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  1. smokingowl

    Cinsidering a UDS build: Lined Vs Unlined

    I have battled a food grade lined drum. It is horrible, but if you can find someone to sandblast it then I would say go for the food grade one. I know people that have had the lining easily removed with sandblasting, just gotta find a person to do it.
  2. smokingowl

    Red lined barrels

    After I got my drum with the tan lining I found a couple drum distributors online where you can order an unlined drum, but I think it was around $100 or more. After going through what it took to remove the tan lining I would pay for the unlined drum any day.
  3. smokingowl

    Red lined barrels

    I just finished my build with a drum that had the tan lining. Long story short, it was partially sandblasted, burned, wire wheeled, and pressure washed. It was a pain to deal with and I wouldn't do it again. I would be willing to pay a premium for an unlined drum next time.
  4. smokingowl

    UDS maiden voyage.....so many questions

    The temps were staying in the range of 220-240, but it was really windy that day. Maybe that contributed to the swings in temp, but for the most part it held steady around 230. The brisket was at 168 when I ran out of charcoal (10 hours). I finished it in the oven at 240 (I know that is high...
  5. smokingowl

    UDS maiden voyage.....so many questions

    That is true, I just need to learn how the drum works. Also, I will try it without the drip pan. I figured I would use a drip pan because I kept reading about some people don't like the flavor from smoke caused by drippings hitting the charcoal. Is the flavor really strong? I can't say I have...
  6. smokingowl

    UDS maiden voyage.....so many questions

    That makes sense. Thanks for the help.
  7. smokingowl

    UDS maiden voyage.....so many questions

    I had the maiden voyage for my first UDS build this past weekend………so many questions. First, let me give you some specs. It is your typical UDS build: 3-1 in. holes, 2 inches from the bottom (2 with ¾ steel nipples and the 3rd with a ¾ ball valve.)Food grate 7 inches from the top (I’m using a...
  8. smokingowl

    Thoughts on the XL Big Green Egg?

    I recommend looking at the Kamado Joe. I was about to purchase one after comparing it to the Big Green Egg, but decided to wait because Kamado Joe is unveiling a new model at the beginning of March. Go check out their website. I liked the Kamado Joe because it seemed exactly like the big green...
  9. smokingowl

    Which drum should I buy?

    The one on ebay didn't look like a red lining but the seller said it had a baked enamel lining. They also told me that all used food grade drums had lining. I don't know if this is true or not. I don't know much about steel drums. I was told the gasoline one had a lining, but I have not seen it...
  10. smokingowl

    Which drum should I buy?

    After reading all the great things about UDSs, I am going to try building one. I have done some searching for a steel drum and I called 5 or 6 different steel distributors or warehouses in my area and only 1 had a steel drum that was intended to hold gasoline, but no gas had been put in it yet...
  11. smokingowl

    I'm new and looking for a new smoker...HELP

    I am in the same boat you are in. Fairly new and looking to upgrade. I have done a significant amount of research and for what you are looking for as far as price I would suggest the Weber Smokey Mountain. I don't have one, but I have heard nothing but good things about it all over the internet...
  12. smokingowl

    Which smoker would you buy with fantasy football winnings?

    I have been smoking with a Chargriller Duo w/side firebox since the summer. I figured out I needed to do a few mods, which I did and it has worked out ok. I have at least learned the basics with it. Well, I won my fantasy football league and now have a little extra cash and am ready to upgrade...
  13. smokingowl

    Ham Question

    I haven't smoked a ham but I have been experimenting with pecan wood lately. Best way I could describe it is as a light hickory. A little too light for my taste but not bad at all. Good luck with the ham.
  14. smokingowl

    Newbie - Angus beef question

    I have been reading from this outstanding website for a few months now, posted one question, but never formally introduced myself in Roll Call, so hello from west texas! I have quickly become addicted to the awesome world of smoking meat and find myself reading from this website almost daily. I...
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  16. smokingowl

    Pecan wood from farm question

    The wood is actually in large chunks, not split. I will check out the wood and look for harder parts, then just test it. I will burn some to see how much smoke is produced. I got the wood outside of El Paso, Tx. As far west Texas as you can get. I planned on cutting it up as small as I could and...
  17. smokingowl

    Pecan wood from farm question

    Thanks for the quick response. How can I tell if the wood is rotten? What would happen if I used rotten wood? I wouldn't but just curious.
  18. smokingowl

    Pecan wood from farm question

    I am new to smoking, so I have a question about some pecan wood I received. I have an uncle who gave my a bunch of pecan wood that has been sitting for about 8 years. The wood is from pecan trees that were used on a pecan farm. One guy there told me about the chemicals used while the trees were...
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