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  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default Insulated UDS????

    I'm thinking about building an insulated drum or converting one of my drums. I have access to an 85 gallon overpack drum. a 55 galln drum will easily fit inside. What my main questions are is as follows:

    What should I insulated it with?

    should I insulate the bottom as well as the sides?

    How should I go about sealing off the insulation between the tops of the two drums?

    If anybody has any thoughts, help would be appreciated.

    Also, if anyone can see any other possible sticking points, that would be appreciated as well.

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I have thought about this a lot in the past.
    I think the bottom would have to be insulated as well as the sides and top.
    I would go with the Thermal Ceramic wool insulation.
    You may need to make some sort of ring that would skin over the gap on the top and weld it in place.
    Keep us posted...I like the sounds of it. Almost like a Ceramic cooker, but a drum....
    ~Brian~
    BBQ Jones comp team
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  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Yeah, as to the top seal, the problem I am havinf is visualizing where the inner drum would attach without interfering with the lid seal, or allowing drippings to accumulate.

  4. #4
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I don't think adding insulation to the bottom would be worth the cost of the materials Heat rises. I can lay a bare hand on the bottom of mine during cook as long as I want it is relatively cool. The top isn't an issue to seal up. All that is needed is a filler piece( like a big doughnut) that will fill the gap between the two drums. Install a flange on the inner drums top lip to accept the lid. You can use two lids with insulation sandwiched in between and banded around the circumference. If it where me I would go with 1 2" intake and use a straight walled drum for the inner.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
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    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I think it would be important to seal it Dawg. I I don't, I promise crap is going to run down between the to and contaminate the insulation.

  6. #6
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Consider raising the inner drum to approx 1" above the salvage drum and tapering down from the inner drum to the salvage drum to force any drippings away. Or, if you want the inner drum lower, have tubing bent and cut in half to form a drip tray around the circumference of the inner drum just below the lip so anything running down to the inner drum is caught.

    The ceramic insulation, I think, would probably be the way to go.

    The intake will need to be well fitted. But I'm sure you will be using a power draft on it, so size most likely won't be a huge issue.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by SmokyOkie View Post
    I think it would be important to seal it Dawg. I I don't, I promise crap is going to run down between the to and contaminate the insulation.
    I reckon I should have mentioned you need to weld it together. I forgot I need to be very descriptive and speak Slowly when explaining to an Oaky If you got Sheah..it running out of the top of the drum and dripping down your lid aint sealed tight. I've never had anything drip and run down the outside of Big Jim.
    Last edited by BluDawg; 07-30-2012 at 04:20 PM.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
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    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  8. #8
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    I've seen a couple out there, I don't think they used anything between them though.

    I've also seen a guy that sells a retainer ring for installing fire brick in the lower portion of a 55gallon drum.
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BluDawg View Post
    I reckon I should have mentioned you need to weld it together. I forgot I need to be very descriptive and speak Slowly when explaining to an Oaky If you got Sheah..it running out of the top of the drum and dripping down your lid aint sealed tight. I've never had anything drip and run down the outside of Big Jim.
    I've been known to splash sauces, bastes, grease and such here and there when I cook. If it is just on the ground or outside of the drum, that is OK, but down between two drums is a different story.

  10. #10
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    Quote Originally Posted by SmokyOkie View Post
    I've been known to splash sauces, bastes, grease and such here and there when I cook. If it is just on the ground or outside of the drum, that is OK, but down between two drums is a different story.
    I come from the KISS school of thinking ( or not overthinking). If a few bags of sand are dropped inbetween, a lot of thermal mass is gained. Slopped goop can get down in there, but it can be replaced very cheaply if you need to.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

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