Well, I finally did my first competition practice long cook on my new drum. It was pretty easy to make the transition from my usual WSMs, but I still need to perfect my temperature control.
One was about 6lbs and the other 8lbs. I cooked them at an average temp of about 265*, but I had some spikes. I foiled them at 180*. The small one was done (195*) in 10 1/4 hours and the other (198*) at 11 hours.
All in all I was very happy with the results, as were those I fed.
More/bigger pics here: http://www.flickr.com/photos/thedaws...gs/drumcooker/