Hey man, during this quarantine, i came across your channel, love how you do things.. i appreciate you making these vids, i just finished designing my drum smoker and used your vid for guidance. After a lot of research, im convinced after this vid, your design is the way to go... Keep it up
Thank you. Much appreciated. I'm glad this video was helpful. Let us know how yours worked out. Please subscribe if you haven't already. Stay safe and healthy during these horrible times. All the Best my friend.
Wow, UDS are so simple but very efficient. I'm really wanting to build one now. I'll have to check out your first cook on the ribs. Thanks for the good videos and great tips.
mike landry - Yeah this machine is awesome and it’s pretty easy to build. You definitely will not be disappointed and you’ll wish you would’ve had it a long time before hand.
When I built mine I used a pizza pan and attached it to the bottom of the charcoal basket. I also attached wire to the basket to act as a handle. When I need to clean out the ashes I just pull the whole dang thing out, easy peasy. I also installed shelving bracket hangers to the inside, 3 ea., so I can easily adjust the height of the grates to whatever I want. What I did was take shelving brackets and have three of them cut long. I set those close the the basket and place another pizza pan on it and place a water pan there. I have six other shelving bracket that I cut short. With those I can place two grates on it depending on what I am cooking. Oh yeah, another thing I did was to put a hole in the side and put in a cable grommet so I can run my wires thru there and not pinch them in the top.
fellow SE Michigander I love it. I'm working on a 1946 General Electric refrigerator converted to a electric smoker, almost done with it and the video for it. I really want a drum smoker gonna have to try to get my hands on one.
I received a UDS as an early xmas gift. I tried to do the seasoning process today. I followed your video perfectly. Even with both ball valves closed and the back cap on, I have heavy white smoke flowing out of my four little chimneys on the lid. Even after 2 hours with the lid on and everything closed, still heavy smoke. Today is a very very windy day, but it seems like it is burning fuel fast and I don't know what to do to control that. Any ideas? Thank you sir....
How many wood chunks did you add to your charcoal basket. You should only put two or three chunks on top of your charcoal. You should light about 12 charcoal briquettes and add them to the top of your basket of charcoal after they are well lit. Check your lid to be sure it is on tight.
I put five handful sized chunks, dry, as you did in your video. I added 15 briquettes. Those 15 lit the whole basket. 4.5 hours in now...the whole basket is still glowing, low heat, and I can't stop it.
Greetings fellows smokers from Canada!!! Thanks so much for your videos, i did my USD finally; but i ran into a problem I couldn’t bring it more than 215 F. I had all the air intakes open and all the top ones open two (4 elbows and two covers). I had it for 3 hrs, any recommendations ?? Do i have to do one of the intakes bigger?? Thanks
I just found your post. I’m so sorry I didn’t respond sooner. Yes it sounds like you have an air issue getting into the hot coals. I would recommend making the intakes bigger. Were you able to rectify the problem it’s been so long since you’ve posted this I’m so sorry.
Hey Will, I came across your video for this UDS and I was floored! That's probably the best smoker I've seen ever. You got me thinking about making one out here in Denver and I was wondering if you could email me or provide me with a list of all parts and pieces you used to creat this beauty? I would really appreciate it I found a barrel already my friend. Thank you in advance!
Thank you for your compliment. I do not have a parts list but there's no wrong way or size to use. All pipes and nipples were 3/4 inch. You can use whatever size nuts and bolts you have. Check out Daddy Cooks Building My First Ugly Drum Smoker. Tell him Smokin With Kasper sent you. Good luck. Happy Smoking.
Hi Kasket! SE Michigan here too. Just wondering how much charcoal you use for an average job say, for a couple of pork butts about six or seven hour smoke. . It seems like a large amount went in for your seasoning process.
Hi neighbor. Glad to have you on board my channel. I fill my basket to near the top and shake out the ash between smokes using the remaining charcoal. I would guess that a typical 6 hour smoke would use about one to one and a half chimneys full if that. Remember we are dampening down the oxygen inside the drum to get a slow smolder thus using very little charcoal.
Hi William. Thanks so much for posting these videos. I've got my 55 gallon drum and will start my build soon. Would you modify anything if you could ? Do you find the nipple at the bottom is useful? Thanks again for a great tutorial.
Hey Mile, no mods or adjustments at all. I'm happy with everything other than I need a handle for the lid and a bracket to hang the lid on the side of the drum. What an amazing smoker!!! The nipple on the back is great for air flow if needed. Be sure to install one on yours. Let me know how it turned out. All the Best!!!
Very nice build. Couple questions and comments though. What is the purpose of the nipple as opposed to another check valve? Does it serve some other prose that I am missing? I think the temperature gradient is because heat rises and the hotter air will rise to the top and push the cooler air down. Moving the chimneys down a little too the barrel sides might help the top of the cooker "fill up" before escaping through the chimney. Not positive on that, would have to model it. How bad is there ash cleanup? I saw some other comments about it. Maybe adding one of those disposable aluminum baking pans would help keep things contained. Lastly. Have you considered adding a water pan on top of your heat? Maybe a it could sure right on your basket if it is strong enough it worst case replicate the design for the 21 inch grades but place it right above the top of the basket. That would hold a tray of water. Not sure how much the humidity actually mattress though. Nice design. I think this is in the quarantine To-do list.
Hi Rik, the nipple is used when first staring the charcoal. Its just another air vent that could be fitted with a valve. Its not really necessary. Once the heat begins rising the nipple can be capped and the temp then regulated with the other vents. Ash clean up is easy. I have a cookie sheet on the bottom that I can lift our and clean. the basket can be bumped on the ground and any remaining ash will fall out. I have not considered a water pan. It just doesn't seem needed. I think if you wanted to add a pan of water somewhere along the side or above, it would be ok. Honestly I found that the food comes out AMAZING so I won't even bother experimenting. Thank you for watching and commenting with some great questions and ideas. Appreciate you. Stay safe and healthy!!!
I was amazed at how off the outside temp Gage was. It doesn't pay to buy cheaper ones. If you wanted to go hotter with it. Just open up the vents more?
The best way is to put an electronic temperature probe at grate level. Being sure the metal probe isn’t touching anything especially the metal grate itself.
Was the temperature different because you had the thermometers touching the metal grills? Maybe if you somehow propped them above each grill you’d get the proper reading of the air inside and not the temperature of the hot metal.
The thermometers were not touching the grates. I had wood chunks with holes drilled for the probes to sit untouched. I know what your saying but I’m pretty particular about probe placement. Great question. Thank you for your support.
Check out my brisket video & pig roast. That was a 17 hour cook and afterward there was plenty of charcoal remaining for many many hours to go. In fact I did a couple more rib smokes and still had fuel remaining. This machine is designed for long long cooks!!!
William Kasper Thanks for the response. I watched the brisket video. The temperature control, and length of the heat is amazing. 16 hours and no need to ad additional fuel. Thanks again!
Hey buddy. Did you have to weld the nipple and airflow pipes on? Any way to do it without welding? Did you need a special fire proof gasket on the lid? Many thanks
Hi there. No welding. I used conduit nuts to secure the pipes to the drum along with u-clamps near the top for strength. Nothing was welded here. No gasket either. The lid seals fairly well. I do use metal binder clamps (stationary / office product) like you may use to clip a large bundle of papers or documents together. They are ususally black with two chrome finger clips you squeeze to open them. I use three. They are helpful if the lid is slightly warped.
@@SmokinwithKasket Awesome! Thanks for the reply buddy. I'm going to make one! Would you say the conduit nuts give you an airtight seal? I know it's not necessary strictly speaking.
Hey William - out of interest how long did you have between the burn out to clean it and seasoning (also rustproofing I guess?). I would have thought too much time in between and surface rust would form. Unless you oiled it down inbetween? I was thinking about doing all the drilling, burn out, cleanup and seasoning before doing the beautification of the barrel. Unless it doesn't really matter?
Dion Newcomb I think it was about a month or so between burn out and the seasoning. You won't have a rust issue really assuming you'll be keeping it out of the weather during the process of assembly. I wouldn't season until it's fully assembled. That way it won't be oily or sooty during assembly and it's nice to use the seasoning process to get acquainted with its unique performance. Also, there will be issues when it comes to painting a seasoned barrel as there will be residual (seasoning) oil present on the exterior. Keep us posted on your progress.
Cheers William, I just picked up my barrel last night. Your videos have inspired me to build mine - going to be starting the mock up assembly this weekend.
Hey man just came across your channel after seeing one of these on instagram. I’m going to try to build one but i’ve got a few questions if you would answer them: Since you don’t have a smoke stack and just some of those holes on top that you can’t control does that effect anything and a smoke stack needed? My second question is do you put something over the charcoal while you’re cooking with it because I saw another video and they said it was needed and it would help prevent burning or anything else happening to the meat it has holes in it too. just wondering? Thanks Edit: saw that you do have the holes open but with the other 90° things on top do you leave the two caps closed or open when cooking?
Hi there. Thank you for watching and commenting. I appreciate your support. Please subscribe if you haven't already. Your first question: I have plugs I can screw into the little elbows on top to reduce the air flow. But, honestly leaving them open and using the two large bung holes work very well. I usually unscrew both large caps and simply move them over the large holes enough to open or close the top air flow in addition to the six opened elbows. You can order a smoke stack from a website that will screw into the bung hole. It has a flap for easier control. smokerbuildermfg.com/collections/uds-drum-smoker-parts/products/thread-on-uds-smoke-stack your second question: No need to put anything over the charcoal. You may think that the charcoal will be hot and burning high however, you are cutting down the air supply to reach your target temp. of 250. The charcoal is not burning like you may see it in a grill for example. I did a 14 hour brisket with no burns to the meat at all. No need for a barrier. The high heat is actually at the top of the inside of the barrel and not down by the charcoal. Hope this was helpful. Stay safe and healthy.
thank you sir. I appreciate your kind comments and support. Looking forward to another year of great smoking recipes! I have some really cool videos planned.
They will always glow unless they are sniffed out completely. But by closing the valves they will burn slower and longer for sure. Also you may need to restrict the vents if necessary. I adjust the temps with the valves and the two bung-holes on the lid.
Larry Koziol - I smoked all summer long on 18 pounds of charcoal. It truly is amazing how far the charcoal stretches when you are choking it down to 250 degrees or thereabouts.
Larry Koziol - Just give yourself some slack during the learning curve. Small adjustments with valves and bung holes (chimney). Start off lighting only a dozen briquettes or so then add to your basket of unlit charcoal. Add only two or three small chunks of wood. Resist the urge to light a large chimney and resist the urge to add too many pieces of wood. That was my issue in the beginning. I added too many chunks of wood and made too much smoke!!! Happy Smoking.
Jeff Cachero Probably a little of both. Those types of thermometers are generally inaccurate somewhat. Plus, there are hot and cool zones throughout the smoker.
No way I can buy a Weber smokey mountain after stumbling on to this. Already have a mini wsm but want something for bigger cooks. How much cash did you put into your build?
Hi Larry. That's all explained in the Part I video. Check it out: th-cam.com/video/aIden_pLMzg/w-d-xo.html Let us know how yours turned out. Happy Smokin'
I believe the grate bolt lengths are 1.5 inches. The wheels - I used the shortest bolts allowable to get the nuts and a washer on. I’ll verify the lengths in a day or so.
Here in the Detroit area there is a company in Southwest Detroit that supplies drums of all kinds. you will need to Google search for drums in your area. I'm sure they area available and not too far from you. Let us know where you located one. Thanks.
So...how do you get the ash pan out without spilling it all over inside the smoker? Horrible plan. That pan should be bolted or welded to your coal basket.
It’s super easy and super simple. You could bolt it to the bottom of the call basket that’s an option. But it’s been super easy and super simple to get the ash pan out for me. Each corner of the cookie sheet is bent at a 90° angle and it’s real easy to reach down and grab it and pick it straight up. Your over thinking it.
Actually two reasons, I can do at least 4 slabs of ribs, I can remove the top grate and smoke a turkey or larger cut of meat. It just adds more versatility. The drum looks big but with the basket down below, room is limited above. Hope this helped.
Oh yes. I’ll never let this one go. It’s an amazing smoking machine. You need to build one for your self if you don’t have one already. Stay safe & healthy.
Hi Patrick. Thank you for your interest. I don’t have plans however I have a video on how to build this UDS. th-cam.com/video/aIden_pLMzg/w-d-xo.html. Keep us posted on your project.
Hi Tvideo - I will definitely try a cook using lump charcoal. I'm hoping it wont be difficult to control since lump charcoal tends to burn hot and faster than briquettes.
That’s really cool man. I like how you give a shout-out to your son.
Nice comment. Thank you for watching and commenting and hopefully subscribing. Stay safe!
Wanted to give you a shout! I built my smoker with your help! Seasoning it tomorrow! Thanks for sharing your videos!
Awesome my friend. Email me a picture. Have fun - you’ll love it!!! Happy Smokin’!!!!
Hey man, during this quarantine, i came across your channel, love how you do things.. i appreciate you making these vids, i just finished designing my drum smoker and used your vid for guidance. After a lot of research, im convinced after this vid, your design is the way to go... Keep it up
Thank you. Much appreciated. I'm glad this video was helpful. Let us know how yours worked out. Please subscribe if you haven't already. Stay safe and healthy during these horrible times. All the Best my friend.
Wow, UDS are so simple but very efficient. I'm really wanting to build one now. I'll have to check out your first cook on the ribs. Thanks for the good videos and great tips.
Irvin Rogers - Thank you for your support. Great machine!!!
I’m thinking about making a uds and came across your video. Excellent advice and information. Thanks. Looks like a great smoker you made.
mike landry - Yeah this machine is awesome and it’s pretty easy to build. You definitely will not be disappointed and you’ll wish you would’ve had it a long time before hand.
Will start building my own UDS sometime
this upcoming week Thank you 👍
That certainly isn't "ugly"!
Nice performance as well.
Heat rises brother William. Nice smoker. Could be the thermometers.
Awesome job
Thank you
When I built mine I used a pizza pan and attached it to the bottom of the charcoal basket. I also attached wire to the basket to act as a handle. When I need to clean out the ashes I just pull the whole dang thing out, easy peasy. I also installed shelving bracket hangers to the inside, 3 ea., so I can easily adjust the height of the grates to whatever I want. What I did was take shelving brackets and have three of them cut long. I set those close the the basket and place another pizza pan on it and place a water pan there. I have six other shelving bracket that I cut short. With those I can place two grates on it depending on what I am cooking.
Oh yeah, another thing I did was to put a hole in the side and put in a cable grommet so I can run my wires thru there and not pinch them in the top.
what kind of Pizza Pan?...Im interested in cooking Pizza at 500 Degrees
@@chefsharpdressed just a cheap one. It is only used as a heat deflector and will also hold a water pan.
That doesn't look ugly at all... :) it looks amazing.... Congratulations and all the best from Melbourne Australia
Sabores.pe Thank you my friend. Exciting to hear from someone so far away. Hope to visit there one day!!!
Please let me know if you do and we will be doing some smoking meats and I have also a Caja China :)
Awesome my friend!!! Thank you!!!
Very cool mate what size are the are intake pipes cheers mate
fellow SE Michigander I love it. I'm working on a 1946 General Electric refrigerator converted to a electric smoker, almost done with it and the video for it. I really want a drum smoker gonna have to try to get my hands on one.
Corby Q - Sounds awsome. Be sure to post the video of that. Can't wait to see it.
Corby Q hey! How’d the fridge smoker come out? Sounds like a great idea!
Subscribed and only one word “Awesome “. keep it up.
Thank you for your kind words and support!!! Much appreciated.
You my friend are the man, great video 👍🏾
dat guy slick - Thank you. You’re too kind! Thank you for watching and commenting. Your turn to build one- You’ll love it!!! Stay safe and healthy.
That's awesome I have a drum and I am going to burn paint off Sunday 👍
I like how you made a true uds and didnt go overboard with it
Kc Cooks - Thank you. I appreciate you watching my video and lending your comment. Thank you and stay safe.
nice build, pleasant video to watch and listen to
Thank you for the positive feedback. Much appreciated my friend. Happy Holidays and...Happy Smokin'.
I received a UDS as an early xmas gift. I tried to do the seasoning process today. I followed your video perfectly. Even with both ball valves closed and the back cap on, I have heavy white smoke flowing out of my four little chimneys on the lid. Even after 2 hours with the lid on and everything closed, still heavy smoke. Today is a very very windy day, but it seems like it is burning fuel fast and I don't know what to do to control that. Any ideas? Thank you sir....
How many wood chunks did you add to your charcoal basket. You should only put two or three chunks on top of your charcoal. You should light about 12 charcoal briquettes and add them to the top of your basket of charcoal after they are well lit. Check your lid to be sure it is on tight.
I put five handful sized chunks, dry, as you did in your video. I added 15 briquettes. Those 15 lit the whole basket. 4.5 hours in now...the whole basket is still glowing, low heat, and I can't stop it.
Greetings fellows smokers from Canada!!! Thanks so much for your videos, i did my USD finally; but i ran into a problem I couldn’t bring it more than 215 F. I had all the air intakes open and all the top ones open two (4 elbows and two covers). I had it for 3 hrs, any recommendations ?? Do i have to do one of the intakes bigger?? Thanks
I just found your post. I’m so sorry I didn’t respond sooner. Yes it sounds like you have an air issue getting into the hot coals. I would recommend making the intakes bigger. Were you able to rectify the problem it’s been so long since you’ve posted this I’m so sorry.
Hey Will, I came across your video for this UDS and I was floored! That's probably the best smoker I've seen ever. You got me thinking about making one out here in Denver and I was wondering if you could email me or provide me with a list of all parts and pieces you used to creat this beauty? I would really appreciate it I found a barrel already my friend. Thank you in advance!
Thank you for your compliment. I do not have a parts list but there's no wrong way or size to use. All pipes and nipples were 3/4 inch. You can use whatever size nuts and bolts you have. Check out Daddy Cooks Building My First Ugly Drum Smoker. Tell him Smokin With Kasper sent you. Good luck. Happy Smoking.
very informative video.You did a great job.
RonM SharonM - Thank you for your support. Please subscribe. Maybe re videos coming soon.
Hi Kasket! SE Michigan here too. Just wondering how much charcoal you use for an average job say, for a couple of pork butts about six or seven hour smoke. . It seems like a large amount went in for your seasoning process.
Hi neighbor. Glad to have you on board my channel. I fill my basket to near the top and shake out the ash between smokes using the remaining charcoal. I would guess that a typical 6 hour smoke would use about one to one and a half chimneys full if that. Remember we are dampening down the oxygen inside the drum to get a slow smolder thus using very little charcoal.
That is insane- it barely burned any charcoal. I am astounded by that.
Eric Kincaid - Yes. It truly is amazing.
Hi William. Thanks so much for posting these videos. I've got my 55 gallon drum and will start my build soon. Would you modify anything if you could ? Do you find the nipple at the bottom is useful? Thanks again for a great tutorial.
Hey Mile, no mods or adjustments at all. I'm happy with everything other than I need a handle for the lid and a bracket to hang the lid on the side of the drum. What an amazing smoker!!! The nipple on the back is great for air flow if needed. Be sure to install one on yours. Let me know how it turned out. All the Best!!!
Heat rises
Great job on the ubs I will build one soon
Thank you. Appreciate you watching and commenting.
What do you think total cost for building it . I can get a food grade drum for $10
@@ggh8410 - I would guess less than $200.00. Well worth it!!!
Another great video. Dumb question, was that a 30 or 55 gallon drum. Its hard to tell from the video. Thanks again for the great instruction.
Thank you. Appreciate your comments. This is a standard 55 gallon drum with a removable lid.
what brand thermometers are those? great vid, thanks
Those are Master Forge thermometers. They have worked well and I've had no problems with them. I think they have discontinued these, however.
very nice. good staff
Amazing well done bro....help a lot👌🏾👌🏾👌🏾
Thank you my friend. Appreciate the support and thanks for subbing my channel. Happy Smokin’!
Very nice build. Couple questions and comments though.
What is the purpose of the nipple as opposed to another check valve? Does it serve some other prose that I am missing?
I think the temperature gradient is because heat rises and the hotter air will rise to the top and push the cooler air down. Moving the chimneys down a little too the barrel sides might help the top of the cooker "fill up" before escaping through the chimney. Not positive on that, would have to model it.
How bad is there ash cleanup? I saw some other comments about it. Maybe adding one of those disposable aluminum baking pans would help keep things contained.
Lastly. Have you considered adding a water pan on top of your heat? Maybe a it could sure right on your basket if it is strong enough it worst case replicate the design for the 21 inch grades but place it right above the top of the basket. That would hold a tray of water. Not sure how much the humidity actually mattress though.
Nice design. I think this is in the quarantine To-do list.
Hi Rik, the nipple is used when first staring the charcoal. Its just another air vent that could be fitted with a valve. Its not really necessary. Once the heat begins rising the nipple can be capped and the temp then regulated with the other vents. Ash clean up is easy. I have a cookie sheet on the bottom that I can lift our and clean. the basket can be bumped on the ground and any remaining ash will fall out. I have not considered a water pan. It just doesn't seem needed. I think if you wanted to add a pan of water somewhere along the side or above, it would be ok. Honestly I found that the food comes out AMAZING so I won't even bother experimenting. Thank you for watching and commenting with some great questions and ideas. Appreciate you. Stay safe and healthy!!!
I was amazed at how off the outside temp Gage was. It doesn't pay to buy cheaper ones. If you wanted to go hotter with it. Just open up the vents more?
That’s exactly correct Jill. The more you open the vents the more air is introduced and the charcoal burns more hotter.
The best way is to put an electronic temperature probe at grate level. Being sure the metal probe isn’t touching anything especially the metal grate itself.
Was the temperature different because you had the thermometers touching the metal grills? Maybe if you somehow propped them above each grill you’d get the proper reading of the air inside and not the temperature of the hot metal.
The thermometers were not touching the grates. I had wood chunks with holes drilled for the probes to sit untouched. I know what your saying but I’m pretty particular about probe placement. Great question. Thank you for your support.
Great video !!! good job I love the smoker !! thanks
for a long cook, how long will it hold heat for a brisket or pork shoulder?
Check out my brisket video & pig roast. That was a 17 hour cook and afterward there was plenty of charcoal remaining for many many hours to go. In fact I did a couple more rib smokes and still had fuel remaining. This machine is designed for long long cooks!!!
William Kasper Thanks for the response. I watched the brisket video. The temperature control, and length of the heat is amazing. 16 hours and no need to ad additional fuel. Thanks again!
Hey buddy.
Did you have to weld the nipple and airflow pipes on?
Any way to do it without welding?
Did you need a special fire proof gasket on the lid?
Many thanks
Hi there. No welding. I used conduit nuts to secure the pipes to the drum along with u-clamps near the top for strength. Nothing was welded here. No gasket either. The lid seals fairly well. I do use metal binder clamps (stationary / office product) like you may use to clip a large bundle of papers or documents together. They are ususally black with two chrome finger clips you squeeze to open them. I use three. They are helpful if the lid is slightly warped.
@@SmokinwithKasket
Awesome! Thanks for the reply buddy. I'm going to make one!
Would you say the conduit nuts give you an airtight seal?
I know it's not necessary strictly speaking.
Oh yes. If there is a small sir leak it won’t make a bit of difference. It works perfectly. Best-
Hey William - out of interest how long did you have between the burn out to clean it and seasoning (also rustproofing I guess?). I would have thought too much time in between and surface rust would form. Unless you oiled it down inbetween?
I was thinking about doing all the drilling, burn out, cleanup and seasoning before doing the beautification of the barrel. Unless it doesn't really matter?
Dion Newcomb I think it was about a month or so between burn out and the seasoning. You won't have a rust issue really assuming you'll be keeping it out of the weather during the process of assembly. I wouldn't season until it's fully assembled. That way it won't be oily or sooty during assembly and it's nice to use the seasoning process to get acquainted with its unique performance. Also, there will be issues when it comes to painting a seasoned barrel as there will be residual (seasoning) oil present on the exterior. Keep us posted on your progress.
Cheers William, I just picked up my barrel last night. Your videos have inspired me to build mine - going to be starting the mock up assembly this weekend.
Dion Newcomb - AWSOME my friend. You will LOVE this smoker. It's performance is absolutely phenomenal. Keep us posted on your project. Happy Smoking.
Hey man just came across your channel after seeing one of these on instagram. I’m going to try to build one but i’ve got a few questions if you would answer them: Since you don’t have a smoke stack and just some of those holes on top that you can’t control does that effect anything and a smoke stack needed? My second question is do you put something over the charcoal while you’re cooking with it because I saw another video and they said it was needed and it would help prevent burning or anything else happening to the meat it has holes in it too. just wondering? Thanks
Edit: saw that you do have the holes open but with the other 90° things on top do you leave the two caps closed or open when cooking?
Hi there. Thank you for watching and commenting. I appreciate your support. Please subscribe if you haven't already. Your first question: I have plugs I can screw into the little elbows on top to reduce the air flow. But, honestly leaving them open and using the two large bung holes work very well. I usually unscrew both large caps and simply move them over the large holes enough to open or close the top air flow in addition to the six opened elbows. You can order a smoke stack from a website that will screw into the bung hole. It has a flap for easier control. smokerbuildermfg.com/collections/uds-drum-smoker-parts/products/thread-on-uds-smoke-stack
your second question: No need to put anything over the charcoal. You may think that the charcoal will be hot and burning high however, you are cutting down the air supply to reach your target temp. of 250. The charcoal is not burning like you may see it in a grill for example. I did a 14 hour brisket with no burns to the meat at all. No need for a barrier. The high heat is actually at the top of the inside of the barrel and not down by the charcoal.
Hope this was helpful. Stay safe and healthy.
Nice build very good camera work time to get it greasy!
thank you sir. I appreciate your kind comments and support. Looking forward to another year of great smoking recipes! I have some really cool videos planned.
Did the charcoal stopped glowing only by closing the vent valves?
They will always glow unless they are sniffed out completely. But by closing the valves they will burn slower and longer for sure. Also you may need to restrict the vents if necessary. I adjust the temps with the valves and the two bung-holes on the lid.
That's efficient fuel use and nice you can starve it a reuse the fuel.
Larry Koziol - I smoked all summer long on 18 pounds of charcoal. It truly is amazing how far the charcoal stretches when you are choking it down to 250 degrees or thereabouts.
That's impressive. I look forward to doing my first smoke on mine.
Larry Koziol - Just give yourself some slack during the learning curve. Small adjustments with valves and bung holes (chimney). Start off lighting only a dozen briquettes or so then add to your basket of unlit charcoal. Add only two or three small chunks of wood. Resist the urge to light a large chimney and resist the urge to add too many pieces of wood. That was my issue in the beginning. I added too many chunks of wood and made too much smoke!!! Happy Smoking.
Thanks for sharing this!
Will build me one aswell thanks to you..
Cheers!
Elton's BBQ-pit You won't regret it my friend. What an amazing smoker!!!
what do you think made the side thermometer off by so many degrees, a short probe or faulty thermometer?
Jeff Cachero Probably a little of both. Those types of thermometers are generally inaccurate somewhat. Plus, there are hot and cool zones throughout the smoker.
No way I can buy a Weber smokey mountain after stumbling on to this. Already have a mini wsm but want something for bigger cooks. How much cash did you put into your build?
Have you modified your charcoal basket and ash pan at all?
No modifications. I kept both items the way I built them as illustrated. Both work great!!!
William Kasper did you ever feel you needed to make the charcoal basket higher for more room for ash. Asking because I'm getting ready to build one
What size nuts and bolts and length did you use for the grates and wheels?
Hi Larry. That's all explained in the Part I video. Check it out: th-cam.com/video/aIden_pLMzg/w-d-xo.html Let us know how yours turned out. Happy Smokin'
I believe the grate bolt lengths are 1.5 inches. The wheels - I used the shortest bolts allowable to get the nuts and a washer on. I’ll verify the lengths in a day or so.
Nice!!!!
Thank you.
Where do you get drum?
Where is the best place to get a drum with a lid. I can find the drums but no lids.
Here in the Detroit area there is a company in Southwest Detroit that supplies drums of all kinds. you will need to Google search for drums in your area. I'm sure they area available and not too far from you. Let us know where you located one. Thanks.
So...how do you get the ash pan out without spilling it all over inside the smoker? Horrible plan. That pan should be bolted or welded to your coal basket.
It’s super easy and super simple. You could bolt it to the bottom of the call basket that’s an option. But it’s been super easy and super simple to get the ash pan out for me. Each corner of the cookie sheet is bent at a 90° angle and it’s real easy to reach down and grab it and pick it straight up. Your over thinking it.
I see you took the craigtube opening for this LOL
Why did you use two grates?
Actually two reasons, I can do at least 4 slabs of ribs, I can remove the top grate and smoke a turkey or larger cut of meat. It just adds more versatility. The drum looks big but with the basket down below, room is limited above. Hope this helped.
😀👍
Very cool thank you great videos
Got my sub. Commerce twp Mi
Jay Roper Thank you. Appreciate the kind support.
Do you still have it?
Oh yes. I’ll never let this one go. It’s an amazing smoking machine. You need to build one for your self if you don’t have one already. Stay safe & healthy.
William Kasper more cost effective than buying one? What type of barrel?
Hmm I never run regulsr charcoal... You always want to run lump... Where you get that thing the dump lol
can you email the design, i'll like to try it...thank you away if you can't.
Hi Patrick. Thank you for your interest. I don’t have plans however I have a video on how to build this UDS. th-cam.com/video/aIden_pLMzg/w-d-xo.html. Keep us posted on your project.
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Não dá pra adicionar legenda em português
Very nice build, but you would be MUCH happier using a quality lump charcoal in your UDS rather than the Kingsford Blue.
Hi Tvideo - I will definitely try a cook using lump charcoal. I'm hoping it wont be difficult to control since lump charcoal tends to burn hot and faster than briquettes.