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Unread 04-27-2007, 08:53 AM   #1
Blutch
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Default Maiden Voyage on Drum!

I'm going to do the first cook on my new drum smoker tomorrow morning. I'm cooking 3 picnics and 3 racks of spares for a party.

Here's the question - For the drum, do I trim the huge fat cap on the picnics or leave it on? If leaving it on, do I put it down towards the fire or up? If trimmed, how much and down or up?

do I put the picnics on the bottom shelf and the spares on the top? I have a rib rack for the spares so they shouldn't need a lot of turning.

Thanks for the help.

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Unread 04-27-2007, 09:07 AM   #2
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I would leave the fat and point it down. You have more than 1 level? Do you have a Weber lid? I would put the picnics on the lower level.

The rib rack is a good idea.
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Unread 04-27-2007, 09:10 AM   #3
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Fat down so it can drip in the fire. Ribs on top shelf. Post pictures.
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Unread 04-28-2007, 10:41 AM   #4
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Alright.. we are on our way. Got the basket going - photos below. I have the ball valve open and one other bottom vent open and the grate temp is 246 and solid. 3 picnics are on and I will put the ribs on in a bit. I hope this works.
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File Type: jpg firstcook1.jpg (131.1 KB, 109 views)
File Type: jpg firstcook2.jpg (69.2 KB, 107 views)
File Type: jpg firstcook3.jpg (124.6 KB, 109 views)
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Unread 04-28-2007, 11:00 AM   #5
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Looking good Blutch! I just put on a butt for my first long run on my new barrel.
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Unread 04-28-2007, 11:01 AM   #6
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Looks like the only thing you are doing wrong is: YOU ARE NOT HERE COOKING FOR ME. Looks good keep us up to date during this cook.
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Unread 04-28-2007, 11:08 AM   #7
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The temp is flucuating a bit more than I like.. I need to be able to leave it for a little while today. It is now at around 240 and only the ball valve is open.. wide open.i have no need to open the op until I put the ribs on.. I was thinking it might take about 4 hours for the ribs including coolering. That sound about right for you Drum Masters? I'm going to use a rib rack and put them on untrimmed.. with the tip part facing down and the rib bones up. Sound ok?

Thanks

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Unread 04-28-2007, 12:06 PM   #8
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Quote:
Originally Posted by Blutch View Post
The temp is flucuating a bit more than I like.. I need to be able to leave it for a little while today. It is now at around 240 and only the ball valve is open.. wide open.i have no need to open the op until I put the ribs on.. I was thinking it might take about 4 hours for the ribs including coolering. That sound about right for you Drum Masters? I'm going to use a rib rack and put them on untrimmed.. with the tip part facing down and the rib bones up. Sound ok?

Thanks

B
First of all congrats... I know you are excited.

That is unusual on the temps... I usually have 2 open and the ball valve about 1/2 open but your charcoal looks deeper than mine ever is. That it probably it. Once the temps settle they should stay right about there.

I would check the ribs for pull back at 3 hours. If they look right wrap them in foil and put them back on for about 1/2 hour. Then check them. If they are about the color you want and the rack is pretty bendable then cooler unitl you are ready to cut. I would say more like about 5 hours overall.

Best of luck and again congrats...
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Unread 04-28-2007, 12:20 PM   #9
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Temps have climbed a bit to 255. I closed the final open vent and closed down the ball vent by half too. Very little air getting in there now.

Yes, there is a full 12 lb load of charcoal in the basket.. too much?

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Unread 04-28-2007, 12:32 PM   #10
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About 2 hrs. in, I am at 224. I was at 240 earlier. The pork can handle the temp fluctuations. Don't sweat it.
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Unread 04-28-2007, 12:39 PM   #11
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Yeah, these fluctuations are nothing compared to those I get on the offset. I just thouht it was strange that I barely have any vents open at all now and I'm still at 250. Maybe use less charcoal next time.

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Unread 04-28-2007, 01:53 PM   #12
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Here are the picnics 3 hours into the cook. Then a couple shots of the spares on rib racks. Didn't work. The lid wouldn't shut all the way.. dang.. so, I had to put two of them flat. I'll cook the third one after the first two are done. I put them bone up.. is that right?

Thanks

B
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File Type: jpg firstcook5.jpg (156.1 KB, 91 views)
File Type: jpg firstcook6.jpg (152.5 KB, 90 views)
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Unread 04-28-2007, 04:48 PM   #13
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6 hours in and I just wrapped the picnics. I turned them so that the fat is on top. I'm thinking this will help with moistness. The ribs seem to be going slow.. they have been on for 3 hours and are about ready to wrap but not quite. I turned them too and will wrap in 30 mins.

This is working extremely well I think.. temps have been under between 230 and 250 the whole time and I haven't touched the fuel. Only had the lid off twice.

The smoke smell is much different than the same wood in my offset or my GOSM upright gasser.. is this normal? The smoke is a little more bitter smelling.. not quite as appealing as normal....

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Unread 04-28-2007, 06:19 PM   #14
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Any pics of the meat prior to the wrap? I can not anser to the smoe smell as i don't have a drum. Question, what type of wood chunks are you using?
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Unread 04-28-2007, 06:23 PM   #15
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hickory. getting ready to eat the ribs. I'll take pics. No pics of pork before wrap.

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