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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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Old 06-21-2007, 08:35 AM   #16
somebody shut me the fark up.
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Join Date: 09-17-03
Location: Wichita, Kansas

Originally Posted by BadBoysBBQ View Post
I cooked with Buuba and Jeff at the contest in Sedalia and I know they can cook a 13 lb brisket in about 3 hours lol. Those drum smokers just get after it. I'll bet you didnt do antthing wrong, they just concentrate and hold heat well.
I know of others who do that as well. Just got to watch the temps closely as you have little room for error when cooking one that way.
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Old 06-21-2007, 09:42 AM   #17
is One Chatty Farker
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Join Date: 10-20-05
Location: mn

Meat Burner Man,
Put an oven thermometer on your rack with the meat. Your smoker temp gauge may not be right.
Calibrate, calibrate and calibrate.
Your smoker temp on that grate with the meat may have been 300.
Smoke On!!!!!
Smoke On!!!!!!
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Old 06-21-2007, 10:18 AM   #18
Knows what a fatty is.
Join Date: 03-10-07
Location: Texas, Dallas

I find this to be a quicker cooker in general. Briskets done in a third of the time. I also found that the wrapping portion of the process is much quicker and has to be watched very closely. It will jump in a hurry.

For those of you cooking fat side down, what are you seeing in regards to how much fat melts away.? Are you trimming anything off b/f putting it on.?
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Old 06-21-2007, 10:28 AM   #19
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Join Date: 06-05-07
Location: Columbia City, IN

I think my wife wants to farkin stuff me in my smoker....for good!!

So...count your blessings brother congrats!
John Miller

Lang 84 Deluxe w/drum grill addition
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Old 06-21-2007, 10:39 AM   #20
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Join Date: 10-19-06
Location: Montgomery, TX

Kinda repeating what others have said, but my cousin in cajun country uses a drum smoker (somewhat), and it cooks similar to his cajun microwave except with smoke flavor. ie: it cooks faster even at same temps. I think it is because the smoke and heat doesn't flow over it like an offset, but kinda surrounds it like a pressure cooker. If you find the grate temp was correct, just chaulk it up to "fast cooking cooker" and a "great hunk o meat".

And I guess you know now, don't cooler something that is already too hot, stop the process of cooking ASAP. Throw some good sauce on it and eat it on a bun... yum! Practice Practice Practice!
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