Drum , drum drum drum

Discussion in 'Charcoal Smokers' started by gorillagrilla, Jul 14, 2008.

  1. [​IMG] 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 ' ! [​IMG]

    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 !
  2. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Very nice.
  3. kookie

    kookie Master of the Pit OTBS Member

    Damn nice job...............I like the idea of the core system.........
  4. cman95

    cman95 Master of the Pit SMF Premier Member

    Primo....points for core system.[​IMG]
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Grilla you did a nice job. Looks won't make it cook any better. Basket looks cool.
  6. Looks good. Let us know how the core idea holds up over time.
  7. danbury

    danbury Smoking Fanatic

    Turned out real good!
  8. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    I've seen that used somewhere else as well....but, still nice work!!
  9. fatback joe

    fatback joe Master of the Pit OTBS Member

    Good job! [​IMG]
  10. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Very nice drum!
    Add some wood to the basket for seasoning. [​IMG]
    Intake looks a lil small, hows that working for ya?
  11. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Excellent Work!!!!!!

    That core systems is a great idea.
  12. 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? thanx[​IMG] !
  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    Gorilla, it looks great. Way to go![​IMG]
    My intakes are all 3/4". Works for me.
  14. danbury

    danbury Smoking Fanatic

    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.
  15. dbarnett66

    dbarnett66 Smoke Blower

    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
  16. cbucher

    cbucher Meat Mopper

    Looks good, hope it keeps working.
  17. danbury

    danbury Smoking Fanatic

    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**
  18. moltenone

    moltenone Smoking Fanatic

    gorilla,nice unit and i like your core system too,what is your ash pan made of ??? thanks.

  19. danbury

    danbury Smoking Fanatic

    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

  20. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Looks good!!

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