I started out with a barrel.
Added three 3/4" nipples with caps and a ball valve for air intake around the bottom of the barrel.....This system has been working great on my smokehouse.
The expanded metal coal grate sits on long bolts...above the air intake.
The cooking rack sits about 2 FT above the hot coal rack...it is supported by long bolts.
I burned the barrel and sanded it down, then added the thermometer.
Clean...
The exhaust holes.....I drilled 8 holes for the exhaust, the plugs just screw right in.
I painted it with some high heat grill paint. I need to add a few things, but it is usable right now.
I added a simple table by using shelf brackets...
I had a piece of wood on hand and just rounded the edges and cut the curve out with my little hand held jig saw. Then sanded, stained and coated it with a weather protectant. Added hooks for hanging things..
I also made a coal basket that sits on the hot coal grate in the bottom of the cooker... I can fill the basket with about 8lbs of lump charcoal and it lasts for hours. So far I have not had to add more coal during a smoke.
Here is how I made the basket.... http://cowgirlscountry.blogspot.com/2008/03/made-charcoal-basket-for-my-smoker.html
It's final resting place...
Some apple/olive smoked cornish game hens and twice baked potatoes
Ribs and scalloped tatoes on the drum...
Some homegrown bacon wrapped shrimp....
Surf and turf...crab legs, ribeye and corn....
I'm getting a lot of use out of the drum. :)
Wanted to add......
I've had a lot of inquiries as to where to find a food grade drum. One place to check might be Craigslist if you have that in your area.
Orchards are another option....
A friend from Michigan contacted me with info about his source. He has found good food grade barrels at an orchard. They were used for cherry concentrate. (Thanks for the info Mark!:))
I'd love to hear about any smokers folks build. Please feel free to contact me.
Posts
59 comments:
That's beautiful! On of the best home smokers I've seen.
Thank you Becks!
I couldn't decide on a color scheme that wouldn't stick out too much. So I went for the little black dress look. lol
I really love the cooker, it works great. :)
Was the drum new or used. If used what was it used for??
BC Mike
Hi BC Mike,
The drum was used...it contained grain....Soybeans, corn and oats.
I still burnt the paint off the outside and sanded any rust spots.
Did you leave the bottom on the drum? If yes, how do you remove the ash? Do you just flip it over? Does the one 3/4 inch ball valve provide enough airflow? I see you have the two others capped...that's why I ask. What size holes did you drill on the top to fit what size plugs. It is a fantastic setup, and I think I am on my way to start building one myself!
Hi Matt!
The bottom is still in the barrel. You can turn it over and dump the ashes. I just wait until they are cold and use my shop vac to clean it out.
I'm able to do several smokes before the thing needs cleaned.
There are 4 air inlets total around the bottom. One is the 3/4 inch ball valve and the other three are 3/4 inch nipples (threaded pipe nipples)
I keep them all closed when not cooking...when I cook, I uncap as many of the nipples as I need for air flow and tweak the air intake by using the ball valve.
You could probably just use all pipe nipples and skip the valve if you wanted to.
The holes on the top of the drum are 1 inch...... 3/4 inch plugs will screw right into the holes.
My lid didn't have any holes at all, I drilled these around the edge for more even cooking.
Some lids come with a 2 inch bung hole...these work fine, you just need to use something for a stove pipe.
Hope this makes sense Matt, please feel free to contact me.
and Thanks for the compliment! I'd love to see your smoker when you build it! :)
Hey Cowgirl
I'm an Aussie wife who loves to cook and have fallen in love with the taste of smoked meats and the idea of smoking my own. My hubby loves to go trout fishing lots, but I don't like eating it, BUT I love smoked trout. So guess what my husband is willing to make me a smoker and I absolutely love your design... It's so simple and it's going to be a major talking piece at our next barbie... I can't wait... Thanks for everything hopefully I'll start a trend here in Australia... keep up the great work... Cheers Cindy
Thank you Cindy!
I really love my drum smoker.:)
It's an easy build..no welding involved.
There are so many things you can cook on it! Trout would be great!
If you have any questions while building feel free to contact me. Also, I'd love to see the smoker when you get it finished. :)
Cheers, Jeanie
I am trying to build one of these and i could use some help. Im not sure what size of air intake valve to use and how many vents i need at the bottom. Also what are the three 3/4" nipples with caps? What are they used for.
Thanx
Matt
lt72884@gmail.com
Hi Matt!
There are 4 total air inlets around the bottom. I use 3/4 inch pieces of threaded pipe (pipe nipples) in three of the holes and one 3/4 inch ball valve in the fourth hole.
When not in use I screw a cap onto these nipples to close.
The ball valve is for tweaking the air intake.
All four holes are located underneath the hot coal basket..providing air to keep the coals going.
The heat/smoke rises and exits out the holes in my lid.
Hope this helps!!
Let me know!
jeanie
Jeanie,
Where might I find one of these drums? I'd love to do this project, but haven't the slightest idea where I can get one to start with...lol.
Thanks!
Jay
Hi Jay,
I live pretty much in the middle of nowhere and happened to have several drum on hand filled with grain.
The drums need to be food grade so you won't run into any health issues from smoking in them.
I'm not sure where you live but have talked to folks that have had good luck finding drums through Craig's list. Do you have that available in your area?
Also some larger restaurants might carry them or food factories? Just guessing. I've talked to folks that found barrels that used to contain syrup or molassas too.
Hope you have good luck Jay. Let me know if you need any help when you start building too.
I'd love to see your cooker when it's finished. :)
Thanks!
Jeanie
Thanks for the quick response. Checked Craigslist and all that were available were plastic. I'll keep my eyes open. I don't even know HOW to explain where I live. It's tropical South Florida? There are several farms, horse stables and markets around that may have some. I will check. Thanks again! And when I get the build done, I will let you know!
Jay
You're welcome Jay, Good luck with your hunt. Sounds like you live in a nice area!
I know of a few smokers that live in Florida, if you can't find one, let me know. Maybe they would have ideas.
Good luck to ya, can't wait to see your pics. :)
Thanks!
Hi Jeanie
I got my UDS done. Not bad for a first one. Ribs turned out great. Next drum i will bring the welder out and do a bteer one. Thanks for your pics and info.
Rick
Your drum looks great Rick!! I'm glad to hear you like it so far too. :)
I tried to post a message on your blog but it didn't take. I'll try again. :)
Great job Rick, thanks for letting me know how it turned out.
Jeanie
Hello...Im building my UDS tomorrow and I have never smoked any meat before. Just wondering what's the longest you have smoked on the drum? What meat was it and how heavy? Im really excited to start smoking and your website is a great help and inspiration.
Thank You!
Hi Max,
The longest I've smoked is about 9 hours but I know others who have gone longer on their drums.
It was a pork shoulder...not sure what it weighed, it was a homegrown home processed one.
Chickens are really tasty on the drum too. ... OK so are shrimp and steaks. lol
Good luck with your drum, I'd sure be interested in seeing pics of it when you get done..if you get a chance. :)
Thanks for checking out my blog too!
Jeanie
Me again...Got another quick question. Was grit sand paper did you use? This is one of my first projects and I am not very familiar with sand paper. Also could you use expanded steel for the cooking surface as well? I am on a budget so I was trying to find cheap alternatives. Thank you again for your help and a great blog. Cannot wait to try some out on the UDS
Hi Max, Hope your project is going well for you! :)
I started out with 60 grit paper.. the lower the number, the grittier (or harsher) the sandpaper will be.
If you get the rust and paint off and want a smoother look, you can use a finer sandpaper to finish it.
You CAN use expanded metal for the cooking grate too! Just cut it to fit your drum.
You will need to season it before cooking on it though. Just spray or rub it with cooking oil or lard.. place in your drum with a fire going, then let it cool. Re-season if needed. Like seasoning cast iron.
I use expanded metal grates in my horizontal smoker and on my tractor rim cooker. Works great!!
If you want to save more money, you can skip the ball valve for air intake.. just drill your holes and use magnetic strips to cover them. Anything will work as long as you can cover them or adjust how much air you let in.
(hope that makes sense. lol )
Good luck to ya and let me know if you have any questions Max... I'll at least try to answer them. :)
Jeanie
I have never used a smoker before, do you have any links or write ups on "smokers for dummies"?
Also, could you use wood in that smoker, maybe put a door in the side of it??
Hi Geoff,
I do not know of any write ups on smokers but in my opinion vertical charcoal smokers are pretty simple to use for beginning.
I'd be glad to help you with more information if you want to contact me.
I think wood would work in the drum as long as you burn it down to hot coals before using.
The cooking grate is only 2' above the fire grate so a live wood fire might be too hot to smoke the food, it would be more like grilling.
Also I've heard of people making doors in their drums but sometimes they have problems getting the drum door to seal well.
Losing their heat and smoke.
Just something to think about if you build one.
Hope this helps Geoff, let me know if you have any more questions. :)
As we say here in Jamaica "Tour smoker is irie mon" I have 2 drums like your and I was thinking about buying a smoker, and then this morning the idea came to me to mae a smoker out of these drums. I went online and searched and came to your site. I thank you for your detailed info as I will be making mine on Thursday as I have my own machine shop. One quick question though, how long would I need to smoke a whole chicken in the smoker for.
Pastor Lanre Coke
Jamaica West Indies
its smoking time yiipeeeee thanks to cowgirl's country life
Hello Pastor Coke,
Thank you for the kind words about my smoker. I appreciate that.
Chickens have been taking between one to two hours in the drum...depending on the size.
I like the spatchcocked chickens the best. they seem to cook fast and even.
Whole chickens do just fine though.
One thing about your drums, they need to be food grade or drums that have not contained anything that would harm you. Burning the drum before use is recommended..also Season it like you would a cast iron skillet.
Spray it with oil or rub it with oil, then light a fire in it to season it before use.
Hope this makes sense...sometimes I am not very good at explaining things. lol
Feel free to contact me with any questions.
I'd love to see your smokers when you get them finished if you have the time.
Good luck and Thanks again Pastor,
Jeanie
Cowgirl,
Found your blog through google and I have to say that it was extremely insightful.
I was wondering if you might have a detailed write up on how you built your smoker and if possible, could I get it. With your permission, i'd like to duplicate your build with some minor modifications of my own. I would greatly appreciate it.
Le
helljack6@vzw.blackberry.net
Thank you Le,
I do not have a write up but would be glad to give you more specific details via e-mail.
I will try to contact you.
Jeanie
Cowgirl
Is the cooking grill a standerd size? Can someone pick it up at like, lowes or home depot?
Yes it is Floridasmoker.
I got it at an Ace Hardware store. I actually got two of them and can prop one on top of the other.
If I remember right the grate is 22 1/2 inches in diameter.
You might want to measure your drum before going in to buy one so you can make sure it will fit.
Hope this helps ya! If not, let me know. :)
Cowgirl
quick question what did you put on the bottom for feet it looks like a ring of some kind with pieces of angle iron welded on.
Floridasmoker, it's an actual drum dolly. If you google it you can see a better picture of it. I need to post a pic of it on my blog so folks will know. My drum just sits right on top of it and I can roll it around where I need it.
You can even just set the drum on bricks or attach your own casters if you want.
I would love to see your drum when you get it finished! :)
Hi, great design on the drum smoker.
With ~8lbs of coals in the basket. Where did you place wood chips for smoking? Also what kind of temps are you getting at the 2ft mark(Where the meat is)?
Thanks,
P
Thank you P,
I place a few wood chips right on top of the hot coals. It's easy to add more later if needed. I just add them through the cooking grate. If you need to, you can lift the grate out, but I usually do not.
There is a thermometor inserted in the side of the drum at the cooking grate level. It lets me know what the cooking temperature is at the grate level.
BUT.. drums seem to cook about 25 degrees hotter in the center so I adjust my air intake to compensate for the difference.
I usually smoke meat from 220 to 325 degrees depending on what I am cooking. I like to do poultry at a higher temperature and I do beef and pork low and slow.
Hope this helps, feel free to contact me with any questions! :)
Hello Cowgirl,
My questions is how much wood chips do you usually use to smoke in your drum? Do you heat up the coals and then add some wet chips over the charcoal or do you just smoke mostly with charcoal?
Great site
Hi Anthony and Katie,
I get my coals going first, then add the wood chips. I have better luck using dry chips.
I start with about 1/2 cup of chips and add a few more every 45 minutes to an hour.
When I use chunks of wood, I put on 2 or 3 to start.
I keep the smoke as light as I can...not a billowing gray smoke. More of a thin blue smoke.
It doesn't take much to get good flavor.
Hope this helps!
Thanks!
Hi Cowgirl,
What is the inside diameter of your drum and where did you find that nice clean grill grate to fit inside?
Also what is the drum volume, 55 gallons?
Many thanks,
John
Hi John,
The drum is a 55 gallon one. The inside diameter is 22 1/2 inches. I found the cooking grate at an Ace hardware store in their BBQ department.
I just took my tape measure with me to make sure I'd find something that would fit. :)
The hot grate at the bottom of the cooker is a piece of expanded metal cut to fit.
Hope this helps, if not, please let me know!
Holeymoley that is one awesome drum smoker. You are a genius! I hope you do not mind if I craft something similar.
I just got myself a fairly heavy duty 30 gallon drum and plan to make my drum smoker out of that.
I am thinking of making a cylindrical expanded metal charcoal bucket that is several inches smaller in diameter than the actual expanded metal charcoal grate. That way I could put wet wood chips along the side of the charcoal bucket...on the edges of the grate... for smoking. Based on your experience...do you think that would work?
Thanks again!!
Hi KK, Thank you so much for the compliment. Drum cookers have been around for years, I think the first picture I saw of one was from the 1950's..
They are easy to use and you can make them as flashy as you like. :)
If I'm understanding your description, you would have the hot coals in the basket and lay the smoke chips along the outside edge of the basket?
It might work if the chips are close enough to ignite.
I've not heard of doing it that way but it might work.
I'd be interested in seeing your drum and basket when you get them built... if you have the time. :)
Feel free to contact me if you have any questions!
KK, do you mean to lay the chips on the coal grate right beside the hot coal basket?
Hey cowgirl
Yup....picture a expanded metal round, flat, charcoal grate...say 19" in diameter or so for my 30 gallon smoker...lying flat near the bottom of the drum. on top of that, picture a 6" high cylinder about 9" in diameter to hold the charcoal. That will leave a flat area on all sides of the cylinder of about 5" to place saturated wood chips. Still working on an actual design....but I think it may work! This may be a few weeks until this happens..but I'd be happy to share a photo or two with you once I get it done.
I see what you mean KK.
My set up is similar. My fire grate is a 22 1/2 inch circle of expanded metal that sits right above the air intake holes.
My hot coal basket sits on top of the grate, but there are several inches of flat expanded metal grate all around it.
I'm not sure if the chips would get hot enough to ignite and smoke?
If you lay them touching the hot coal basket it might work.
I'd love to see pics when you get it finished!
Thanks! :)
Hey Cowgirl,
I am in the process of gathering parts. I'd be happy to send you a few pix as it materializes and when it is built.
Have you ever tried making your own charcoal? I may give that a shot on a very small scale scale as well....maybe....
Thank you KK, I'd love to see it when you get it built. :)
I've not made charcoal. Thought about it but haven't given it a go yet. I have plenty of hardwood on hand, and a good barrel for the burn, just need to find the time.
Keep me posted if you do!
Thanks. :)
Hey Cowgirl!
I just got my smoker finished and gave it a trial run today....nothing too adventurous....just some chicken thighs. WOW were they good!!! I might go for a couple chunks of pork in a week or two.
I am using magnets to control the air flow. They get pretty hot...but seem to work nicely so far....and they have infinite adjustment capabilities.
I will be glad to send you a few pix...and if you like... you may post them. I just need to know where to send them. No worries if they are not up to your standards and you do not want to post them either.
My next project will be making charcoal....then I guess that will be enough extra curricular activities for a while....back to working on my house.
KK, That is great news! I'm so happy to hear that it worked out well for you!
I'd love to see your pictures.... you can get an e-mail to me by using the "To Contact Cowgirl" button up on the right side of the page. (under my profile pic).
I hope you enjoy your drum... I seem to use mine a lot! There are several recipes and pictures of smokes I've done with my drum posted here on my blog. It's almost like you can set it and forget it. :)
Thanks for letting me know KK, I appreciate that!
Sounds like you are going to be busy... I'd like to hear about your charcoal project when you get it going too.
Thanks KK!
Get smoker, hopefully mine will turn out just as good. Since i'm trying to keep the cost of my Smoker low I wanted to know if you had any suggestions on where to buy cheap expandable metal for the bottom grate and the charcoal basket?
Hi UDS Newbie,
I'm not sure if I can be of any help finding cheap expanded metal. I got the expanded metal for my coal basket at an Ace hardware store.. and my grate expanded metal from a welding friend.
Do you have any metal shops in your area? Maybe take the measurement of your drum first to see how big of a piece you will need. They might be able to sell you a small square. Might even be able to cut it out for you.
I'll do some more thinking. :)
Cowgirl,
Your drum smoker is a great idea, thanks for presenting this.
What do you do about dripping grease when smoking something like a brisket, ribs, or a boston butt? Have you ever tried a water pan just over the charcoal basket?
Thanks - Ray
Thanks Ray!
I let the meat drip right down on the hot coals. It does make a nice sizzle sound and the aroma is fantastic. lol
I've talked to others that have tried placing drip pans under the meat, but have been told that the dripping juice adds more flavor to the meat. (just what I've been told)
If you put one in, please let me know how you like it!
Thanks again Ray!
very nice. i'm looking for a smoker and this might be just the one.
i can't see from the pics, but what is your barrel sitting on?
also, how do you add extra charcoal to it for long 14hr smokes when doing a pork butt?
Hi Bruce, thanks! I really like my drum cooker and use it a lot!
The wheels are an actual drum dolly. My barrel sits right on top of it.
I had purchased some castors to attach to the bottom but when a friend saw what I was doing, he brought me an actual drum dolly, I just painted it black to match the drum.
I've never had to add charcoal to a long smoke. I start with about 8 to 10 pounds of coal in the coal basket and adjust the air intake to keep the heat low and slow.
The drum was an easy build, no welding at all. I just drilled holes for the bolts that hold the shelves and holes for air intake and exhaust.
It has worked out great for me. :)
If you build one, I'd love to see it!
Thanks again Bruce. :)
Hi Cowgirl!
It's finally cooled off here in Vegas, so I can get to work on my UDS (just in time for Thanksgiving)!
Looking at some other's designs I've seen several use a heat diffuser "layer" above the coal basket to redirect the heat. Some used sheet metal with holes drilled around the perimeter, another used a XXL terra cotta catch tray (for placing below potted plants). I get the gist of the idea and it seems logical for the lower heat, slow cooking aspect of smoking. I wanted to get your input as you obviously smoke more delectable dishes than most out there. So, if I wanted to tackle the full list of UDS recipes you have on your blog, do you think the diffusers are a viable accessory or better left in the garden center. I'm of the KISS school of design, so if it's not a true benefit I'll skip it. Thank your for your time and response.
Jonathan
BTW: I'm stealing your pickled green beans recipe this week. Can't wait for those, mmm mmm!
Hi Jonathan!
Hope the pickled green beans turn out well for ya! :)
I've not added anything extra to my drum smoker, just the coal basket and have had great results.
I think the spacing of the 8 exhaust holes around the top help regulate the heat some. More than a drum with one exhaust hole. Also keeping the heat low by adjusting the air intake holes on the bottom helps a lot.
A pan in the bottom of the smoker might help you lift out the ashes... I just sweep the cold ashes out with my shop vac.
One thing that is really handy on my drum is the side table. I love it! :)
Maybe you could build the basic drum smoker and see how you like it, then make improvements. :)
I've had great luck cooking on mine the way it is.
Let me know when you get it built, I'd love to see it!
Hey cowgirl- Your drum smoker is an inspiration to us newbies! I'm making mine out of a stainless steel drum I found on craig's- it was used to ship lemon extract.
I used U-bolts on the inside to hold the grates up, and I made my fire basket with three brackets that each have a short stud sticking down. I can hang the basket right up under the top grate for direct cooking like steaks, and the little studs keep it from slipping off the U-bots. For smoking, the basket just sits at the bottom, like usual.
So far, I've only done pork chops and a couple turkey breasts; I need to make my intake holes adjustable for low-n-slow. Magnets don't work too well on stainless steel!
If any of your readers are looking for SS drums, try scrap dealers. For some reason, they can only be used once for international shipping, then they get scrapped.
Hey Jay, Thanks!
I like the sound of your set up, it would be great for a duel purpose cooker. Nice!
Thanks for the info on drums too. I get asked a lot about where to locate good drums. Your info will help a lot of people out.
Thanks Jay and thanks for stopping by. :)
jeanie
Cowgirl,
How far from the top of the drum is the cooking rack? I saw a comment earlier in this thread where you said, "The cooking rack sits about 2 FT above the hot coal rack." Admittedly I'm new to all this, but for smoking this would seem rather close. On the other hand everything you throw on the drum looks delicious. Just looking for a correct placement so as to attempt the same finished product. Thank you so much! (photos to soon follow)
Jonathan
Hi Jonathan!
The cooking rack needs to be at least 2' above the hot coals. Anything lower would be pretty hot and more like grilling. You could even set a grilling rack down lower if you wanted to.
My drum is a 55 gallon one. The space between the cooking rack and the top of the barrel is about 7 1/2 inches. You can find an old dome grill lid and modify it to fit for more head room. I've not needed the extra height.
The only thing I've changed as far as cooking large pieces of meat is when I do a turkey, I spatchcock it (butterfly it) to lay flat.
Other than that, large hunks of pork fit fine. :)
You are able to keep the temperature fairly low in the drum by closing almost all of your air intake, When you get it going you can adjust it a few times to get the feel for it ....see what it's going to take to maintain an even low temperature.
Hope that makes sense.. lol
Would love to see your drum when you get it finished Jonathan! :)
I love this smoker! Just one question.
How do you start the coals? Do you use a chimney starter and pour the rest on them and top with wood? Silly question, I know, but I bought a drum, expanded metal and all the hardware today and can't stop thinking of all the good things you've cooked on yours.
Great site! Thanks for sharing.
Hi Todd, Thanks!
I use my weed burner, but you can fill your coal basket almost full and light some coals in a chimney starter, then place them on top.
Then add a few hunks of wood for your smoke.
I am happy to hear you are building one. If you have any questions let me know. Also, I'd love to hear about your smoker when you get it finished.
Thank you Todd! :)
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