UDS virgin

[SAFETYHARBORREDNECK]

My 1st UDS
I need a bigger grill for my business.
Since a double pan GF isn't in the budget at present, I'll need something I can cook the pork butts in to give me more room in the RF.
I think the UDS can fulfill that need.
I'll actually be building 2 UDS's.
1 for the pork butts and the other for whatever appetizers I'll be making that day.
Sooo, picked up 2 cans that had liners for$20 each.
Since the trailer park (where else is a redneck supposed to live, LOL) Nazis frown upon open fires, I've got to send them to the sandblaster.Didn't want to spend $40 to have it done, but didn't have much choice.
Here's some before and after pics.

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[Big T]

You can't beat them dollar for dollar , especially if you don't get fancy with them.

[SAFETYHARBORREDNECK]

Realized AFTER the fact that these lids didn't have bung holes.(zip it DC).
Not to fret,I'll be using a domed top.
Just picked up a Weber kettle for $30.
She was asking $45, said it needed a new "insert".She was talking about the cooking grate.
Went to get it,grate seemed ok, just needs cleaned.Then she asked if I wanted to buy some charcoal,2 bags for $10, pointing to two 18.5lb bags.
I said yes ma'am I sure will!
Now I have 2 dome lids(gonna use both top and bottom pieces for lids),a charcoal grate to make a basket of and a cooking grate.
I've already purchased a new cooking grate and charcoal grate.I still need 2 more cooking grates as I plan on having 2 per barrel.



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[SAFETYHARBORREDNECK]

Got some holes drilled in one of them.
3" down from top and 10" down from top.
Hope that works out.Wanted to stay away from the fire.Probably should have drilled the top ones at 2" though.oh well. I can change it on the 2nd barrel.
And what's the scuttlebutt on this Royal Oak lump.Anybody tried it?

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[Big T]

Nice score on the weber I haven't used the Royal Oak lump but I've used the briquettes many times and they are pretty decent.

[SAFETYHARBORREDNECK]

T,I'm about as unfancy as it gets, LOL.
I believe in keeping things simple.
BTW-how much charcoal is sufficient to cook 2-4 butts? I hear these things can go for 12-15 hours on a basketful?
That would sure cut down on the $20-$25 per day I'm spending on wood.Heck, might even cook the ribs in the 2nd barrel and save the stick burner for larger cooks.


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[SAFETYHARBORREDNECK]

How hot does the outside of the barrel get?
Thinking of putting stickers on it,near the top.

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[bswisher]

I love Royal oak lump, I use it in my reverse flow and it seems to last a long time. I haven't used it in my UDS yet, only KBB like you bought. So far I am not a fan of the KBB. The RO lump Burns very clean, no smell other than the smell of fire... The KBB has a serious chemical smell until it gets going good. The lump won't burn quite as long as the kbb but creates almost no Ash compared to the KBB. I ran my UDS with about 5lbs of KBB the other night to season it and it ran right at 5 hours before I shut it down. When I checked it the next morning it had used maybe half of it. I will be doing some ribs soon on the UDS with RO lump to see how it does.

You are going to want to sand off (since you can't burn it off) that yellow paint and use either Rust-Oleum high heat or engine/header paint. The drum won't get super hot depending on the temps you are cooking at but... Chances are the paint that is on there is going to blister. As far as the stickers go, I would suggest putting them on some thin sheet metal and attaching it to the drum with bolts and a short stand off or else they will probably melt anywhere above the charcoal basket. Just my $.02

[SAFETYHARBORREDNECK]

Misseuer Swisher,yeah, I intend to repaint them.Trying to figure out a theme/paint scheme.
Found these cool magnets in Wally world.
You stick your business card on them.
Gonna use these to cover the air inlets, for now.
I'm dying to fire this thing up,so gotta rig it till I get the correct parts.
Coated the inside with Canola oil,rigged up a makeshift firebox and lit the fuse.
Put roughly 5lbs of charcoal in it.
After it was going, I shut down the air intakes. (I drilled four 3/4" holes)
Which shut down the temps.
Opened them all back up and waiting to see what happens.

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[SAFETYHARBORREDNECK]

Here's some day time pics of my score.
22.5" kettle, grate cleaning brush that I'm gonna throw away (don't need steel bristles in the pork),brand new large grill cover from a different grill,smoker box???
Anyone know what that wedge shaped thing is???And two 18.6lb bags of KBB for $40.

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[bswisher]

That wedge shaped thing is for indirect grilling. Let's you put the coals off to the side to keep the heat off of the food. Basically allows you to smoke in a kettle. You got a good deal. I just paid $18 just for the KBB and another $20 for a Weber grate.

[The Czar]

You said insert


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[SAFETYHARBORREDNECK]

Sigh...

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[ajfoxy]

[zima-man]

Couple things to say here... first is that they are some nice looking drums. I absolutely love mine and I'm sure you will also.
About the paint... that big Bird yellow will be fine. I still have the baby blue that was on mine from when I got it from Frank and the boys when they came up here. I have burned mine up to 500* to clean out and nothing happens to it. Not sure about the stickers through. I know a lot of guys have them on theirs.
About the lid... it looks like you do have a bung. I think you might be able to pry that raised part off the lid. I would try just because of how well those lids work. ( I like the look of the flat lids also. I know you don't get more height though) plus the way that they seal from that factory rim is a no brainer.
As far as the charcoal.... I love the royal oak lump. I never use the briquettes. I was using the Carbon Del Sol for a while but it was hard to get plus I thought it had a little bit of a sweet taste to it. That's when I tried the royal oak and stuck with it. About how much it's going to use.... you are going to be surprised about how little you go through. I never measured it out, I always just add on top of the stuff that didn t burn from before. But a basket can go for at least 20 hours.

Now I have to thank Frank on this one!!! He hooked me up with the diffuser plate kit at the fall gathering. I was unsure if I needed one but reading about them and talking with Terry at the gathering I decided to try it. I was getting hot spots while cooking but I liked how all the drippings went into the fire basket and thought that the taste went back up. The same happens as it hits the diffuser and sears back up just with no hot spots ( plus not even sure if the drippings add anything, I just like the idea.) But let me tell you something!!!! The plate definitely makes a whole lot of difference. Everything that I have cooked on it has been much more evenly cook and more tender. So thanks again Frank. Here is the link to the kit. Highly recommended!

http://udsparts.com/baskets.html

I hope this answers your questions.
Sorry such a long post.

Here are some pics so I don't get in trouble... My son helped me put it together. Have to get the kids involved!

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[SAFETYHARBORREDNECK]

Thanks Z, yeah I'll definitely use some sort of diffuser plate, those look pretty awesome.Great job Frank!

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[Rodcrafter]

Roger I have never painted the outside of the drums I have made. The factory black holds up to 400* I cook cornbread at. As far as stickers go they stay on Frank’s. I used a thin plat on the one I made for my brother.




Making memories!

[SAFETYHARBORREDNECK]

Good to know Terry.Next time I'll look for a black one.
And couldn't wait so I rigged up a makeshift firebox,put roughly 5lbs of charcoal in it and fired it up.
Cooked a rack of baby back ribs and some Pork Shots. I know,WTH is a Pork Shot, right?
Try'em!Dee-freakin-licious!!!
A slice of sausage (I used a local made country style sausage-Uncle John's Pride),1/2 slice of thick sliced bacon, topped with a cream cheese mixture of your choice. I mixed in shredded cheddar cheese (big mistake, that cheese burned) and sprinkled with my homemade Spicy rub.
At the same time on my stick burner I did some ABTs(started on the drum,but ran out of fire at the 6 hour mark) and Chicken Lolly pops.
I'll post both recipes in the recipe section soon.
Derek and AJ,LOOK AT EM AN WEEP!!!

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[Rodcrafter]

So what did you think about the UDS idea?

Food looks good

[The Czar]

Now your just showing off


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[SAFETYHARBORREDNECK]

Well RC, I like the idea,but not impressed with the charcoal taste.
In one of the pics you can see I put 3 small sticks of Hickory in there for flavor.
It didn't work out on the ribs.Tasted like charcoal.
Maybe I'll try lump coal and hickory,but definitely need a baffle plate.
Had ribs on for 4 hours and that was 1 hour too long.Started drying out.You live and you learn I guess.

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[temurf]

Good looking Q.

I like the Idea of a UDS for adding capacity on a budget.
I am starting to gather the parts for mine.

[Rodcrafter]

Well RC, I like the idea,but not impressed with the charcoal taste.
In one of the pics you can see I put 3 small sticks of Hickory in there for flavor.
It didn't work out on the ribs.Tasted like charcoal.
Maybe I'll try lump coal and hickory,but definitely need a baffle plate.
Had ribs on for 4 hours and that was 1 hour too long.Started drying out.You live and you learn I guess.

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It seems to me that the baffle plate causes the need for a hotter fire which results in a cleaner burn. As for the ribs I wrap mine after 2.5-3 hours and add a bit of juice or whatever liquid (1/4 cup) and they get juicy again then open them up to glaze before pulling them off. It is worth a try.

[zima-man]

The kingsford turds are your problem.. jeep the for the Webber! Get/make a basket and use lump. You will be amazed!

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[zima-man]

The kingsford turds are your problem.. jeep the for the Webber! Get/make a basket and use lump. You will be amazed!

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Just keep them for the Webber *

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