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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-26-2008, 12:39 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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First Drum Butts
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. John More/bigger pics here: http://www.flickr.com/photos/thedaws...gs/drumcooker/ |
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05-26-2008, 12:48 PM | #2 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Nice John!
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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05-26-2008, 12:50 PM | #3 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Looks good, are those Butt's tied?
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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05-26-2008, 12:57 PM | #4 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Nice job!! Are those boneless butts??
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Jim |
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05-26-2008, 03:22 PM | #5 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Yes, they are boneless butts from Costco. I like them because you can unfold them and season the inside, in leiu of injecting.
Below is an untied boneless butt from a practice cook in '06. As you can see, it's pretty deformed and ugly. Tying keeps them tight and looking like normal butts. John |
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05-26-2008, 03:42 PM | #7 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Well, I cranked her up (Minion method: 70% Kingsford / 30% RO lump), loaded the butts, and let her settle in at 230*. I had one intake open (3/4" ID) and the ball valve at about 50%. I crashed for a few hours and came out to a 306* grate temperature. The drippings had started some pretty gnarly flames. Of course, correcting temps on the way down is a royal pain, so it took a while.
I pulled the meat, closed all the intakes and left the lid off for a while. That wasn't working well, so I closed the lid vent and she settled down in about 30 minutes. Lesson: Catch your temps on the way up. I just need to figure out the intake situation for an unattended overnight cook (read: sleep), ala WSM. John |
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05-26-2008, 03:47 PM | #8 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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I know this won't be a popular statement but put a valve on a nipple at bottom and forget the one coming up the side. Try that and see if it works better for you. Also leaving the lid off is the worst thing you can do on a drum.
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05-26-2008, 03:53 PM | #9 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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05-26-2008, 04:10 PM | #10 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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air will take the path of least resistance. If the fire can draw easier through the leaks in lid or top vents then your valve adjustments mean nothing. If you had actual flames in the drum with lid on I would say it wasn't sealed.
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05-26-2008, 04:10 PM | #11 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
We've all done the raised intake and almost ALL of us have taken it off! It is not responsive to small adjustments for all the air the riser holds. You will find with just the nipple, heat control is much easier, almost non existent once it's cruising. Lid off WILL cause your drum to catch on fire, be careful with that!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-26-2008, 04:27 PM | #12 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Nice drum pics John!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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05-26-2008, 05:09 PM | #13 |
Got Wood.
Join Date: 05-17-08
Location: Columbia Tennessee
Name/Nickname : Scott
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mmm I just learned something here.
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weber kettle & UDS2.0 |
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05-26-2008, 05:45 PM | #14 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Mission accomplished!!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-26-2008, 05:46 PM | #15 |
Full Fledged Farker
Join Date: 10-14-07
Location: new jersey
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ditto to what norcoredneck said. Smoke on Bro.
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smokin que & lovin it _____ Don UDS WEBER OTG 22.5 |
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