Recent content by ratdawg

I used the HF Compact Bender http://www.harborfreight.com/garage-shop/metal-shaping-equipment/compact-bender-38470.html  

Great looking UDS. I think a Cal Bears one would have been better, but that is just me.

pandemonium, I have not used the UDS yet, as I will be selling this one. The expanded metal has worked good in the past, we will see how it works this time. Also I make the rebar handles myself, thanks

Thanks everyone for the compliments, still not sure if I will keep this one or not.  I do think it looks good with the stainless steel, and a weber lid fits good so I could go with two racks.

They had some scrap stainless steel tubing at work, so I thought I would put it to good use. I make mine so I can either hang the meat (tri tip, 1/2 chickens), or use the cooking grid.

I use a Millermatic DVI mig welder. A Hobart Handler 140, or 180 would also work great. http://www.northerntool.com/shop/tools/product_200306073_200306073

Here is a new one that I just finished. I make them with the side pipe intake because I do not want to bend over to adjust it. I think the UDS style smokers work great. Like duck killer 1 said, it is pretty much set it and forget it.  

Good job Blackened, I was going to recommend a pork butt for your first smoke. Looks like you are getting the hang of it. Did it hold temp okay for you?

You can buy used food grade barrels from Smuckers on speedway off of midway for $5.00 each, but you do need to burn the liner out of them. That is where I get all mine from. I do have one left from a recent build that I could sell. PM me if interested, but I bet you good build one yourself, you...

Blackened, Welcome to the site, I'm from Willows not to far from you. I would think the ribs would good for 3 to 4 hours at least in the cooler. Nice looking smoker, I built a UDS style smoker

Kookie, It worked great, barely had to touch it during the 10 hour smoke. Check out my Qview post http://www.smokingmeatforums.com/for...ad.php?t=16482

Tried out my new toy, and it worked great. Held temp with very little adjustment for the 10 hour cook.

Yeah, mine are smokin' too. This is after 5 hours.

RW Willy, it took more then a couple of beers to make it. Here is the inner barrel that I used. The outer is a standard 55 gal.

6:00 am, and the pork butts are on.