Smoker Setup Lesson
Drum Smoker Setup
A drum smoker is a charcoal basket, a barrel, and a grate. Learn how to run it hot and fast or low and slow with nothing but the intake pipes.
LevelIntermediate
Learning PathSmoker Setup
Lesson20 of 24
Key Concepts
- Direct heat from the basket rises straight past the meat; drippings hit the coals and add flavor
- Intake pipes or caps at the base are the only control: more open means more heat
- A full basket lit in one spot burns 8 hours or more
- Hanging meat cooks evenly and takes more smoke; the grate is for pans and delicate cuts
- Drums run best at 250-300°F. Do not fight one to hold 225°F
Put It Into Practice
- Fill the charcoal basket with lump or briquettes and mix in 3-4 wood chunks.
- Light a chimney one-third full and pour it on one side of the basket.
- Lower the basket in, put the lid on, and open one intake fully with the exhaust open.
- Let the drum climb to 250°F, then close intakes until only one is cracked to hold temperature.
- Hang or place the meat and leave 2 inches between pieces for airflow.
- For an indirect cook, set a pan or heat deflector above the basket before the meat goes on.
Mr. B's Pitmaster Note
The drum is the most forgiving pit I own once you stop overthinking it. Set the intake, walk away, and check back in an hour. If you are opening the lid every 20 minutes, you are the reason the temperature is swinging.
Use your equipment manufacturer's instructions, keep the cooker outdoors on a stable noncombustible surface, and verify food temperatures with a calibrated thermometer.