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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-18-2007, 11:06 AM   #1
lizzydog
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Default 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 ,
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Unread 07-18-2007, 11:23 AM   #2
Steppenwolf
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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?
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Unread 07-18-2007, 11:47 AM   #3
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Rocky, the original BDS guys suggest starting fat side down and flipping at different intervals. Here is the direct link:

http://bigdrumsmokers.com/Forum/showthread.php?t=2458
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Unread 07-18-2007, 01:04 PM   #4
lizzydog
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Default 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.
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Unread 07-18-2007, 02:43 PM   #5
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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.
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Unread 07-18-2007, 02:47 PM   #6
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Quote:
Originally Posted by lizzydog View Post
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.

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.

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Unread 07-18-2007, 02:58 PM   #7
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Third Eye- you always have great pics!! Makes me feel like I wasted my money on the lunch I had.
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Unread 07-18-2007, 03:14 PM   #8
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I've seen revolving racks, but does anyone use a rotisserie in their smoker?
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Unread 07-18-2007, 03:14 PM   #9
lizzydog
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Default 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.
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Unread 07-18-2007, 04:07 PM   #10
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Dammit Wayne, now im starving.
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Unread 07-18-2007, 04:15 PM   #11
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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
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Unread 07-18-2007, 04:49 PM   #12
lizzydog
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Default Turning your meat

Photos of uds

http://picasaweb.google.com/dumptruck427
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Unread 07-18-2007, 05:11 PM   #13
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Man that's too pretty for an ugly drum! You gotta cook sumthin'.
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Unread 07-18-2007, 05:13 PM   #14
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I've got to add thet tntitan is giving a good run at the pretiest ugly drum as well.
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Unread 07-18-2007, 05:37 PM   #15
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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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