Ugly Drum Smoker

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The making and breaking in of our Ugly Drum Smoker. Best ribs ever!! Check out the smoke ring on the ribs at the end. YEEEEHAAAAAW!!! YUMMY!

[@jaymacklin8303]

A little advice, you had enough mustard on one side for both sides and always let your ribs marinate 24 to 36 hours before cooking them try it you'll be surprised,CHEF MACK!

[@johnwalker3814]

Hey! Solid video. Few suggestions. I use eye bolts and dowel rod so my handle cannot get hot. Also cheap casters make it easy to move and keep the bottom out of the water. I highly suggest a huge stainless salad bowl for a water pan. Great build!

[@ohfullers]

These are really great suggestions. The bottom is starting to get weak after 7 years of use but its still going strong. I'm just about ready to build another one and definitely want casters.

[@maddcap76]

Great demonstration! Thanks.

[@larrycavanaugh7410]

Simple one of the best builds !

[@dgblac0]

Great video

[@jtj1331]

My man... my bbq, fire pit and the smoker in building are the same colors... loved this build

[@ohfullers]

Right on

[@baadfish101]

Excellent job...I cant wait to start building my own.

[@ohfullers]

Thanks. Been using it a year now and still gets used a ton. We love it.

[@BarbecueTricks]

Thanks for posting this... looks fun to make.

[@ohfullers]

Remember to check out our other UDS videos where we smoke salmon, turkey, and even cheese!!!!!!!!!!!!!!!! Subscribe to Fuller Farm!

[@ajgoines1843]

Getting supplies to build my own cant wait.Food looks great

[@ohfullers]

+AJ Goines Have fun on your build! Just smoked another pork shoulder for some guests last week and they loved it.

[@PhillipHall01]

I really like what you did here. Did you leave the thermometer in the same location? I have one almost ready to go. I just want to make sure I have the thermometer in the best spot. Your place for it looks good! Phillip Hall

[@mllm1]

I found out from another video if you put your intake holes in first it’ll get hotter and faster for the burnout . Just thought I would share that with everyone like me that’s trying to figure out uds builds.

[@ohfullers]

great tip thanks! The airflow will help for sure.

[@wallaceviviansadventures2095]

great job with your smoker and your ribs turned out good too

[@ohfullers]

Thanks, that smoker works great, burns and smokes steady and efficiently . Still using it a lot 4 years later.

[@SmokingBsBBQ]

That is a preddy cool smoker you made there👍👍 Best wishes from Germany

[@ohfullers]

+Smoking B's BBQ Thank you so much for the kind comments and for stopping by Fuller Farm.

[@ohfullers]

Thanks Al Non. Have fun building yours! Its a tatsy hobby

[@normwhite7463]

Like your GSP! Am thinking of doing the double barrel smoker from a barrel kit.

[@ohfullers]

Thanks and have fun on your smoker build.

[@veenym2174]

Its not ugly you lie its beautiful smoke barrel

[@ohfullers]

ha ha! Thanks BDS - Beautiful Drum Smoker .. Are you going to build one?

[@garybarnett1041]

Where did you get the metal grils, because they look like the exact right size to fit in the barrel?

[@ohfullers]

Yes! They were the perfect size and the cheapest option. I got them from Menards which is like Home Depot but really big in the midwest. I was there recently and saw the same grills. I think they were less than $10 each when I got them at the time when Weber, Lowes, Home Depot were all like $30 each.

[@jaybean3]

I thought I saw a shorthair! They are the best dogs. I have two that help me cook outside.

[@jacksonvang3429]

so nice smoker

[@milric77]

nice!!! looks great!

[@phillipwhitmore2098]

Good video, did you sand the inside also?

[@ohfullers]

Thanks, After burning out the inside I only did very minimal sanding

[@luismorgado6832]

How do you do to remove the tap off

[@ohfullers]

Hey Luis, luckily this style of barrel has a lid that is just clamped on. Most food-grade barrels come in this style. Here is a picture on amazon www.amazon.com/Steel-Open-Head-Inhibitor-Lining-Closure/dp/B07B6B69G4

[@alfonzahill1486]

the best thing I ever cooked on

[@ohfullers]

+Alfonza Hill Amen!

[@CleoMoera]

Wherd you get the grates..

[@ohfullers]

Menards

[@jeffrash4637]

It's been asked before but I didn't see a response. Can you tell me what you used for the chimney/stack.......Please?? I have watched your video the most in preparation for my build starting this weekend. Thanks so much!

[@ohfullers]

I used pieces of black pipe that thread right into the steel drum lid. It is actually 2 pieces. The top larger black pipe is just to make it look more finished. Unlike galvanized pipe that is coated in zinc, black pipe is steel with no coating. Although it is past the food when the smoke is leaving so it probably doesn't matter. I like to play it safe though so no zinc in mine. I got my pieces at Menard's. You just have to find what fits your lid opening. Hope this helps. I just searched Menards and the very top piece would be a black pipe coupling.

[@aslmx1918]

Did all the liner burn out on the inside or did you have to do some sanding?

[@ohfullers]

it burned out but I still sanded the inside

[@becerrajose3802]

Great video! How much did you spend to make it yourself

[@ohfullers]

I spent $70 and the smoker is still going strong 7 years later. It could user another coat of high temp grill paint.

[@becerrajose3802]

Fuller Farm that’s awesom

[@sumertheory]

great drum!!

[@ohfullers]

+Dilithium Crystals Thanks! I appreciate the kind words.

[@Lasa301]

What size metal pipe did you use to screw on the top of your pit smoker?

[@RetiredTony]

PERFECT BUDDY!!

[@ohfullers]

Thanks Tony!

[@RetiredTony]

you are welcome man...been putting off making mine and already have the drum here just sitting. Starting my build this weekend. You just made it easier...honestly i thought i needed a welder... Great video again

[@JenniferCooperbowlfull]

did you cut out a door at the bottoms o you could add wood or charcoal or whatever for longer smoking times?

[@ohfullers]

Hi, There is no door. Once the charcoal basket is full it will slow burn for a good 12-14 hours. The Ugly Drum Smokers are very efficient that way. It's actually better not to have a door on this type of smoker.

[@JenniferCooperbowlfull]

Good to know!!!! Thank you

[@RJM1011]

I like that thank you for the video.

[@ohfullers]

+Richard Maunder Thanks for stopping by. Everyone should build one :)

[@QuinnEssentials]

Great video but I would have liked to see how you made your fire box. Nevertheless I subbed and plan on building one soon as I can obtain a drum. One question, is it necessary to have a thermometer at each level of grate? Is it a measurable difference?

[@ohfullers]

Thanks for the sub and the comment. Having a thermometer at each level really is just a nice to have to see the difference in temps. Generally if the top is 210-225 then the bottom level would be 240 to 250. I almost always cook ribs and shoulders up top. I use the bottom if I'm doing a big turkey.

[@sandhollowhomestead6972]

just subscribed... those ribs look sooooo good!

[@ohfullers]

+Sand Hollow Homestead Thanks! We appreciate the sub and got you back. Hope you enjoy our channel.

[@leocabrera1910]

hey, where did you buy the grill grates? they fit perfectly.

[@ohfullers]

+zorro cabrera Menards. they are cheaper than anywhere else too. www.menards.com/main/search.html?search=grill+grate

[@GodzillaMX007]

How do u add wood if the temp goes down?

[@ohfullers]

Just lift the grates and add more. The great thing about the UDS though is that it retains its temps for so long and stays pretty constant.

[@kingnooster6328]

can you do an instructional video

[@starfirerider]

Looks good man

[@ohfullers]

Thanks! We just had a birthday celebration and smoked beef ribs, brisket flat, and pulled pork. DElicious.

[@PoserPunx1]

Nice video, I just have a couple of questions. How do you maintain a 250 degree temperature? For how long did you left the ribs in the smoker? thank you

[@ohfullers]

Melvin Ruiz With a basket of charcoal burning in the smoker it settles at 225 to 250 degrees where the racks are placed. When we do ribs we usually do 2 hours on the smoker then 1 hour wrapped in tinfoil and finally 20 to 30 minutes again unwrapped.

[@rafaelrjarquin]

Melvin Ruiz you control temperature with the vents, the more air is coming in the more the charcoal gets hot. When if get too hot you close the vents. Too cold you open it.

[@markthornhill519]

Mix Ribs and chic together. The two different fats dripping on each other makes for a good taste.

[@ohfullers]

Sounds DELICIOUS!

[@baconbandit6731]

What was to the total cost to build? Thanks

[@ohfullers]

$70

[@mprourke1]

Just wondering do you have a list of materials you used. I am thinking of doing this build this weekend

[@ohfullers]

I do not but I purchased all the hardware, grates, and pipe at Menard's. At the time Menard's carried the grates for $7 each which was cheaper than anywhere else.

[@Trek_erRick]

Greetings from Indiana! Where did you purchase your grates?

[@ohfullers]

Rick Lambright Thanks for stopping by. We got the grates for really cheap at Menard's here in Columbus. Less than $10 each.

[@Trek_erRick]

Rick Lambright Thanks I check at Menards, I am planning to craft a drum smoker soon.

[@buckaroo8805]

Nice job! And ribs look awesome👍

[@tyler238]

So that high temp paint doesn’t have any sort of fumes that slowly emit from them? I get their high temp but still... someone school me on this subject Oh and btw, what does that cooking spray do?

[@ohfullers]

We only use the high heat spray on the outside

[@dueqwell]

How did you get the thermometer to stay on top

[@ohfullers]

+Dueqwell Smith The top thermometer on mine actually just sits down in the hole and is removable. In the sides I have a glow in the dark thermometer at each grate level that is screwed into the side.

[@ohfullers]

Thanks

[@mrdrejonn]

nice......

[@fadugleman]

You aren't running a heat diffuser or water bowl it seems?

[@ohfullers]

Correct, we still don't use either.

[@juliogrisales2207]

You never showed the side vents

[@ohfullers]

you mean the holes for air/oxygen intake?

[@juliogrisales2207]

Yes

[@KissHope]

I can just imagine all the gorgeous meat that is going to come out of that thing. Smokers and grills really bring out my cavewoman.....lol

[@adamtremblay4967]

Hello Great UDS, did you buy a new lid? or how did you remove it to keep all of it?Thanks

[@ohfullers]

The lid was removable so that made it easy. I got it from a bread copany. It used to hold corn syrup.

[@adam810311]

OK thanks !

[@jackploof224]

That is called a open top drum .

[@jree6974]

Did a lid come with the drum

[@ohfullers]

Yes, we bought the drum from a bakery for $10 and it was the kind that had a removable lid. It held corn syrup. Try some local bakeries in your area to see what they do with their old drums and see if they have one with a removable lid.

[@remotekevinj]

Hi. Any other alternative for apple wood?

[@ohfullers]

Cherry is another one of our favorites to use when smoking. Just depends what kind of meat you are smoking and the flavor you want but oak, hickory, alder, mesquite, fruit woods all work great for different applications.

[@remotekevinj]

Fuller Farm thanks man. Will try to do pulled pork and ribs

[@donaldlake94]

Hickory or hickory bark

[@fero722]

Where did you get the racks for the barrel?

[@ohfullers]

Menard's for $7-8 a piece. I could not find them any cheaper anywhere else.

[@aaronlunzmann6534]

How many cans of black high heat did you use?

[@ohfullers]

Thanks for asking. 2 cans is plenty.

[@aaronlunzmann6534]

Fuller Farm awesome, thank you!

[@criffaaa]

dude you need to get the rest of that liner out the bottom of your drum.

[@CrayCrayRedneck]

Any body know if the drum is bare metal (no liner), do i still need to burn it? The barrel is a new barrel, but still smells of a chemical (which could be the rubber gasket). Thanks in advance.

[@ohfullers]

Personally I would still burn it. Ours had a very thin coating.

[@johnnyohness]

No water bath in your smoker to keep meat moist?

[@josephshaw287]

Are you from stl?

[@ohfullers]

No, we are in Ohio.

[@josephshaw287]

Looked like the drum was from st Louis.

[@ohfullers]

Joseph Shaw It used to have corn syrup. We got it at a local bakery but you are correct looks like the company is in St. Louis.

[@scottyboitmt5592]

It doesn't have a water pan

[@ohfullers]

+Scott Valenzuela This is true

[@tomixshultz8963]

What's the stuff you are spraying on the inside at 4:02? And why?

[@ohfullers]

This is just cooking spray or oil. Used to season since using for the first time. Similar to dutch ovens or barbecues.

[@tomixshultz8963]

Do you use it every time you cook?

[@ohfullers]

No, just before that first time based on recommendations from others that built them.

[@tomixshultz8963]

Thank you so much!

[@raymanjohan8838]

Hey thats the barrel I have..bought it right ouside of st. louis for 10 bucks

[@ohfullers]

Have you made your smoker yet?

[@raymanjohan8838]

I have been working on it on the weekends...buying all the accessories as I go...

[@nomad1286]

For How much hours the meat was inside the drum,?

[@ohfullers]

Depends what kind of meat we are cooking. I've done fish for less than an hour or beef brisket for 12 hours or more. Pork ribs usually 3-4 hours. Pork shoulder I'll cook for 8-12 hours depending on size

[@nomad1286]

@@ohfullers thanks bud

[@moragrourke1951]

how did you cut the lid off

[@ohfullers]

Some drums, like this one already have a removable lid with a clamp. It was a food grade barrel that had corn syrup previously. Ours came from a bakery so maybe check with bakeries in your area. I wouldn't do this with the barrels that are completely sealed.

[@djevlhelvete]

Fuller Farm But, if it was previously a food grade barrel, why'd you burn it? Can this step be omitted with a food grade barrell?

[@renem8130]

@@djevlhelvete id think you cant skip this. While in commercial use, the barrels are not getting hot so they're not releasing paint fumes.

[@djevlhelvete]

@@renem8130 Your answer makes sense. Thanks.

[@junkcarz4720]

Can you roasted corn inside

[@ohfullers]

Definitely!

[@markthornhill519]

That looked like galvanized wire that you were putting your charcoal in. I hope not. The fumes off of it are posion. Hope I saw it wrong. Just concerned about your health. If I'm mistaken my apologies.

[@ohfullers]

Thanks for looking out!

[@1376thom]

there only one thing i noticed missing from those great looking ribs.......beer!

[@favrerules04]

5:35 creepy!

[@ohfullers]

You don't like rubbing mustard on meat?

[@richardlutz1854]

To all those wanting to build one of these: do yourself a favor and buy a new unlined drum. The lined ones have an epoxy based coating inside that is apparently very toxic, it needs to be totally removed. Just a warning. My new drum was 127 bucks and well worth the peace of mind.

[@ohfullers]

That would be easier. We paid $10 to a bakery but had to build a massively hot fire to make sure all the insides were burned out. Then came the sanding.

[@richardlutz1854]

Those smokers makeamazing food from what I hear, which is why I am making one for myself. I cant wait to do brisket on that baby.

[@clewisinsurance435]

The liner is NOT toxic. The liner is placed into FOOD SAFE barrels for a reason. It is easy to remove regardless. Do a burn like this video showed. Get a scotch brite pad and Bar Keepers friend and it scrubs right out of the barrel. It is not difficult to remove at all.

[@richardlutz1854]

Just got mine running and man are ribs killer on it. Pulled pork and a beef roast was awesome too.

[@ohfullers]

Keep on Smokin! We love salmon on ours too.