Ugly Drum Smoker

[morgaj1]

Here is a smoker that I made out of a 55 gallon food-grade drum. Initially, I tried to bend a cheap Uniflame lid to fit. I scrapped this idea and ordered a Weber lid. I installed a Rutland stove gasket on the lid and it is air tight. This thing smokes great. It will hold temps from 225-325F. I can get about 10 hours out of 1 basket of charcoal. Also, there are some pics of things that I have smoked. The first is a boston butt and the second is a chuck roast.

[duaneb55]

Any smoker that turns out a fine looking piece of meat like that sure ain't ugly!!

I just finished supper and now I'm hungry again. Nice job!

[SR20steve]

I'll take a pulled pork Sammy stat!! Nice looking UDS!

[Scott Young]

I have envied them for years over at the smoke ring forum. I am going to build one for sure this year. I do have one question. what is the pipe and nipple on the side for? I understand the valve is for the air, but what about the other?

Great build by the way.

[morgaj1]

I have envied them for years over at the smoke ring forum. I am going to build one for sure this year. I do have one question. what is the pipe and nipple on the side for? I understand the valve is for the air, but what about the other?

Great build by the way.

Good question. I welded in three 3/4" black pipe nipples for air vents. 2 of them are capped and 1 has a ball valve. When bringing the smoker up to temperature, I have all 3 wide open. When I get within 25* of my target temp, I put the caps on 2 of them. Smoking at 250*, I have 2 valves closed and the ball valve about 3/4 open. Also, when cooking wings, I smoke them at 250* for a few hours. Then, I open all 3 vents wide open and bring the smoker up to 350-400* to crisp up the skin.

[Birdwell4]

Was the inside of that barrell coated, or plain steel? I've got a bvarrell sitting in my backyard, and want to make a smoker, but the inside is coated and I'm not sure of the best way to get it out. Also, do you load the charcoal in from the top, or is there a door on the other side?

[MarkBall2]

Birdwell, burn it out, nice & hot. Put your air vent holes in first, then let that puppy burn.

I used a cut up pallet on mine. It was a former grease drum.

Fill the charcoal basket from the top, then the grate goes on. Meat or ABT's goes on the grate. 6-10 hours later, pull off the meat & let it rest for a while.

You won't be sorry if you build one.

[Scott Young]

Good question. I welded in three 3/4" black pipe nipples for air vents. 2 of them are capped and 1 has a ball valve. When bringing the smoker up to temperature, I have all 3 wide open. When I get within 25* of my target temp, I put the caps on 2 of them. Smoking at 250*, I have 2 valves closed and the ball valve about 3/4 open. Also, when cooking wings, I smoke them at 250* for a few hours. Then, I open all 3 vents wide open and bring the smoker up to 350-400* to crisp up the skin.

gotcha...That is what I figured but having never read about it, and only seeing it, I was at a loss.

[ThorsHammer]

I'll be making one of these http://www.thesmokering.com/forum/viewtopic.php?t=32327 this winter/spring. and can't wait! I'm salivating already.

[morgaj1]

Also, do you load the charcoal in from the top, or is there a door on the other side?

I have a basket I made out of expanded metal on the inside.



It's ugly, but works real well. I couldn't get the expanded metal to form a nice circle, but it still works. If I am going to be smoking for 8-10 hours, I will put about 7-8lbs of Kingsford blue bag charcoal in the basket. Then, I start about 15 coals in the chimney starter. Once they are white hot, I pour them over the unlit coals (minion method). I also add about 3-4 chunks of hickory, cherry or apple wood. As long as you don't keep lifting the lid, these things are rock solid in holding temps. Since I got the drum for free, I've got maybe $100 in it. Best $100 I've spent in a while.

[brewmiester]

Wow what time do we eat!!!!! ugly doesn't matter the meat can't see anymore, heck I'm ugly and I work real well!!!

[stickywelder]

the meat looks so good i almost forgot the thread was about the smoker

[T-Bird]

I built one a year or two ago and love it. Last smoke I got 19 hours at rock solid 225 degrees, never had to touch it. I need to add a shelf and wheels for mine, just haven't gotten around to it.

Charcoal basket:



Inside:



UDS:



It's painted now. Those pics were when I first built it. It has made some good eats.

Slicing up a fatty:



1st Butt:



Yummy...

[T-Bird]

Nevermind, got my pics resized.

[mopar74]

Built mine about 3 years ago and still going strong. I have built at least 10 this past summer for co-workers and in the finishing stages of another this weekend. last picture is a San Diego Chargers smoker

[chopped58]

I built one a couple years ago as well, and I love it! People can't believe the food that comes out of it! I want to add some wheels, and a shelf on the outside of mine, but haven't gotten around to it.
I added a pizza pan from wally world on the bottom of my basket to act as an ash catcher. When I lift out the basket, the ash comes with it, no need to dump the barrel.









Can easily fit 3 8-10 lb pork shoulders on the bottom rack, and 3 racks of ribs on the top....mmmmm

[morgaj1]

Wow, y'all's smokers look much better than min. I like the liftable basket idea. It is a pain to shop-vac mine out every time.

[SeanMurphy265]

This will be my next smoker project, I'm holding out for a food grade barrel.

[morgaj1]

This will be my next smoker project, I'm holding out for a food grade barrel.

Try to find one without a liner. A good idea is to see if there are any food processing plants in your area. Most of their hydraulic equipment must use food-grade hydraulic oil. I got mine from a chicken processing plant that had food-grade hydraulic oil in it and no liner. It was a breeze to make. I cut the top out with my plasma cutter and then burned it out. It came out nicely.

[JimCallaghan]

I made one about a year ago, got some tasty meat from it so far.

Jim

[jhnarial]

Here is a picture of mine, love this thing. I smoked a 14hour brisket and slept through the night. un believable how efficient they are.