Big Drum Smokers - Page 2

Bigmista · 04-02-2006, 06:23 PM

Quote:

Originally Posted by GitUrDone

Yes I have one Its fun to use The plugs on the side control temp
Rocky has the thing dialed in GREAT Pork Butt direct fire
Leave the lid of temps rise (more air) and you can finnish chicken
Just dont get the old one too small
oh yes I have not had to add fuel the fire outlasts the meat even on Butts
DONT use new Kingsford Lump was too hot I use ol Kingsford or Royal or Duraflame

Call Rocky I talked to him 60 min before I decided to buy

Yes the smell is wonderful ,Crispy Bark on the Butts

Thom,

How does it work with briskets?

ThomEmery · 04-02-2006, 06:41 PM

Oh yes crisp fat side they are great
You do have to turn the meat but its
a different effect than the off set
If I am cooking for ME I use the BDS
PM Ill call ya if you have Questions

thirdeye · 04-02-2006, 06:42 PM

GitUrDone,

Two more questions, if you don't mind, what is the procedure for cleaning the ash? Do you prefer using lump or briquetts?

ThomEmery · 04-02-2006, 06:54 PM

Briquetts NOT new Kingsford
Lump burns too hot
Cleaning ash next day I dump
whole drum into lined metal trash can
Then wash er down
Pm me Ill call you if you want

rookiedad · 04-02-2006, 07:44 PM

hey guys,
what if i take the water pan out of a wsm and cook on the top rack? would i have similar results.
phil

The_Kapn · 04-02-2006, 07:48 PM

Quote:

Originally Posted by rookiedad

hey guys,
what if i take the water pan out of a wsm and cook on the top rack? would i have similar results.
phil

Probably--YUP

TIM

FatDad · 04-02-2006, 11:01 PM

Quote:

Originally Posted by rookiedad

hey guys,
what if i take the water pan out of a wsm and cook on the top rack? would i have similar results.
phil

That's a big 10-4 good buddy.
(and easier to clean)

parrothead · 04-03-2006, 08:23 AM

I've known Rocky for years. If I remember right, he worked with the guy that made the little drum smoker when he did the big drum smoker.

He also donated some of these to be sent overseas to our young men fighting over there. He got with some people that chipped in for shipping and other stuff. They went with charcoal, gloves, etc. Hope it all worked for them over there.

I bought my big mobile smoker from him used. He had it made to his specs and then ended up wanting a smaller one.

qman · 04-03-2006, 11:45 AM

So that is where your "bigass Ortone" came from, huh? I was participating on Rocky's forum when he was going through the decision makeing process to buy that thing, and while he was waiting for it. Ed makes a hell of a pit.

scottyd · 04-03-2006, 04:21 PM

Quote:

Originally Posted by thirdeye

Here is a blast from the past....Did yours resemble ours?

We had one of those brick bbq pits. Darn I miss that thing over on east 5th street in mitchell south dakota.

qman · 04-03-2006, 06:17 PM

I just called my brother in South Georgia and found out he still has a pit exactly like this at the old home place. it is made of white brick. They have a basket-like grate that hangs down in the "chimney" that they use to smoke meat. There is a grate that goes over the front part for open cooking and grilling.

ThomEmery · 04-03-2006, 09:22 PM

Quote:

Originally Posted by rookiedad

hey guys,
what if i take the water pan out of a wsm and cook on the top rack? would i have similar results.
phil

IMHO
You wont be able to stay at 225/235 Range The WSM will run hotter
That will effect you big time The BDS distance meat to coals comes in handy
But do try chicken that way I think you will like the panless WSM there

JamesB · 04-03-2006, 09:54 PM

In the WSM, the distance to the coals will be less, but you can keep the temps down into the 235° range... I've done it many times. The trick is to control the temp as it ramps up. Keep the vents all but closed and the lid on. If you let the fire get away from you, it is very difficult to get the temps back down...

James.

ThomEmery · 04-04-2006, 08:32 AM

James Sorry but that would be a pain in the smoker I dont think its practical IMHO You wouldnt be able to open the lid much what once? even the side door would cause a problem So how do you do long smokes?
But to each his own.

JamesB · 04-04-2006, 06:10 PM

Usually when I'm using the WSM, I use sand in the pan... but I have cooked butts and briskets without the pan in place. As long as you don't let the temps get away from you, you can cook pretty much the same as with the pan in place. You can lift the lid from time to time if you want to baste and the meat will need to be flipped a couple of times... but, it can be done, it's not difficult and the food turns out pretty danged good...

To be honest tho... If I want the fat in the fire flavor I will usually use my ugly barrel cooker. For large Q sessions, one of both of the offsets get fired up. For everyday Q'n the WSM gets used and usually with the sand pan in place, but on occasion...

James

04-02-2006, 06:41 PM	#17
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca.	Oh yes crisp fat side they are great You do have to turn the meat but its a different effect than the off set If I am cooking for ME I use the BDS PM Ill call ya if you have Questions __________________ Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com

04-02-2006, 06:42 PM	#18
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	GitUrDone, Two more questions, if you don't mind, what is the procedure for cleaning the ash? Do you prefer using lump or briquetts? __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

04-02-2006, 06:54 PM	#19
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca.	Briquetts NOT new Kingsford Lump burns too hot Cleaning ash next day I dump whole drum into lined metal trash can Then wash er down Pm me Ill call you if you want __________________ Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com

04-03-2006, 08:23 AM	#23
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	I've known Rocky for years. If I remember right, he worked with the guy that made the little drum smoker when he did the big drum smoker. He also donated some of these to be sent overseas to our young men fighting over there. He got with some people that chipped in for shipping and other stuff. They went with charcoal, gloves, etc. Hope it all worked for them over there. I bought my big mobile smoker from him used. He had it made to his specs and then ended up wanting a smaller one. __________________ Greg American Picker Blog

04-03-2006, 11:45 AM	#24
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	So that is where your "bigass Ortone" came from, huh? I was participating on Rocky's forum when he was going through the decision makeing process to buy that thing, and while he was waiting for it. Ed makes a hell of a pit. __________________ qman Para Bellum

04-02-2006, 07:44 PM	#20
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	hey guys, what if i take the water pan out of a wsm and cook on the top rack? would i have similar results. phil

04-03-2006, 06:17 PM	#26
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	I just called my brother in South Georgia and found out he still has a pit exactly like this at the old home place. it is made of white brick. They have a basket-like grate that hangs down in the "chimney" that they use to smoke meat. There is a grate that goes over the front part for open cooking and grilling. __________________ qman Para Bellum

04-03-2006, 09:54 PM	#28
JamesB is one Smokin' Farker Join Date: 08-15-05 Location: Irving, Tx	In the WSM, the distance to the coals will be less, but you can keep the temps down into the 235° range... I've done it many times. The trick is to control the temp as it ramps up. Keep the vents all but closed and the lid on. If you let the fire get away from you, it is very difficult to get the temps back down... James.

04-04-2006, 08:32 AM	#29
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca.	James Sorry but that would be a pain in the smoker I dont think its practical IMHO You wouldnt be able to open the lid much what once? even the side door would cause a problem So how do you do long smokes? But to each his own. __________________ Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com

04-04-2006, 06:10 PM	#30
JamesB is one Smokin' Farker Join Date: 08-15-05 Location: Irving, Tx	Usually when I'm using the WSM, I use sand in the pan... but I have cooked butts and briskets without the pan in place. As long as you don't let the temps get away from you, you can cook pretty much the same as with the pan in place. You can lift the lid from time to time if you want to baste and the meat will need to be flipped a couple of times... but, it can be done, it's not difficult and the food turns out pretty danged good... To be honest tho... If I want the fat in the fire flavor I will usually use my ugly barrel cooker. For large Q sessions, one of both of the offsets get fired up. For everyday Q'n the WSM gets used and usually with the sand pan in place, but on occasion... James

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