Our UDS Cooker (and How to Build One) - Part 1

[helljack6]

I'm interested in hearing this answer myself. Now, I've only used mine 3 times and each time with a different type of briquette or lump so I know that makes things more difficult to refine, but I also seem to struggle to keep the temp down around 200-220. Seems like I can keep it around 250 to 300 fairly consistently, but lower and I'm walking a fine line between cooking and killing the coals.

For reference, in the bottom I've got 3 3/4 inch holes and 1 1 inch hole. Finally, this weekend using Wicked Good charcoal (too expensive!) I was able to find a solution where with the 1 inch hole open about 75-80% and all others closed it was running about 250, so that wasn't too bad.

With work and consistently using the same charcoal I think I'll find a solution. But I do wonder if I should close off one of my 4 3/4 inch holes in the lid. Maybe that would slow down the draft.

I'm a huge proponent of using Briqs v. Lump in my UDS. I've built seven of them since the begining of summer and I've got more drums/drum designs on the way. One of the hugest factors in keeping your temps down low is how much starter fuel you're using to fire everything off with.

My #7 build uses a single 2" intake and this past weekend when I cooked my Special ribs, I only fired it with 8pcs of ashed over briqs and was able to hit, hold and otherwise maintain 210 for well over 6 hours. My point, the less starter fuel you use, the better chance you have at hitting and holding the lower sought after temps. Remember, it's easier to lock into a desired temp range as the temp's rising than it is to get to a desired temp range by bringing the temps back down. More times than not, you end up choking out the fire.

Also, it's been my personal experience that Kingsford Comp briqs are worth the money if you can afford them. Because they burn hotter, obviously they require less to start with to obtain your desired cooking temp. Hope this helps.

[dagies]

I'm a huge proponent of using Briqs v. Lump in my UDS. I've built seven of them since the begining of summer and I've got more drums/drum designs on the way. One of the hugest factors in keeping your temps down low is how much starter fuel you're using to fire everything off with.

My #7 build uses a single 2" intake and this past weekend when I cooked my Special ribs, I only fired it with 8pcs of ashed over briqs and was able to hit, hold and otherwise maintain 210 for well over 6 hours. My point, the less starter fuel you use, the better chance you have at hitting and holding the lower sought after temps. Remember, it's easier to lock into a desired temp range as the temp's rising than it is to get to a desired temp range by bringing the temps back down. More times than not, you end up choking out the fire.

Also, it's been my personal experience that Kingsford Comp briqs are worth the money if you can afford them. Because they burn hotter, obviously they require less to start with to obtain your desired cooking temp. Hope this helps.

Thanks. This gives me 2 ideas.

1. Start with fewer coals (I don't use a lot already but I could start with less) and moderate the temps on the upswing, try to avoid moderating them on the way down as it is more difficult to do.

2. Briquettes vs. lump. I have too small a scientific sample to make a firm conclusion, but the first time I used my UDS I used Royal Oak briquettes, I did a food-less test using Cowboy lump, and then I did a 3 meat variety rack using Wicked Good Weekend Warrior. With the Royal Oak, my family and I all felt there was an extra strong industrial-ish charcoal essense that we didn't care for. With the lump food we just did we felt it was a "cleaner" flavor. In both cases we added hickory wood chunks for wood smoke.

For that reason I tend to avoid the briquettes. That, and I really like the less ash you deal with lump. Less hassle.

What are your thoughts on that? Briquettes would be easy as they are uniform and generally cheap.

[jasper]

I'm a fan of WGC briquettes but lately I've been smoking with Dragon's Breath lump - awesome BTW. THe Dragon's Breath burns very hot with little ash.

On the note of little starter...

I usually fill the charcoal basket full (18-20 lbs). I use the weed burner to light in 4 spots for about a minute in each spot and let it run up for no more than 5 mins with the 4 vents open and the lid off. Then close all but 1 and a half. I've been able to run around 250F consistently for over 9 hours without any issue.

I think if you can regulate a constant airflow you can keep the temps even lower. I think the choking and the temp up spikes are caused by the inconsistency of wind as you get down in the low 200s.

Each UDS has their own personality. And don't get me wrong, I've been happy with the results of both the UDS design and the food it produces.

Something to experiment...

[scarlett92584]

Very nice job on the smoker. thanks for the info

[steveheyes]

This guide is great.

I'm really up for building a UDS, unfortunately I'm finding it difficult to get hold of a 55gallon drum at a reasonable price here in the UK but when I do, I'll be using your guide :)

[nateb21]

I got my drum this weekend, is this lined? Thanks for the help.

[bbq lover]

a load of wood after you drill the holes in the sides will burn it out looks like paint

[The Big Pig]

I got my drum this weekend, is this lined? Thanks for the help.

Looks like food grade lining to me...could be tough to get out...burn and wire wheel.

[nateb21]

I did scrape a little on the bottom with a scraper and you can see the scratches on the bottom. Didn't seem too bad to get off. I am going to run a load of wood through and see what happens and go from there. Thanks for the help!

[dagies]

I was very excited to find a fairly new Weber kettle 22.5 inch grill because I wanted the lid for my drum. However, I was very disappointed to find that the lid didn't fit over the top of the drum. It sits on top ok, but doesn't seal in place. Seems like the drum is about 1/4 inch max too wide for the lid.

I'm assuming I'm going to need to find a way to cut a top ring from the bottom of the weber, maybe about 3 inches wide or so, bolt that on to the top of the drum, and then I'll be able to use the lid.

I think from photos I've seen on this and other sites that people have done this. Does anyone have any pointers or advice when doing this? Do I need to make a seal or caulk between the new ring and the drum itself so there is a tight fit?


It's winter here in MN now so I'll start on this in the spring. My biggest challenge will be figuring out how best to cut that ring off the bottom half of the Weber.