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  1. #1
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default My second UDS build . . . the 55.

    Well it's been a long process due to several summer vacation and visitation interruptions, but I finally finished my second drum. I did a 55-gallon drum this time with a kettle grill lid modification (My first is a flat-top 85-gallon drum). I haven't cooked with her yet, but I did the seasoning burn yesterday and it seemed to perform very well. Much less temperature variation than Dokie. Here are some pics of the finished product.

    Done and done.



    Charcoal basket with ash (pizza) pan



    Just used one ball valve this time and a capped nipple on the other side



    My cousin helped me weld a piece of 1" steel around the inside to make the Kingsford kettle lid fit better. Now it's a nice tight seal.



    The lid



    Two racks



    Two thermometers



    Haven't decided yet if I'll build a shelf on this one or just get a table to use along side it. She's pretty light so I'm afraid a shelf wouldn't be able to hold too much weight anyway. Lockable casters on the bottom. No other customizations at this point.

    Thanks for looking!

    http://facebook.com/yvBBQa

    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  2. #2
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Nice lookin build buddy!!!!

    Is there a temp difference from top to bottom therm???
    MEMBER: BERGIE BBQ team 2011, 2012.




  3. #3
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Nice Job, Donny!
    I like the lip for the dome lid. Good thinking!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  4. #4
    Join Date
    Jun 2009
    Location
    Lake Charles la
    Posts
    144

    Default

    Very nice looking drum.

  5. #5
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default

    Quote Originally Posted by Chargrilled View Post
    Nice lookin build buddy!!!!

    Is there a temp difference from top to bottom therm???
    During the seasoning burn, the temp difference was consistently 25-35 degrees (hotter on the bottom).

    http://facebook.com/yvBBQa

    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  6. #6
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    If that stays the same after seasoning you should be able to burn chix down there while Qing pork up top, that would be awesome man!!!
    MEMBER: BERGIE BBQ team 2011, 2012.




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