The drum thermometer is cooler than the center of the grate. Keep that in mind when cooking. One of the most common issues for a newbie on a drum is for example cooking ribs at 275 on the thermometer....they find that the ribs cook too fast and maybe a little burning at the center. They reach for a pizza pan or some sort of diy deflector plate. Thats fine but you can cook without those and get the benefit of the fat dripping on the coals and the flavor hitting the meat by just understanding that if you want it at 275 in the center then you probably want the thermometer to read about 235-240.
Since you know that the outside is cooler on the grate than the center...do you initial cooking on the outside ring
and finish on the center
For saucing.... Sauce can be intentionally carmelized, it can bet set and can be sauced after removal. Do not use the firebasket in the raised position...you will burn the sugars way too fast. If you choose to sauce on the pit then go ahead and let the coals ignite in the lower basket position and watch carefully. I usually sauce right after pulling the meat. If I want to set the sauce it is on the grate on the edges and with the fire low and the lid closed for just a minute.
Since you know that the outside is cooler on the grate than the center...do you initial cooking on the outside ring
and finish on the center
For saucing.... Sauce can be intentionally carmelized, it can bet set and can be sauced after removal. Do not use the firebasket in the raised position...you will burn the sugars way too fast. If you choose to sauce on the pit then go ahead and let the coals ignite in the lower basket position and watch carefully. I usually sauce right after pulling the meat. If I want to set the sauce it is on the grate on the edges and with the fire low and the lid closed for just a minute.