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Drum question?

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azkitch

  • Karma: 9
From that Wiki page..."In electronic cigarettes, it is used to deliver vaporized nicotine"

So you can smoke with it...
#16 - December 23, 2009, 10:56:21 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

RangerJurena

  • Karma: 0
What happened to that ProQ I sold you?

If you are comfortable with your research, who are we to judge?   However, as Dave / toys4 said, they are like $69.00 plus tax, brand new. 

I started with food grade lined and when I found myself covered in soot, I decided my time and effort was worth more than $80, so purchased new ones.
#17 - December 24, 2009, 10:09:34 am
2 Award Winning UDS's
Pappa Charlies Barbeque

RobOConnell

  • Karma: 0
For the sake of safety, I would stick with food grade only unless you really know what your doing. Even then, food grade. Do you really want to take the risk? But then, thats just my .02 cents worth.
#18 - December 24, 2009, 10:11:43 am
UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)

skou

  • Karma: 0
What happened to that ProQ I sold you?

Still have it, and use it.  I just decided to try something else.

Guys, I've seen pictures here, of people making smokers out of oil drums.  No one said a thing about that.  These things have had one liquid in them, and that liquid is non-toxic.  They have been pressure-washed, and burned out. 

And, as Dave pointed out, propylene glycol is made for smoking! ;D

steve
#19 - December 24, 2009, 10:38:17 am
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

AzJohnnyC

  • Karma: 2
Go for it, if you're codifent about your research. I've even seen some fool use a diesel fuel tank! ;)  Not sure if anyone who ate his BBQ is still alive, or not. :)
#20 - December 24, 2009, 12:26:56 pm
Whiskey Business BBQ
WWW.Facebook.com/whiskeybusinessbbq

Weber 22-1/2 Silver
Twin Pro Q Excel 20s
Lang 84 Deluxe

BBQCZAR

  • Karma: -7
It's insane not to use a food grade drum for a smoker,especially when they are so cheap and abundant. Why risk it at all,if you care about friends and family.
#21 - December 24, 2009, 12:35:42 pm
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azkitch

  • Karma: 9
Go for it, if you're codifent about your research. I've even seen some fool use a diesel fuel tank! ;)  Not sure if anyone who ate his BBQ is still alive, or not. :)
the stainless beauty that Karniverous cooks in was a peterbuilt--or something--fuel tank.

As I said earlier, I've seen it written that once you use pine, you can't even sandblast it useful. Doesn't make sense to me. Metal isn't very porous. I wouldn't use a DDT barrel, fo' sho'. I personally would keep lookin' til I found something along the lines of mineral oil on down, though.
#22 - December 24, 2009, 01:23:44 pm
« Last Edit: December 24, 2009, 01:26:45 pm by azkitch »
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

force

  • Karma: 1
As I said earlier, I've seen it written that once you use pine, you can't even sandblast it useful. Doesn't make sense to me. Metal isn't very porous. I wouldn't use a DDT barrel, fo' sho'. I personally would keep lookin' til I found something along the lines of mineral oil on down, though.

Is that a bump kitch?   Tex a Que can build you a nice barrel... try that approach.....
#23 - December 24, 2009, 10:12:45 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

KidCurry

  • Karma: 1
I tend to error on the side of caution...fwiw!
#24 - December 25, 2009, 05:48:21 pm
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

azkitch

  • Karma: 9
As I said earlier, I've seen it written that once you use pine, you can't even sandblast it useful. Doesn't make sense to me. Metal isn't very porous. I wouldn't use a DDT barrel, fo' sho'. I personally would keep lookin' til I found something along the lines of mineral oil on down, though.

Is that a bump kitch?   Tex a Que can build you a nice barrel... try that approach.....

ME?? I don't bump! ::) I got my barrel from Ralph. It cook real good. See my rib roast...  ;D   

in it's former life, it was a shipping container for clothes and personals, according to Ralph.
Thanks again, KC!
#25 - December 25, 2009, 06:09:19 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

force

  • Karma: 1
lol.... u've been bumping for awhile.............
#26 - December 26, 2009, 12:18:52 am
Huge Fan of Mike (AZBarbeque)... He's My Hero..

skou

  • Karma: 0
lol.... u've been bumping for awhile.............

Bumping what, Mister Bond?  Inquiring minds must know!

steve
#27 - December 26, 2009, 12:28:43 am
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

skou

  • Karma: 0
OK, so we were smoking (again!) a ham,at Sterling's house, for Christmas dinner.  Since we wanted to do some work on his UDS, it was in his Excel20.  After about an hour or so, we couldn't keep the temps at the 350 degrees F, that he wanted.  (Since he's 6'3", we had a second stacker on it.  I usually do the same thing, even though I'm only 5'10". {yes, he got to the table before I did, as a kid.})

So, the lower stacker cam out.

A short while later, after we were done with the fabricating we were doing on the UDS, ()e originally cut the head off the drum, with a drum cutter, which is an overgrown version of that old-fashioned can opener that you'd rock against the top of a tin can, except this one cuts off the top, and the seal.)  So, we wrapped a piece of plumber's tape and a turnbuckle around the drum, to establish a flat plane, and cut the edge with a brand new angle-head grinder with a cut-off wheel.

No sooner were we done, than we noticed that thee temps were dropping again, even though I kicked the ProQ, to knock off the ashes.  (I shook the firebox a couple times with little results.)

Well, since the UDS was done with it's changes, I said, let's switch over.  We dumped the firebox, into the UDS firebox, moved the ham over, and the rest was history.

Basically, the UDS works better than the ProQ.  Holds temps more stable, and also responds more quickly to adjustments.  I think both of these symptoms come from the lack of air control on the ProQ. I think it leaks air too much.

Oh, after we pulled the ham, closed all the vents.  2 hours later, the lid was still warm, but the base was dead cold.

Both my ProQ, and his Excel have issues shutting down the coals.  The next day after a cook, my Excel is still at 150 degrees F.  My UDS is cool in 3 hours.  (And, it still has the ragged "drum cutter" top edge.)

Just my opinions, guys.

steve
#28 - December 26, 2009, 12:51:56 am
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

RobOConnell

  • Karma: 0
Very good evaluation Steve. I too have seen similar results with my comparisson of my ProQ and my drum. When it comes to stability and reliability, I always turn to my drum. But the ProQ gets its share of Qing. I just know there are limits to what I can do with it just yet. I am sure with time and experience I will be able to understand and cook better on the ProQ.
#29 - December 26, 2009, 09:44:13 am
UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)

force

  • Karma: 1
lol.. just read............
#30 - December 26, 2009, 11:28:35 am
Huge Fan of Mike (AZBarbeque)... He's My Hero..

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