Big Drum Smokers is the brand name of large barrel drums converted into charcoal smokers. Rocky Richmond makes these custom barbecue drums after working in barbecue and catering businesses for years and discovering the convection heat created by the drum helped cook food faster while keeping coals burning longer. While these are custom-made based on size and accessories such as internal thermometers, the basic premise of how to cook on one is the same whether you have the Mini or the Mega model.
Step 1
Open the barrel lid, exposing the internal cavity with the grilling rack and inner ring.
Step 2
Remove the rack to place a mound of charcoal and wood chips in the inner ring at the bottom of the barrel. The inner ring keeps the coals in a smaller mound to burn longer and allows the air to draw in from external holes on the bottom around the ring to increase heat.
Step 3
Open all three ventilation holes on the bottom of the barrel so enough air flows in when lighting the coals.
Step 4
Light the coals, position the grilling rack back in place and close the lid, allowing the fire to stoke and get the barrel hot.
Step 5
Reduce heat by closing one or more of the holes. When the thermometer reads that the internal temperature is 250 degrees Fahrenheit, you are ready to cook.
Step 6
Open the lid and set your prepared meat or vegetables to the grill. Close the lid. Allow the meat to smoke. The Big Drum Smoker cooks food approximately 30 percent faster than other smokers because of the high convection heat created in the drum. A 20-pound pork shoulder cooks in 10 to 12 hours in the Big Drum Smoker.
Step 7
Insert a meat thermometer into the thickest part of the meat to check its doneness. Safe food preparation cooks all beef to a minimum of 145 F while poultry and pork should be cooked to a minimum of 165 F. Beef at 145 F is rare, 155 F is medium and 165 F is well done.
Tips and Warnings
- Turn the meat if you want to get the aesthetic grill marks on all sides of the meat. The convection heat doesn't require turning the food. No water pans are needed when cooking in a Big Drum Smoker.
Things You'll Need
- Charcoal
- Wood chips
- Lighter
- Meat thermometer
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