ugly ! Nother coat of paint wont hurt.

tried something a little different . call it the ' core method ' ! biggrin.gif

whole thing lifts out for ease of cleaning e.t.c.

I kmow , ugly basket too ! it is suspemded on the rod

ready to season !

so far so good ! holdim temps !
post #2 of 28
Very nice.
post #3 of 28
Damn nice job...............I like the idea of the core system.........
post #4 of 28
Primo....points for core system.PDT_Armataz_01_37.gif
post #5 of 28
Grilla you did a nice job. Looks won't make it cook any better. Basket looks cool.
post #6 of 28
Looks good. Let us know how the core idea holds up over time.
post #7 of 28
Turned out real good!
post #8 of 28
I've seen that used somewhere else as well....but, still nice work!!
post #9 of 28
Good job! biggrin.gif
post #10 of 28
Very nice drum!
Add some wood to the basket for seasoning. wink.gif
Intake looks a lil small, hows that working for ya?
post #11 of 28
Excellent Work!!!!!!

That core systems is a great idea.
post #12 of 28
Thread Starter 
intakes are all 3/4 . Did notice ran best with one cap removed and ball valve all the way open, and I know you guys regulate w/ just the valve , so should I bump em up in size or are you refering just to the valve? thanxPDT_Armataz_01_26.gif !
post #13 of 28
Gorilla, it looks great. Way to go!PDT_Armataz_01_37.gif
My intakes are all 3/4". Works for me.
post #14 of 28
My intakes are 3/4 inch ball valves. Works fine. I always have to choke mine down to keep the temperature at or around 225. I've noticed that the Royal Oak lump (green bag) burns a bit hotter.
post #15 of 28
Is that 225 in the center or on the side? If you measure center, is that done with a bare probe, or is it stuck in a tater? Just curious as I have the same question as the OP
post #16 of 28
Looks good, hope it keeps working.
post #17 of 28
Dead center grate level. I use a long "turkey frying probe" and I use a digital remote that is a dual read. One read is meat temp and the other read is external temp. I always keep that dual read with in 5" of center somewhere. The difference between the two thermometers is usually within 3 degrees.

Bare probes on all non-meat temps.

** I'll snap off some pics of my thermometers and post in a bit**
post #18 of 28
gorilla,nice unit and i like your core system too,what is your ash pan made of ??? thanks.

post #19 of 28
Here's the thermometers I use. The turkey frying probe really surprised me. It was a cheap one from Menards and is accurate within 1 degree on the boiling water test.

The dual read I've had for about 5 years now. The only thing you have to watch with a dual read is that if you get the outside temp part too close to the meat, the temp will be down a bit. I use it mostly to just cross check my other other thermometer(s).

I do have one of those other remote ones that has a two probes but I haven't used it yet. Too set in my ways on these here.

Clickable thumbs

post #20 of 28
Looks good!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Charcoal Smokers
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Charcoal Smokers › Drum , drum drum drum