Drum smoker

[BriggsBBQ]

I’ve found a barrel smoker. 55 gallon. Looks great. Good price. I’m just wanted know the strength s and weaknesses of them.

[Mudbeaver]

A lot of people use em, I’ve lost to one three years in a row now, beat it three years before that, hard to tell, plenty of info on here

[JGo37]

This is like everything else - you have to find out. If you're not ready to do that 'happily', then you need to tell me how to grab that drum...

[Huskee]

I use a PBC on occasion and the way I see it is the flavor is superior (to me) with chicken, but I don't care for it as much with beef & pork. The drippings sizzle in the coals (depending on how it's set up) and add a special flavor that you don't get with smokey air alone as with traditional convection smokers. Others report this flavor is better on all meats, so it's subjective really.


Pros are very easy transport, all inclusive design, you can even put your charcoal bag inside to tote around. Capacity as well. If you hang meats you can fit a LOT in there for its small footprint.

The cons as I see it are much more inconvenient fire-stoking during the cook (again, depending on how your barrel is set up). You'd better plan your fire setup before you start, because unless you want to take all that hot food and grates/hooks etc out mid- or late-cook, you're stuck. Also, moving food around is more of a pain. And cleanup is more of a pain, reaching into a deep barrel, or having to flip it and dump.

[BriggsBBQ]

Thanks Huskee I do not do many big cooks. I can see what you mean in terms of fire prep now that you mention it there's been some rare occasions I have needed to reload my WSM. I am with you 100% on the drizzling from Chicken as I have a rotisserie on my WSM.

[sos2979]

Probably sounds strange, but I found a flat poop scoop for dogs works really well for cleaning out the ashes without having to climb in...just make sure you have another one for the dog's business.

[RobertC]

I agree with the pros you gave. The cons you gave apply to every drum smoker I've seen except mine. Mine has latches that let you separate and lift off the meat-hanging part from the charcoal basket part. That means it's easier to re-load, and much (much) easier to clean.

[sos2979]

I had a homemade barrel for 5-6 years before it rusted out and have the PBC now. Cooking on a regular drum can be very different from a PBC. I used a DigiQ on mine and could keep it rock steady at 225 for a very long time. PBC I don't even try to mess with the temps...just let it ride. In the end I would say if your willing to take the time and learn it will work beautifully, but there is a learning curve. I would say it's easier to master than a offset, but not a set it and forget it like a pellet pooper.

[sos2979]

The company website doesn't have many details so it's hard to tell quality or setup. Flavors can be greatly modified to your taste. I usually used KBB with a few chunks of wood spread in and was happy or you can use lump. They make hangers for it, but looks like they are $110 on the company website. If you do get it, see if you can get the hangers cheap as well.

[sos2979]

If you can't get the hangers I would probably pass and get the kettle. The big advantage of a drum vs kettle is hanging the meat allows you a lot more space.

[BriggsBBQ]

I think I will go check it out this weekend. Good to know hangers are key. If I have to drop another 110 on hangers...kind of a pain.

[New2Cue]

I have a PBC which I really like but am thinking of branching out into another cooker. Now the PBC is I think a 30 gallon drum and more than plenty for family cooks (in fact, some people are downsizing to the slightly smaller PBC Jr.). A 55 gallon drum would be much bigger. I also wonder if you have to use more fuel to keep that kind of volume at temperature.

On the other hand, the other drum smokers like the one you are looking at seem to offer more flexibility in terms of extra rows of racks, temperature control, and other goodies. So you get more flexibility over something like the PBC, which is more a set and forget it.

Anyway, just my thoughts. Barrel cooking is pretty easy across lots of different foods and great tasting food comes out.

[Bob's BBQ]

If the price is good it would be hard for me NOT to get it...just from a "it looks so cool" factor. I have a PBC and love it.

[BriggsBBQ]

I’m struggling for sure. I was saving for a performer bc I like the idea of a shelf for my kettle. Maybe I need to build one and grab this barrel.

[BriggsBBQ]

Thank you all for the information. Really has been helpful. Going to go up to Denton this weekend and check it out. Maybe I need a performer deluxe and this Barrel LOL.

[FireMan]

Don’t forget the pics Briggs.

[BriggsBBQ]

Pulled the trigger. Fired it up this weekend for a seasoning run. Stayed at 275 forever until the coals burned down. Will get some pics for when I do a real cook.

[FireMan]

BriggsBBQ Cool!!

[Mudkat]

You could get one of these for rib hanger.

works well on my 55 drum. Gateway 55 gal drum rib hanger.

[BriggsBBQ]

I saw this and it would fit but man it seems pricy at 50 bucks. I thought about cutting up a weber 22 grate instead.

[BriggsBBQ]

After some research today and some other considerations. I think I will just use my existing weber performer grate. It has the middle area that can be taken out. If it is a pain then I will look into another solution.

[Mudkat]

One difference between the hanger and cutting the Weber grate is height to hang mear from. Your ribs may be in your coal basket if the grate is too low. Definitely cheaper though.

[BriggsBBQ]

[BriggsBBQ]

Added some wheels. Put a bracket on to hold the XR50 and added a port for temp probs. Thinking next is some holes w rebar like a PBC.

[customtrim]

But what would that do to your airflow and temperature

[BriggsBBQ]

My guess is minimal because I can adjust the top vent. But I am really not 100% certain.

[BriggsBBQ]

After some thought. I decided I am going to use my existing Cajun Bandit Rotisserie and just order a new rod in the middle and do two sides with rebar. I am thinking of also making the hole size the same as some plugs you can get a home depot. So I can plug them up when not in use.

Also decided I need to buy an extra grill grate that is 21.75-22" the weber 21.5" is too small. The existing grating I will use as a charcoal grate if needed to raise the temp for rotisserie. Also going to look into using my WSM 14.5 charcoal ring (the rest was stolen) with the grating the drum came with.

I plan to do the rebar first and would like to do some hanging ribs this weekend. Will post the pics.

[HawkerXP]

Congrats and have fun!

[FireMan]

She’s a beauty. Now ya have to take it for a spin.