DrumSmoking.com
Pellet Smoking Big Poppa Smokers
The West Coast Offense
The Gateway Drum Smoker
FAQ's Of Drum Smoking
Page 1 of 2 12 LastLast
Results 1 to 10 of 14

Thread: FAQ's Of Drum Smoking

  1. #1
    Administrator
    Join Date
    Jul 2012
    Posts
    969

    FAQ's Of Drum Smoking

    Just a little sticky to try to answer some of the more frequently asked questions

    Do I need a heat deflector with my drum?

    The simple answer is no. The best part of the drum is due to its versatility you can use a deflector plate...the primary benefits of drum smoking (forget the low cost vs fantastic results) is the self basting and flavor that is added to your product by the juices hitting the hot coals and returning to the meat. If you are experiencing a hot spot in the center on lower temp cooks the first thing to understand is that the temp at thermometer placement is lower than the center of the grill. Every grill is different and size of charcoal load, kind of charcoal, how much you initially light, along with how long you leave your lid off after lighting are the key factors to consider. If you are cooking at a low temp start with the bottom sliders with one half hole exposed and the top vents open.

    What about a water pan?

    Yes. You will need another shelf and place it where the upper basket hooks are...you can use a deflector plate and a water pan.

    Lump of Briquettes?

    Not all charcoal is the same...even from briquette to briquedtte or lump to lumo. Briquettes are more even temp and recommended...having said that I use lump1 Kingsford Competition is my favorite briquette....no additives.

    When I open the lid and work on the meat and replace it the heat rises....what should I do?

    The heat rises because you have introduced more oxygen to the coals. The best advice is to keep the lid on and make you moves with it off swiftly....after that don't worry about it ....it will return to the set temp...unless you left the lid off for an extended period.

    Which adjustments should I use?

    The bottom sliders are your primary source for temp setting. The wheel on top should be as open as possible. Use the top for small fine tuning of the temp....Remember the more you limit the airflow...the smokier the food gets and sometimes thats not a good thing.

    How do I clean my drum?

    Many people have discovered a deep dish pizza pan as an ash catcher below the fire basket. Some use a shop vacuum. Always make sure the fire is totally and completely out before attempting to clean your ashes.

  2. #2
    Senior Member sparky's Avatar
    Join Date
    Jul 2012
    Location
    northern california
    Posts
    172
    thanks for the tips. use newbies drummers needed help.
    Bo, PDS
    22" WSM
    49er Weber, OTP
    Lucile, Mak 2 Star #336

  3. #3
    I bought a used shop vac-6 horse power, at a garage sale for $25-it works great!

  4. #4
    Junior Member
    Join Date
    Feb 2013
    Posts
    5
    What is the best way to fire the bps up??? I was hoping to 3/4 fill my basket, then dumping a chimney full pre-lit on top of it. Will this work for long hours of 250 to 275f??

  5. #5

    FAQ's Of Drum Smoking

    I use about 10-15 lit briquets on top and close the lid.
    Bottom vents open 1 or 2 holes each, top vent open all holes.
    When the temp gets about 40F from where you want it close the bottom vents to about 1/2 hole each. You'll need to adjust for your drum but should be a good starting point.
    I cook at 275 for most things so that means about 220-230 on the analog gauge on the side. It's about 50F hotter in the middle than on the side where the gauge is unless I'm using my diverter.


    Sent from my iPhone using Tapatalk while driving one handed!
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC

  6. #6
    Junior Member
    Join Date
    Feb 2013
    Posts
    5
    Will do that today on a brined halved chicken. First run with it and I'm kind of nervous!

  7. #7

    FAQ's Of Drum Smoking

    Don't be nervous! Have fun learning. The drum will do all the work. You're on a lifelong training session of BBQ! Learning what works for you and what doesn't. We're all on the same learning curve somewhere, even BP! If we stop learning we stop growing. How boring would that be, right?
    So don't be nervous, just have fun and think of it as your first of many lessons in drum BBQ. And remember, even your fails will still be better BBQ than most people will ever be able to produce!


    Sent from my iPhone using Tapatalk while driving one handed!
    Last edited by scooter; 03-10-2013 at 10:52 AM.
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC

  8. #8
    Yep...// I got all the answers that was in my mind. Many questions were there. But now is no more. Fruitful post.

  9. #9
    thanks for the advices

  10. #10
    Junior Member
    Join Date
    Aug 2014
    Posts
    9
    I have a kit and I am building the smoker this weekend. I have to cut the top off the drum. Do you have any tips?

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •