Comments on: How to Build a BBQ Smoker, An Ugly Drum

By: Steve

Steve — Fri, 27 Jan 2012 01:30:34 +0000

Here photos of Ray's smoker and custom ash pan. I love the wheels. Mine is on a dolly, but I'm going to build the wheels in next time.

By: Steve

Steve — Wed, 25 Jan 2012 17:01:26 +0000

My fire box is actually the lid from one of the cheap water smokers (got it at a garage sale and drill holes). I think it is 18″ in diameter and about the same tall.

By: Steve

Steve — Wed, 25 Jan 2012 17:00:07 +0000

Nice modification! Email us the photos and I will share them here.

By: Ray

Ray — Wed, 25 Jan 2012 16:56:01 +0000

Thanks for sharing your experience with the UDS. I too built one about two years ago and it works great. Duane asked how to get the ash out of the barrel after smoking. I once tried using my shop vac to suck it out, but this is not recommended since the fine ash quickly stops up the filter. The solution I found that works great is to build an ash pan that sits under your fire basket. I welded two pieces of re-bar, opposite of each other on the fire pan just long enough so you can reach in and pull the ash pan out quite easily but not so long that they would hit the bottom of the grill. I would include pictures but I am not sure how to do this on this site.

By: Steve

Steve — Mon, 16 Jan 2012 18:20:08 +0000

Hi Charlie. Yes, as long as you get it hot enough that should be fine. My rule is to get it hot enough on the inside to melt the paint off on the outside when you spray it with water on the outside. The goal is to burn anything off that remains inside.

By: Charlie

Charlie — Mon, 16 Jan 2012 18:08:12 +0000

Great article and very impressive that you still check it and answer replies after all this time. I live in a place where a “flames shooting out of the top inferno” would not go over very well and might even be illegal (Southern CA). Can the drum be prepared/cleaned using a propane torch?

By: Steve

Steve — Sun, 01 Jan 2012 18:30:17 +0000

Hi Duane. Thanks. I don’t have any secret to getting the ash our of the bottom. Once the smoker cools, I hose out the barrel and let it sit upside down to dry. I do not use soap on the inside, just a stream of water from the hose.

By: Duane

Duane — Sat, 31 Dec 2011 23:21:28 +0000

Hi Steve. Great article. How do you recommend getting the ash out of the bottom of the smoker?

By: Steve

Steve — Fri, 14 Oct 2011 18:17:52 +0000

I have never tried it, but if you did do 3, one would be getting pretty close to the fire so yes you would probably need a diffuser. Not sure what the diffuser would do to the capabilities of the smoker though.

By: Patrick

Patrick — Fri, 14 Oct 2011 18:01:23 +0000

Steve, Is it possible to have 3 racks? If so would I need a diffuser with either 2 or 3 racks? And lastly will the juices dripping into the diffuser still have the same effect as onto the coals?

By: Steve

Steve — Thu, 13 Oct 2011 23:18:20 +0000

Thanks Bobby! If you notice from the photos, mine has two sets of bolts to hold two grates about 6 – 7 inches apart, starting about the same distance down from the top. I put a water tray on the second one, but off to the side so that the fat can drip down to the fire (for flavor!). You don’t have to use water, but it is probably a good idea to keep moisture in the smoking chamber.

By: Bobby

Bobby — Thu, 13 Oct 2011 01:58:08 +0000

Steve,
I have enjoyed reading all the posts and advice. Do you add a water basin to the UDS? It seems like most other vertical smokers have a water basin. Is the water basin not important?

Bobby

By: Budget Barbeque » True North Barbeque

Budget Barbeque » True North Barbeque — Wed, 21 Sep 2011 16:52:34 +0000

[...] Links The Pickled Pig’s UDS Instructions And Pictures The Grilling Companion’s UBS Project Page [...]

By: Steve

Steve — Wed, 07 Sep 2011 21:43:06 +0000

I really don’t think the ball valve is that useful. I need to update the article, but lately I have been using screw-in plugs from Lowes (near the PVC and plumbing stuff). To maintain 225, I just plug all of the holes but one. If the temp starts to drop, I remove another plug until the temp starts to rise and immediately close down to one open hole again. I guess I am just cheap, but those ball valves are expensive and I prefer to keep mine simple these days.

By: Bob

Bob — Wed, 07 Sep 2011 20:18:15 +0000

I have a UDS in my backyard that was built very similar to yours. Just a couple thoughts. When building use Stainless Steel bolts, washers, and nuts. This prevents the possibility of anything comming from the zinc coating on the cheap stuff. If you cant use SS then I believe Muratic Acid will remove the zinc from the steel.
For an extra couple bucks theres no need to chance anything. Also dont use galvanized anything near heat and food. As one person said it will outgas toxins. Those toxins are from the lead coating they use to galvanize the metal with.
For mine I found an old Weber kettle grill at an estate sale that I was able to use the lid and grates.

Enjoy the Smoke!!

By: Chris

Chris — Wed, 07 Sep 2011 13:10:26 +0000

Ok cool, thanks. Now as far as the brass ball valve system, would you mind explaining how that goes in? Or if magnets are fine to use then are there any type of special magnets to use because of the heat? Thanks again!

By: Steve

Steve — Wed, 07 Sep 2011 12:39:22 +0000

Hey Chris. Search for a BBQ pit thermometer on the Internet. I actually found my current thermometer at Walmart, around where they carry the grills. I think mine was around $20. Yes, they have a nut on the back to secure it to the drum. Good luck on your project and let me know if you come up with other questions!
Steve

By: Chris

Chris — Wed, 07 Sep 2011 12:24:29 +0000

Hey Steve,
My friends and I are college football players in Ohio and we are lookin to build an ugly drum for our party house, and also because I’m a big grill enthusiast even though I’m only 21 haha. Anyways, I got the concept of the drum but what thermometer did you use? and did it have a wing nut mount on the back of it? Whats the price range for it? Thanks man!

By: Steve

Steve — Mon, 08 Aug 2011 11:54:28 +0000

Congratulations on finishing the project! Now it is time to make some BBQ. I start with 4 chunks of wood, about 3″ long. If you have chips, about 2 cups or so. Good luck!

By: Doug

Doug — Mon, 08 Aug 2011 05:51:00 +0000

Steve, thanks for sharing this idea! Even after a year, you’re still answering questions. Kudos to you!
Anyway, I finished mine today and I tally the price around $80 in all. That metal for the side of the fire basket was spendy… Still, the cheapest smoker at Lowes was $140, but as you said, it would not do well.
To my question, you answered Don’s question about fuel on 4/10/11 above, talking about lighting part of the coals, then filling up the basket with unlit coals. How much wood was to be added to that for the smoking portion?

By: Steve

Steve — Thu, 28 Jul 2011 00:15:07 +0000

No problem, ask away! Good luck.

By: Eli

Eli — Thu, 28 Jul 2011 00:13:50 +0000

thank you when i am done building i will probably ask more questions thanks again

By: Steve

Steve — Thu, 28 Jul 2011 00:03:00 +0000

Sure. All you need is a single hole in the top for exhaust. Drill a 2.5″ diameter hole in the top and that should be enough to vent the smoke out the top. You’ll want to fine something to plug the hole as well, so that you can snuff out the remaining coals when you are done cooking. Hope this help!

By: Eli

Eli — Wed, 27 Jul 2011 23:34:30 +0000

Well i am getting a barrel that does lock but there are no holes in the lid so do you have and tips on how to make vents in the lid?

By: Steve

Steve — Wed, 27 Jul 2011 23:01:20 +0000

It does not lock.

By: Eli

Eli — Wed, 27 Jul 2011 21:55:10 +0000

it that lid a lever locking lid or does it just pop on and off?

By: Steve

Steve — Thu, 14 Jul 2011 12:49:56 +0000

There aren’t any above them. There are bolts right below them to hold the grate.

By: Steve

Steve — Thu, 14 Jul 2011 12:48:36 +0000

With a probe thermometer like the Maverick smoker thermometer.

By: Smoker #2: The Ugly Drum? « Smokedom

Smoker #2: The Ugly Drum? « Smokedom — Thu, 14 Jul 2011 05:35:44 +0000

[...] Example: http://www.grillingcompanion.com/how-to-build-a-smoker-part1/ [...]

By: Steve

Steve — Wed, 13 Jul 2011 02:00:09 +0000

Tough question. Even for drums that carried food products, I fill mine to the top with broken up wood and then light the thing and let it burn down. This gets it hot enough that I can just spray the outside with water and strip the paint right off. I can’t imagine anything would have survived in that thing once it is red hot for an hour or so.