UDS

A forum for sharing your favorite food recipes and condiments.

UDS

Postby bundy » Tue Jul 05, 2011 10:54 am

this is my ugly drum smoker. easy to build,easy to use
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bundy
 
Posts: 141
Joined: Sat Mar 19, 2011 7:54 am
Location: Nth.Qld.
equipment: Double reducer reflux still
pot still
both on 25lt electric boiler

Re: UDS

Postby jdonly1 » Tue Jul 05, 2011 11:27 am

Good job mate,semilar to the WSM and about one 5th the price ;)
jdonly1
 
Posts: 248
Joined: Sat Jun 04, 2011 1:20 pm
Location: East Gippsland Vic
equipment: 50 litre pot still
315 Litre boiler and 4 inch stripper
2 inch VM on 50l Keg (now retired)
4 inch VM (aka the BIG PRICK) on 315litre boiler
Soon to come 6 inch Mac bubblier on 205 litre boiler
6 inch stripper on 300 litre boiler

Re: UDS

Postby torry73 » Tue Jul 05, 2011 3:23 pm

Hi bundy
You using a gas burner on your UDS, what size is it? Cause when I used a 2 ring burner on mine it got way to hot even with all the vents open(4x25mm holes in base webber lid with 4 extra holes)but with heatbeads it is good for roasting and smoking I can get it down to 65/70 c.
torry73
 
Posts: 54
Joined: Fri Mar 18, 2011 10:13 pm
Location: South OZ
equipment: 2" DR Boka- reflux/pot combo
1.5" reflux cm
2" pot still
50 litre boiler on gas

Re: UDS

Postby maheel » Tue Jul 05, 2011 3:55 pm

what sort of drum is the UDS ?
maheel
 

Re: UDS

Postby bundy » Tue Jul 05, 2011 4:11 pm

Hi folks. first i use a 2 ring gas burner when up to temp and starting to smoke i turn out side ring off and inner ring to low.hold temp ok.
steel44gal drum that had orange juice in,don't try to use gal.drum it will let of some kind of gas.trust me i tried one had to leave back yard fumes were so strong.
bundy
 
Posts: 141
Joined: Sat Mar 19, 2011 7:54 am
Location: Nth.Qld.
equipment: Double reducer reflux still
pot still
both on 25lt electric boiler

Re: UDS

Postby torry73 » Tue Jul 05, 2011 4:20 pm

What temps are you cooking at,cause I like low temp for longer time. With the smaller burner what temp does it keep it at ?. My drum had a low grade irritant use in skin care industry but this was in a plastic liner inside, pull that out, nice clean drum.
torry73
 
Posts: 54
Joined: Fri Mar 18, 2011 10:13 pm
Location: South OZ
equipment: 2" DR Boka- reflux/pot combo
1.5" reflux cm
2" pot still
50 litre boiler on gas

Re: UDS

Postby reknaw » Tue Jul 05, 2011 9:42 pm

Looks good, I got another keg yesterday which would make a good smoker I suppose, might have to call in for a visit in a few weeks Bundy and get a few tips off you.
reknaw
 
Posts: 829
Joined: Sun Mar 20, 2011 3:53 pm

Re: UDS

Postby bundy » Wed Jul 06, 2011 8:16 am

temp for whole chicken 107c to 110c for approximately 1 hour per kg is about right.i wrap wood chips in foil with a few holes in same as toasting oak, lasts longer. never tried chicken pieces like 5Star but I'm going to give it a go.

hi spud any time your in town give me a bell your welcome.
bundy
 
Posts: 141
Joined: Sat Mar 19, 2011 7:54 am
Location: Nth.Qld.
equipment: Double reducer reflux still
pot still
both on 25lt electric boiler


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