AZ Barbeque.com

UDS build...first attempt

Discussion started on

Quiggs

  • Karma: 3
Well after seeing Jay's as well as Big Mista's awesome results with drum smokers I decided to try my hand at building one. Trial and error was the the theme for the weekend, but overall pretty happy with results.

Burning out free drum.


Found a grate from old BBQ to use as bottom of firebox, used old angle iron as frame and picked up some expanded metal for the sides. 


Added wire handle and 3" spacers on bottom.


Fits nice in barrel.


After a few beers, I decided to trim Weber lid to fit into barrel ring. Metal shears cut it with no problem... but wear safety glasses as ceramic coating flies as you cut.



Cut out middle and set lid into rim and brazed it together.


Added air intake (as well as two more 1" nipples on other side with caps for extra air if needed).


Test fire.


Test chicken.


So far I'm into this project $34.00 and still need a paint job.  I fired it up with all three 1" vents open and it climbed to 450 degrees.  Shut down two and used ball valve to settle in at 275-290 with no problem as I cooked the chicken.  Only screw up was my decision to "burn off" the paint of the barrel lid rim and it warped badley.  Hard to get it sealed so I may try that part again.

Painted picture to follow........
#1 - February 22, 2009, 08:15:13 pm
« Last Edit: February 22, 2009, 08:19:35 pm by Quiggs »
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

Mike (AZBarbeque)

  • Karma: 171
Wow, nice job.  Can't wait to see the finished product..
#2 - February 22, 2009, 09:31:49 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Crash

  • Karma: 20
Looks good.  How long did it take?
#3 - February 22, 2009, 10:26:50 pm
I love animals.  They're delicious!
VRM Pit Crew

Quiggs

  • Karma: 3
Probably have 8 hours in it so far.  Other than the lid things went very fast.
#4 - February 23, 2009, 07:11:47 am
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

RangerJurena

  • Karma: 0
This is where I wish I was a bit more handy with tools.  $34.00, what a bargain!  

I'm about $150.00 into mine.  Purchasing the barrel new and having someone build the basket for me ( thought both of these prices went down when I purchased the 2nd sets) as well as new 22.5" grate.  That idea you have for the lid is a good one as well.  I bent the lid rim straight out, it almost fit.  Then I did purchase a grinder and worked the rim of the barrel so that I get a decent fit with the Weber lid.

I built two this weekend and could not find any male ball valves at Lowes or HD, so this weekend I just used 4 rubber magnets.  Held 225 in both barrels just great. I will use the 2 rack / Weber lid one for Chicken and Ribs and the two new "flat tops" for Brisket and Pork.

I added bolts at about 14 inches from the top ( 6 inches below bottom grate) where I'm considering some type of modification like a WSM water bowl or porcelain heat sheild.  But I'll experiement with that after the Tempe competition.

You'll enjoy yours for sure.
#5 - February 23, 2009, 07:22:54 am
2 Award Winning UDS's
Pappa Charlies Barbeque

KidCurry

  • Karma: 1
So you cut the rim off of the barrel lid and brazed the weber lid to it...correct.  I have been thinking of doing this so its great to see that it works well!!

Great looking UDS!
#6 - February 23, 2009, 09:29:17 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

desertdog

  • Karma: 1


Good job, Dave!  That bad boy can handle our PC meats at Stagecoach!

#7 - February 23, 2009, 10:58:17 am
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

Quiggs

  • Karma: 3
So you cut the rim off of the barrel lid and brazed the weber lid to it...correct.  I have been thinking of doing this so its great to see that it works well!!

Great looking UDS!

I had to grind (sanding disc) the porcelain off of the weber lid on the inside to get to bare metal.  Only went back 1/4 inch so no big deal. Brazed very well but I only tacked it every 6" or so, so not sure if I need to seal it all the way around yet.  It kept 250 to 280 for three hours with just the one ball valve open.  I only loaded the firebox 1/3 full for first try, going to practice more to see how things do.
#8 - February 23, 2009, 06:52:42 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

Quiggs

  • Karma: 3
Well I had some time this weekend to put some finishing touches on the new barrel project.  A bit of paint plus a freebie hand cart that I shortened and used leftover piece to make a middle handle. Bolting it to barrel after I raise barrel a couple of inches to keep it clear of the ground. Also made an ash poker that fit nicely into cart pipe.






#9 - March 15, 2009, 09:16:28 pm
« Last Edit: March 15, 2009, 09:19:05 pm by Quiggs »
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

Quiggs

  • Karma: 3
OK eeeet is done!  Decided barrel was a bit plain so added a few ghost (cheap) flames and raised it off the ground a few inches to keep the groud safe.



#10 - March 28, 2009, 09:08:45 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

Mike (AZBarbeque)

  • Karma: 171
Wow, looks great.  Congrats.  Can't wait to see it in action..
#11 - March 29, 2009, 08:29:30 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

KidCurry

  • Karma: 1
Looks good!  My daughter is planning on painting ours with green flames much like yours!
#12 - March 29, 2009, 09:42:40 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

Quiggs

  • Karma: 3
OK tried some beer can chicken with awesome results!!  Did discover that opening lid for very long can ramp up the temps very quickly!!  Did one with no-salt "dizzy dust" and second one with "shakin the tree dust" Both very moist and tender.  Temps stayed at 300 when single vent wide open, 270 if I choked it down a bit. Happy with result so far!!

#13 - March 29, 2009, 08:25:36 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

desertdog

  • Karma: 1


Dude, that is sweet!  :)

#14 - March 30, 2009, 07:25:18 am
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

KidCurry

  • Karma: 1
Need to get someone to braze/weld my lid like that.  Looks like it works well! Congrats!
#15 - March 30, 2009, 08:34:32 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

Members:

0 Members and 1 Guest are viewing this topic.