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lizzydog 07-18-2007 11:06 AM

Turning your meat
I made an ugly drum smoker using instructions and photos from this site. I took it for a test run yesterday. I used 4 half inch pipes for air intake and drilled six three quarter holes in lid. Loaded up 12 pounds of oversized charcoal and one hickory stick. Brought up to 230. I started fire at 12 noon and at 11:30 that night it was still at 230. During the day I played with caping and un caping air intakes. It was like using a control knob on your stove. Now for the question----Is it necessary to turn your meat according to some post I have read? I have not cooked any thing yet and when I do I will post photos. This is a great site and great people for sharing BBQ information.

Thanks ,

Steppenwolf 07-18-2007 11:23 AM

I'm glad I found this site, too! Great people. They're going to want to know what it is that you're cooking to help you. How about some pics of your ugly drum?

AlabamaGrillBillies 07-18-2007 11:47 AM

Rocky, the original BDS guys suggest starting fat side down and flipping at different intervals. Here is the direct link:

lizzydog 07-18-2007 01:04 PM

Turning your meat
I appreciate the replies. I read the information about Rockey's method but I was wondering about some of the great cooks on this forum that uses the drum smoker.

motley que 07-18-2007 02:43 PM

i flip when i am more than 50% done with the cook. When doing a butt or brisket i go to at least 140 with the fat side down, then flip until 160ish when i foil.

thirdeye 07-18-2007 02:47 PM


Originally Posted by lizzydog (Post 430387)
I appreciate the replies. I read the information about Rockey's method but I was wondering about some of the great cooks on this forum that uses the drum smoker.

I'm not trying to be a smart ass here.....but how could you stand having a fire going for 12 hours and not COOK SOMETHING??? Some ribs or a fatty or some links or chicken pieces sure would have made some fine snacks. :mrgreen:

But, back to your question. I can tell you that Rocky's instructions are right on the money. There is not much stuff he has not cooked on a drum. I follow what he says pretty close. Turning included.

Here are some of my cooks from the drum.

Steppenwolf 07-18-2007 02:58 PM

Third Eye- you always have great pics!! Makes me feel like I wasted my money on the lunch I had.

Rusty_Barton 07-18-2007 03:14 PM

I've seen revolving racks, but does anyone use a rotisserie in their smoker?

lizzydog 07-18-2007 03:14 PM

Turning your meat
Thirdeye-----Thanks for the reply. I had two or three other projects going on that day and I wanted to play with temp. control and season inside. I am sure temps. will change with meat on the grill.

bbqbull 07-18-2007 04:07 PM

Dammit Wayne, now im starving.

tntitan 07-18-2007 04:15 PM

i do the same as motley have fun with your uds they cook really good i was going to get a wsm but why this thing is awsome

lizzydog 07-18-2007 04:49 PM

Turning your meat
Photos of uds

Steppenwolf 07-18-2007 05:11 PM

Man that's too pretty for an ugly drum! You gotta cook sumthin'.

Steppenwolf 07-18-2007 05:13 PM

I've got to add thet tntitan is giving a good run at the pretiest ugly drum as well.

swamprb 07-18-2007 05:37 PM

When I've followed the BDS cooking instructions I've never have had a problem, like thirdeye said there isn't anything that Rockey has not cooked on it and the photos of his cooks and those of BDS users testify to that!

Try experimenting with a small charcoal ring for shorter cooks when you get the chance.

To answer Rusty's question-I'm itching to use my EZ-Que rotis on the drum!!


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