I have been getting a bunch of adds for drum smokers. I have a stick burner that is fine...but it's a lot of work. I need something that I don't have to watch quite as much. I have considered going the pellet route but this drum smoker ads starting hitting me up.

Anyone ever use a drum smoker on a brisket? It seems like they hold heat well but it might burn a little hot.

If you want something you can put something on and go to a kid's soccer game without worry, get a pellet or ceramic.

I have a Kamado Joe with a DigiQ fan/computer with a meat thermometer and a dome thermometer. Set it/forget it. Had a BGE before but without the computer. I was able to get the vent settings where I didn't have to watch it so much, but the computer is a game changer.

I've had brisket on a BGE before and there was something just off.

Maybe it was the meet or maybe the cook. But the cook is pretty good.

I'll probably go with a pellet on the next purchase. Was just wondering if anyone had experience with a drum.

Best smokers for being able to let it run by itself for awhile is a gravity feed smoker. But they are pretty pricy.

Take a look at Hasty Bake charcoal grills/ovens. Made in Tulsa. I've owned one for about 15 years now. Pretty hands off once you learn after a couple of cooks….

javajaws said:

---

Best smokers for being able to let it run by itself for awhile is a gravity feed smoker. But they are pretty pricy.

---

Take a look at the Char-Grill Gravity 980. In the same ballpark (or less) than similar size pellet smokers.

I've been very happy with mine.

Just about every HS BBQ team is using an individual drum smoker for each entry these days. The teachers that I know of who have skins on the wall all use them, so they must be on to something.

am on my second drum smoker. I tried the Kamado, but the thing just cooks like an oven. I needed more fire and more airflow. The first one I built, but I had one built by Top Notch in Houston and it came out fantastic. Once you get the temp set, it will cook till it runs out of fuel. He made me a diffuser plate for low cooks. I will cook over the fire for higher temp cooks and he also made me a rack to hang meat. Direct heat chicken or pork steaks without worrying about flame ups is great.

For reference I also have a 30x60 stick burner and a Weber 26".

I've got an Okie Joe Bronco, pretty much like a drum smoker. I've cooked tons of ribs, pork butts and briskets with great results. I just make sure to use good lump charcoal and assorted wood chunks depending on what I'm smoking. Love it. Especially after I got a DigiQ DX3 for it. It is idiot proof now. Had slight trouble with heat spikes and drops before finding that temp fan.

Still have a stick burner for when I have the time and can feed the firebox and hang out, but for a smoke that you can do while tending to other chores at or away from the house, it's pretty damn hard to beat.

How's your brisket on this Vs. your stick burner?

I do a lot more ribs and pork shoulder on the drum. But my briskets have been very acceptable. I will flip once during the smoke. Way better than the kamado, but not the same smoke as the stick burner. Definitely cooks faster. 6 to 8 hours for a 12lb at 275.

dummble said:

---

am on my second drum smoker. I tried the Kamado, but the thing just cooks like an oven. I needed more fire and more airflow. The first one I built, but I had one built by Top Notch in Houston and it came out fantastic. Once you get the temp set, it will cook till it runs out of fuel. He made me a diffuser plate for low cooks. I will cook over the fire for higher temp cooks and he also made me a rack to hang meat. Direct heat chicken or pork steaks without worrying about flame ups is great.

For reference I also have a 30x60 stick burner and a Weber 26".

---

LOL talk about drum smoker overkill!

Nice humble brag!

I have a Pit Barrel Smoker. Love it.

Ribs, chicken, pork butt all come out excellent.

Brisket is hit or miss, but still good.

A 22" Weber grill is all you need. I can get 9 hours of 250 degrees and never take the lid off.

We'll, that thing is just beautiful