British BBQ Society Forums

HI All

I am originally from Minnesota, resident around London for the last 17 years, and starting to get serious about BBQ'ing and Smoking.

I have just built an 'Ugly Drum Smoker' and getting ready put it through it's first run this weekend. It's made from 2 X 45gal/220L steel barrels and has capacity to hold a fair amount of meat.

I have put it through a dry run using charcoal briquettes as fuel with the intent of using a smoking pot and chips for the smoke. I couldn't get the heat below about 250F - any tips on the best fuel - would I be better able to control the heat using wood?

Also what are your suggestions for three meats/cuts to christen this beast with!?

Looking forward to being part the forum - thanks in advance for any input!

Hi and welcome!

First question: have you checked your thermometer is accurate? (test in boiling water if not)
Second question: what controls do you have to regulate inflow & outflow of air / exhaust?
Third question: have you checked for air leaks & sealed if you have any?

If you can control the amount of air entering the area which has the briquettes, and the exhaust exit, you should be able to bring the temperature right down, to the point where the fire goes out.

Failing all of that, many people are smoking things like Boston Butt & ribs at 250F or above - so it'll be very usable without any changes.

Pretty sure that briquettes, like lumpwood charcoal, burn hotter than wood, so using wood would work to bring temps down further. But lumpwood & briquettes will give you much longer burn times. So unless you want to keep feeding it, it would be good to understand why you can't bring the temperatures down first.

hth

Simon

Thanks Simon

Good point re: thermometer - I just installed it but have to admit it wasn't the most expensive option on the market - I'll do the water check.

The unit seals nicely. The fuel burns in the lower quarter which is made from the lower third of another barrel. The full barrel sits directly on top and when burning no smoke or heat escaping from that seal - which surprised and delighted me...

I am using a ball valve at the bottom of the barrel to control air intake but it didn't seem to really regulate the temp.

The exhaust is through 8 x 15mm holes in the lid - theses were all open the whole time.

It maintained a steady temp for over 4 hours on 5KG of charcoal.

What's the relationship between air in and out and temp? I understand more air in = higher temp, but will closing off the exhaust effect it as well?

Thanks very much for the advice.

Cheers

Jason

No worries - should have pre-faced my comments with the fact that I have never built or used one of these. That being said I think my three questions are relevant to all BBQs trying to maintain low n slow temps.

Maintaining a constant temperature as you have done is a good start. Also, showing no leaks is excellent also.

With respect to the exhaust - it is pretty simple - when charcoal (or anything) burns it gives off gases. These need to escape or they will choke the fuel not allowing oxygen to reach fire. So, weird as it seems, fully opening the top exhaust will allow more gas / smoke to escape & thus higher temperatures to be achieved. Most designs have a daisy wheel type adjustment for both top and bottom holes. Hope that makes sense.

You might find that you want to control the exhaust vents on top a little to achieve lower temperatures - but I'd start with checking the thermometer first.

Cheers,

Simon

thanks Simon - makes perfect sense now - I'll let you know ho I get on

Cheers

Jason

As Simon eloquently put it, you are after an airflow and if it (smoke etc) can't get out nothing will get in. The wider the vents are set the more airflow, more airflow = more oxygen = more heat.

Thanks Keith

I think I would have spent a lot of time (and Meat) trying get that right. Thanks to you and Simon it now makes perfect sense.

BTW Saw your Avatar - what the Blues N Q about? I am based in Watford, love blues, and have been known to sing and play a little blues harp, always looking for good music events

Jason

I've loved the blues since I heard the first Rolling Stones album, I don't know much about the up and coming UK scene, but have been privilaged to see, BB King, John Mayall, Gary Moore, Eric (only once as a wlak on) and my current fav Joe Bonamassa. What better than the sound of the blues, the smell of great Q and the taste of good bourbon & beer.....in fantastic company!!!

All excellent artists - not a massive fan of the modern blokes (Bonamassa, Moore) but big Clapton fan and into 30s/40s and 60s Blues Revival stuff. Agree completely about BBQ, Blues and good company!

J