Chuck, did you get your smoker?

Bob B

Bob B

Well-known member
I found this last week and it looks like a bit of refinement to the cold smoker idea. Some of the guys go nuts on the details. But the important part is that a Ugly Drum Smoker goes up to 12 hours on 8 lbs of Kingsford with only a little setting of the vents at the start.


parts are not a lot and the run time beats most other setups.



http://www.bbq-brethren.com/forum/showthread.php?t=43943


This is very long but has a lot of cool mods for those inclined to do it up. Might have to join the site to see all the photos. It took two days to get verified but was worth it.


I have some Pork that needs slow and low.....


http://www.bbq-brethren.com/forum/showthread.php?t=23436&highlight=ugly+drum+smoker
 
Nope, they were out when I got back there...shouldn't have hesitated for the deal it was. I'm keeping my eyes pealed for a deal. So does that lube that was in there before add to the flavor?

Chuck
 
Bob,

Pure coincidence...came home yesterday and opened the back door and the whole house smelled delicious!!! Wife had cooked up some pulled pork in the crock pot...holy crapping crap that was good! Still like to get a smoker, but this will work in the meantime.

Chuck
 
Chuck,

I have had pulled pork done with a smoker and crock pot. We now only use a crock because it seem the meat seems to hold more of the moisture in the crock.
Your post prompts me to go out tomorrow and get some pork for the crock. Man, there isn't much better than pulled pork.

Cheers, Bill
 
Here is a link to some good pictures of a build or two.

http://s183.photobucket.com/...nrhana/UDS%20Builds/

The thing these will do is a 12 hour burn with little foolin and keep the temp, on a single load of kingsford.

The barrel to get is a food grade one and unlined is best.
The less fancy rigs run the best and cost the least.
Click to expand...


Kingsford in a smoker?!?!??!? WTF is next, pork shoulder in the microwave basted with liquid smoke?
 
You are right Todd, gotta get down this part of the world for pulled pork done right. Trip.
Click to expand...


Trip, If I were in your part of the world, I wouldn't screw around making it at home...the restauants up here who's 'claim to fame' is pork and ribs just plain SUCK!

Chuck
 
Todd,
you can run hardwood lump but it gets hot faster with small air changes. The Pro's who compete us all diff. kinds. Some lump only, some Plain Briquets(Without the Fire Starter) and some even go with dry hard wood. But all burn chunks of smoke wood buried in the fire pile to get the right smoke flavor(Apple, Oak, Maple, Mesquite, Alder ect.)
Fuel choice depends on how much you can tend the thing.

About 4 years ago I found a link to what is called the Minion Method of getting a long burn in a Weber Smokey Mountain. I used the idea to run my regular weber grill for smoking bluefish with a slight modification. Chicken also.
These guys wanted the long controlled burn but needed the grate area of the bigger weber grills. Big meat and Ribs.

Mother of invention led to the UDS(Ugly Drum Smoker) for the cheap and crafty at hart.

The pictures of the slow smoked brisket and ribs got my attention. And if I can hold less than 200 deg temps on a plain grill for 6 to 7 hours for fish,,,, the 10 to 12 at 230 for some meats would be awesome. (Think overnight run for noon picnic) This is with very little to no tending. Lump Hardwood in my grill goes to fast and will either flame out or go out if I dont keep an eye on the breeze.

My bud has a 600+ dollar rig that uses fans and other stuff with propane\wood and it is a PIA.

The Drum is my weapon for this summer to do some very frozen PORK!
 
Todd,
you can run hardwood lump but it gets hot faster with small air changes. The Pro's who compete us all diff. kinds. Some lump only, some Plain Briquets(Without the Fire Starter) and some even go with dry hard wood. But all burn chunks of smoke wood buried in the fire pile to get the right smoke flavor(Apple, Oak, Maple, Mesquite, Alder ect.)
Fuel choice depends on how much you can tend the thing.

About 4 years ago I found a link to what is called the Minion Method of getting a long burn in a Weber Smokey Mountain. I used the idea to run my regular weber grill for smoking bluefish with a slight modification. Chicken also.
These guys wanted the long controlled burn but needed the grate area of the bigger weber grills. Big meat and Ribs.

Mother of invention led to the UDS(Ugly Drum Smoker) for the cheap and crafty at hart.

The pictures of the slow smoked brisket and ribs got my attention. And if I can hold less than 200 deg temps on a plain grill for 6 to 7 hours for fish,,,, the 10 to 12 at 230 for some meats would be awesome. (Think overnight run for noon picnic) This is with very little to no tending. Lump Hardwood in my grill goes to fast and will either flame out or go out if I dont keep an eye on the breeze.

My bud has a 600+ dollar rig that uses fans and other stuff with propane\wood and it is a PIA.

The Drum is my weapon for this summer to do some very frozen PORK!
Click to expand...


Bob, I was teasing for the most part. I'm well aware of the nuances of cold vs hot smoking and wood choice, etc... I've only played with cold, but I do a fair amount of hot and I like to use wood for that, but that is me. A lot of it is the puttering around with a cold one and splitting wood and tending the fire.
 
I keep dreaming about that..... but I either have one or two beers and fall asleep, or I get called off on a kid or mommy do and loose the temp. Burnt Blue Fish is hard to sell even to the Hound!
 
Todd, do you have a remote smoke chamber to keep the temp from climbing?
Click to expand...


Yes, I have a commerical barrel type with a smoke box and attached fire box. It isn't anything special at all (or even nice), but it does work well. I can hold a temp well from 180 and up to about 350 with wood. I need to tend it hourly but I look in more often than that.
 
You should have got a Bradley, all you have to do is "Set it, and forget it!"
Click to expand...


I can only speak for myself, but they aren't for me. Akin to the spinning-wing decoy of the smoker world. Might as well go microwave and liquid smoke.
 
You should have got a Bradley, all you have to do is "Set it, and forget it!"
Click to expand...


I can only speak for myself, but they aren't for me. Akin to the spinning-wing decoy of the smoker world. Might as well go microwave and liquid smoke.
Click to expand...

Just joking man, clearly you've never seen the 'Flyway Highway'!
 
Brian,
funny as heck that Todd said that, RE the spinner. I was thinking that that thing looks like a crematorium.......but I bet it cooks, just not the challenge I like





It is pictures like these that has me thinking about BBQ on a freezing day like today. I think you can see them without signing up.

Those potatoes look gooooood.

http://www.bbq-brethren.com/forum/showthread.php?t=101032
 
You should have got a Bradley, all you have to do is "Set it, and forget it!"
Click to expand...


I can only speak for myself, but they aren't for me. Akin to the spinning-wing decoy of the smoker world. Might as well go microwave and liquid smoke.
Click to expand...

Just joking man, clearly you've never seen the 'Flyway Highway'!
Click to expand...


I was joking too, I'll admit to being a stooge and never seeing "Flyway Highway" (don't own a TV), so fill me in on the reference.

T
 
Brian,
funny as heck that Todd said that, RE the spinner. I was thinking that that thing looks like a crematorium.......but I bet it cooks, just not the challenge I like





It is pictures like these that has me thinking about BBQ on a freezing day like today. I think you can see them without signing up.

Those potatoes look gooooood.

http://www.bbq-brethren.com/...wthread.php?t=101032
Click to expand...


I got all excited and I'm doing ribs tomorrow in the snow.

T
 
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