Back in 2006, after figuring out my Charbroil Silver Smoker offset, I went searching for a dedicated smoker. I stumbled upon Big Drum Smokers by Rocky Richmond in North Carolina. It was a 75 gallon beauty with -2- 26" cooking grates. The old fashioned Grand-Pappy pit flavor from the juices and seasonings falling on the lit coals 3 feet underneath had me hooked. Also the fact that once you got to your temp, the drum would hold the temp all day long.
I used that drum for all my outdoor cooking. I would leave the lid off to grill ( lost a beard when doing frozen burger patties once
), you name it I cooked on it.
Then one evening in early 2009, my parents and kids said they were tired of the flavor of my Que. So I tried water pans in it. I tried deflectors. I tried using no wood. Tried using lump. They weren't budging. I reluctantly sold it to a buddy on the Big Drum Smoker forum that used it to cook chicken at his parents Mexican restaurant. Then the odyssey began of using different pits. Then the parents financial problems popped up and most of you know that story.
A couple of weeks ago I was telling Wendy about that drum I had and the unbelievable results I got from it. She said to get one. Gosh I love her
Well, BDS is out of business and I started the search and ordered a SS barrel from Tennessee and got the BPS, EDS kit and here we go:
Got some coals fired up, what I like is there is a setting in the drum to raise the basket for grilling
Tossed on some Rib-Eyes with Sweet Lou's Roast Rub
This drum is gonna be used a bunch, gonna bring Smoochy out to see it tomorrow
