Ask a chef

[byounghusband]

the process of cleaning them involves torching out the interior cooking off the oil.

deb

That's how mine got SO UGLY!!!!! Torched inside and out. And grinding a bit as well.

 

[Akrnaf2]

Benny, First off, I am new here and really impressed with all that you post here in this thread!! Everyone here is posting up amazing food. I like your smoker and have something similar. It is called a UDS - Ugly Drum Smoker. Mine is so ugly that I call it an FUDS. You'll understand I also use my Weber kettle as well for grilling and smoking. Here are some pics from the UDS Baby BackRibs and Stuffed Jalepenos (called ABTs - Atomic Buffalo Turds) [COLOR=B42000] [/COLOR] [COLOR=B42000] [/COLOR] Pork Shoulder from the Weber [COLOR=B42000] [/COLOR] [COLOR=B42000] [/COLOR] I also do cold smoking of cheese and bacon I look forward to seeing more from everyone here!!

Looks wonderful! I could not see if it is a double wall drum. My smoker have 2 walls that are filed with sand for insulation that keeps the temperature high for a long time.

 

[Akrnaf2]

Looka at this one!

And a funny accent too!

 

[perchie.girl]

Looks wonderful!
I could not see if it is a double wall drum. My smoker have 2 walls that are filed with sand for insulation that keeps the temperature high for a long time.

Benny what brand is your smoker? Love the double wall idea.... would be good for long term roasting as well.

I am off to see if I can find one in the US.

deb

 

[Akrnaf2]

 
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Looks wonderful!

I could not see if it is a double wall drum. My smoker have 2 walls that are filed with sand for insulation that keeps the temperature high for a long time.

Benny what brand is your smoker?   Love the double wall idea....   would be good for long term roasting as well.

I am off to see if I can find one in the US.

deb

It was made especially for me, I gave the specification to a welder and he made it for me.
The inner wall is 4mm the out wall is 3mm. It has 5 holes on the buttom( it is a metal tube that goes trough the 2 walls ) if you like I will scath it for you, it cost me 250$. And it is wonderful for flat bread baking, slow roasting, smokeing ect. I want to build an Iron net trays set that can go in and out in one go, so imagine trayes of fish chicken beef vegetables gos in together, cook tougher ( Vegas on top, fish, poultry, and beef on the bottom and on the wall backing some flat bred. A 20 person meal in one go.
I can fix a hole lamb there!

 

[perchie.girl]

Quote: It was made especially for me, I gave the specification to a welder and he made it for me.
The inner wall is 4mm the out wall is 3mm. It has 5 holes on the buttom( it is a metal tube that goes trough the 2 walls ) if you like I will scath it for you, it cost me 250$. And it is wonderful for flat bread baking, slow roasting, smokeing ect. I want to build an Iron net trays set that can go in and out in one go, so imagine trayes of fish chicken beef vegetables gos in together, cook tougher ( Vegas on top, fish, poultry, and beef on the bottom and on the wall backing some flat bred. A 20 person meal in one go.
I can fix a hole lamb there!

Oh I thought it might be custom....

Maybe a sketch might be helpful..... LOL


I have a very old one of these inherited from a relative.



I have to rebuild it there are inner parts that have disintegrated as well as the seal.... But to be truthful while it is a great all purpose cooker you can smoke And barbecue.... its limited on capacity.

deb

 

[byounghusband]

Looks wonderful!
I could not see if it is a double wall drum. My smoker have 2 walls that are filed with sand for insulation that keeps the temperature high for a long time.

 

[Akrnaf2]

Here my smoker spec.
A new thread about smoking, ,,, it could be interesting!

For the fire I usually use Pecan or orange logs, for the smoke I use special flakes saturated in water my favorite are:
Hickory
Mesquite
Cherry.

I made in some occasion see bream in the smoker it was outrageous!

 

[perchie.girl]

Here my smoker spec.
A new thread about smoking, ,,, it could be interesting!

For the fire I usually use Pecan or orange logs, for the smoke I use special flakes saturated in water my favorite are:
Hickory
Mesquite
Cherry.

I made in some occasion see bream in the smoker it was outrageous!

Nice is there a bottom on it?

the height I read 100 cm is that correct?

If 100 is correct the dimensions in rounded figures are

Height=49.4 inches
Outside Diameter= 31.5 inches

inside cylinder wall at 4mm =.157 thick or approximately 28 gauge
outside cylinder wall at 2-3mm = .118 thick or approximately 32-30 gauge

I would go with CRS 16 gauge for each.... Cold Rolled Steel rather than galvanized because Galvanization is Poisonous

55 gallon Drum is appx

• Diameter:
  • Opening- Inside: 22 1/4"
  • At Lid: 24"
  • At Supporting Ribs: 23 3/4"
• Height: 34 1/2"
• 19 gauge steel....

close to your dimensions... But the most important part ready made and available.

You can make a sleeve for it out of Galvanized and riveted sheet metal. with spacers fastened to the sleeve ... Id bump that sleeve diameter out to allow more space between walls.

deb

 

[Akrnaf2]

No bottom!
Yes 100 cm.
When it is on the ground it helps to decomposition of the fire residue so you don't have to clean it.
No galvanized Steel/ Iron I used steel.
You also need a lid to it, you can put a chimney in it, mine is just a convex sheet of Iron that I have (called SAAG we use it to back flat bred when we go camping ).
The ventilation holes at least 10-15 cm from the ground level. That will help them not to be plugged with residues.

When you don't use it it should be kept from the elements.

And I LOVE your Avatar Deb!