Big Drum Smoker


 
Steve Whiting

Steve Whiting

TVWBB All-Star
I recently took notice of the Big Drum Smoker and I must admit I am quite intrigued. I love the idea that you can smoke a whole brisket in around 7-hours but I must ask, is that true low and slow? Because there is no heat buffer the cook is convection and to a point direct.
I would love to hear what you guys and girls have to say about the BDS. Any experience would especially be welcome.
Thanks
 
Steve,
there is no question cooking on a UDS is real Q. The proliferation of the UDS is unbelievable. Seems like everyone at the previously mentioned site is building one.
I have not. 4 pits is enough for me (well, for the wife!)
Check out the info there. A lot of great ideas.
 
The Big Drum Smoker has three 3/4" intake vents controlled with conduit plugs. The majority of the Ugly Drum Smokers (UDS) on the mentioned thread have four intake vents, three usually capped and one vent controlled with a 3/4" or 1" ball valve with various different exhaust configurations.
I have been cooking on BDS clones for over a year, with two 38" tall drums with 2 cook grates and a 34" drum, with Weber Master-Touch and Performer lids, along with the drum lids.
You can get 12-15+ hours burn time on 12lbs of briq.
I have even used a Rotisserie with chickens and ran it at 320*-350*
They are The Real Deal!
http://i163.photobucket.com/albums/t310/swamprb/100_2205.jpg
http://i163.photobucket.com/albums/t310/swamprb/100_2213.jpg
http://i163.photobucket.com/albums/t310/swamprb/Ugly%20...0Smoker/100_2078.jpg
 
I have a BDS and a UDS. Both are great. I use them with my WSM in competition. The BDS/UDS are unbelievable with chicken & ribs, my scores have improved a bunch.
I think the big advantage over the WSM is capacity and ease of transport.
 
The uglier they are, the better they cook.
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