Easy Fire Management in a Drum Smoker

[@BrisketMedic]

Check out our Ugly Drum Playlist - kzbin.info/aero/PLvtVjSOuPxxdceM5CgDZePm1wPLGIbD1Y

[@GorillaJoesBBQ]

I eventually want to get an ugly drum, glad I was up at 330am to catch this fire management video when it dropped! Lol awesome tips!!

[@BrisketMedic]

Hey! Thanks for dropping by!

[@nomad636]

I’m having one made right now. I’ve always used Offsets and Pellet Smokers, but am looking to get into the competition circuit and @brisketmedic suggested I go the UDS route… so… that’s what I’m doing.

[@BrisketMedic]

@@nomad636 here’s a playlist to help jumpstart your readiness! kzbin.info/aero/PLvtVjSOuPxxdceM5CgDZePm1wPLGIbD1Y

[@nomad636]

It’s about time you drop this video! Thanks man

[@BrisketMedic]

lol sorry it took so long! Hope it helps

[@evilTexanBBQ]

Good stuff Zach. Those drums are great, they cook fast and everything's super flavorful.

[@BrisketMedic]

Thanks! We love the profile they offer

[@BigLewBBQ]

Good info here. One of my UDS’s has two of the intakes like yours. The other only has one slide intake. It used to have two and I replaced them with the one slide and it works very well.

[@BrisketMedic]

Thanks Big Lew!

[@Mankitchenrecipes]

Great info Zach! I know my drum is very efficient!

[@BrisketMedic]

Love these things!

[@NoBSEateries]

Great info! -S

[@BrisketMedic]

Thanks!

[@PAPATexas]

Good job Zach! Good info! Wait! t-shirt says no beans, what is the rest? depends what we are making!

[@BrisketMedic]

No beans in chili 🤣😏. Thanks PaPa!

[@themeatstall9001]

Very informative. I just subbed

[@BrisketMedic]

Thanks! Glad you’re here

[@sealteem5]

I was wondering if you could take two barrel smokers like that and make an indirect smoker if that makes sense with cold smoke

[@BrisketMedic]

I’ve seen a “T” shaped smoker out of barrels that works well!

[@TN-xe8ok]

A ++

[@BrisketMedic]

Appreciate you!

[@SomeofThisSomeofThat]

I rarely am able to get that clean, thin blue smoke. Its always white. Never black or grey but mostly white

[@BrisketMedic]

More airflow will get you there!

[@newagevideos1004]

Have you ever used a big bad barrel. I can’t seem to keep the temp up on it? Thanks

[@BrisketMedic]

@@newagevideos1004 I’m not familiar with that cooker, I’m sorry. May need to start a larger base of hot coals.

[@JIMMYG-i1m]

Any tips using a temp controller

[@BrisketMedic]

@@JIMMYG-i1m hey Jimmy! I havnt used one on my barrels. Yet. Soon I plan to!

[@rubengonzalez8399]

I have two intakes with valves on the uprights and I’m using a Webber dome lid with the exhaust. Temperature gauge is on the lid but I can’t get the temperature over 175

[@BrisketMedic]

Hello Ruben! The biggest thing I had to learn, is leaving the lid off to get a good hot coal started to get high temps before putting the lid on. 15-20 mins does it for me

[@rubengonzalez8399]

Got it, my temperature gauge was bad and I was using all wood instead of briquettes. Thanks for the response. Keep on smoking

[@BrisketMedic]

@@rubengonzalez8399 good to hear! Thanks for the update

[@narrowjay0]

wait, I'm lost. intake wide open is 400, intake open 1/2 way gets you 250, 1/4 open gets 275 and 3/4 gets you 325?

[@BrisketMedic]

For my UDS- that’s how it reacts. It will not be the same for everyone. Very many variables to include- how large of a burning coal base you start with, altitude, humidity, barometric pressure and so on. The best take away from that is- used simple adjustments on the intake to learn your smoker and you’ll know exactly where to set it for that easy / no maintenance use.

[@narrowjay0]

@@BrisketMedic I just realized, I had it backwards. Now it make sense what you are saying. I misunderstood inlets open vs closed.

[@BrisketMedic]

@@narrowjay0 gotcha!

[@russellridge8623]

Just get a Super 55. Temp management is simple.

[@BrisketMedic]

Super 55 came out longgggg after I built this. Tmp management is pretty simple on this too. Did you even watch 😂😂😂