here's my uds it's a gasser.
in case you didn't know! if the drum has liner, clamped or sealed lid then it is used for toxic material. you should clean throughout. i use a weed burner and i cook the inside and out until it is cherry hot. washing wont do it.
if it has a bung hole and the lid easily removes then it is not as bad, i still use the weed burner on it just in case.
here is how i made mine.
1. i cut the bottom out of the drum and moved it up to about the first rib of the drum, about 12" and re-welded. you could probably use mortar.
2. i took the burner from a turkey cooker and mounted it to the underside of the new bottom.
3. i mad an access hole at the bottom for my hose and for me to ignite.
this way the flame is underneath the bottom and not inside where the food is so it is considered indirect cooking. i then place pellets or wood chips inside the drum. when the bottom gets hot enough the chips start to smoke. i also have a copper tube that runs inside with a control valve so i can add water for moister.
i have also gottin my weber lid to fit on the top so it looks like a big wsm.
if you use a flat lid you my notice black condensation dripping down onto you food. what it did was take a disposable turkey roasting pan and flatin it then fold it to make a "V" and place it as a tent over my food allowing the condensation to drip off.
the advantage to the gasser is that i can control the temps perfectly. i have had it as hot as 650. and as low as 100. ok here are some pics to help.
here you see it with the propane tank and my water bottle injection.
bottom view
close up view of burnner attached to bottom
here you can see the tube with a puddle of water steaming
wood chips starting to smoke
ribs in the shadow of the smoke
here it is nice and pertty before the first cook.
i have enough room for a grate above the chips and a rol above that. so i can do butts or briskets on the grate and ribs and salmon etc on the rol.
hope this gives you some outside of the box ideas.