UDS(Ugly Drum Smoker) - The Making Of

Complete Instructions after pictures with pictured instructions and parts list.

got a couple of things done today.
drilled my intake holes
and burn baby burn....lol

Parts Needed:

1 - 55 Gallon Food Grade Steel Drum
1- 22.5" Inch Weber Grill Replacement Grate.
4 - 3/4" Black Steel Pipe Nipples
3 - 3/4" Black Steel Pipe Caps
1 - 3/4" Brass Ball Valve
8 - 4" Stainless Steel Bolts/nuts/lock washers(if you choose the non-welding method)
1 - 12" x 34" #9 Expanded Steel Grate
1 - 4" x 36" #9 Expanded Steel Grate
1 - 10" Weber Replacement Charcoal Grate
1 - Thermometer

Instructions:

(this is from Norcoredneck on BBQ-Brethren.com)

Divide drum into 3 sections

Layout grill holes. I chose 1 3/4"" and 8" from top. You should assess the drum you are using.

Layout Intake holes. I chose 2" from bottom.

Layout Gauge hole.

I chose 9" (1" below lower rack)

Centerpunch marks.

Drill pilot holes.

Drill holes for Intake nipplesI use 1" which lets you thread 3/4" nipple (clean round hole)

Drill out holes for Grate supportsI am going to use 1/4" bolts. I use Unibit to get clean holes in thin metal.

Thread in 3/4" close nipplesI use cap to protect threads and screw in as far as possible.

Weld in Nipples

Install 3/4" ball valve.

Install grate supports.I use this set up. I go hex head in. It seems to keep grate from slipping off when setting in. Also nice when you spin grate.
I use 1 3/4" for top and 2" for bottom.

Install gauge.Again use conduit nut that comes with gauge to lock in.

Making Charcoal basketThis is the toughest part. I start with a replacement charcoal grate from a 18.5" weber kettle. I purchased at Home Depot

This is a view of legs. I chose 1/2" bolts 3 1/2" long. I use 2 washers and 2 nuts to capture grate.

I use a piece of 3/4 #9 expanded metal 8" wide X 44" long.

Attach it to weber grate. I welded but you can use wire and twist and bolt where overlaps.

Here is it complete

Donairs & Grilled Romaine Lettuce

approx 3 pounds of ground meat(i used veal and pork)
1 tsp cumin
1/2 tsp thyme
1 1/2 tsp white pepper
1/2 tsp onion powder
1 tsp garlic powder
1 tsp montreal steak spice
1/4 cup parmesan cheese

mix together...overworking is good here or you can run it through your food mixer. shape into a roll and let it sit in the fridge overnight, covered.

i used a grill with a rotissiere and cooked it until it hit 155*F and let residual heat take it the rest of the way.

the sauce i used tonight
1 bottle of kraft cucumber salad dressing
1 small container of plain yogurt
lots of black pepper

the traditional sauce
2/3 c. Canned Sweetened Condensed Milk
1/4 c. White Vinegar
1/2 tsp. Garlic Powder
Stir the milk and garlic powder together. Add vinegar quickly. You will have to stir the sauce for a couple of minutes in order for the vinegar and milk to mix properly. Leave it sit for a few minutes.

you will also need
tomatoes
onions, sliced paper thin
pita bread

 

Three Fatty's

1 italian turkey sausage with lots of garlic

rolled and ready for the freezer to firm up

2 "pizza" fatties, green peppers,green onions,mozza cheese,salami and garlic.. no sauce inside, going to
have it on the side when all cooked

all done

Smoked Chicken Manicotti

bbq'd pork loin with honey garlic sausage

Ravioli Lasagna

1 lb cheese ravioli
1 lb ground chuck
1/2 chopped onion
8 oz mixed italian cheese blend
3 cloves garlic minced
26 oz can your favorite pasta sauce

used disposible pans.. you could cook this at 350* for approx an hour but i cooked in an electric roaster as i have no oven.

few tablespoons pasta sauce

layer of raviolies(cheese)

layer of cheeses then ground beef

repeat layers then cook

almost done