Guys:
I have spent hours reading many of the posts on this forum and I am amazed at the amount of detailed information the members provide about smoking meat. I have a Grill Dome that I have owned for a few years and have successfully performed several long and slow cooks on it. I am ready for a larger smoker and learned about The Big Poppa Drum Smoking Kit by reading the smoker recommendations on AmazingRibs.com. Prior to learning about the Big Poppa Drum Kit I was leaning heavily toward a Backwoods G2 Chubby. There is a major difference in money between an Ugly Drum Smoker and a Backwoods Unit. As some of you compete and have experience with different cookers how do Baby Back Ribs and Pork Butts compare from a Drum Smoker and from a smoker like the Backwoods? Although, from reading your posts, I know you have excellent temperature control on a drum smoker but I have some concern about learning to smoke/cook properly with the the temperatures being higher in the center of the grate. It has to be hotter in the center with no diverter or water pan to prevent heat from directly rising from the coals to the meat.
Thank you in advance for taking the time to respond and I really would appreciate your advice.
I have spent hours reading many of the posts on this forum and I am amazed at the amount of detailed information the members provide about smoking meat. I have a Grill Dome that I have owned for a few years and have successfully performed several long and slow cooks on it. I am ready for a larger smoker and learned about The Big Poppa Drum Smoking Kit by reading the smoker recommendations on AmazingRibs.com. Prior to learning about the Big Poppa Drum Kit I was leaning heavily toward a Backwoods G2 Chubby. There is a major difference in money between an Ugly Drum Smoker and a Backwoods Unit. As some of you compete and have experience with different cookers how do Baby Back Ribs and Pork Butts compare from a Drum Smoker and from a smoker like the Backwoods? Although, from reading your posts, I know you have excellent temperature control on a drum smoker but I have some concern about learning to smoke/cook properly with the the temperatures being higher in the center of the grate. It has to be hotter in the center with no diverter or water pan to prevent heat from directly rising from the coals to the meat.
Thank you in advance for taking the time to respond and I really would appreciate your advice.
