Whiskey Barrel UDS

[Canadian Bacon]

Finally got my whiskey barrel,and went right to town building my UDS.I have a 22 inch cooking grate in it.I mounted a good Tel Tru therm at grate level,I have almost 10 inches of clearance from grate to top of lid.I sanded and cleaned this barrel all up,I stained it with cherry stain,tremclad on the straps ,drilled all the holes and threw in some screws to keep it all together.I give it a couple coats of clear varathane,I still have to assemble the charcoal basket and throw in some intakes.I will update when I'm finished.I am not going to hinge the lid,it is just as easy to lift it off with the handles I installed and looks a lot neater without trying to hinge it.

I'm using a weber water pan as an ash pan under the charcoal basket,the ash pan will be off the wood floor a few inches,I don't think it will burst into flames,sure does look cool,and I will have it all done by next weekend,I will do a pre burn (season it) before I cook in it.

Enjoy the pics and let me know what you think,this should hold temp real well,its very well sealed when you place the top on.



































I think it turned out pretty good for 2 days work,I will install the air intakes and put together the charcoal basket this week,I might even use it to cook in the Great Ground Beef Throwdown of 2009.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[Adamski]

Dude, that is cool. I'm loving the exhaust tip. I would have never thought of building a UDS out of a barrel. I'm just finishing up a UDS build myself and suddenly feel it's sub-par

[T00lman]

what happen to the booze c.b.
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1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2

[Canadian Bacon]

[Canadian Bacon]

[Old Smoker]

[Rojellio Es Caliente]

Did you make a batch of "Swish" or "Screech" first???

Looks nice.

I guess you are good at keeping low and slow temps already.... I can see a newbie having some problems burning thier own smoker out from under themselves.
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Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker

[Hell Fire Grill]

You beat me to it CB. I think your barrel is going to be a fine cooker. With the staves about 3/4" thick it should be pretty well insulated. If you fill it up with water for a couple of days before you use it I imagine it would steam the food pretty good and help keep it from giving your food that really strong "smoked" flavor your trying to avoid, if you know what I mean. Nice work.

[zilla]

That is a very beautiful project. I have a question though. After you cook on it a few times won't it begin to dry out and shrink producing gaps between the staves? I thought that a berrel had to be kept wet to be tight.
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Zilla

GIANT BBQ

[Northwoods Smoke]

That's a handsome looking smoker. I hope all goes well when you fire it up.

[k.a.m.]

C.B., thats a fine cooker build you have there. I like it I am looking forward to seeing the first cook.
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Always remember slow and steady wins the race.

Reverse Flow
Hybrid Cooker

[OUCHthatshot]

keep us posted. I just wonder how well it will work for the long haul...it is nice looking. I like the screws you put in it it gives a finished appearance....the screws will be the key to the whole thing lasting. You may need to wet it to keep it tight....no problem

[karlsson]

Very nice. I'd love to see this in real.

Any guests needed? - I usually stay in Mississauga when visiting Toronto.
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Chargriller SmokingPro
ProQ Frontier
Aussie-Walk-About
Cobb-Grill
Grilliput
10" Dutch Oven
12" Dutch Oven

[Mr. Mojo Risin']

I am now on an immediate hunt for a whiskey barrel. That looks awsome.
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Kids call me paycheck, 'cause i'm so money.

I don't make mistakes...just understandable bad choices.

Oklahoma Joe's Longhorn Smoker
ProBBQ Excel 20

[Teleking]

I have the same concerns as the others with the wood drying and shrinking. It does look nice though and another member built one with an electric burner in it.

You may have to keep it full of water between cooks to keep it tight.
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“Franken Smoker”

“The Bride of Franken Smoker”

[Canadian Bacon]

Thanks for all the compliments guys,I don't have any concerns at all about the barrel drying out.It has been restraped with new rings,because its done all the drying out and shrinking it's going to do.I screwed every stave to the rings.Once I start cooking in it,it's going to get moisture and grease all through it,just like moisturizing cream.This barrel has been sitting dry for over a year already with no signs of any kind of shrinkage.I will let you guys know if it starts falling apart after a couple cooks.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[k.a.m.]

[Northwoods Smoke]

[stringbender128]

C.B.
What a cool idea! That sure looks fine!
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Peoria Custom Cookers 24x48 Backyard Cooker
Weber Genesis S-330 Gasser

[Toga]

CB that thing looks sweeeeeeeeeeeeeeeet! Excellent work! Looking forward to pics of it in action.
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"if you cant cook it in bacon grease it ain't worth eating"

UDS
ECB x2
Gasser