My first Smoker Build -- UDS

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My first Smoker Build -- UDS

Postby SmokeNHops » Fri Feb 03, 2017 11:26 am

So after smoking a few briskets on my dad's offset I got the bug to get a smoker. After doing the usual perusal of entry cost smokers (offset, pellet, etc.) I decided to go ahead and build my own. I love a good project and the idea of a 'set it and forget it' style while using real charcoal/wood was pretty enticing.

Picked up a brand new unlined U.N. stainless steel drum from Dallas Steel Drum for 56.00 and got to work (bought 2 because a buddy is assembling one, too). Weber 22.5" replacement grate for cooking surface area and 3 3/4" pipes for intake (2 caps, 1 ball valve). Built the charcoal basket out of 18 gauge expanded metal and an 18.5" weber grate. Big box stores were short on expanded metal and I was short on time to get this built for Superbowl so I went with the 18 gauge. Seems stable enough but we'll see how it holds up over time. I've got a DozyAnt temperature gauge I need to install and I'll be clear for smoking! Tested it out in boiling water and it seemed to line up pretty exactly with my probe so that's good news.

Basically trying to get the bare minimum built to smoke this weekend and I'll add additional stuff over time like handles, chimney, etc,
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Re: My first Smoker Build -- UDS

Postby SmokeNHops » Sat Feb 04, 2017 4:07 pm

Alrighty. Temperature gauge and bottle opener installed (that last one was critical ;)).

Picked up a 5ish lb. Boston Butt, 2 lb. of chicken thighs, and a dozen jalapeños. Made some Carolina mustard vinegar BBQ sauce last night, too.

Super bowl maiden smoke plans will be Carolina pulled pork, smoked thighs (might make a glaze), bacon wrapped stuffed peppers, and a cole slaw.

Fuel will be Royal Oak lump and Cherry wood.

Question if anyone is familiar: I bought this barrel brand new. Any need to season it prior or can it's first smoke be my meal tomorrow?
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Re: My first Smoker Build -- UDS

Postby SmokeNHops » Sat Feb 04, 2017 5:31 pm

IMG_20170204_155822.jpg


Near finished!
Last edited by SmokeNHops on Sat Feb 04, 2017 5:32 pm, edited 1 time in total.
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Re: My first Smoker Build -- UDS

Postby OldUsedParts » Sat Feb 04, 2017 5:32 pm

IMHO, I WOULD season it :dont:
OUP

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Re: My first Smoker Build -- UDS

Postby SmokeNHops » Sat Feb 04, 2017 5:52 pm

OldUsedParts wrote:IMHO, I WOULD season it :dont:


Thanks for the reply. I'll go ahead and smoke a slab of bacon tonight in it.
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Re: My first Smoker Build -- UDS

Postby bsooner75 » Sat Feb 04, 2017 6:16 pm

SmokeNHops wrote:[quote="OldUsedParts"]IMHO, I WOULD season it :dont:


Thanks for the reply. I'll go ahead and smoke a slab of bacon tonight in it.[/quote]


Slab of bacon…glad OUP was able to twist your arm LOL! Enjoy the UDS!


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Re: My first Smoker Build -- UDS

Postby SmokeNHops » Sun Feb 05, 2017 9:24 am

bsooner75 wrote:
SmokeNHops wrote:[quote="OldUsedParts"]IMHO, I WOULD season it :dont:


Thanks for the reply. I'll go ahead and smoke a slab of bacon tonight in it.



Slab of bacon…glad OUP was able to twist your arm LOL! Enjoy the UDS!


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Haha, I'm a crowd pleaser. Made both a tasty late snack and a yummy breakfast. Turned out like meat candy.

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Re: My first Smoker Build -- UDS

Postby SmokeNHops » Sun Feb 05, 2017 9:27 am

Glad I did the test run last night. Took a bit to learn the UDS but I've got it down now. Ball valve open and other two intakes closed it rocks a steady 250 on the gauge for hours.

Got up this morning and got it fired up. Have a 8.25lb Boston butt I slathered in mustard and rubbed with 4S from Penzeys (smoked paprika, coarse salt, cracked pepper, onion powder and garlic powder) that has been sitting in the drummie for about half an hour now.

I'm probably going to use this thread to chronicle my cooks and take notes. Hope y'all don't mind!

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Re: My first Smoker Build -- UDS

Postby bsooner75 » Sun Feb 05, 2017 9:30 am

Looks like you got it. That bacon looks good. Did you do anything special to it?


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Re: My first Smoker Build -- UDS

Postby SmokeNHops » Sun Feb 05, 2017 9:43 am

bsooner75 wrote:Looks like you got it. That bacon looks good. Did you do anything special to it?


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Nothing special. Dropped it on, let it smoke for about 3 hours until 170 internal and then foiled it to 202. This morning I popped it in the oven to warm it up for snacking on :).

This project has me smiling ear to ear. Nothing like sitting in the back listening to the birds and sipping on cold brew with my dad.

Edit: for those of you thinking I'm up to no good, I make cold brew coffee. We aren't popping tops at 8am ;). Save that for noon or so.
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Re: My first Smoker Build -- UDS

Postby bsooner75 » Sun Feb 05, 2017 1:50 pm

Haha, we don't judge! Can't lie, I've popped a few tops around 8 am before…I blame NASCAR


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Re: My first Smoker Build -- UDS

Postby SmokeNHops » Sun Feb 05, 2017 7:35 pm

Probe tender at 201. Rested in a towel for 45 min and then pulled.

This was coated with yellow mustard as a binder and then generously rubbed with Penzey's 4S (Salt, Pepper, Smoked Paprika, Garlic & Onion powders). Didn't even add any BBQ sauce to the meat when pulling. The flavor stood on it's own legs very well.

IMG_20170205_170723.jpg
Last edited by SmokeNHops on Mon Feb 06, 2017 9:51 am, edited 1 time in total.
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Re: My first Smoker Build -- UDS

Postby SmokeNHops » Sun Feb 05, 2017 7:40 pm

Originally coated them with some Olive Oil and then applied the same Penzey's 4S. Chicken thighs smoked around 3 hours, then glazed with 50:50 grape jelly/Rudy's BBQ sauce. Bone pulls right out. Nice bite through but could be crispier.

IMG_20170205_154439.jpg
Last edited by SmokeNHops on Mon Feb 06, 2017 9:52 am, edited 1 time in total.
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Re: My first Smoker Build -- UDS

Postby SmokeNHops » Sun Feb 05, 2017 7:42 pm

Pork wrapped around 158 degrees (4.5 hrs in) and dropped on jalapeños/chicken then. Made 2 of the torpedos dozen but only 14 or so made it to the end of the cook. We were stealing them as we popped tops.

Torpedos were stuffed with cream cheese, monterey jack, and smoked maple bacon from last nights seasoning of the UDS ;).

IMG_20170205_153914.jpg


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Re: My first Smoker Build -- UDS

Postby SmokeNHops » Thu Feb 23, 2017 11:27 pm

Made 3 dozen jalapeños last Saturday for a buddy's party. They came out great. I've learned to cook them consistently on the drum and I'll be darned if I didn't eat a dozen myself.

Kroger has USDA Choice for 1.77/lb brisket right now so I picked up a 14lb. Gonna do that Saturday for my first brisket smoke on the drum. Can hardly contain my excitement!
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