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Is this the BEST drum on the market...? | Out the Smoke Gateway Drum Review
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- เผยแพร่เมื่อ 14 มิ.ย. 2021
- On today's episode of Out the Smoke, Malcom and Mark review the Gateway Drum Smoker. Is the high cost of buying a model like this, better than just building your own? What is the Gateway Drum capable of? All these questions are answered in today's episode.
#gatewaydrum #review #outthesmoke
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I did four full racks of St Louis cut ribs on my Pit Barrel Junior this weekend. I love my drum smokers!!!!
Drums are badass, went to a rib comp and I took my gateway and finished 2nd over offsets and gravity feds. Can’t beat them man. Guy that one was a drum, homemade..
I built one and added 2 racks. I cooked 2 briskets and 3 butts all at the same time. 75lbs of meat. It took a little longer to come up to temp but was rock solid the whole cook. Taste cant be beat.
very informative and helpful. Especially about that air flow and temps getting out of control. On My WSM one time that happened to me. too much air got in when I was taking out a pork butt. temps got out of control.
Malcolm you’re a legend! Respect!
Their drums are nice, but I like Hunsaker’s adjustable rack system that doesn’t require tilting the grates for installation/removal. The downside is the need for their grates, too.
Wish they made an 85 gal
I've been debating Gateway vs Hunsaker, the only thing that I'm not really sure about is the bottom intake on the Hunsaker. If I have to run it in the grass is that going to mess with my air?
@@nathenoneptoh I was debating the same two smokers and had similar concerns with the bottom intake on the Hunsaker, ultimately, I decided on the Gateway and I've never looked back, I love that thing and I'm about to buy another one.
I just bought a homemade drum smoker off of Facebook Marketplace and it has a stainless steel cooking grate and it uses magnets to cover the holes and that's how you adjust the temperature and it works like a dream and it's so simple
I've been rocking my home built UDS for about the last 8 yrs with a killer charcoal basket and using a coffee can with both ends cut out for using the minion method and that thing can rock a 10-12 hr cook @275-300 degrees even up here in Wyoming where the winds are legendary. I ran (2) 3/4 " pipes out the vents on the bottom to the top of the drum with 3/4" ball valves. I'm in the process of buying a BBQ rig to start a catering business up here, however I'll be building a 2nd drum smoker to add to my arsenal. Thank you Malcolm and Mark, you guys are AWESOME !!!
Mark mentions, "it's very low maintenance... keep it clean, it'll last forever..." Could you do a video of how to clean / maintain a drum smoker?
Oh yea! Great idea!!
one of the best I've seen ...you can order that degreaser on amazon too, if you don't have a Sam's Club membership. th-cam.com/video/_tje6mfg_F8/w-d-xo.html
I’m with Matthew. Love my drum smoker but it’s a pain to clean. Would love a video on how to clean it thanks guys 👌🏼
@@nathaneyears508 I have a PBC. Most users claim you don't have to clean it which is untrue. The grease accumulates and causes acrid taste. I clean the bottom of my PBC regularly. Light dawn soap, water and a regular dish sponge. I then wipe off excess water soap and rinse it. Then let it air dry. Also after every cook, let the coals burn down with no lid. Last thing, line the bottom with foil.
I completely agree! I started smoking with ancient weber kettle, but even after all those yrs of service, It hasn't been rusted through, and 99% of the paint is still in tact b/c I relocate all the hot charoal to an airtight bucket, and dump, or sweep out the ash as soon as the cook is over. I never allow the interior to build up too much between cooks either. I keep a bucket, steel wool, chemical gloves & a jug of kitchen degreaser just for keeping my BBQ equipment clean on the inside. And when I know I won't be using any smoker or grill for awhile, I give them all a thourough cleaning before I store them away so there's no ash eating away at anything. Plus they're ready to use next time. But I use them year around, so I just got into the habit of cleaning/scrubbing & degreasing any piece I use after a certain amount of cooks, or however sloppy the last cook was. It's worth the time & effort to me, but as a professional cook, I'm used to keeping my equipment clean & well looked after
I have a 140 gallon drum and nothing's beats it for true bbq flavor!
Absolutely, don't leave the cover off long, other than that it's what they said. Goood bbq
Picked up an Oklahoma Joe Bronco a few years ago for $184. It’s based on a 30gal but built (surprisingly) very well. Bought a second shelf, second grate, and second intake damper for it. The first two just increase functionality and the latter let me mount my BBQGuru fan to the intake so that, even under “control”, it breathes as designed. Works great manual or controlled and can do 6 spares hanging or 9 babies hanging or 3 (maybe four) whole chickens hanging or two briskets (one per grate, two grates in) or four butts (two per grate, two grates in - though I often just do one per grate). The results are consistently good and have sold a few of my friends on barrels. I’d like to move to a 55gal based product but I could get a second Bronco for far less $ and be, arguably, more functional/flexible.
Exactly what I bought mine new at Walmart a couple years ago for, awesome machine, I bought an extra rack off Amazon, so now I can do 2 15 pound briskets or pork butt and a brisket, also bought the big basket you can put in about 20 pounds of charcoal
Same. I managed to snag mine for $100 at Walmart. It's such a steal even at MSRP. So versatile
How did you add a 2nd intake damper?
I added a uds last summer and love it. I bought a heat deflector to sit on top of my charcoal basket that helps control temp and prevent big flare ups
Thanks for tips on where you run the vents! Now I know why I have trouble dialing in my temp on my gateway drum👍
Love my drum, just recently hung fresh caught rockfish through the eye socket, hit n fast no oil needed amazing fish!
I get a ton of compliments on my Cotton Gin Smokers “Harvester” drum. It’s a beast of a smoker.
Just curious have you guys seen the hunsaker drum smoke? The hunsaker seems to have more features. Would like to see your guy’s tale on the gateway vs the hunsaker
I do have to say I like my new Hunsaker better but I would love for y’all to test one of those and give us y’all’s opinion
Perfect timing guys, I'm planning on getting a Gateway and appreciate the review. Malcom, you got me into bbq. It's now a huge part of my life. Thank you. Through your videos I picked up on Heath, Mark Williams, Kosmo, and Mark Lambert. Thank you all very much. The videos from each of you have made me do it well. Mark, I'm going to try that Wicker's. Now, if I just lived in a cul-de-sac lol.
Gonna have to get me the hanger kit. Don't have a Gateway but do have a UDS and this video showed me I could fit one onto top level of my drum and be able to put the lid back on.
I only wish you all talked about when to use a heat diffuser plate and the pros and cons. There are a lot of different designs out now, too. Otherwise, this was a great vid, told you just about all you need to know!
Mine runs hot and can get dirty smoke quick if you get too hot to start, ribs are amazing!
Y’all need to make more videos on this channel again.
How do you like Hunsaker drums compared to the Gateway?
I was watching one of Malcom's videos, saw the drum and went and got my own. The flavor is so hard to beat but I have to agree with Mark that you need to check meat or pull ribs to glaze or something you gotta put that lid back on ASAP!
You can do low and slow on this. If you want to do so makes sure you start the fire on the opposite side of the intake. This way the ignition works against the air flow slowing it down, making cleaner smoke and wont burn through fuel. 1/4 inch about (depending on outside temperature) open on both intakes, top all the way open. it will be 250 to 275.
It's has nothing to do with where you start the fire. Oxygen controls the burn.
Starting on one side of the basket slows the burn down less radius to burn out from.
How do you avoid bad smoke ?
And how long does a basket run?
Great video
I love Malcom but he is incorrect when he says the vertical distance between the charcoal and the meat is what makes this an indirect cooker. When the meat is directly above the fire with no baffle or water pan between the two it is a direct cooker. Indirect is when the radiant heat of the fire is not directly beneath the meat.
Yo
I only have a WSM at this time, but what appeals to me about the Gateway is that the intake ports are up high. At my age, not having to squat down to adjust vents would be nice!
I highly recommend getting a FireBoard 2 drive for your WSM! It’s a game changer.
I'm lazy. I built a drum smoker, that runs on propane. I have a thermocouple, that will shut off the propane, if the flames ever blows out. The flame never goes out though, because it is protected by a metal insert. I have used it in high winds, without any problems. Drums do make great smokers.
Great review I'm looking into getting one and was wondering if you think the diffuser plate is necessary?
Started with a off set stick burner.. lots of smoke on a regular Weber..Currently using a pellet grill.. Thinking about adding a drum.. Great video.. Would love to see you guys show us how you season a drum..I have my thoughts and ideas, but would be great to see how you do it.
Beware of the flavor from the grease that hits the fire. I wasn’t a fan of it
I have one it can run hot, cooks ribs killer! Can get dirty smoke if your not careful. If I did it over again I’d get a 22 WSM with a rib hanging kit. Oh it does grill excellent lot of people don’t talk about that having the grates higher over the coals.
I need to get one of these!!
I'm not hating if you got a extra 1000 plus to blow there awesome, but I just built the same thing for 250
I have a stupid question. When the BBQ is over, how do you “turn off” the smoker? How do you put out the fire in the charcoal? Just close off all the air openings?
You are correct just closed off the lid air flow and also any other side vents or lower air vents completely closed and it will die off its on itself
Hi. What is the diameter of the pipes
Gotta love Mark!
I wish drums were affordable around here. Until then, I'll keep on trucking with my kettle!
Nothing wrong with a Kettle!
@@OutTheSmoke Certainly not! I've pulled some delicious meats off mine!
No shot against Malcolm, he’s excellent at what he does, but when it comes to drums, Hunsaker is the cream of the crop in design and build quality. The air intakes on the Hunsaker are better designed and work faster to get the temp ya need. Hands down winner is HUNSAKER! Hey Malcolm, if you read this, take my advice. You can thank me later 🐖🥩🐔🍗🔥👍🏻
Isn't a Kamado Ceramic cooker basically the same thing just hold heat better. I mean, I get all that dripping on those coals too but if I want a long cook, I put in the heat defuse plate
How long do the coals last approximately in these? If needed how fo yiu add more wood and coals. You hsve to remove the grill?
Anyone know what happened to Old 66 drum smokers? They had an 85-gallon drum smoker that I had my eye on for a couple years, now their website is down :( :(
I love all three of my uncle pookies they cook great everytime
Yeah I just can't get past the name. Might as well have called it tune rap a lot. Uncle Pookie pfft....
I got one too
The best flavor is actually off an offset. Then a drum.
I think there are a lot of people that would disagree with you Malcolm. Lots of people believe that the offset is the gold standard of BBQ!
I can see adding charcoal and wood being a pain the ass! Very easy to do on an offset. On this...?????
I'm not feeling the love as a Weber smokey mountain owner 😂. I know Malcolm had a backwoods that he doesn't use for videos. My WSM has been kicking out great taste for 11 or so years. I suppose remove the water pan and you have a drum!
Exactly what I was about to post. I have a basket a buddy built for mr that holds 20lbs of charcoal. I haven’t had the water bowl in it since I bought it. If I want heat deflection I use a pizza pan wrapped in foil. I can open my lid a bunch and the fire doesn’t get away from me. I can hold 225/250 for 10-12 hours consistently. Plus $800 to $900 for that, I’ll pass.
That’s the only way I use my WSM. I threw away the water pan. And I use the Gateway drum rib hanger kit in it. I kept the extra $500 in my pocket
I started on a WSM and have since upgraded to much more expensive cookers. I’ll tell you this, ain’t nothing wrong with a WSM. One of the best cookers I ever used.
Have you looked at the Kettle Joe ? What do you think ?
How well do they hold temperatures for long cooks?
What measurement is the first grate from the top lip?
What makes your drum smoker better than the other ones
Gentlemen… Thanks for another great video.
I’m in need of a drum smoker and a charcoal grill. (I got into this a little ass backwards… I used a gas grill most of my life and been using a Grilla Silverbac for the last four years.)
Do you have an opinion on the Oklahoma Joe Bronco? It can be set up for both drum smoker and charcoal grill, but I don’t want to sacrifice the quality of either method just to save space/money.
Maybe a review? Thanks!!
I have the Oklahoma Joe Bronco. It is smaller than the Gateway, but suits me fine.
Get the OK Joe Bronco Pro. Same size.
Mark and Malcom- What do you guys think about Uncle Pookie's drum smokers?
Love the gateway
Like to find a used one or refurbished one
They're made in my hometown
If you use lump charcoal you do not need to add wood. I cook my briskets at about 265 and they are incredible!
Yo
One drum smoker is just as good as the other 1
How do these compare to the OKLAHOMA joes. Bronco
“Won’t break the bank” the drum is $800 lmao
Do then need a water pan
2x or sometimes 3x the price of other drum smokers... I am not sure if this it is really worth the investment.
Is that the 55g or 30g ?
Won't break the bank ?$ 599.00 & 899.00 I'd still buy one tho (stimulus)
I must be super poor if I think $900-950 for a 55-gallon drum is expensive...
I built my ugly drum smoker because of how often Malcom brags on drums. Best decision I could have made getting into BBQ.
Glad to hear this!
How do you go about adding extra coal - especially if using lumpwood- for a longer cook? It looks like you have to take the grate off and then be able to drop extra coal into the basket?
You can get about 12-16 hrs out of a full basket no problems. You shouldn’t have to add any throughout the cook.
@@SwineLifeBBQ thanks for the reply, Mark! Is that for both lump and briquette? That's impressive I might look at making a drum smoker my next purchase!
@@jamestaylor5814 yes. You may get a little longer, more controlled burn with briquettes but both perform great.
@@SwineLifeBBQ thanks Mark!
For long cooks, briquettes work best. I've found that if you go with lump, adding fuel is best done when you wrap. Everything Mark & Malcom said about drums is true. Awesome flavor but you have to compromise for the limited capacity. They are pretty fun to use imo.
How does the flavor of a gravity charcoal smoker like the masterbuilt compare. Trying to decide between gravity fed vs barrel cooker.
I have both and the gravity series is finicky and inconsistent Temps. I run a drum with the thermoworks billows and it runs flawless and puts out a better product not to mention the mb uses almostb4 times the amount of charcoal. Actually about to sell my gravity fed to get another drum. Billows works great on home made drums as well making for a very cheap option.
Gravity is very lacking in flavor as well. No fat hitting the coals.
$1,100 for a 55gallon and $900 for a 30gallon fuck that shit doesn't matter how good these are the price is absolutely no worth it. Maybe $800 for the 55 and $400 for the 30.
I building them 20yrs nothing but costly barrel smoker you make them out 12$ barrel
Won't break the bank ? They are $1300 now. A 26" weber kettle is a third of that price......
I bought a pit barrel about 2-3 years ago. Its great. not as many features and the original is only a 30 gal drum but it works pretty much the same way. The flavor is insane. They do make a 50 gal version now that's half the cost of a gateway. If you're still cooking on a pellet I highly recommend going to a drum. Big Poppa Smokers also sells DIY kits to make your own.
Hunsaker smokers are superior
Boogie2988 is he was a smoker cook
A but unfair as Malcom could make better Q in a beer can than 99% of the population.
Cmon Malcolm you know damn well the best smoke flavor comes from an offset smoker.
$800 😂
"you CAN over smoke it."
BullSh#t.
And BTW, You can build a quality Ugly Drum Smoker for $50.
Get an aftermarket controller (i.e. CyberQ) and you've got an amazing smoker on autopilot.
Bad design. Ineffective