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Rocky
 
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Default Big Drum Smokers

Hi Dave,

The heat is mainly regulated by the size and quantity of the holes in the
bottom sides of the drum.

I started off using 1/2 inch diameter holes, then switched to 7/8 inch
holes. But then, when I decided to lift the coals up off the bottom of the
drum, the temp was too hot. So, I found some electrical punch-out tabs that
fit perfect to plug some of the holes. The drums that still had 1/2 inch
holes, I was able to plug the extra holes with hex head bolts.

The holes in the lid should definitely stay 1/2 inch though. I tried bigger
holes once and the temp jumped up to over 350 F.

I use eight 1/2 inch holes in the lid, and three 7/8 inch holes in the drum.

When I start the coals, I plug one of the 7/8 inch holes, leaving 2 open.
After about 1 hour, I plug 1 more hole, leaving 1 open. That usually keeps
the temp between 225 and 250. If the temp goes higher than 250, I keep only
1 hole open. If the temp drops below 225, I take out 1 plug and keep 2 open.
The temp stays very steady. I use an electronic polder type thermometer with
probe to check temps with. I just stick the end of the probe in one of the
exhaust vent holes in the lid. So, technically, you only really need two 7/8
inch holes in the drum, but I live in high altitude area over 3000 feet, so
I added a 3rd hole for people that might need extra ventilation. Otherwise,
just keep the 3rd hole plugged. It is quite a primitive temp control system,
but it works perfectly. It is the same with the drums with the 1/2 inch
holes. You just add or remove 2 or 3 of the hex head bolts to adjust temps.
The bigger holes work a bit better because there are less holes to mess
with.

With big pieces of meat like brisket, shoulders or butts...I usually turn
the meat after 4 hours, mop if desired, and let it go another 3 hours before
turning again. Each time you remove the lid, it kick-starts the coals and
unburnt pieces of wood again. This works especially well at around the 7 to
8 hour mark. With the lid off for about 5 minutes, it gives the coals enough
air to charge on for at least another 6 hours.

One very interesting thing about these smokers, is that the meat is always
done much faster than when using indirect heat. Briskets and butts rarely
ever take more than 8 hours. Occasionally they may take 9 hours, but several
times they have taken between 7 and 8 hours. I smoked an 18 pound whole pork
shoulder last week in one of these smokers, and it was done in 10-1/2 hours,
reading 195 degrees internal. The temp of the smoker stayed between 225 and
250 the entire time.

I love the meat from these smokers. After trying BBQ smoked over direct
heat, I rarely want to eat any smoked in an offset smoker. I used to think
the Q from my old Klose pit was the bomb, but then I tried it from these
simple smokers. I guess what those old timers said that run the BBQ joints
in texas and here in NC were right. You just can't get that taste unless the
meat is smoked directly over the coals. The key is to keep the meat at least
20 inches or higher from the coals. I try to keep mine at 2 feet, but 3 feet
is probably even better.

I use machine screws through the sides of the drums to support the charcoal
grate and cooking rack. I buy replacement Weber 22-1/2 inch kettle cooking
racks to use for these smokers. They fit perfectly in the drum like they
were built for them. I keep the cooking rack about 7 to 8 inches down from
the top of the drum. that way, you can fit even a big turkey in there.

You can fit 5 chickens or 4 if they are big. I turn the chickens after 2
hours, then back again in 1 hour. Two 15 pound turkeys, two 13 pound
briskets, two 15 pound shoulders, three 8-9 pound butts. I prefer to not
pack the meat too tight though. It is best to leave plenty of room for heat
and smoke to circulate all around the meat.

I like to start ribs in rib racks, then about half way through the cook I
remove them from the racks and layer or shingle them for the rest of the
cook, rotating every 30 minutes or so.

You can use less charcoal/wood for smaller cooks like chicken, ribs, or
turkey. I have successfully used only 5 pounds of charcoal for these shorter
cooks. The temp stays the same, you just don't get as many hours. No point
in wasting 12 pounds of charcoal on a 3-6 hour cook. You get about 6-8 hours
from 5 pounds of charcoal. I only use one nice chunk of wood for the shorter
cooks. You don't want to over smoke the ribs or chickens. You can blast the
brisket and shoulders and butts though. They seem to be better the more
smoke they get.


>
> How neat, Rocky. Congrats on your work. Is the temp controlled through

fire
> size, or do you have other methods?
> Dave
>
>