Beginners Guide To Drum Smokers
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- Beginners Guide To Drum Smokers
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Of course we want to see the chicken prep
Hey buddy great job! I built my own smoker. No kit. Used 1 inch pipes with 1 inch full port valves with two 1.5 inch vent holes on top. Had to add a 3rd 1 inch intake to get over 300. Mi es happy at 225 to 250. Can shut down to 1 intake and go all day at 150 to 180 for jerky. 2 valves fully open runs 250 for up to 12 hrs! I love it! Thanks for the video!
Awesome 👍
Seafood jambalaya stuff chicken sounds killer Rus let me know when dinner will be ready
I built my own UDS and it burned for over 24 hrs and still had 1/4 of the charcoal left!!! Hell yeah Rus I would like to see how you stuff a chicken!! I am sure it will be AWESOME!!!!
Love the beginner series Russ, you're a good teacher. Won't be long until my 12yr daughter out cooks me on outdoors cooking.
I'd love to see you debone and stuff a chicken.
It's always helpful watching someone else his technique
Really liking this series, Rus :)
Thanks for watching the series Ry!
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Hell yeah brother, debone and stuff a chicken with some seafood jambalaya!!!! That chicken looked fabulous in this video, but homemade is always better!!! Cheers to ya my brother!!!
Hey Troy! That's actually the video I'm doing tomorrow! Thanks for checking this one out! Cheers!
Hanging ribs in my drum is my new favorite thing. I’ve also found that smoking over the fire directly gives the food so much better flavor, especially if it drips down and hits the coals.
Well of course. We all want that for a video!!
Thanks for the tips! I've always had problems maintaining temp and never thought of starting the charcoal on top and letting it move down and out, makes perfect sense.
Glad to help!
Yes sir! And thank you for being so thorough. Some people may say people talk to much, but I’d rather not miss any good details
I appreciate that!
Eagerly awaiting the tutorial on deboning and stuffing chicken, thanks for what you do.
Thanks for showing operation. I have an Oklahoma Joes offset and love it. Takes time to heat up. Like to try drum smoker.
Someone taught me to close my intakes when I open the lid to cut the temp spikes. I dunno if it works better or worse but seems to work well for me.
Yes, I would like to see you debone a chicken, stuff it what you want and smoke it. 👍👍👍👍👍
My wife bought me one that I had to build and I love it !!
Great video Rus! I love my Gateways, I have a few homebuilts as well. One thing I've noticed is if you close up your intakes on the Gateways when you remove the lid, it helps a bit with the spikes. But definitely moving quick in, and out is ideal! Have a great Monday!
Yeah that does help for sure. I guess in reality a lot of grills/smokers spike when the lid is removed but it’s very noticeable on drum smokers especially. Thanks for watching!
@@SmokyRibsBBQ very true on other takes there! Kamados and drums seem to be the most prevalent for me! Also, forgot to mention, bu the chicken looked fantastic!
Thanks Russ 4 sharing your cook on a drum smoker, cant wait to watch your homemade stuff chicken
Man that looks gooooood!! you don't find any yard bird pimped out like that in SC.....
YES... I would love to see how you de-bone chicken..
Thanks good video. I use my 22.5 WSM as a barrel smoker...works pretty good without the water pan.
Good stuff Russ! would love to see that chicken prep, i've never done that before.
The drum smoker has the easiest to reach intake damper so far in this series. I like how it holds so much fuel that you don't need to add more for longer cooks. Plus, it's great for saving the used coals for the next cook. Also, that deflector plate lets some of the drippings fall through the holes so they vaporize for even more flavor!
Exactly right! I need to use mine again soon
Yah that deflector rocks for that purpose
Yes please!! That stuffed chicken sounds amazing!!!!
Thank you so much. This is the video that I've needed.
Glad it was helpful!
This is a great intro to Barrel smokers. You have my interest up Russ!
Man I love Ugly Drum Smokers, and I love boudin smoked chickens too. This video is perfect.
Thanks Big Lew! I really enjoy the drum smokers as well. That stuffed bird was so good!
I absolutely love that drum of yours Rus!! I want a gateway one of these days just to have! especially for some Hot n Fast action!! That yardbird looked spot on and interesting stuffing you used also!! Ps I am so jealous of you wearing shorts and a T-shirt in this video!! I might have to edit one of my videos I got from late fall just so I can think Spring!!! hahaha Have a great week Rus!!
I sure do love it too Jeff! I try my best to take good care of it and keep it in the garage. They give you really great results! Lol about the video last fall! Hopefully Spring will be here soon for you! It’s 75 degrees outside today
Man, that looks amazing Russ!
Thank you!
Yes I would like to see you do the chicken.
I did it about a year and a half ago here: th-cam.com/video/4LphfdSSiJ8/w-d-xo.html
I'm really enjoying this series.
Russ check your Webber Grill lid to see if it fits your barrel cooker . The one I built fits perfectly
I just watched another cooking channel use a drum smoker, and thought, that would be nice to have. Then my favorite BBQ channel is showing one in use. Now I really want one! LOL Great video as always Russ! Thanks for your hard work!
Great video man! Thanks very much for the explanation! I was just thinking of getting a drum and then I found this video! Keep up the good work. Cheers from FInland!
Will a much taller set of vents affect a drum smoker? Something that would be in range greater than 6 feet? What about adding ball valves for temperature control?
Thanks for the video, really interesting. But, I”m from the country where the barbecue culture is just starting, and here is almost no uds smokers, and I never tried meat from it. So my biggest question - what is the difference between uds and Weber original kettle (I own it for 5 years, and really love it). I wanna experience more things about barbecue , and try to build uds myself. Thanks.
The first difference that comes to mind is that with a drum you are cooking above the fire and the fat drippings that fall into the fire really add a distinctive flavor that you just can't get when cooking indirect like on a weber kettle, plus there is more cooking area. This Gateway drum has two grates at two positions. The drum is smoker, where a kettle is actually considered a grill, even though low and slow BBQ can be done on them. Drums are super efficient on charcoal as well. You would just have to smoke on one to see the difference for yourself
@@SmokyRibsBBQ thanks, so , yeah, I have to build it and try myself )) I’ll build it during winter.
Thanks Russ; I found that my gateway drum smoker cooks chicken the best and better than my Webber. Tried doing pork ribs and I over cooked them but I do not have a deflector plate.
Thanks for the tips though 👍🏽
I like that Gateway. Man that's nice. Like Ry, I love the series. I'm looking forward to seeing you debone a whole chicken. That is a great idea Rus.
Thanks it’s a nice smoker! Appreciate you checking out the video!
Yes sir!!
Thanks, Rus. Yes, I'd like to see you debone a bird!
Debone that yard bird Never seen anyone do that before. Can’t wait to watch and try it
Beautiful looking chicken Rus and you know I love that drum smoker. I'd love to see a video on you deboning and stuffing a yard bird.
Hey Jaxx, thanks for checking it out! Yeah that is a pretty special smoker to me. I need to use it more than I do. It does a really good job.
Greatly done great Cook
Thank you so much 👍
Everyone burns meat but you... Well done Sir
Perfect execution my friend! Great video!
Thank you Phil! I appreciate it much!
Great tutorial, thanks for your hard work and keeping us all informed on different techniques and products. 👍
Your welcome and thanks for watching
That chicken looks AMAZING!!😋
Love your videos, greetings from Austria!
Glad you enjoy the videos!
Wow thank you brother 🙏
My pleasure
Loving the series Rus, lots of great information.
My ex brother in law worked for Paul Prudhomme back in the Turduckton days of Commander's Palace / K - Paul's Louisiana Kitchen and he did the deboning and stuffing of the turkey, duck and chicken for a Thanksgiving Day meal many years ago. It was a sight to see, and tasty to, lol .
That’s awesome! Turducken is a pretty hard feat! Amazing stuff!
@@SmokyRibsBBQ
He is a trained professional, lol 😉
I didnt see how you remove the chicken when it was done, is there a special tool to lift the hot chicken grate off the hot grill when it's done.
Just my hands wearing nitrile gloves with cotton liners.
Hello Rus. I would like to try and build my own. Hey... heck yeah, lets see you do your own chicken!
It would be a fun project
weed torch...I use the same thing! great vid.
thank you!!!!!!!!!
Do you ever use a pan of water in your Drum I need a deflector for my drum
Great explanation I just have a question
if you're using lump charcoal to heat up the food and only 6 little chips of wood how is that gonna smoke anything?
Not trying to be cocky or anything but I don't see how these Drum smokers achieve smoking food food besides the smoke coming from the charcoal
I'm probably wrongSo my wife tells me most of the time
I'm planning on making my own but I plan on making a door at the bottom with a gasket and a clamp to seal it so I can add chunks of wood
Is an allow more oxygen in
You can add as little or much smoke wood to the lump charcoal as you want. That is a personal preference. Look at it, as smoke being another seasoning. You apply it like a seasoning. To your taste, but so you know, it doesn't require a lot in a drum smoker.
I saw that Jacques Pepin video on de-boning. Tried it twice.. So yes do a video on de-boning chicken. Thanks.
I would like go see how you debone and stuff your chickens
That is some good looking yardbird brother.
Love your accent mister ! 😎
Yes please video debone chicken.
Great video Mr. Jones. Ya convinced me to add a drum smoker to pit row. And how bout a turducken stuffed with all the deliciousness you mentioned. 👍
Killed it 🤘
Great video, I learned a lot. I would like to see how you debone a chicken. I 'd definitely watch!
Good video , liked the pitmaster privilege bite ...... you look like a bbq pit boys member already 👍
Haha! Thank, I appreciate you watching'!
Love this video !!!! A lot of great info!!!
Glad it was helpful!
I would love to see how to debone a chicken like that. I've never seen something like it.
The 1/8” grommet looks like a rubber one. I have several of those, no issues with melting?
made out of high temp silicone, and no issues at all
Very great information here. Cheers, Russ!
Glad you enjoying it Dwayne!
I would like to see that. I enjoy your video's very much, very informative..
Chicken stuffed with shrimp and crawfish? You are now my zen master...
Nice vids. Would like to see how to prepare chicken thighs compétition style. Meaning debone and square off.
I would love to learn how to de-bone and stuff a chicken
Awesome content brother
Much appreciated
Still watching the video, lol, but absolutely would love to see a deboned video. Alright. Gotta get back, lol.
What do you do with the liquid creosote that gathers in the bottom? Have you heard ppl using cat litter in there? Does that affect taste in any way?
I bought a kit love my drum
Oh yeah wanna see the doing your own chicken. Be interesting to see how to debone a chicken. Love smoking different meats i do it ever chance i get
Maybe you should show the newbees your temp when you probe it.
A lot of times I do but really didn’t think about it. This video was more about the smoker and how to run it. Thanks for watching
yes do the stuffed chicken recipe for us please!
Nice hat! 😎
Where did you get the silicone grommet for the probe ports? Great informative video . I have a PBC but am going to upgrade to the bigger Gatewsy so I can cook more food and have better temp control.
I got the grommets from the company that makes the Smart Fire air controller
@@SmokyRibsBBQ thank you !
Yes, I need to know how to debone the chicken before smoking.
Nice, thanks.
Great video. On your temp management I noticed that you dialed the top exhaust vent down a half. A lot of the gateway guys say always leave the top all the way open. I wonder if you would comment on that since temp management is something that takes a little getting use to on the drum.
The only pit I leave the top vent wide open on is my offset smoker since I’m burning all wood. It’s got to have good air flow to keep the wood splits actually burning. On all my charcoal pits I use the lower and upper vents to control temperature. I control temperature on a offset by the size of the fire.
Yes, love to see the chicken.
I got my drum, ive seen people slice them sideways and make full grills with them. Im thi k of tall stacking them together for 8ft smoke stack. With three levels could be done correct? Lol
I've seen smokers similar to what you are describing. Leatha's BBQ here in Mississippi has a smoker like that.
Hey Rus. Great video as are all your videos. Really appreciate them!!! Quick ? regarding drum smokers. Since ribs are usually hung .. do you find that the lower end of the rib tends to cook alot faster than the higher part of the rib ... since the lower part is much closer to the heat. Thanks Mike
Actually it’s just the opposite. The meat will pull back from the bones on the top before they do at the bottom. Remember convection heat, and it gets hotter at the top, but with that said, you may experience some excessive charring at the very bottom of the ribs if they are to close to the fire. I’ve done ribs in this drum but used the grate. Perfect results. I mainly hang if I need a lot of racks
Where did you get the modified vent for a blower? Did you use a Billows and will it work with it?
It came with the Smart Fire controller I use with it
Great video
Glad you enjoyed it
On a real long cook like a brisket or pork butt, do you ever add more wood?
No, it has a large fire basket and super efficient
Good afternoon, I've been looking to get one of these types of cookers for the past year. How does the food compare to an offset smoker like your Lone Star off set? Is there a noticeable difference in flavor between the two? I have a BGE and a Pitts and Spitts pellet grill and would like to add another smoker to my backyard arsenal. I was set on getting a cabinet smoker from LSG but a friend of mine told me to check these drum smokers as an alternative. Appreciate any comments you have. Keep these great videos going! Thank you.
It will taste just like any other charcoal/wood combo type grill, but a drum smoker is very efficient on fuel similar to a kamado cooker. A offset burns only wood splits, so obviously it will not produce the same taste but it's very good. Everything I've ever done on mine has turned out very well, plus you have the ability to hang meat if you get the hanger and hooks. This Gateway drum can smoke up to 16 racks of ribs at one time if they are hung. You definitely can't go wrong with it.
Thank you for very much!@@SmokyRibsBBQ
I would love to see the chicken prep rus!!
Still loving the Gateway? I'm leaning towards the Hunsaker... but also thinking hard about the Gateway for the fact that I can look @ & buy one from a local BBQ store that carries them. Then again I may just build one? Maybe a "Clonesaker"... but I usually end up going a little overboard with that kind of project and wouldn't save any money anyway!
Absolutely love it!
Lmao!!! Bruh! You don’t even need that huge torch with those fire starters. They light instantly with a regular lighter. Lol
But I get it. Us men LOVE SOME FIRE! 😂😂
Well that particular torch is designed for a barrel smoker specifically because it is very long and you can light the starters up without having to bend over and put your arm in the smoker.
Thank you Sir 👍🏾👍🏾👍🏾👍🏾👍🏾👍👍👍👍
Yes I would like to how you stuff the chicken I'm up for that delicious
💯 Stuffed Chicken video!
That would be cool to see how you de bone and stuff that chicken