Awesome video I’ve been doing hanging cooks on my WSM with the PBC 18” (for Weber) hanging gear as seen on your channel. All WSM owners should look at it. It really increases your cooking surface and decreases the cooking times. Thx Brian your awesome!
Great video Brian! I’m sure that turkey is gonna be delicious. I don’t have a drum smoker….yet but the same principles you suggest will work on any charcoal grill. Thanks for sharing brother and give a shout out to big T. Cheers!
Excellent video brother, some of the techniques you discussed I use so that lets me know I’m moving in the right direction, I’d love to try the blues hogs but hard to find in my area, trying the jealous devil currently, to address flare ups I close top vent halfway just before going in, then open back up after closing her up, I do use the ultra q only when I’m doing overnight or when running another smoker at the same time, the drum is so precise, definitely going to try briquettes instead of lump next big cook🍖🥓🦃🍹
Thanks man! And briquettes make controlling temps easier for sure IMO. Briquettes are my go to in my wsms but I love lump in the drums. Have a great weekend man!
Thanks Ted. And yep the CyberQ cloud I have for my WSMs work with my gateways. Just have to buy an adapter for one of the intakes. Malcolm uses a gateway with a controller.
Turkey looked good though, even for a Vikings fan (enter bike horn here, haha). I watched this and at the end thought, hey I don't have a drum smoker...LOL
@@MadHorseBBQ Normally I might jump on that. Had a few unexpected weeks of work due to computer failure so might try to get one around spring. That PBX intrigues me.
@@MadHorseBBQ 270-300 degrees is where most drums want to stay at. That's a walk at the park..Yawnn... Make it stay at 225 degrees and that'll justify the $1,000 bucks spent! Otherwise why does gateway boast about temp "control" with the intakes?
Awesome video I’ve been doing hanging cooks on my WSM with the PBC 18” (for Weber) hanging gear as seen on your channel. All WSM owners should look at it. It really increases your cooking surface and decreases the cooking times. Thx Brian your awesome!
Thanks James! And the WSM kit from PBC is absolutely awesome! Have a great weekend man!
Excellent video Brian! I also love the fact you used the word lollygag in this video 🤣. Nice work buddy!! 🔥
Thanks Darrin! And haha sometimes the words just flow lol.
@@MadHorseBBQ like that beautiful mullet!
No truer words have ever been spoken.
Great video brother, i myself still learning my drum and you have very good points in this video!
Heeeyyyy thanks bro I appreciate that! Have a great weekend Ricky!
My next pit purchase will most likely be a drum so this video was on point...Thanks!
You bet Judge! What are you thinking about getting?
@@MadHorseBBQ Lookin' at the Gateway, Race Crew, and Pit Barrel PBX. Gotta make it thru Christmas with my 12 grandchildren first! 😂
@@judgewepbbq heck ya. I love my gateways! I do have a 10% off code (MadHorseBBQ) for PBC throughout the month of December.
@@judgewepbbq pitbarrelcooker.com/?ref=262ebkCFMp1Xc
Great video Brian! I’m sure that turkey is gonna be delicious. I don’t have a drum smoker….yet but the same principles you suggest will work on any charcoal grill. Thanks for sharing brother and give a shout out to big T. Cheers!
Thanks Jay and it was! And yep the principles are the same to me for sure! Have a great weekend sir!
You as well Brian!
Fantastic smoker my friend, that bird is going to be ace 🔥🎉👍
Thanks so much!
Hey Brian, does the scent free cat litter help maintain an even temperature in the Gateway?
Also the exhaust needs to be opposite the intakes so smoke and heat will go across the meat. Nice vid TY
Excellent video brother, some of the techniques you discussed I use so that lets me know I’m moving in the right direction, I’d love to try the blues hogs but hard to find in my area, trying the jealous devil currently, to address flare ups I close top vent halfway just before going in, then open back up after closing her up, I do use the ultra q only when I’m doing overnight or when running another smoker at the same time, the drum is so precise, definitely going to try briquettes instead of lump next big cook🍖🥓🦃🍹
Thanks man! And briquettes make controlling temps easier for sure IMO. Briquettes are my go to in my wsms but I love lump in the drums. Have a great weekend man!
Mad Horse! Great video, brother! What do you think of the Hunsaker compared to your other drums!?!
Thanks! And I haven’t cooked on a hunsaker so I don’t have an answer.
Very informative Brian. Do you know if there are any after market temperature control systems available for the Gateway like there is for the WSM?
Thanks Ted. And yep the CyberQ cloud I have for my WSMs work with my gateways. Just have to buy an adapter for one of the intakes. Malcolm uses a gateway with a controller.
Best drums on the market.
💯💯💯
The Turkey Was Awesome!
Thanks Chief!
How does your meatre probe compare to the temp gauge on the drum
Hmmmm no idea. I’ve always just gone off the gauge.
@@MadHorseBBQ fair enough. I just know on my kettle and gas smoker they’re way off
I get about 1 hr at 275, then its drops to 250 for about another hr, then 225 for the 3rd hr. Not sure why
Hmmm that’s weird. I can run 300-400 for 6 to 8 hours easy.
Do you ever reuse any of the charcoal from prior cooks or always start fresh?
I always start fresh
@@MadHorseBBQ what do you do with the used stuff that isn’t all burnt up?
@@isaacjestus throw it away or use it for a camp fire. But usually just toss it
Turkey looked good though, even for a Vikings fan (enter bike horn here, haha). I watched this and at the end thought, hey I don't have a drum smoker...LOL
Hahaha thanks Troy! And you better get on that! If you want a PBC I have a 10% off code!
@@MadHorseBBQ Normally I might jump on that. Had a few unexpected weeks of work due to computer failure so might try to get one around spring. That PBX intrigues me.
An amputee can hold 270 in a drum. How do you hold 225 in a drum? Otherwise stick to a PBC.
Ummmmm wut??
@@MadHorseBBQ 270-300 degrees is where most drums want to stay at. That's a walk at the park..Yawnn... Make it stay at 225 degrees and that'll justify the $1,000 bucks spent! Otherwise why does gateway boast about temp "control" with the intakes?
@@lizardspiral I can run at 225 all day I just start closing down the intakes around 175 and don’t “loligag” when you open the lid.
@@lizardspiral also I don’t really ever cook at 225 anymore, it’s not 2010.
@@MadHorseBBQ lolol Whatttttt! I'd like to see that happen ! 2010 briskets for the win!!! Lol
I didn't see any smoke coming out of it?
I typically don’t use wood with birds.
Agreed, I think the lump provides enough smoke flavor. at least for poultry it does.
If you would have shut that back vent closed you would have an easier control on your temp with your other 2 vent controls
What?
@@MadHorseBBQ close that vent that you have on the bottom in the back of your smoker, you will have better control with the 2 vents on the front
@@chuckhansen5325 there isn’t a bottom vent on the gateway…
@@MadHorseBBQ in your video you showed a vent valve at the back of it at the bottom or was that something else
@@chuckhansen5325 when in the video do I show that. I’ll watch it and see what I was talking about.