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Well after two cans of high temperature semi-gloss black spray paint, my first UDS is nearly complete!
As you can see I added a black handle to the lid, which I bought at Home Depot for $3. It's a handle to a fence door, which is a bit wider and deeper than a normal cabinet handle. This is good when lifting the lid that is around 200 degrees.
I also made a new smoke stack out of 2 inch black PVC pipe, which I cut down to 1 feet. I had to whittle down the end so it would fit into the hole in the lid, but it finally fit after twisting it a bit, which means it should be nicely sealed. Then I added a T-Pipe on top. I figure that this will give it a cool effect and it'll protect it if it begins to rain while smoking.
Then I realized I needed a thermometer and the one I really want, a remote digital set (Maverick ET-732) was $60. Instead I went to Ace Hardware and found a Weber thermometer with a 4 inch stem, on clearance for only $6. I couldn't pass that up! Next I needed a way to make the thermometer be supported. I decided to buy a 1/8" copper nipple, which the thermometer fits nicely inside, plus the nipple is just long enough to keep the thermometer straight.
I got home and drilled a 3/8" hole just below my food rack and directly above my intake ball valve. After a few hammer whacks, the nipple was in the hole nice and snug, and my Weber thermometer sits nicely in it.
You can also see that I used some rounded closed nuts on the outside of my drum for my food rack bolts. I thought this would give my UDS a nice clean look to it once painted, and it didn't dissapoint!
Finally, I found 2 fridge magnets from the recent phonebook we just got, which should work perfectly (and free) to close off my other two intake holes.
My next step will be to season the drum. I've bought some lump coal and hickory chunks. I've also got some regular Kingsford charcoal too. I'll load my firebox about half full with the charcoal and hickory chunks for the seasoning burn. I'm going to also rub down the inside with vegetable oil and then cook a full layer of bacon at about 250 degrees. This'll be a good test to see how well I can control my temperatures.
As you can see I added a black handle to the lid, which I bought at Home Depot for $3. It's a handle to a fence door, which is a bit wider and deeper than a normal cabinet handle. This is good when lifting the lid that is around 200 degrees.
I also made a new smoke stack out of 2 inch black PVC pipe, which I cut down to 1 feet. I had to whittle down the end so it would fit into the hole in the lid, but it finally fit after twisting it a bit, which means it should be nicely sealed. Then I added a T-Pipe on top. I figure that this will give it a cool effect and it'll protect it if it begins to rain while smoking.
Then I realized I needed a thermometer and the one I really want, a remote digital set (Maverick ET-732) was $60. Instead I went to Ace Hardware and found a Weber thermometer with a 4 inch stem, on clearance for only $6. I couldn't pass that up! Next I needed a way to make the thermometer be supported. I decided to buy a 1/8" copper nipple, which the thermometer fits nicely inside, plus the nipple is just long enough to keep the thermometer straight.
I got home and drilled a 3/8" hole just below my food rack and directly above my intake ball valve. After a few hammer whacks, the nipple was in the hole nice and snug, and my Weber thermometer sits nicely in it.
You can also see that I used some rounded closed nuts on the outside of my drum for my food rack bolts. I thought this would give my UDS a nice clean look to it once painted, and it didn't dissapoint!
Finally, I found 2 fridge magnets from the recent phonebook we just got, which should work perfectly (and free) to close off my other two intake holes.
My next step will be to season the drum. I've bought some lump coal and hickory chunks. I've also got some regular Kingsford charcoal too. I'll load my firebox about half full with the charcoal and hickory chunks for the seasoning burn. I'm going to also rub down the inside with vegetable oil and then cook a full layer of bacon at about 250 degrees. This'll be a good test to see how well I can control my temperatures.
Congrats! Looks real real nice!
" -- 
I think you are right, looking nice will help it cook better! 
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