Pit Boss Champion Drum Smoker Burn Off & Test
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- I've never used a drum smoker before but anyone that uses one raves about it. So today I fire up the drum smoker to see how it works.
P.S. Yes, after using it...I'm hooked!
Link to drum smoker: pitbossgrills....
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/ @grillsergeant
Definitely going to get me one. With me being in a wheelchair the swing out ash basket would be a lot safer for me
I found one of these cheap local to me, new in box. Thanks for the video, it helped me determine it's something I'm interested in!
Great scores on the estate sale, the first bench was really the prize piece. Can't wait to see a cook on the drum.
Very nice drum. Loved the outside seating. Some great finds!!!
Nice work testing out that drum, very informative👍Your yard additions look really nice! Great finds👍😊
Thanks for the video I was going to buy an offset I have a Pit Boss vertical pellet and a portable Pit Boss Grill which I am actually starting to like that being said my long-term friend and neighbor has an offset Also is an old country quarter inch thick Steel he loves it and there's nothing quite like Food cook with real wood and charcoal will be buying one
Great review. I’ve had OJ Bronco for several years now and love it for certain applications. This is definitely a better design. 👍🖖
Love drum smokers, if I didn’t already have my OKJ bronco id look into this.
Summer sausage would be good in either your drum smoker or Pro Series vertical smoker. Bone in pork but mixed spg and sweet rubs would be really good in your drum and new offset smoker, after you do a burn off in the offset smoker. I just got a pit boss drum smoker 3 weeks ago and I have moded it some I got a charcoal s basket from lone star grillz for really long cooks. The main brand of charcoal I use is fogo. I like their lump and Briquets
Great run through. Got my interest up.
And ribs..both pork and beef.
Drums and pork butts are a match made in HEAVEN!
Awesome test Andrew, a pork butt would be a good first cook! Also the pick up at the estate sale was 💰. Have a good weekend! Cheers brother 🍻🍻
Awesome video!! Nice looking yard items!!!! How about a bunch of whole chickens!! lol.
Thanks for the video! Would have liked to seen what happens to the temps when you open the top lid because it would be an increase in oxygen.
As long as you don't keep it open for too long, it really stays put because you are loosing about 30 degrees of temp when you open the lid and it comes back to temp quick because of that increase in oxygen but then mellows out around the same temp of when you opened it.
Hey, a fellow Dillon press user! The drum looks interesting and I, too, have never used one.
Good eye! 😂
awesome video. love that drum smoker.
I wonder how much longer it would burn if you used real binchotan Japanese charcoal. Super dense and pricey, but very hot and long lasting. While my Kamado is different than a drum smoker, i tried binchotan in mine and I am sold.
I wonder who else feels this way.
Sucks that it costs so much though.
Anyhow great vid! Im diggin this drum. Much cheaper than the Cotton Gin drum I want with same features.
Smoke pours out of the probe ports on mine. And the lid gasket came off after a couple of cooks. Some mods needed but I’m enjoying it so far. My first cook was 3 pork butts and a beer can chicken, all on the top grate 😮
Does it leak so much air that you can't close all the vents and snuff out the fire to save unused charcoal?
@@robertsloan408 I do notice there is not a lot of charcoal left over. I bought mine on marketplace brand new but it was put together. I’m finding they didn’t do a great job on assembling. When it warms up I’m going to take it apart and see if I can do a better job at putting it together. I might see if magnets will work on ports when not using.
Boston Butt would be a good test.
You should do pork tenderloin . With a apple cinnamon glaze .
That sounds amazing!
@@GrillSergeant hope you have a great day.
Pitboss needs to make an offset charcoal smoker
I would buy one in a second!
I am in North Carolina, I am on the hunt for this smoker. Where can I get one?
I think that would look good next to my 1150. My question is, can you grill or sear on that? If so, do you take top shelves out and reach down to bottom shelf for grilling or searing?
Great question. Something I’ve tried was after the cook to sear I would open the fire box put a small grate on top of that and sear away
Would you say that 3rd grate next to the defuser plate would be too hot for smoking ? Maybe ok for direct heat grilling?
Where can we buy it
I wanna see a stake cook on it
Where does all of the grease collect? Is it hard to clean?
Do you have anytype of blower system, like Inkbird or fireboard to conect to the barrel? I had the OKJ bronco with an inkbird blower and could run low and slow for 10-12 hours without having to add any fuel. I am tempted to grab one of these.
I do not. It held temps pretty good
Hello,
Can this be used with wood only?
Wat was name of temp sensor company
Whole chicken or turkey
Made of JUNK. Mine is under one year old, rust all over and warped grills inside when attempting to seat them on the flimsy hinges. Forget about support from this ripoff company, they had to finally be reported to the BBB. My suggestion is to purchase yourself a nice Pit Barrel for a third of the price and it will function and perform like a real champion without issues. I am ashamed to say I actually dished out almost a thousand dollars for this crappy made unit.
Typical Pitboss garbage thermometer...
What temp gauge should I swap it out for?
Doesn't really matter what thermometer is on a drum. That temp is ballpark at best. You have the ability to measure temp at the grates. Beyond that, you don't really NEED an exact chamber temp in a drum. If you're using multiple grates, you're running multiple temps, and an inch higher or lower than the probe is a different temp anyway. The range of temps from top to bottom in a drum varies too widely to rely on a single point thermometer. Save the money and use it to put a tru-tell in the Old Country, assuming it doesn't already have one.
I haven't watched all of your content yet, but I'm pretty confident that you already KNOW you're going to have to learn those pits just like any other. I k8nda feel like the student trying to teach the master here, but for anyone reading this who DOESN'T have your experience, I wouldn't even consider modifying a new pit until I put a few cooks on it. Take notes of any issues through those cooks, and modify based on what the pit tells you it needs. Swapping out parts on a brand new ANYTHING is a waste of money if you didn't need to do it.
Would you say that 3rd grate next to the defuser plate would be too hot for smoking ? Maybe ok for direct heat grilling?