Intake Dampers
The intake dampers are near the charcoal or wood and their job is to provide oxygen to the fire. Open them more to raise temperature and close them down to reduce it.
Step-by-Step Guide to Building Your Own Ugly Drum Smoker!
What is a UDS?
Barbecue enthusiasts and backyard grill masters alike appreciate the unique smoky flavor imparted by a well-made smoker. The Ugly Drum Smoker (UDS) has earned a cult following for being an efficient, cost-effective, and customizable option for slow-cooked, mouthwatering barbecue. Constructing a UDS can be an immensely rewarding DIY project that provides superior cooking performance and a fun, hands-on learning experience.
The UDS is a competition grade pit constructed from a repurposed steel drum. It's a DIY project that has gained significant popularity due to its simplicity, affordability, and versatility.
Key Components of an Ugly Drum Smoker
Why You Need a UDS
So, you're thinking about getting a smoker, huh? Well, let me tell you, an Ugly Drum Smoker (UDS) should be at the top of your list. Whether you're a backyard BBQ enthusiast or a competitive smoker, the UDS has got you covered.
Why Pitmasters Love It
Flavor, Flavor, Flavor
- Low and Slow Perfection: UDSs excel at low and slow cooking, which is the secret to mouthwatering, tender, and smoky meats.
- Consistent Heat: The drum's design helps maintain a steady temperature, ensuring even cooking.
- Wood-Fired Goodness: The smoky flavor infused into your food is unmatched.
Affordability
- Budget-Friendly: Repurposing a steel drum makes for a super affordable smoking setup.
- DIY Fun: Building your own UDS is a rewarding project that saves you money.
Versatility
- Meat Master: From juicy brisket to fall-off-the-bone ribs, the UDS can handle it all.
- More Than Meat: Try smoking veggies, cheeses, or even desserts for a unique twist.
Durability
- Built to Last: A well-made UDS can withstand the test of time, providing years of smoking enjoyment.
- Weather-Resistant: The steel drum construction can handle outdoor elements.
What Parts Do I Need for a UDS?
From the steel drum and grates to the thermometer, dampers, hardware, and basket, these are the pieces needed to build your UDS.
55-Gallon Steel Drum
(8) 1/4-20 X 1.5" HEX HEADBOLTS AND NUTS
Tools Required
- Electric drill and assorted drill bits
- Angle grinder (optional, for cutting)
- Adjustable wrench or socket set
- Measuring tape
- Marker or chalk
- Safety gear (gloves and safety glasses)
Let's Start Building Your UDS
Follow these step-by-step instructions to build your Ugly Drum Smoker. Add as many steps as needed, and optionally include an image for each step.
1
Prepare the Drum
- Remove any linings or coatings using an angle grinder or by burning it out with a hightemperature fire.
- Clean the drum thoroughly with soap and water to remove any remaining debris or chemicals.
- Make four equally spaced marks at the top of the drum. These will serve as a reference point
for the holes that need to be drilled
2
MEASURE, MARK AND DRILL HOLES FOR THE AIRINLETS
- Measure the diameter of your barrel and multiply by 3.14. This will provide the circumference of your barrel. Most will be 72-74". Divide this number by 4 and place a 4 dots equally on the top lip of the barrel . Mine was 74" so I made a dot every 18.5".
- Measure from 2 of the opposing dots and mark points around the bottom of the drum, approximately 2 inches from the base. Drill a 1 1/2" hole in each at each of these marks. This is where we will install your air intakes
3
MEASURE, MARK AND DRILL HOLES FOR THE GRATES
- Measure down from the top and place a dot at the following measurements: 8" & 15”. The top point will be for your cooking grate and the bottom marks are for the water pan/deflector grate. See the red dots in the pic on the left.
- Drill 7/32" holes at all the points just marked.
- Place the (8) 1/4X20 hex head nuts through the holes where the nut will be on the inside of the barrel. Tighten the nuts onto the bolts
- Your Grates should slide in and fit on top of each set of bolts.
4
INSTALL THE EXHAUST DAMPNER AND HANDLE ON THE LID
- Find the middle of your lid and mark it. You will want your handle in the middle, so you will place your exhaust damper halfway between the edge of the lid and the mark you made in the middle.
- Cut a 2" in hole for the exhaust damper.
- Center the exhaust damper over the 2" hole and mark the holes for the bolts.
- Use a 7/32" bit and drill the holes. Use 1/4-20 X 1" bolts to fasten to the lid.
- Center the lid handle over the center point on the lid and mark your holes for the lid.
- Drill out the holes for the lid and use the supplied bolts and nuts to attach the lid.
5
INSTALL THE LID HOOK
Utilize two small self tapping metal screws and install the lid hook on the backside of the barrel.
6
INSTALL THE THERMOMETER
- Mark as spot about six inches below the lid that is on the front side of the barrel.
- Cut a hole according to the size of the thermometer. If you order the one in the parts list, then the correct size is 7/8".
- Insert the thermometer and tighten with the included nut.
IT’S TIME TO COOK (USING YOUR UDS)
Using your Ugly Drum Smoker is straightforward and enjoyable. Now that you’ve built your UDS, it’s all about understanding how to control temperature, add the right amount of fuel, and monitor your cooking to achieve perfect results.
Many an amateur pit master has fired up their brand new charcoal smoker only to end up wasting perfectly good meat because they didn’t know how to control their temps. But don’t worry. With a basic understanding of how temperature control works, you’ll be equipped with all the knowledge to go out and master your pit.
A steady smoking temperature is necessary for great smoked meats. For most low and slow cooking, that means we need to know how to get our UDS to between 225–250°F and then keep it there for 4–16 hours.
There is much more to temperature control than loading up the firebox. Knowing how to make the most of the UDS dampers is key. The UDS has two types of dampers (vents), two at the bottom and one at the top. The bottom dampers are known as your intake. The top damper is your exhaust.
Air comes in your intake damper. Warm air circulates from your fire box out the exhaust damper. Because hot air rises, your exhaust acts as a vacuum to draw air into the intake. When this hot air rises, it heats up your smoker.
Understanding your intake and exhaust dampers is the key to controlling temperature in your UDS.
Intake Dampers
The intake dampers are near the charcoal or wood and their job is to provide oxygen to the fire. Open them more to raise temperature and close them down to reduce it.
Every UDS has its own vibe, so you'll want to keep an eye on things during those first cooking sessions. As you get the hang of it, you'll figure out the sweet spot for how much air to let in and out to hit those perfect temps.
Getting Fired Up: Fuel Source Selection
There are a few different types of charcoal that can be used in ugly drum smokers. The most common are lump charcoal and traditional charcoal briquettes.
Lump Charcoal
Made from natural hardwoods that have been burned, lump charcoal is a first-choice fuel source for pro-smokers. Resembling the pieces of burnt wood in a bonfire pit, lump charcoal burns hotter and cleaner than other types of charcoal. The result is meats with a more intense smoky flavor.
Traditional Charcoal Briquettes
Briquettes are made of the same material as lump charcoal, but they are compressed and have a chemical coating that helps them to burn more evenly.
While they're not the worst things to use for smoking meats, they do have their downsides. They burn more slowly and don't always have the intense flavor that comes with using lump charcoal. What's more, their coating can impart an off-flavor to a cut of meat.
Hardwood
Sourced from natural hardwoods, wood is a top-tier fuel for serious smokers. Unlike processed options, wood infuses food with deep, authentic flavors that vary depending on the type of wood used—such as hickory, mesquite, or fruitwoods like apple and cherry. Burning steadily and imparting rich, complex smoke, wood fuel delivers meats that boast a distinctive, mouthwatering taste unmatched by other fuels.
YOUR FIRST COOK
START UP YOUR UDS
- Load up the charcoal basket with your choice of fuel
- Place the charcoal basket in your UDS. Try to get this as close to center as you can.
- Light your fuel
- Open up the intake and exhaust dampers.
- Monitor the temperature, as the temperature starts to reach the target point, adjust the intake dampers to slow the amount of cold air being pulled into the UDS. We want to stabilize the temperature prior to putting our meat in the smoker.
GETTING READY TO COOK
- Place the bottom grate in the UDS and place an aluminum pan on the grate.
- Fill the aluminum pan with water or your choice of liquid. (I use orange juice, water and apple cider vinegar when smoking pork, otherwise for beef and chicken I stick with water). The water pan serves two purposes - (1) provide moisture and (2) heat deflector. If you do not use a water pan you will risk exposing your meat to direct heat.
- Place the top grate in the UDS
- Once your temperature is stable at the target point, place your meat on the top rack and close the lid
SIT BACK AND WATCH THE SMOKE ROLL
- Grab a cooler with your favorite beverages
- Place a couple of chairs in viewing distance of the smoker
- Call a friend over, sit back, wait
- Keep an eye on the temp and adjust your dampers as needed to maintain your target temp.
Every UDS has its own vibe, so you'll want to keep an eye on things during those first cooking sessions. As you get the hang of it, you'll figure out the sweet spot for how much air to let in and out to hit those perfect temps. Also, don’t forget that the kind and density of your fuel, the air temperature, and even the wind can mess with your intake damper, so be ready to tweak things to keep your target temperature steady.
Top Five Customizations
