That’s pretty awesome how a drum smoker works. Those ribs look so delicious. Definitely going to look into getting one. The review on it was great. Have an awesome day tomorrow and enjoy your family my friend.👍🏽
Drums are used so often in the competition scene that sometimes we forget that most backyard cooks aren’t familiar with them! They definitely have their advantage.
A thing that's always good to do when needing to have the lid open for a longer time while handling food is to close the intake damper(s) first. Then when you're done close the lid and open you're damper(s) back up again. Temperature takes longer to come down than it does to go up. You'll see that you didn't lose much of your cook chamber temperature this way, and it won't take very long to make up the difference on that small heat loss.
I’m actually looking at getting a race crew! Great vid. My biggest hang up is that I really need to be able to cook on that bottom level and the top level sometimes. Let’s say when I’m running wings for a party. I don’t see any good way though to rotate those trays because you have to angle the grate to get them out right? So you just have to transfer the food with tongs?
I'm in the UK and new to this kind of cooking. I would be interested to know if you ever need to replenish the coals, if so how. Also how do you know how many coals you need particularly for a longer cook? Thank you.
Great question! I typically do longer cooks and have never had to refill my coals at all. I always fill the basket up fully, I would rather be safe than sorry!
In my take - just fill it 3/4 or so and that'll last you for hours. Another advantage is when you're done, you can close it off to choke out the fire and save coals for later. Since he's cooking hot and fast I can't see a scenario in one cook where he'd ever have to reload
Anther CZcams channel also said drum smokers like 300’. Can you maintain 250’ for smoking like an offset or will wood Smolder and be bitter? I have an offset smoker and love using it.
@GulfCoastSmoke Really enjoy your videos. I have been practicing for my first competition by following your videos. So far the food has been excellent! Where did you find the wire mesh rack you cook your brisket on?
Learned to smoke using a WSM22 and watching your older videos. Looks like you are doing more competitions and switched to drums. Would love to hear your thoughts on comparing the WSM and drums.
I still use my WSM all the time at the house! These drums stay in the trailer for competition and really aren’t used for anything else! I can do a comparison soon!
I think they both can do low and slow and hot and fast! The thing about drums is you get your proteins dripping fat all over the coals which makes for a super flavorful cook. Thats why I threw my water pan in my WSM away and run it like a drum now!
I noticed that you didn’t use a diffuser in this video, but at comps do you use a diffuser for different proteins or no diffuser just water pans? Thanks
That’s pretty awesome how a drum smoker works. Those ribs look so delicious. Definitely going to look into getting one. The review on it was great. Have an awesome day tomorrow and enjoy your family my friend.👍🏽
Thanks so much! I hope your week is awesome as well!
Drums are used so often in the competition scene that sometimes we forget that most backyard cooks aren’t familiar with them! They definitely have their advantage.
No lies detected!
I have had 2 drum smokers for the last 10 years. I did so many mods diffuser, oil drain at the bottom etc works like a charm
I love the way they cook! Efficient and the food always turns out great!
Have you looked at the Hunsaker? No need to rotate your food with his intake and basket combination.
Perfect I have my okj drum this video will help a lot
Love to hear it!
I have a question how do you keep your smoker barrel from reaching 400 degrees so your food doesn’t burn
Cut your air intakes down and your exhaust stack
@@danielrodriguez5241 okay I’m new to this stuff
LOVE THIS!
Appreciate you!
Thank you
I got you!
Drums are legit. They're great to learn barbecue with, before running offsets
Absolutely! I agree!
Drums are so efficient! I’ll be starting a new one very soon!!
They’re awesome! Even if I ever get another offset for comp I will always use at least one!
They’re awesome! Even if I ever get another offset for comp I will always use at least one!
Love my Race Crew drum.... I'm not a competition guy (not yet anyways) and still love it for just backyard use.
They’re great cookers!
A thing that's always good to do when needing to have the lid open for a longer time while handling food is to close the intake damper(s) first. Then when you're done close the lid and open you're damper(s) back up again. Temperature takes longer to come down than it does to go up. You'll see that you didn't lose much of your cook chamber temperature this way, and it won't take very long to make up the difference on that small heat loss.
That’s a great tip!
Love my drum too!
Great cookers!
Good video brother!!!!!
Appreciate you!
Could you do a video on the wsm ? Im having trouble regulation heat
Absolutely, I got you!
Can you do regular grilling on this? (Carne asada, burgers, dogs?)
Not going to Austin Rodeo BBQ? Was hoping to stop by and say hi.
I unfortunately will not be there. I wish I was!
@@GulfCoastSmoke all good, I'm gonna take these techniques and see if I cant give old Chicken Fried a run for his money! LOL
Lol! Good luck, brother! Bill is a great cook you gotta be on your game!
What do you do at the end of the cook? Do you shut it down or burn it off? How often do you clean ash out?
At some point I want to get a smoker and this vid has some great info!
Glad it was helpful!
Great video!!
Thank you!
I’m actually looking at getting a race crew! Great vid.
My biggest hang up is that I really need to be able to cook on that bottom level and the top level sometimes. Let’s say when I’m running wings for a party.
I don’t see any good way though to rotate those trays because you have to angle the grate to get them out right? So you just have to transfer the food with tongs?
Yes, I would say you’re correct! Because you do have to slightly angle them to get them in or out.
I'm in the UK and new to this kind of cooking. I would be interested to know if you ever need to replenish the coals, if so how. Also how do you know how many coals you need particularly for a longer cook? Thank you.
Great question! I typically do longer cooks and have never had to refill my coals at all. I always fill the basket up fully, I would rather be safe than sorry!
In my take - just fill it 3/4 or so and that'll last you for hours. Another advantage is when you're done, you can close it off to choke out the fire and save coals for later.
Since he's cooking hot and fast I can't see a scenario in one cook where he'd ever have to reload
@@GulfCoastSmoke Thank you mate.
@@crushingbelial Thank you, Cheers.
I don’t see the link for your starter. I think you said you’d put a link in the description.
Anther CZcams channel also said drum smokers like 300’.
Can you maintain 250’ for smoking like an offset or will wood Smolder and be bitter?
I have an offset smoker and love using it.
@GulfCoastSmoke
Really enjoy your videos. I have been practicing for my first competition by following your videos. So far the food has been excellent!
Where did you find the wire mesh rack you cook your brisket on?
Thanks so much!! I get those at HEB!
Learned to smoke using a WSM22 and watching your older videos. Looks like you are doing more competitions and switched to drums. Would love to hear your thoughts on comparing the WSM and drums.
I still use my WSM all the time at the house! These drums stay in the trailer for competition and really aren’t used for anything else! I can do a comparison soon!
Have you ever use you WSM for competition.
Just patiently waiting on that barbacoa vid lol
Soon enough!
You still have/use your TMG Fridge at all? Been ages since I've seen a video on it.
I still have it! We filmed a video on it recently and it’ll come out soon!
How do you think a drum smoker compares to a WSM ? Is it the case that a WSM can do anything a drum smoker can do plus the low & slow cooks
I think they both can do low and slow and hot and fast! The thing about drums is you get your proteins dripping fat all over the coals which makes for a super flavorful cook. Thats why I threw my water pan in my WSM away and run it like a drum now!
Are you going to weatherford next weekend?
I am not ☹️
I will be out of town unfortunately
@@GulfCoastSmoke well dang, I was going to come talk to you. I don’t compete in Texas much but $50k caught my eye
Do you think a diffuser plate is necessary for backyard cooks, specifically brisket.
For brisket, no! I never use one for that but I do like the water pan.
Where can I find information on cuatro d drums.
Reach out to Bobby Delgado on Facebook! His drums are so fire!!
I noticed that you didn’t use a diffuser in this video, but at comps do you use a diffuser for different proteins or no diffuser just water pans? Thanks
I use it on my pork and my ribs for comp. I just want to be safe with those and think it makes for a better color!