Hi, This is my Work in Progress (WIP) for my UDS.[/size][/font]
Struggle to find parts in the UK, and kind of on stop until I can find a basket :-
anyway, here are some Pics :-


I managed to pick up an unlined drum off ebay for about £25 delivered.
its an open drum with the lid, the plan is to weld the black dome to the original lid for a snug fit. The dome Lid, is from a Kettle BBQ that Tesco sells.
Its actually bottom part of the BBQ, but a better fit than the actual lid that came with it. BBQ Charcoal Grates are £15 here, so I figured paying £35 for a kettle BBQ will give me quite a few other parts I can also use.





The Airvent on drum is kind of neat, should help me control smoke exit - the top part slides off as well, giving me about a 4" opening. Hope its enough exit venting.



A shot of the interior & the unlined drum. Really struggled to find the right nipples & threads, here in the UK for a decent price. Ended up getting 1" bushes with a 3/4" opening & some screw in bolts to control air flow.



Another shot of the inside, Ive only really put the charcoal grate in so far.

Lid is back from the welder.
I need to cut out the centre now.
Ive drilled a few holes - looks like Im going to have to find someone with a plasma cutter though. I cant cut it



Fire basket made - I would have done things differently with this if I had the metal over again!
When its empty, I plan on some leftover mesh on the bottom as the steel grates are to far apart.



Basket inside the drum - not found anything suitable to use as an ash collector yet. Ive used stainless steel threaded rods,
So will be easy to attach a tray when I find one.



got my beef



got my rub - taken from Pitt Cue Co cookbook (its a London Restraunt)



got my beef rubbed



Also got some pork to get ready & some lamb shanks.

Just done my 1st cook - My rub was to salty for my taste, so obviously I need to do some work there. Food came out really nice. I have ordered a Maverick Thermo, but it did not arrive in time, so I had to use a cheap thermometer.  I think the Thermo wasnt giving an accurate reading as the beef came out a little dry, but still really tender & melt in your mouth.


During the cook



Pork Sliced Open



Beef Sliced open



shredded pork



Sliced Beef



on my plate

Very nice egg.

I recently cooked myself lots racks of ribs on my barbecue, 4 hour cooking time. Came out superb, don't have a proper thermometer yet but the Weber kettle is pretty good at temp control.

Did the pork come out well?

Next time do a brisket. Those are full of wonderful fat, perfect for the smoker. Lends itself very well to smoking and slow cooking.

What is this and where can I buy one?

I need a wireless thermo as well - looking at a Maverick or an iGrill. Let me know how you find the maverick.

Cheers

R

Quote from: Clock'd 0Ne on August 01, 2013, 10:21:12 AM

This is definitely the sort of thing where fatty meats are the order of the day, I'd imagine its very hard to keep chicken moist in one of these.

People have adapted the drum to fit a rotisserie. Also, I cook indirect, so put a tray of water over the basket - always lots of condensation & a little water at the bottom.

I ordered paint last night, so hopefully thats next weekends project