Thanks for the vid. I’ve tried hanging pork ribs in the Bronco (without the heat deflector) but the difference in temp made it cook really unevenly. Is there a max height you stick to? Keen to master this set-up so I can do bigger volume cooks. Ta!
New to drum smokers but not new to grilling/cooking. How do you add wood chips to get smoke? Seems like you have to pull the entire setup apart to add chips/chunks to the charcoal to create smoke?
Not really, so if you put one wood chunk on what's burning to start with, then a couple on the unburnt stuff then you'll be fine for the cook and that's all you need.
Looking to pull the trigger on the Bronco Pro. Just wondering what the portability is like, as my current ProQ is easy to disassemble and pack in the hatch on those weekend family gatherings. Is it even possible to disassemble the drum in the middle and fit into a hatch with the back seats down?
Question about the bronco, Is it normal for the back of the smoker closer to the chimney to fluctuate quite a bit in temp compared to the front? I had 2 grill probes in the pro over the weekend and the one closer to the front held the set temp within 10degrees the whole 12hr cook but the back one moved nearly 100degrees different. All probes were calibrated and reading equally. I had 2 probes to try understand different heat zones on a long cook. Thanks
@@LownSlowBasics thanks for that! The 100degree difference i think may have also been when some new wood chucnks caught alights because for most of the cook it was maybe 50degrees different. Where would you recommend putting a grill probe based on this?
Thanks for the video mate, really enjoying all your content. I'm close to buying a Bronco but read a lot of reviews from the states about issues with the intake being welded incorrectly. Had this issue?
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Excellent video my man!
The pro is definitely my next bbq.
It’s so good
Great video mate!! Such an amazing smoker!! Defiantly on my dream list with the offset smoker. Love your work mate
Thanks brother.
Thanks for the vid. I’ve tried hanging pork ribs in the Bronco (without the heat deflector) but the difference in temp made it cook really unevenly. Is there a max height you stick to? Keen to master this set-up so I can do bigger volume cooks. Ta!
Ah ok. I haven’t had that issue, I was cooking with an 8 rib rack though, thicker end up higher as heat rises.
I have a Pro Q mate , do these hold the heat better and worth the upgrade ?
New to drum smokers but not new to grilling/cooking. How do you add wood chips to get smoke? Seems like you have to pull the entire setup apart to add chips/chunks to the charcoal to create smoke?
Not really, so if you put one wood chunk on what's burning to start with, then a couple on the unburnt stuff then you'll be fine for the cook and that's all you need.
@@LownSlowBasics Thanks.
I love my bronco pro. Its a amazing smoker!
The best hey.
Looking to pull the trigger on the Bronco Pro. Just wondering what the portability is like, as my current ProQ is easy to disassemble and pack in the hatch on those weekend family gatherings. Is it even possible to disassemble the drum in the middle and fit into a hatch with the back seats down?
It it possible, few screws gets it in half and could definitely transport.
Question about the bronco,
Is it normal for the back of the smoker closer to the chimney to fluctuate quite a bit in temp compared to the front? I had 2 grill probes in the pro over the weekend and the one closer to the front held the set temp within 10degrees the whole 12hr cook but the back one moved nearly 100degrees different. All probes were calibrated and reading equally. I had 2 probes to try understand different heat zones on a long cook. Thanks
It's normal, but not sure about by that much. As the air is escaping out the back (chimney end) you will see higher temps there..
@@LownSlowBasics thanks for that! The 100degree difference i think may have also been when some new wood chucnks caught alights because for most of the cook it was maybe 50degrees different. Where would you recommend putting a grill probe based on this?
I need to cook for 420 F for an hour ....does anyone know how to set it up? Will this smoker drum allow it to do that? Anyway good info...
Thanks for the video mate, really enjoying all your content. I'm close to buying a Bronco but read a lot of reviews from the states about issues with the intake being welded incorrectly. Had this issue?
Hey mate, honestly never heard of that issue and never experienced any issues.
I concur. No issues with mine. It’s a great smoker/grill
Do you need to season the inside of the bronco?
Yeah it’s pretty straight forward. I literally just start a fire in there, 200c or so for couple hours. But there are instructions in booklet.
@@LownSlowBasics oh ok. So no oil is needed inside?
@@seekndestroygaming there’s no cast iron components so it’s not really needed in my opinion.
Can you add another cooking grate??
Yes, get the original for Oklahoma Joe’s website. I typically cook turkey or ribs on the lower grate and chicken wings on the upper deck.