can you do ribs hanging them with a measurement of clearance please or just a measurement from the rib rack to top of fire box please and thank-you! Love the channel
Great video! Would love to see a brisket done in this, would like to know if the heat circulates enough to render the top fat without burning the bottom.
Great cook! Have you tried any cooks without the deflector plate to get the drippings on the coals for some extra flavor? I see folks talk about that with other drum smokers.
@@josoreo1977 still a work in progress but i performed both modications in this video ruclips.net/video/zHqYQLQS3mY/видео.htmlsi=SxdX6tx9DjnaCuJG and ive been able keep my temps fairly consistent. The key for me is to start shutting down vents once i hit around 200F. Ive been able to hold 250, 275, and 290 for good periods of time. I havent done a long cook yet but i plan on doing so within the next few days. The smoke im getting in this barrel smoker is incedible
Awesome. would you be able to flip the heat diffuser upside down and place the charcoal basket on top of it, or add a slow n sear type basket for more direct grilling style to get closer to the heat source?
Every "traditional" BBQ protein has a specific smoker that produces the very best results for that cut. There is absolutely NO other method that produces better pork butts than a drum!
The difference on how I do Pork but is fat cap up and I use Lawry's seasoned salt mixed with PS Apple pie rub or an spg mixed with killer hogs. I do like using apple and pecan mixed on the wood chunks. Another grill that can be be set and forget it once it is heat soaked in the dome is a ceramic kamado. I think you would like the Pit boss 22" or 24" Kamado and something I would get with is pizza stone for it
Tip I use- when I pull the pork I sprinkle a little bit of the seasoning on at the same time. Another one is to put some tallow on the paper when I wrap it.
Could you put wood chips on the tray under the basket, halfway through the cook? (Why? When the smoke passes through the fire it gets burned properly. There would need to be embers dropping down to get them smoking of course. )
I have the Oklahoma Joe drum smoker & never used a water pan.I'm pretty sure the design eliminated the need for a water pan.I do like being able to access the basket.
I’m sorry but a 14 hour cook looks a little excessive for what looks like a 5 pound pork butt! And you let it rest in a warmer over night? All that could’ve been done in one day at my house! But whatever gets the likes I guess!
Link to the warmer you used to rest the pork butt in... plz
SmokinTex.com and SARGE10 will get you 10% off.
Any chance of you doing more cooks on this? I’ve been on the fence with buying one but there aren’t many cook videos out there yet.
can you do ribs hanging them with a measurement of clearance please or just a measurement from the rib rack to top of fire box please and thank-you! Love the channel
Great video! Would love to see a brisket done in this, would like to know if the heat circulates enough to render the top fat without burning the bottom.
You bouta need a bigger back yard with all them cookers
The only thing id say is use chunks instead of chips
Being able to add more fuel easily during a long cook is exactly what the UDS market needed. ❤️👍
Great cook! Have you tried any cooks without the deflector plate to get the drippings on the coals for some extra flavor? I see folks talk about that with other drum smokers.
When i do a full charcoal fill Im finding it hard to keep temp at 250 with side vents closed and chimnry on min? It goes over 300
Same, did you ever figure out a fix?
@@josoreo1977 still a work in progress but i performed both modications in this video ruclips.net/video/zHqYQLQS3mY/видео.htmlsi=SxdX6tx9DjnaCuJG and ive been able keep my temps fairly consistent. The key for me is to start shutting down vents once i hit around 200F. Ive been able to hold 250, 275, and 290 for good periods of time. I havent done a long cook yet but i plan on doing so within the next few days. The smoke im getting in this barrel smoker is incedible
Awesome. would you be able to flip the heat diffuser upside down and place the charcoal basket on top of it, or add a slow n sear type basket for more direct grilling style to get closer to the heat source?
Do you really think three pieces of wood chips is enough
Every "traditional" BBQ protein has a specific smoker that produces the very best results for that cut. There is absolutely NO other method that produces better pork butts than a drum!
Is the smoker double wall insulated? I would like to be able to use it with snow on the ground
The difference on how I do Pork but is fat cap up and I use Lawry's seasoned salt mixed with PS Apple pie rub or an spg mixed with killer hogs. I do like using apple and pecan mixed on the wood chunks. Another grill that can be be set and forget it once it is heat soaked in the dome is a ceramic kamado. I think you would like the Pit boss 22" or 24" Kamado and something I would get with is pizza stone for it
Can this pit boss be used to grill some ribeyes?
Tip I use- when I pull the pork I sprinkle a little bit of the seasoning on at the same time. Another one is to put some tallow on the paper when I wrap it.
Have about a discount code for the drum smoker😊😊
Awesome looking pork, and the smoker is amazing! Cheers brother 🍻
Really good looking pulled pork. Cheers! 👍🏻👍🏻✌️
Where can I buy one and how much do they sell for?
Put a link in the description. It’s on the Pit Boss website
Could you put wood chips on the tray under the basket, halfway through the cook?
(Why? When the smoke passes through the fire it gets burned properly. There would need to be embers dropping down to get them smoking of course. )
I guess you could…
For those who don’t have room (or $$ 😃) for that warmer, are there other options for wrapping and maintaining heat overnight like you did?
Electric oven. Fan off though.
i may get this pit
Why do they call pork shoulders pork butter I've always been curious ? 🤔
In colonial New England times, the inexpensive meats would get packed in barrels called "butts".
We need to get together an cook bo!!
I have the Oklahoma Joe drum smoker & never used a water pan.I'm pretty sure the design eliminated the need for a water pan.I do like being able to access the basket.
So every time I've had thick white smoke like that. It's always been nasty .
That’s why I let the smoker come to temp before I put the pork butt on
@@GrillSergeant I've done that and made sure the charcoal was fully lit .
Right on
That is a GREAT looking PIG
Yes sir!
That drum is so awesome man. Butt looked fantastic.
Are you talking about the pork or me? 😂 💀
@@GrillSergeant I did like that pink/purple shirt in the first part of the video. This one has all the makings of a viral video!
Pellet smoker is so much easier still with same result
Easier, yes. But it cooked faster in the drum and a slightly smokier flavor
I’m sorry but a 14 hour cook looks a little excessive for what looks like a 5 pound pork butt! And you let it rest in a warmer over night? All that could’ve been done in one day at my house! But whatever gets the likes I guess!