Here's the photos I promised. The photos make it look decent, but I can tell you I have a long way to go for decent welds.
The base is from an old Weber platinum that I had robbed the lid and grates from to build a double rack UDS.
I used some chain welded to the top and bottom to hold the lid...
I'm in the process of turning a 55 gallon drum into a grill, needed a reason to practice welding. I'm ready to do the intake and exhaust but I'm not sure what set up I should do. I've seen some grills with two intakes on opposite ends and an exhaust centered on the lid. Then there is the...
I've only seen it at a couple of local BBQ specialty shops. Only other place to look for places that carry it would be on the website. It's from the manufacturers of The Good One Smokers.
I recently switched to The Good One lump from Kingsford briquettes and it's the best move I've ever made. Theres less ash and it smells a whole lot better when burning.
Now if some one were to be in the area and wanted to exchange some rubs and sauces, I imagine both parties could cook up some great regional BBQ in their own back yards.
Thats the smoker! I have considered putting a weber lid on it and adding another grate. But that drum needs the lip knocked off and I just haven't got around to it yet. It would be nice tohave room for beer can chickens, turkeys, or double up the amount of ribs. I did find a couple of posts in a...
I'll try to take some new photos of the drum when I get a chance. I think the problem is in the intake, as the exhaust is the bung on the lid with an exaust tip attached. When I open up two of 3/4" intakes it'll run at 275-300 and do better on burning and give me some smoke ring. I'm planning on...
I've been having trouble getting good smoke rings in my UDS. I'm using Good-one lump with chunks of cherry and hickory. I have noticed that the drippings are almost extinguishing the lump and soaking the wood to the point it won't smoke or even smolder. The drums got one 3/4 vent open and will...