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Hey buddy great job! I built my own smoker. No kit. Used 1 inch pipes with 1 inch full port valves with two 1.5 inch vent holes on top. Had to add a 3rd 1 inch intake to get over 300. Mi es happy at 225 to 250. Can shut down to 1 intake and go all day at 150 to 180 for jerky. 2 valves fully open runs 250 for up to 12 hrs! I love it! Thanks for the video!
I built my own UDS and it burned for over 24 hrs and still had 1/4 of the charcoal left!!! Hell yeah Rus I would like to see how you stuff a chicken!! I am sure it will be AWESOME!!!!
Love the beginner series Russ, you're a good teacher. Won't be long until my 12yr daughter out cooks me on outdoors cooking. I'd love to see you debone and stuff a chicken. It's always helpful watching someone else his technique
Thanks for the tips! I've always had problems maintaining temp and never thought of starting the charcoal on top and letting it move down and out, makes perfect sense.
Hanging ribs in my drum is my new favorite thing. I’ve also found that smoking over the fire directly gives the food so much better flavor, especially if it drips down and hits the coals.
Thanks for the video, really interesting. But, I”m from the country where the barbecue culture is just starting, and here is almost no uds smokers, and I never tried meat from it. So my biggest question - what is the difference between uds and Weber original kettle (I own it for 5 years, and really love it). I wanna experience more things about barbecue , and try to build uds myself. Thanks.
The first difference that comes to mind is that with a drum you are cooking above the fire and the fat drippings that fall into the fire really add a distinctive flavor that you just can't get when cooking indirect like on a weber kettle, plus there is more cooking area. This Gateway drum has two grates at two positions. The drum is smoker, where a kettle is actually considered a grill, even though low and slow BBQ can be done on them. Drums are super efficient on charcoal as well. You would just have to smoke on one to see the difference for yourself
Hell yeah brother, debone and stuff a chicken with some seafood jambalaya!!!! That chicken looked fabulous in this video, but homemade is always better!!! Cheers to ya my brother!!!
Great video Rus! I love my Gateways, I have a few homebuilts as well. One thing I've noticed is if you close up your intakes on the Gateways when you remove the lid, it helps a bit with the spikes. But definitely moving quick in, and out is ideal! Have a great Monday!
Yeah that does help for sure. I guess in reality a lot of grills/smokers spike when the lid is removed but it’s very noticeable on drum smokers especially. Thanks for watching!
@@SmokyRibsBBQ very true on other takes there! Kamados and drums seem to be the most prevalent for me! Also, forgot to mention, bu the chicken looked fantastic!
Will a much taller set of vents affect a drum smoker? Something that would be in range greater than 6 feet? What about adding ball valves for temperature control?
The drum smoker has the easiest to reach intake damper so far in this series. I like how it holds so much fuel that you don't need to add more for longer cooks. Plus, it's great for saving the used coals for the next cook. Also, that deflector plate lets some of the drippings fall through the holes so they vaporize for even more flavor!
Great explanation I just have a question if you're using lump charcoal to heat up the food and only 6 little chips of wood how is that gonna smoke anything? Not trying to be cocky or anything but I don't see how these Drum smokers achieve smoking food food besides the smoke coming from the charcoal I'm probably wrongSo my wife tells me most of the time I'm planning on making my own but I plan on making a door at the bottom with a gasket and a clamp to seal it so I can add chunks of wood Is an allow more oxygen in
You can add as little or much smoke wood to the lump charcoal as you want. That is a personal preference. Look at it, as smoke being another seasoning. You apply it like a seasoning. To your taste, but so you know, it doesn't require a lot in a drum smoker.
Still loving the Gateway? I'm leaning towards the Hunsaker... but also thinking hard about the Gateway for the fact that I can look @ & buy one from a local BBQ store that carries them. Then again I may just build one? Maybe a "Clonesaker"... but I usually end up going a little overboard with that kind of project and wouldn't save any money anyway!
Good afternoon, I've been looking to get one of these types of cookers for the past year. How does the food compare to an offset smoker like your Lone Star off set? Is there a noticeable difference in flavor between the two? I have a BGE and a Pitts and Spitts pellet grill and would like to add another smoker to my backyard arsenal. I was set on getting a cabinet smoker from LSG but a friend of mine told me to check these drum smokers as an alternative. Appreciate any comments you have. Keep these great videos going! Thank you.
It will taste just like any other charcoal/wood combo type grill, but a drum smoker is very efficient on fuel similar to a kamado cooker. A offset burns only wood splits, so obviously it will not produce the same taste but it's very good. Everything I've ever done on mine has turned out very well, plus you have the ability to hang meat if you get the hanger and hooks. This Gateway drum can smoke up to 16 racks of ribs at one time if they are hung. You definitely can't go wrong with it.
Where did you get the silicone grommet for the probe ports? Great informative video . I have a PBC but am going to upgrade to the bigger Gatewsy so I can cook more food and have better temp control.
Great video. On your temp management I noticed that you dialed the top exhaust vent down a half. A lot of the gateway guys say always leave the top all the way open. I wonder if you would comment on that since temp management is something that takes a little getting use to on the drum.
The only pit I leave the top vent wide open on is my offset smoker since I’m burning all wood. It’s got to have good air flow to keep the wood splits actually burning. On all my charcoal pits I use the lower and upper vents to control temperature. I control temperature on a offset by the size of the fire.
I have the same Gateway smoker and have been looking at getting a control fan but everything i find has the adapter for the fan the same size as the vent control that it replaces. I like the “dual purpose” , or oversized adapter/air flow control you have so it can be used with the adapter without it. Can you advise me as to where you obtained that adapter. Much appreciated and love watching your videos. Everything you do is easily done by the home/backyard barbecue cooker.
Hey Rus. Great video as are all your videos. Really appreciate them!!! Quick ? regarding drum smokers. Since ribs are usually hung .. do you find that the lower end of the rib tends to cook alot faster than the higher part of the rib ... since the lower part is much closer to the heat. Thanks Mike
Actually it’s just the opposite. The meat will pull back from the bones on the top before they do at the bottom. Remember convection heat, and it gets hotter at the top, but with that said, you may experience some excessive charring at the very bottom of the ribs if they are to close to the fire. I’ve done ribs in this drum but used the grate. Perfect results. I mainly hang if I need a lot of racks
Hey Russ this is one of your subscribers in taxes my name is Joe Green I need you to answer me a question about the pit barrel cooker and me and a buddy and he is a fabricator we’re going to make one would you please tell me the diameter of the hole that the rebar goes true how far the hole is from the top of the barrel and how wide apart are they really would appreciate that trying to get to Biloxi before summer is out and go on the Justin Wilson shrimp boat Guide and if I’m lucky Mite get to meet you and talk a little Texas barbecue thank you Joe Greene!
I wish I could answer you but I gave the PBC to my son and it is now in Alabama. It's not here for me to take measurements on. Have fun on the Justin Wilson Boat trip. KC can cook up some really good eats! I'm having surgery one week from today, so I'm gonna be out of commision for a little while.
Thanks for the video, is there anyway to get more help on how to do this? I have a drum smoker i've used three times. I setup a charcoal fire just like yours but I can never get the smoker hotter than 100 degrees. I'm about the throw the thing over the hill...
This may be a stupid question but are your lower and top vents open? I've ran a few different drum smokers and have never encountered a low temp problem. The temps are controlled by the amount of air let in and out of the drum. What kind of drum do you have?
@@SmokyRibsBBQ I have a Weber smoker, I think it may actually be called a bullet smoker. It's has three vents in the bottom and one in the top. I do open them. I basically fire my coals and it gets up to about 100 degrees and then they just go out and stop burning.
I absolutely love that drum of yours Rus!! I want a gateway one of these days just to have! especially for some Hot n Fast action!! That yardbird looked spot on and interesting stuffing you used also!! Ps I am so jealous of you wearing shorts and a T-shirt in this video!! I might have to edit one of my videos I got from late fall just so I can think Spring!!! hahaha Have a great week Rus!!
I sure do love it too Jeff! I try my best to take good care of it and keep it in the garage. They give you really great results! Lol about the video last fall! Hopefully Spring will be here soon for you! It’s 75 degrees outside today
Great video man! Thanks very much for the explanation! I was just thinking of getting a drum and then I found this video! Keep up the good work. Cheers from FInland!
Thanks Russ; I found that my gateway drum smoker cooks chicken the best and better than my Webber. Tried doing pork ribs and I over cooked them but I do not have a deflector plate. Thanks for the tips though 👍🏽
I got my drum, ive seen people slice them sideways and make full grills with them. Im thi k of tall stacking them together for 8ft smoke stack. With three levels could be done correct? Lol
To me the advantage was simply the convenience of having a drum that was ready use when it was delivered to my door. Also knowing it was brand new material and not having to worry about what had been in a used 55 gallon drum, plus the professional clean welds and work. You can get the same results on a diy drum. When I was younger I probably would have enjoyed building my own but I’m at the age in my life that I prefer to just buy a smoker that’s ready to go.
Loving the series Rus, lots of great information. My ex brother in law worked for Paul Prudhomme back in the Turduckton days of Commander's Palace / K - Paul's Louisiana Kitchen and he did the deboning and stuffing of the turkey, duck and chicken for a Thanksgiving Day meal many years ago. It was a sight to see, and tasty to, lol .
Many years ago I use to buy these stuffed chickens at Jerry Lee's in Pascagoula when I lived there. I have no idea if they still have them or not, but I ordered this one and a few other things online from Best Stop in Scott Louisiana. Really good stuff! Rouses in OS may carry them. I haven't looked, but they carry a lot of things from Louisiana that we normally don't have in other grocery stores.
I just watched another cooking channel use a drum smoker, and thought, that would be nice to have. Then my favorite BBQ channel is showing one in use. Now I really want one! LOL Great video as always Russ! Thanks for your hard work!
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Of course we want to see the chicken prep
Hey buddy great job! I built my own smoker. No kit. Used 1 inch pipes with 1 inch full port valves with two 1.5 inch vent holes on top. Had to add a 3rd 1 inch intake to get over 300. Mi es happy at 225 to 250. Can shut down to 1 intake and go all day at 150 to 180 for jerky. 2 valves fully open runs 250 for up to 12 hrs! I love it! Thanks for the video!
Awesome 👍
I built my own UDS and it burned for over 24 hrs and still had 1/4 of the charcoal left!!! Hell yeah Rus I would like to see how you stuff a chicken!! I am sure it will be AWESOME!!!!
Seafood jambalaya stuff chicken sounds killer Rus let me know when dinner will be ready
Love the beginner series Russ, you're a good teacher. Won't be long until my 12yr daughter out cooks me on outdoors cooking.
I'd love to see you debone and stuff a chicken.
It's always helpful watching someone else his technique
Really liking this series, Rus :)
Thanks for watching the series Ry!
Thanks for the tips! I've always had problems maintaining temp and never thought of starting the charcoal on top and letting it move down and out, makes perfect sense.
Glad to help!
Hanging ribs in my drum is my new favorite thing. I’ve also found that smoking over the fire directly gives the food so much better flavor, especially if it drips down and hits the coals.
Someone taught me to close my intakes when I open the lid to cut the temp spikes. I dunno if it works better or worse but seems to work well for me.
Thanks for the video, really interesting. But, I”m from the country where the barbecue culture is just starting, and here is almost no uds smokers, and I never tried meat from it. So my biggest question - what is the difference between uds and Weber original kettle (I own it for 5 years, and really love it). I wanna experience more things about barbecue , and try to build uds myself. Thanks.
The first difference that comes to mind is that with a drum you are cooking above the fire and the fat drippings that fall into the fire really add a distinctive flavor that you just can't get when cooking indirect like on a weber kettle, plus there is more cooking area. This Gateway drum has two grates at two positions. The drum is smoker, where a kettle is actually considered a grill, even though low and slow BBQ can be done on them. Drums are super efficient on charcoal as well. You would just have to smoke on one to see the difference for yourself
@@SmokyRibsBBQ thanks, so , yeah, I have to build it and try myself )) I’ll build it during winter.
Well of course. We all want that for a video!!
Thanks for showing operation. I have an Oklahoma Joes offset and love it. Takes time to heat up. Like to try drum smoker.
Hell yeah brother, debone and stuff a chicken with some seafood jambalaya!!!! That chicken looked fabulous in this video, but homemade is always better!!! Cheers to ya my brother!!!
Hey Troy! That's actually the video I'm doing tomorrow! Thanks for checking this one out! Cheers!
Great video Rus! I love my Gateways, I have a few homebuilts as well. One thing I've noticed is if you close up your intakes on the Gateways when you remove the lid, it helps a bit with the spikes. But definitely moving quick in, and out is ideal! Have a great Monday!
Yeah that does help for sure. I guess in reality a lot of grills/smokers spike when the lid is removed but it’s very noticeable on drum smokers especially. Thanks for watching!
@@SmokyRibsBBQ very true on other takes there! Kamados and drums seem to be the most prevalent for me! Also, forgot to mention, bu the chicken looked fantastic!
Yes sir! And thank you for being so thorough. Some people may say people talk to much, but I’d rather not miss any good details
I appreciate that!
My wife bought me one that I had to build and I love it !!
Will a much taller set of vents affect a drum smoker? Something that would be in range greater than 6 feet? What about adding ball valves for temperature control?
Eagerly awaiting the tutorial on deboning and stuffing chicken, thanks for what you do.
Thanks good video. I use my 22.5 WSM as a barrel smoker...works pretty good without the water pan.
Russ check your Webber Grill lid to see if it fits your barrel cooker . The one I built fits perfectly
My favorite BBQ & cooking tools and gadgets: www.amazon.com/shop/smokyribsbbqsoutherncuisine
The drum smoker has the easiest to reach intake damper so far in this series. I like how it holds so much fuel that you don't need to add more for longer cooks. Plus, it's great for saving the used coals for the next cook. Also, that deflector plate lets some of the drippings fall through the holes so they vaporize for even more flavor!
Exactly right! I need to use mine again soon
Yah that deflector rocks for that purpose
Do you ever use a pan of water in your Drum I need a deflector for my drum
weed torch...I use the same thing! great vid.
Great explanation I just have a question
if you're using lump charcoal to heat up the food and only 6 little chips of wood how is that gonna smoke anything?
Not trying to be cocky or anything but I don't see how these Drum smokers achieve smoking food food besides the smoke coming from the charcoal
I'm probably wrongSo my wife tells me most of the time
I'm planning on making my own but I plan on making a door at the bottom with a gasket and a clamp to seal it so I can add chunks of wood
Is an allow more oxygen in
You can add as little or much smoke wood to the lump charcoal as you want. That is a personal preference. Look at it, as smoke being another seasoning. You apply it like a seasoning. To your taste, but so you know, it doesn't require a lot in a drum smoker.
Still loving the Gateway? I'm leaning towards the Hunsaker... but also thinking hard about the Gateway for the fact that I can look @ & buy one from a local BBQ store that carries them. Then again I may just build one? Maybe a "Clonesaker"... but I usually end up going a little overboard with that kind of project and wouldn't save any money anyway!
Absolutely love it!
Good afternoon, I've been looking to get one of these types of cookers for the past year. How does the food compare to an offset smoker like your Lone Star off set? Is there a noticeable difference in flavor between the two? I have a BGE and a Pitts and Spitts pellet grill and would like to add another smoker to my backyard arsenal. I was set on getting a cabinet smoker from LSG but a friend of mine told me to check these drum smokers as an alternative. Appreciate any comments you have. Keep these great videos going! Thank you.
It will taste just like any other charcoal/wood combo type grill, but a drum smoker is very efficient on fuel similar to a kamado cooker. A offset burns only wood splits, so obviously it will not produce the same taste but it's very good. Everything I've ever done on mine has turned out very well, plus you have the ability to hang meat if you get the hanger and hooks. This Gateway drum can smoke up to 16 racks of ribs at one time if they are hung. You definitely can't go wrong with it.
Thank you for very much!@@SmokyRibsBBQ
Where did you get the silicone grommet for the probe ports? Great informative video . I have a PBC but am going to upgrade to the bigger Gatewsy so I can cook more food and have better temp control.
I got the grommets from the company that makes the Smart Fire air controller
@@SmokyRibsBBQ thank you !
I'm really enjoying this series.
Great video. On your temp management I noticed that you dialed the top exhaust vent down a half. A lot of the gateway guys say always leave the top all the way open. I wonder if you would comment on that since temp management is something that takes a little getting use to on the drum.
The only pit I leave the top vent wide open on is my offset smoker since I’m burning all wood. It’s got to have good air flow to keep the wood splits actually burning. On all my charcoal pits I use the lower and upper vents to control temperature. I control temperature on a offset by the size of the fire.
Good stuff Russ! would love to see that chicken prep, i've never done that before.
Thank you so much. This is the video that I've needed.
Glad it was helpful!
What do you do with the liquid creosote that gathers in the bottom? Have you heard ppl using cat litter in there? Does that affect taste in any way?
I would like go see how you debone and stuff your chickens
I didnt see how you remove the chicken when it was done, is there a special tool to lift the hot chicken grate off the hot grill when it's done.
Just my hands wearing nitrile gloves with cotton liners.
I have the same Gateway smoker and have been looking at getting a control fan but everything i find has the adapter for the fan the same size as the vent control that it replaces. I like the “dual purpose” , or oversized adapter/air flow control you have so it can be used with the adapter without it. Can you advise me as to where you obtained that adapter. Much appreciated and love watching your videos. Everything you do is easily done by the home/backyard barbecue cooker.
I have the “Smart Fire” air controller and I told them the smoker I was using it on, so they supplied it when they shipped the controller
@@SmokyRibsBBQ thanks for the info. I look forward to more great videos!
Man, that looks amazing Russ!
Thank you!
Yes, I need to know how to debone the chicken before smoking.
Maybe you should show the newbees your temp when you probe it.
A lot of times I do but really didn’t think about it. This video was more about the smoker and how to run it. Thanks for watching
Thanks Russ 4 sharing your cook on a drum smoker, cant wait to watch your homemade stuff chicken
On a real long cook like a brisket or pork butt, do you ever add more wood?
No, it has a large fire basket and super efficient
Love your videos, greetings from Austria!
Glad you enjoy the videos!
Where did you find the nice side tables?
Where did you get the modified vent for a blower? Did you use a Billows and will it work with it?
It came with the Smart Fire controller I use with it
Nice vids. Would like to see how to prepare chicken thighs compétition style. Meaning debone and square off.
YES... I would love to see how you de-bone chicken..
This is a great intro to Barrel smokers. You have my interest up Russ!
I would love to see how to debone a chicken like that. I've never seen something like it.
Man that looks gooooood!! you don't find any yard bird pimped out like that in SC.....
Hey Rus. Great video as are all your videos. Really appreciate them!!! Quick ? regarding drum smokers. Since ribs are usually hung .. do you find that the lower end of the rib tends to cook alot faster than the higher part of the rib ... since the lower part is much closer to the heat. Thanks Mike
Actually it’s just the opposite. The meat will pull back from the bones on the top before they do at the bottom. Remember convection heat, and it gets hotter at the top, but with that said, you may experience some excessive charring at the very bottom of the ribs if they are to close to the fire. I’ve done ribs in this drum but used the grate. Perfect results. I mainly hang if I need a lot of racks
The 1/8” grommet looks like a rubber one. I have several of those, no issues with melting?
made out of high temp silicone, and no issues at all
Yes, I would like to see you debone a chicken, stuff it what you want and smoke it. 👍👍👍👍👍
Hey Russ this is one of your subscribers in taxes my name is Joe Green I need you to answer me a question about the pit barrel cooker and me and a buddy and he is a fabricator we’re going to make one would you please tell me the diameter of the hole that the rebar goes true how far the hole is from the top of the barrel and how wide apart are they really would appreciate that trying to get to Biloxi before summer is out and go on the Justin Wilson shrimp boat Guide and if I’m lucky Mite get to meet you and talk a little Texas barbecue thank you Joe Greene!
I wish I could answer you but I gave the PBC to my son and it is now in Alabama. It's not here for me to take measurements on. Have fun on the Justin Wilson Boat trip. KC can cook up some really good eats! I'm having surgery one week from today, so I'm gonna be out of commision for a little while.
@@SmokyRibsBBQ OK thank you Joe hope your surgery does very well I’ll keep in touch👍🏻
Greatly done great Cook
Thank you so much 👍
Would love to see how you do that!
I saw that Jacques Pepin video on de-boning. Tried it twice.. So yes do a video on de-boning chicken. Thanks.
That is some good looking yardbird brother.
What is the name of the stuffed chicken in this video? Do you know if the ship? Great video, and thanks.
This one is a boudin stuffed whole chicken from Best Stop in Scott Louisiana. They have a website.
Beautiful looking chicken Rus and you know I love that drum smoker. I'd love to see a video on you deboning and stuffing a yard bird.
Hey Jaxx, thanks for checking it out! Yeah that is a pretty special smoker to me. I need to use it more than I do. It does a really good job.
Yes I would like to how you stuff the chicken I'm up for that delicious
Thanks for the video, is there anyway to get more help on how to do this? I have a drum smoker i've used three times. I setup a charcoal fire just like yours but I can never get the smoker hotter than 100 degrees. I'm about the throw the thing over the hill...
This may be a stupid question but are your lower and top vents open? I've ran a few different drum smokers and have never encountered a low temp problem. The temps are controlled by the amount of air let in and out of the drum. What kind of drum do you have?
@@SmokyRibsBBQ I have a Weber smoker, I think it may actually be called a bullet smoker. It's has three vents in the bottom and one in the top. I do open them. I basically fire my coals and it gets up to about 100 degrees and then they just go out and stop burning.
Maybe try a better charcoal. That’s called a Weber Smoky Mountain. I’ve used some cheaper charcoal in the past and they didn’t Iight good
Great video, I learned a lot. I would like to see how you debone a chicken. I 'd definitely watch!
I bought a kit love my drum
I absolutely love that drum of yours Rus!! I want a gateway one of these days just to have! especially for some Hot n Fast action!! That yardbird looked spot on and interesting stuffing you used also!! Ps I am so jealous of you wearing shorts and a T-shirt in this video!! I might have to edit one of my videos I got from late fall just so I can think Spring!!! hahaha Have a great week Rus!!
I sure do love it too Jeff! I try my best to take good care of it and keep it in the garage. They give you really great results! Lol about the video last fall! Hopefully Spring will be here soon for you! It’s 75 degrees outside today
Great video man! Thanks very much for the explanation! I was just thinking of getting a drum and then I found this video! Keep up the good work. Cheers from FInland!
Thanks Russ; I found that my gateway drum smoker cooks chicken the best and better than my Webber. Tried doing pork ribs and I over cooked them but I do not have a deflector plate.
Thanks for the tips though 👍🏽
I would love to learn how to de-bone and stuff a chicken
Yes please!! That stuffed chicken sounds amazing!!!!
Perfect execution my friend! Great video!
Thank you Phil! I appreciate it much!
I got my drum, ive seen people slice them sideways and make full grills with them. Im thi k of tall stacking them together for 8ft smoke stack. With three levels could be done correct? Lol
I've seen smokers similar to what you are describing. Leatha's BBQ here in Mississippi has a smoker like that.
Can u do a comparison between ur UDS & PBC??
I would, but I gave both of my PBC's to my sons after getting the Gateway. Sorry DeWayne
Love this video !!!! A lot of great info!!!
Glad it was helpful!
Where did you purchase the vent cap and does it fit on a flame boss or Bbq guru
I don't know if it fits either of those, I got it when I got my Smart Fire air controller
Russ, other than the obvious ( building it) what is the advantage to buying a Gateway or other brand of Drum smoker?
To me the advantage was simply the convenience of having a drum that was ready use when it was delivered to my door. Also knowing it was brand new material and not having to worry about what had been in a used 55 gallon drum, plus the professional clean welds and work. You can get the same results on a diy drum. When I was younger I probably would have enjoyed building my own but I’m at the age in my life that I prefer to just buy a smoker that’s ready to go.
Yes I would like to see you do the chicken.
I did it about a year and a half ago here: ua-cam.com/video/4LphfdSSiJ8/v-deo.html
Hello Rus. I would like to try and build my own. Hey... heck yeah, lets see you do your own chicken!
It would be a fun project
That would be cool to see how you de bone and stuff that chicken
I'd love to get a barrel smoker but I'm running out of deck space Rus!
Yeah, I know how that is. My garage is slap full of cookers and I have a few overflowing onto the sidewalk.
@@SmokyRibsBBQ But we're havin' fun!!!
Where could I buy or order one ? I'm in the Houston area
Gateway has a website
Wow thank you brother 🙏
My pleasure
please show how to do that sir.
Loving the series Rus, lots of great information.
My ex brother in law worked for Paul Prudhomme back in the Turduckton days of Commander's Palace / K - Paul's Louisiana Kitchen and he did the deboning and stuffing of the turkey, duck and chicken for a Thanksgiving Day meal many years ago. It was a sight to see, and tasty to, lol .
That’s awesome! Turducken is a pretty hard feat! Amazing stuff!
@@SmokyRibsBBQ
He is a trained professional, lol 😉
Great tutorial, thanks for your hard work and keeping us all informed on different techniques and products. 👍
Your welcome and thanks for watching
That chicken looks AMAZING!!😋
I live over in moss point. Did you find the stuffed chicken locally?
Many years ago I use to buy these stuffed chickens at Jerry Lee's in Pascagoula when I lived there. I have no idea if they still have them or not, but I ordered this one and a few other things online from Best Stop in Scott Louisiana. Really good stuff! Rouses in OS may carry them. I haven't looked, but they carry a lot of things from Louisiana that we normally don't have in other grocery stores.
Debone that yard bird Never seen anyone do that before. Can’t wait to watch and try it
Very great information here. Cheers, Russ!
Glad you enjoying it Dwayne!
thank you!!!!!!!!!
Awesome content brother
Much appreciated
Anyone got a good simple build blueprint ?
Still watching the video, lol, but absolutely would love to see a deboned video. Alright. Gotta get back, lol.
I just watched another cooking channel use a drum smoker, and thought, that would be nice to have. Then my favorite BBQ channel is showing one in use. Now I really want one! LOL Great video as always Russ! Thanks for your hard work!
Man I love Ugly Drum Smokers, and I love boudin smoked chickens too. This video is perfect.
Thanks Big Lew! I really enjoy the drum smokers as well. That stuffed bird was so good!
Great video Mr. Jones. Ya convinced me to add a drum smoker to pit row. And how bout a turducken stuffed with all the deliciousness you mentioned. 👍
What’s your thoughts on this vs the hunsaker drum?
I haven’t owned a Hunsaker so I really can’t compare, but I love my Gateway
Is this similar to the pit barrel
It's bigger and you can adjust the air on this one, unlike the PBC
Killed it 🤘
You don’t add wood chunks to smoke?
I did. Watch 6:39
Yes please video debone chicken.
I like that Gateway. Man that's nice. Like Ry, I love the series. I'm looking forward to seeing you debone a whole chicken. That is a great idea Rus.
Thanks it’s a nice smoker! Appreciate you checking out the video!