I'm more than willing to discuss my lessons and cooking experiences on the UDS I recently built. But I have to recommend you read this, if you have not, from start to finish.
http://www.bbq-brethren.com/forum/showthread.php?t=23436It has more creative ideas and versions of the drum than you can imagine. I built mine as the basic model with the tutorial here:
http://www.bbq-brethren.com/forum/showpost.php?p=662611&postcount=86I did not weld the intake with the caps, instead I used / use rubber magnets as the air flow does have to be regulated, its not quite as "set and forget" as I thought.
However, it certainly saves charcoal and other than minor adjustments it does hold temperature very, very well. Like any new pit, cooking has been a learning experience all over again as it does seem to cook faster and IMHO, you must rotate / flip the meat a bit more often as it does sit over direct heat. For years, in my offset, brisket has stayed fat side up with no issues. I've found that after the initial few hours, I need to flip my briskets now, same with the pork butts I've tried.
I currently only use the flat top on mine. I did find and purchase a weber kettle on craigs list but the donor lid is not an exact fit and it does affect the ability to hold temperature.
I'll post some pictures here later, they are on my work computer. Good luck with your project!
Also, I'm in my UDS for about $200.00 if you include the donor Weber Kettle. I took the lazy mans approach.
Purchased a brand new drum here:
www.sunwestcontainer.comRoughly $80 something
And had Jans Iron works weld my fire basket and T handle
www.jansinc.comRoughly $70 something.
Initial weber replacement grate was purchased brand new for $20 something at home depot. Purchased a step drill bit and a "flame thrower" to light the charcoal at Northern Freight.