my build and first smoke

[hunter791349]

Started this build a wile back but got put off for a long time. A 4th of July party inspired me to finish and glad I did.

Drum with 3 3/4" close nipples welded into bottom evenly spaced around.

http://i713.photobucket.com/albums/ww131/hunter791349/drumstart.jpg

Used a 2" X 6" pipe nipple for smoke stack in center bung hole. Used a 3/4 X 1/2" bushing in smallest bung hole for analog temp gage.

http://i713.photobucket.com/albums/ww131/hunter791349/drumstart2.jpg

http://i713.photobucket.com/albums/ww131/hunter791349/drumlid.jpg

Not pictured is the slot i cut out the edge of lid for digital therm probes.

Drilled 3 1/4" holes 7" down from top for 1/4" bolts to hold cooking rack.(you can see the hole marks in pics.

I used the charcoal rack from a 18" Weber grill and a 12 X 24" piece of expanded metal cut in half to get 2 6X24" pieces welded all together to make a charcoal basket. Bent and welded a piece of re-bar for the loop to use to pull basket out of drum. 3 !/2" legs are maid from 1/2" pipe.

http://i713.photobucket.com/albums/ww131/hunter791349/udsbasket.jpg

http://i713.photobucket.com/albums/ww131/hunter791349/udsbasketloaded.jpg

The burn out.

http://i713.photobucket.com/albums/ww131/hunter791349/udsburnout.jpg

Maid handles from 3/8" carriage bolts and oak dowel and painted with brush on high temp paint.

http://i713.photobucket.com/albums/ww131/hunter791349/udsfinishedninaction.jpg

 

[hunter791349]

Started a 7 pond brisket at 8pm. Temps fluctuated about 30-50 degrees or more, at midnight  I put the 2 4-5 pound butts on and the temps still moved up and down slowly all night. removed all the meat at noon and placed in cooler with towels till the party. removed pulled and sliced at 5pm. everything had a nice smoke ring and was very juicy. The brisket was so tender, best I ever maid. Got lots of praise all night about the food.

pulled pork

http://i713.photobucket.com/albums/ww131/hunter791349/1studspp.jpg

brisket

http://i713.photobucket.com/albums/ww131/hunter791349/1studsbrisk.jpg

The only thing I can complain about was my temp moving all night. thinking of switching one ball valve out for a gate valve to make adjustments more precise or saving up for a BBQ GURU.

Everything seals up tight air in threw ball valve out smoke stack seen no leaks at all.

Not sure if I started with enough lit coal on lit 10-15 briquettes?

 

[meateater]

Welcome to the ugly side, UDS's rock. 

 Nice job of the meat. 

 

[austexrod]

Nice Job and good Q-view.

 

[SmokinAl]

Great job on the build. It sure makes some good looking Q!

 

[africanmeat]

This is a great job well done

 

[captturbo]

That brisket looks really juicy! I'm trying again now on my second effort with one that went in at 6:00 this morning. I sure hope I can do it as nice as yours. Great job!

 

[bigr314]

Food looks great,so does the UDS. I am going to try to smoke my first brisket Saturday night. It weighs in at 14 #s. I will send pics. when done.

 

[cromag]

I remember the days my UDS looked clean.. Now it's uglier

 

[tom c]

That's one uglie smoker,

Congrats!!!

 

[deepwater]

i was thinking of making on of these , but i have to ask a stupid question . what is the ball valve at the bottom for ?

 

[roller]

Intake airflow adjustment...

 

[ugaboz]

thanks

 

[hunter791349]

Oh my! This is way out of date. I will get some new photos up after lunch or so.

 

[hunter791349]

My UDS now has two cooking levels and a Weber lid. Moved the analogue temp. to the side. Temps. have been much easier to control with the Weber lid on it.

 

[hunter791349]

UDS-updated.JPG

• hunter791349
• Mar 20, 2013