I am in the process of building my Ugly Drum Smoker so I thought I would get some things posted of my progress. I've had some problems uploading pics recently so I'll break this into smaller posts.
The drum.
Food Grade Tan Liner from Craig's List supposedly used by a bee keeper for honey storage.
The plan.
After reading a bunch of build story's on the Inet started sketching out my plan.
When done I hope to have a charcoal basket, ash catcher, two grill grates, a water bowl option, and holes to hold rebar for hanging meat.
Next weekend I hope to burn out the lining so I picked up four or five discarded pallets. I converted one of the pallets to use as a barrel work table top. I removed a few boards, flipped it over and the rails held the barrel in place perfectly.
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET50 Anova Sous Vide
Brisket knives
Fire Board Controller
Shed claws
Wood Cutting Board
Grill Plate for Kettle
Gloves
Injection syringe
I ordered two air intake pipes and a smoke stack from UDSParts.com. I really like the way the teardrop dampers looks so I splurged a little to get them. While I waited for the items to arrive I got to work on the charcoal basket and ash catcher. I wanted the ash catcher to be attached to the basket so I bolted the basket to the bottom of a cheap Anytime/Anywhere table top grill.
The Basket
2 -12" x 24" Expanded Metal pieces from Tractor Supply
1 Weber Charcoal grate from a Weber 22" Kettle
1 Anytime Anywhere Table Top Grill
4 5" Stainless carriage bolts, fender washers and nuts
6 1" Stainless nuts and bolts for the basket expanded metal top
I wanted to drill the intake holes before I burned the barrel out to allow the best air flow while burning it. I laid out the installation of the air intakes on the barrel. I use a chalk line and tape to mark the line for the intakes, drilled the holes, and attached them to make sure everything fit.
Everything fit and the air intakes look great! I took them back off for the burn next week. This has been a lot of fun so far and now it's all I want to do! Stay tuned if your interested and I'll post more as I go along.
It's a blast too my friend! Can't wait 'til next week. I got an infrared thermometer just to see how hot the barrel gets when I burn it out. I looked into having it sand blasted but no one was interested in a small job like that. So burn it is! Cheaper and a whole lot more fun! Mr. Bones!
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Mudkat Great workmanship and fantastic looking. Curious to find out if there is a reason that the intake holes ends are located towards the top of the drum?
Last edited by holehogg; November 20, 2017, 09:21 PM.
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