Quick Fuel Change in the Drum.

[1Dusty00a]

Mornin Guys and Gals;

You know I've had my BPS for about 8 mos and Its the BEST!!!!! Thanks Big Poppa !!!!!!!

Its been a learning experiance and a Humiliating one as well!!!!!!! I have had to ask MANY questions and want to Thank All who have replied!!!! I'm actually getting to the point where my wife likes the product coming off the Drum!!

But, I do have another question. When cooking large cuts of meat needing LONG hours of cook time, When you need to add Fuel, what do you do to add and Not loose the Temps you have in the drum, start over???? Or is this a problem that just needs the Cook to bite the bullet and do what is needed. I need to get fuel in at around the 10-12 hr mark and the shoulders need about 2-3 more hrs.

Any Ideas? Thanks for all of the Help. This Site and My drum Rocks!!!!!!!!!!!!!!!

 

[Nafle]

Hi. I just got my drum i november myself. Any have the same experience as you. When I have a 19-20 hour cook I have my Weber 22,5" ready when i hit 10-12 hour I Get the meat over in the Weber and refill the charcoal bin and it is still a lot of lit charcoal so I don't have to restart the drum. In 20 min you will be right on track

Well that's the way I do it.


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www.naflebbq.blogspot.com

 

[wneill20]

Dusty, What temp are you cooking at? I have had my drum run up to 12 hours at 225 and there was plenty of charcoal left. I'm pretty sure it would go 15 hours?

 

[Big Poppa]

OK its fine for the meat to sit out for a minute or two...lift the rack of food out and add charcoal...simple not need for two cookers or panic....Dr. Blonder has an article about it....

The important thing to remember is that the coals heat the meat...the meat cooks from there...the outside surface temp of the meat cooks inwards....you may slow the momentum of the bark but not the cooking...make sense? Trust the Poppa

 

[Kevinish]

I've cooked 15+ hours on multiple occasions. The key is the fill the basket as full as possible, then make a small pocket on one end and put your lit coals in it. If you're doing a long cook you don't need many lit coals to keep a nice low temp. Then, if you have to fill 'er up, no problem as Big Poppa said, just go for it, won't hurt anything.

 

[T G]

That's what I ran into this weekend. I ran out of heat with about 4 hours to go at a comp and I pulled all of my meat out, added a new basket of coals, and kept on truckin. The drum was a smoke wagon for about 10 minutes, but everything was wrapped at that time so the extra smoke from the new coals didn't cause any problems with my turn ins.

 

[delo]

In that case my drum pay me great service. I am happy to have a nice drum.