AZ Barbeque.com
Smokers, Grills, Pitts & More => BDS & UDS Smokers => Topic started by: AZ SAUCE MAN on January 22, 2009, 03:55:19 pm
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does anyone out there have a good price on clean 55 gallon barrels and a good fire door ;D
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If you are looking for a new clean barrel there is a http://www.sunwestcontainer.com . The prices have gone up and I think an open top drum runs around 80 bucks or so.
Check Craigslist if you want to save a few buck, there is a guy on there selling used drums for 15-60 bucks. Some he has burned out, but I don't know how well.
I built a UDS (Ugly drum smoker) and they work really well. It is an upright and no door is needed. Do a serch on UDS and you will find a thread of 200 pluss pages showing you all kinds of drum smokers. It is on the brethern site.
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Thanks for the info was talking to that guy in craigs list already wait for reply on the food barrels. the smoker i was planning to build is a double barrel stacked on top of each other
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Those Doubles look cool, but have you considered building a uds first. Cheap, easy and they cook really well. Heck, you could build both kinds. What are you using right now???
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I have been using a brinkman smoker the one that looks like r2d2. I like because off the water pan every thing i have been cooking comes out so moist and tasty, but now that i'm cooking bigger amounts it's just to small. I figure i would probably be in the build about 300.00 bucks by the time i was done
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There is a kit for the double barrel, horizontal type drum cooker. It has all of the risers, doors, hinges, etc. Check it out here http://bbq.netrelief.com/pits/metalpit/bigbaby/build_big_baby_metal_bbq_pit.shtml
It would make it pretty professional looking and would have more capicity than the UDS. I like the uds, as I take mine to comps.
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I agree with building a ugly drum smoker. If you are really wanting an offset, without breaking the bank for backyard shin digs, than look at the chargriller, or a slightly heavier one is bar-b-chef at barbeques galore
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From the link I gave, the person said it took them about 12 hours to build it. 12 hours into the UDS build, I had already pulled a couple racks of ribs and chicken off the cooker. I think I had a total of 1 hours in the build.
Now I have seen some cooler ones, like Patrick's (Tex a Que) welded on a dolly with an attachment that accepted a stoker.
Jim of McFrankenboo also adapted a stoker too.
However, the double barrel would allow space for a Whole Hog, which would be cool.
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I understand that the WSM 22" is selling for 399.00 why would someone not spend a lttle more and get the coolest thing out there at this time? I have built and I have bought --- my time saved was used in PRACTICE --
jim
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You know waht they say.... Practice makes perfect. :)
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I will continue to look for --- "They" -- the word alway's comes from them and they are hard to pin down --
jim
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They refers to ones that are always walking at comps.
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The big baby is what i'm building but i,m putting dual water pans in it
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How'd the big baby turn out? Getting ready to take on this one myself.
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good luck.......
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Nearly got the big baby finished. Just need to hingle the lid on, finish the shelves, and paint it. Couldn't help myself so I had to post at least one pic.
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That looks pretty cool.. Great job.. Looking forward to hearing how it cooks..
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Looks good. Tell us how much fuel it consumes.
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Very nice...I had thought about making one of those but never felt ambitious enough. Congrats on the new smoker and keep us posted on how she cooks.!!
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How did this thing end up doing cooking wise and fuel consumption wise? Been thinking about building something and this looks like a fun project!
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very cool
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How did this thing end up doing cooking wise and fuel consumption wise? Been thinking about building something and this looks like a fun project!
Detailed its first job here:
http://www.azbarbeque.com/forums/bds-and-uds-smokers/big-baby%27s-first-big-smoke/
I wouldn't recommend it for a single small event just because of the amount of wood it consumes. I got about 60lbs of pork butt on there then another 18 racks of ribs, but I was cooking for over a hundred people.