New Toy Drum Smoker

[pipmoy]

Well I usually smoke about 4 - 5kg worth (including bones), so I can enjoy them for a day or 2 and also I'm usually expected to share lol

I think I also forgot to add a step when preparing the ribs........

Before you apply the rub, you need to remove as much excess fat as possible, not only for health reasons but because you will find that a lot of you rub will drip off with the fat if you leave to much on............Also you need to remove the thin layer of skin off the bone side of the ribs. Firstly so you can remove the fat under it and secondly so you get better contact with the rub on the meat.....plus this layer of skin doesn't break down well in the heat so you get that not so pleasant feel when you eat it.....

I find the best way to remove the layer of skin is to cut it in a few places with a knife and then use paper towel to grip it and it comes off semi easy

 

[Tim F]

Cooked up about 3kg today. I really need to make some kind of rib rack to be able to fit more than that in the drum standing up... shouldn't be too hard to weld something up!

I found the ribs a little on the dry side but I think it was just the ribs I got were a little smaller, probably because they were from wild pig. Or do they cut them a bit differently sometimes? Anyway the flavour was definitely there, sweet/smokey/savory/chilli and nice and sticky.

 

[pipmoy]

just a comment......Your rack seems to be very low in the UDS? After much research (US smoking forums) i've found that the rack has to be a minimum of 42 inches from the top of the heat source.

Having your rack that low will reduce your cooking time and as such will reduce the amount of flavour that is adsorbed, and will also not give the meat that soft fall apart feeling that a slow cooked food should have. This will alos account for the dryness because ribs at the depth in the UDS would probably only need 2.5 hours max.........

You would find your food will become sooo much better if you raise the rack up about 18 inches.....

Just a thought

and in regards to the rib racks, you need to cook the ribs a little longer due to the ribs being on there side.

 

[Tim F]

Wouldn't it work the same as long as the temperature at cooking height is the same? I had 120C at the level of the grill the whole time.

Still, I am planning on adding a higher rack as well - think it would be useful to have 2 in there.

 

[chopdog]

hey smokers, have any of you guys used one of these? i am looking to build a uds at the moment but when i was in bcf the other day i seen these for $119




http://www.gasmate.co.nz/product_listing.p...e&pid=CM204

 

[barls]

hey chop dog was looking at one of those the other day. looked fairly complete and ready to go.

 

[chopdog]

anyone one out there in sydney got a spare weber lid and rack???????????

 

[barls]

just got my new smoker. its from aldi which is the rebadged hark. works beautifully. smoking a beef roast tomorrow.

 

[Phoney]

anyone one out there in sydney got a spare weber lid and rack???????????

I bought a brand new rack from BBQ's Galore for 20 odd bucks, and used the flat lid of a 44 gallon drum with exhaust valves built into it (see my pics earlier in this thread) - until I found an old webber lid on the footpath.

 

[browndog]

just got my new smoker. its from aldi which is the rebadged hark. works beautifully. smoking a beef roast tomorrow.

Is that one of the tall upright jobs they had in the stores some time back Barls? If so I'd be interested to see how it performs.

cheers

Browndog

 

[barls]

works well, have a roast in it at the moment that will be in there for four hours. currently sitting at 90 degrees.

heres the last effort
before

and after

 

[barls]

more info on them
http://aussiebbq.info/forum/viewtopic.php?f=1&t=3411

 

[chopdog]

Hey guys, looking for a quick response , how good does the inside need to be. I had a very hot fire in the drum, now I have hit it quick flap disc on a grinder, is this enough or do I need to go gat to pure metal??

Cheers

 

[MCT]

As long as the plastic lining is gone, it'll be fine.
Do a cook on it real soon though, it'll rust quick. Cooking will season it, just spray with oil before hand.

 

[chopdog]

As long as the plastic lining is gone, it'll be fine.
Do a cook on it real soon though, it'll rust quick. Cooking will season it, just spray with oil before hand.

cool thanks for the reply, mine didn't have any plastic lining it was used for pva glue and was only painted.

by the way if anyone want to purchase drums let me know

 

[chopdog]

hey guys how far from the top of the drum do you have the grilling rack, i read earlier someone said 42inches from the coal but the drum is only 33.5 inches high

 

[Phoney]

hey guys how far from the top of the drum do you have the grilling rack, i read earlier someone said 42inches from the coal but the drum is only 33.5 inches high

Whoever said that had their 4 & their 2 the wrong way round

It's 24 inches. I used this as a rough guide: http://uglydrumsmoker.blogspot.com

 

[chopdog]

I have a unused uds for sale, I just finished making it when I got a unreal deal on a offset smoker so I no longer need it. Im only trying to recoupe my cost so pm me if your interested. Im in campbelltown sydney, the uds is painted in potbelly black has stainless steel eye bolts for the grill supports and a weber lid. I will also give the buyer the rest of the weber so its sort of a 2 for 1 deal. I dont have any photos at the moment but will try and post some soon, was thinking around the $150 mark for both the weber and the uds but am open to offers


cheers :icon_chickcheers:

 

[MCT]

Latest and greatest UDS ribs. Finally found some with meat. 1.5 kgs.



Uploaded with ImageShack.us

 

[SDJ]

Been a few years since Ive been on AHB, good to see the cookin is still going on

 

[browndog]

Latest and greatest UDS ribs. Finally found some with meat. 1.5 kgs.



Uploaded with ImageShack.us

That looks divine. What temp did you cook it at and for how long?

 

[keezawitch]

are these the sort of smokers you use for salami etc, by the way the food looks yum.

 

[Kleiny]

keezawitch, salami is generally cold smoked so you would just have to make an external fire box and duct the smoke into the drum, you can also do bacon, jerky and other charcuterie.

 

[Wolfy]

Here are some pics from my UDS-build, it's on the extreme end of the ugly scale as long as it works well that's what matters.

44 gallon drum from Ebay (think it was $10 or $20), burned it out last summer at my sister's place.

Wire-brush-thing on the drill cleaned out any remaining paint and the rust:

I couldn't find any of the expanded mesh the American's use so I cut an old BBQ grill plate in half:

... wired it to the ash-tray from an old Webber, and used an old BBQ-wok-thing as the ash-tray:

Only hardware needed other than the drum and trays/lids recycled from old Webbers.
Seems the neighbors around here dont like/keep their Webber-kettles, so I've managed to recycle a few now.

Air-intake holes easily cut with the TCT hole-saw:

There is a good build thread on the BBQ Brethren website here, has suggested dimensions and hardware and other options.

Recycled Webber racks mounted on SS bolts:

Air intake holes covered/adjusted via magnets from the fridge:

... like so:

 

[Wolfy]

Finished it looks like this, note how the the protective oxide layer nicely matches the colour of the lid:

Firebox filled and ready to go:

225degF target temp, reached and held:

And the traditional inaugural fatty:

 

[barls]

225degF target temp, reached and held:

you mean 225 c its nearly 450f looking at that pic

nice work though mate how about one of the fatty cooked

 

[Wolfy]

you mean 225 c its nearly 450f looking at that pic

Doh! ... That'd probably be why it was a bit burned and looked a bit dry when I checked it.
So much for the trial-run to work out how much fuel it uses etc.

 

[barls]

sometimes your the windscreen, sometime your the bug.
it happens mate.
have done similar things dont worry

 

[Wolfy]

sometimes your the windscreen, sometime your the bug.
it happens mate.
have done similar things dont worry

And I did it today with $1.66 of sausage meat and not tomorrow with 4kg of pork and ribs.

 

[barls]

nice must see pics of that one. im doing sausages and chicken thighs tomorrow. considering draining the chicken from the brine, rubbing it tonight and leaving in the fridge to form a crust.