Ugly Drum Smoker

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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.
Reply: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! MM200 w/Spoolmatic 1Syncrowave 180SDBobcat 225G Plus - LP/NGMUTT Suitcase WirefeederWC-1S/Spoolmatic 1HF-251D-1PakMaster 100XL '68 Red Face Code #6633 projectStar Jet 21-110Save Second Base!
Reply:I'll take a pulled pork Sammy stat!! Nice looking UDS!
Reply: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.
Reply:Originally Posted by Scott YoungI 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.
Reply: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?
Reply: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.MarkI haven't always been a nurse........Craftsman 12"x36" LatheEnco G-30B MillHobart Handler 175Lincoln WeldandPower 225 AC/DC G-7 CV/CCAdd a Foot Pedal to a Harbor Freight Chicago Electric 165A DC TIG PapaLion's Gate Build
Reply:Originally Posted by morgaj1Good 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.
Reply: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.There are no problems. There are only solutions. It's your duty to determine the right one.Hobart Handler 210Airco 225 Amp MSM Stinger
Reply:Originally Posted by Birdwell4Also, do you load the charcoal in from the top, or is there a door on the other side?
Reply: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!!!
Reply:the meat looks so good i almost forgot the thread was about the smokerMiller 211 w/MVPSpoolmate 100Turbo-Torchand the ever popular B.F.H.
Reply: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...
Reply:Nevermind, got my pics resized.Last edited by T-Bird; 10-11-2011 at 11:10 AM.
Reply: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 Attached Images
Reply: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
Reply: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.
Reply:This will be my next smoker project, I'm holding out for a food grade barrel.
Reply:Originally Posted by SeanMurphy265This will be my next smoker project, I'm holding out for a food grade barrel.
Reply:I made one about a year ago, got some tasty meat from it so far.Jim
Reply: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.