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<blockquote data-quote="Tony" data-source="post: 168367" data-attributes="member: 1">Randy hit on a lot of key points about grills and smokers. Such as direct and indirect heat. Keeping this on the 55 gallon drum, I have seen a thousand different ways to use them. Look up the UDS (Ugly Drum Smoker). That is a vertical smoker that you just use some tubing for air intake. This in a way is direct, but yet indirect at teh same time. The coals go at the bottom, but you choke off the air so much that you regulate it down to about 250º for smoking. On the other hand, you can cut it in half, grab some 1/4&quot; round stock and weld it into a grate and some flat stock to help it seal up and you can have a perfect little grill. Then, if you take a 30 gallon barrel and cut it down, you can weld that to the side for an offset smoker, my preferred way to smoke meat. I have an offset smoker that I have used for years that I got for xmas years ago. I have had to weld up some parts, replace the legs and some other things to keep this old beast going. I know one thing though, If you think it's big enough, go one size bigger. It's a lot of fun to set back a day of what would have been work, and just smoke a nice 20lb Packer Brisket. If you can get a smoker that can do one of those evenly, then you have a good one. I have way more information on smokers, but I will leave it at this for now. Ask any questions you have, I will try to answer.</blockquote>

[QUOTE="Tony, post: 168367, member: 1"] Randy hit on a lot of key points about grills and smokers. Such as direct and indirect heat. Keeping this on the 55 gallon drum, I have seen a thousand different ways to use them. Look up the UDS (Ugly Drum Smoker). That is a vertical smoker that you just use some tubing for air intake. This in a way is direct, but yet indirect at teh same time. The coals go at the bottom, but you choke off the air so much that you regulate it down to about 250º for smoking. On the other hand, you can cut it in half, grab some 1/4" round stock and weld it into a grate and some flat stock to help it seal up and you can have a perfect little grill. Then, if you take a 30 gallon barrel and cut it down, you can weld that to the side for an offset smoker, my preferred way to smoke meat. I have an offset smoker that I have used for years that I got for xmas years ago. I have had to weld up some parts, replace the legs and some other things to keep this old beast going. I know one thing though, If you think it's big enough, go one size bigger. It's a lot of fun to set back a day of what would have been work, and just smoke a nice 20lb Packer Brisket. If you can get a smoker that can do one of those evenly, then you have a good one. I have way more information on smokers, but I will leave it at this for now. Ask any questions you have, I will try to answer. [/QUOTE]

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