Smoker build dilema.

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Ok, so I'm reposting this from the smoke ring because well, Metal fab is metal fab and a lot of you guys have BBQ/smoker build experience.I've got a dilema in my DBS build. (Double Barrel Smoker) I'm at the point were I need to cut the top barrel for the lid. I originally planned on just cutting the barrel in half and framing both sides in angle iron to act as support for the two halves, a thicker surface to mount the hinges, and a place to sent the grill surface/s on. But the problem with this, besides the possibility of totally F-ing it up is there is a ton of heat loss when you open her up all the way.My other options are cut out a 1/4-1/3 wedge out, or cutting a pannel out of the side of the barrel and using some 1/8"x1" strap to cover the gap.Which way would you guys go if it were your build, and why?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:I can only speak from personal experience. My UDS is a single barrel vertical 55 gallon drum smoker. The fire you build in one of these is oxygen starved. When you open the lid to inspect the goods, you have to get in and out quickly. The more openings / cracks / leaks you have, the harder it will be to maintain steady temperatures. I would go with two single barrel UDS's rather than trying to make a double UDS for the reasons listed above.Good luck,Last edited by yakdung; 04-09-2012 at 07:15 PM.
Reply:yeah, with a DBS it "should" limit the impact to the fire itself, but it's going to be a lot of heat loss in the upper/cook barrel. no matter what when you open her up.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:Interesting concept. I may take that route on my next build. I found these two videos of a dual drum smoker.[ame]http://www.youtube.com/watch?v=sItvuoEzq2M&feature=results_video&playnext  =1&list=PLF90E0BBF681F8424[/ame][ame]http://www.youtube.com/watch?v=XT3rrfwQcyM[/ame]
Reply:I liken the UBS to my weber smokey mountain. Once I get the fire going and up to temp, I only open it to put the food in, then it's closed until it's done. If I'm doing ribs, 2 hrs on smoke, 2hrs wrapped in foil, and an hour on the smoke. I don't open it to look because as said, massive heat loss.My F-I-L has a big green egg, and same concept for him, he doesn't open it unless something is critical....and those things hold their heat incredibly well!Hobart EZ-Tig newbie.
Reply:Been working on the build for a while now, just taking my time. however, I will be cooking on it before fathers day. Here are some pics of the progress so far. Attached ImagesThere are no problems. There are only solutions. It's your duty to determine the right one.Hobart Handler 210Airco 225 Amp MSM Stinger
Reply:a few more shots Attached ImagesThere are no problems. There are only solutions. It's your duty to determine the right one.Hobart Handler 210Airco 225 Amp MSM Stinger
Reply:fitting the chimneys.still have a long way to go, but fitting the hinges, the defuser plate, the grills, and hard mounting the chimneys should be happening either later this week or early next. then it's on to the handle the shelves, and the skirting (aka make it as pretty as possible for the wifey). Attached ImagesThere are no problems. There are only solutions. It's your duty to determine the right one.Hobart Handler 210Airco 225 Amp MSM Stinger