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Here is some recent work. I have the top fitted.  I am debating on whether I should braze the top or weld it. Time to cut in the vent holes. More photos to follow of my progress.

I have built several smokers of different types over the years and have learned from each one.  I now have scrapped enough material together to make what I believe will be the ultimate UDS.  As with everything, there is always room for improvement.  Here is my progress so far.  Any input or...

I got to work on it this weekend.  It is getting close.  I just need to cut the top out, build the coal tray, get a dome lid for the smoker, and paint it.  I am thinking about "Cherry Red" with a Gloss Black top.  Any suggestions?

I am building and insulated UDS.  I continued to smoke through the winter, but here in Ohio, it got down to -15*.  That kind of weather is hard on everything.  but when it did come up to 0* I was out there getting my smoke on.  Wind has always been a factor on all of my smokers.  I have had...

Thank you for the feedback.  I plan on making one for Boston Butts in the near future.  I will have better quality camera work and lighting.  I'll keep you posted.  

I you like the video, I have some cool pictorial tutorials on my facebook page, too.  Here is a link to it.  I have bbq builds as well as cooking tips. https://www.facebook.com/pages/Out-of-the-Pit-BBQ/107699842601791?ref=ts&fref=ts

Check out my new BBQ Rib Tutorial on You Tube. Any feed back you have would be appreciated!

Your orifice and air hole combination might easily be fixed by adding a needle valve to your regulator.  This will allow your to tweak the air gas mixture even more.  I used this on a hog cooker I built.  I will send pictures if you need me to.

It is looking good!

Thank you for all of the compliments!

It was a great day to kick off the BBQ season.  We were celebrating a young couples' recent engagement.  What better way than to do it with BBQ.  Here are few pics of the day. 4 Boston butts from Sam's Club.  These are probably the best ones I ever got there. Today's schedule. 6 slabs of...

I'm also excited to see where you go with this one.  As for your fire box lay-out, I have two ideas for you. 1.  Cut the dome completely off and weld a 30" + wide piece of plate steel that extends both above and below the tank.  This will facilitate having a warming oven above the firebox.  Of...

Thank for the pics.  It looks good!!!

Did you finish?  We would like to see how it turned out.

Here is a link to a photo how to on building one style of these cookers. http://www.facebook.com/media/set/?set=a.112776092094166.7676.107699842601791&type=3

I am surprised that it came out of your firebox.  But I guess that is the lowest point of your cooker.  I would still add the drip ledge to the main door though.  I am no chemist but I will take a guess at what is dripping out...there is moisture in the wood and I believe that in condenses in...

Here is a link to a build plan for a 275 fuel tank.  It works great for me.  http://www.facebook.com/media/set/?set=a.112776092094166.7676.107699842601791&type=1 At one time I have had 36 Boston butts in there at another, 36 slabs of ribs.  If your are interested I can give you some tips.

Looking good!  I wouldn't  do any more fires in the main cooking area though.  Next time, just heat the whole thing up by way of the fire box and do the spray oil thing.  You can spray it down before you even light the fire.  It might just be an optical illusion, but the handle on the cooking...

I think that your vent end of the firebox will be just fine.  The only thing that concerns me is the door end.  I think that if you just use a piece of re-bar just below the grate  and similarly on the top it would do the trick.  You won't be losing much to do it that way.  I think you will...

Next time, you might try brining it in buttermilk.  This will help with the moisture factor on spatchcocked birds.  Then as aforementioned, bump your temps up above 300* to finish it off.