JD,
Way to go. I have been taking an interest in the Ugly Drum Smokers as of late. I have never cooked with one but I have tasted food smoked in a UDS and it was outstanding. When a person takes into consideration the amount of cooking capacity and fact they are affordable and fun to build it open up a whole new world of smoking option. Do UDS’s use water pans? I have a lot to learn. By the way looking at your photo I don’t think it is ugly at all.
Bob

Well...Mr. Bob...have I got a deal for you. It just so happens that I have a couple of extra drums hanging around the house. One has your name on it. When you have a free day to kill on the weekend why don't we get together and build one for you?

Perhaps we'll get Brian in on the gig and anyone else that wants a looksee. I can get all the food grade drums we'll need for free.

Hi Terry...the clips on the outside cover a 3/4 hole. they are used as dampers to control the pit temp.

JD

Big Drum Smokers http://bigdrumsmokers.com/index.htm

Need I say more?

Now I see a person can spend a grand on a BDS with on problem.
http://bigdrumsmokers.com/index.htm

Very easily...but you can build one of these for less than 50.00 and they work great. I can show you how...or tell you. So can Brian...he's the one that got me hooked on them and is pretty much our resident expert.

the new barrel on its first cook

Not bad for for the first cook Tom!

Tom,
Nice post you are making me hungry. Like the looks of your drum. With the help of this group I am going to build me one of them UDS. This Spring or Summer.

Lookin' good Tom...that's a pretty wild lookin' intake you got goin' on there. What do you use to control your pit temp?

You should go in the Drum Smoker business!

Uh...me...or Tom? :)

thanks for the comments guys i use a piece of sheet metal that slides back anf forth on the intake to open it up on damper it down like i said i built that yesterday and bbq on it after it was built so i am figuring it out as i go

Looks like it works just fine according to those ribs and sausages...good job! :)

When it comes to UDS information...I always defer to the UDS Bible...see link below...

Website: http://www.bbq-brethren.com/forum/showthread.php?t=23436

Hey...anyone need some food grade drums for your Ugly Drum Smokers? I've got a couple of extras right now and more available if need be.

Hi Guys,
I'm planning my first UDS cook this weekend for a family of eight. What do you think would be a good for a beginner to cook. My experience is all with a Weber silver, so this will be lower and slower than I'm used to. Is there a UDS cook book somewhere online to help me get my feet wet?
Matthew

Matthew,
I have never cook on a UDS yet. But I would think a good meat to start with would be a nice 10 to 12 LB or pork butt. Hold that temp. around 250F for an hour and a half per pound. I hope JD or one of our experienced UDS cooks checks in they will have some very good suggestion for you.
Bob

ribs are the easiest to do takes less time. but the pork butt would be nice for your party go with the 8-10 on the first cook i found this size cooks up a little nicer than the bigger ones pulls really nice. brine overnight in a bucket then before you put it in the drum put your rub on it. you will want about 12 lbs of charcoal and if its your first cook you will want to stay close to the drum to maintain the heat hope this helps

I recommend starting off with a pork but...this'll let you get your UDS dialed in for a long low-n-slow. Here's a good recipe and some tips for you. It is written with the WSM in mind but the principal is still the same. Good luck!

http://www.virtualweberbullet.com/pork2.html

Well my wife over ruled by reminding me that she already defrosted a whole chicken. My first UDS cook was chicken, brined for 4 hours, rubbed and cooked at 245 low and slow with a touch of mesquite and for the side zucchini with EVOO, herbs and dusted with asiago cheese flakes. I love my new $20 homemade smoker...named it Frankenstein.

Matthew

Good name...got any pics of the "Monster"? LOL!

I'll post some tonight, but let me ask you a question. Will normal spray paint on the outside of the drum hold up to the heat of a normal 250 degree cook?. BBQ and engine block paint comes in such boring colors.
Matthew

Yep...it should for a while. I don't paint mine unless they get really ugly...and then only to keep them from rusting.

Ok, here is Frankenstein. It will be painted John Deere green this weekend...cause nothing runs like a Deere. The thermometer is a removable turkey fryer thermometer from Lowes for $8. Also here is a picture of my partner in smoke, Joey "Mojo" the backyard terrorist. It was actually really cold that day.

This is my Host, my favorite Grand Child ! She's showing off my to 96'er's there 43" tall and 26" around two shelves and coal basket's are 14"x14" and are thermo'd also building a third one here later, it's ugly in the raw yeller, with red lid, she going to get a make-over soon !

Looking in on the inerd's

Lid holder mod

Big arse coal basket's

Those things are huge...how many butts can you get on one?

I like BIG BUTT'S ! I think (12 ) or so going to do a big cook here down the road, going to wait and see when there's a good price on the butt's ! There diffently big drum's but are very energy efficient ! Did about 11 hr cook this week-end at the Klose School, filled basket to about half full still had about 1/2 of that left at the end of the day ! Had a lot of looker's takeing notes on these Beast's, even David Klose took photo's with his own camera !

Laren,
They’re beautiful. You talk about some cooking capacity. Glad you made the Dave Klose class he is truly on of the super stars of BBQ. You have any photos from the class?

This was at Klose - Apple Creek Timber Class

Klose - Apple Creek Timber Class

Klose - Apple Creek Timber Class

Klose - Apple Creek Timber Class

Klose - Apple Creek Timber Class

I know Ol'e Swamprb took some picture's also, man they kept us busy the whole day, learned alot and some very good competition tip's !