THE GATEWAY DRUM SMOKER® EXPERIENCE Uniquely engineered for quality performance, Gateway Drum Smokers is the acclaimed premier brand of drum smokers on the market. Pioneering a new vision of barbecue, a Gateway Drum Smoker® offers an innovative solution to overnight pit-tending by slashing long cooking hours, while simultaneously providing moister, more flavorful results in half the time. Manufactured right here in the USA, Gateway Drum Smokers possess fuel efficiency that is second to none, and its user-friendly, light and portable design adds a versatile edge to every cook. Designed for the revolutionary HOT & FAST approach, but crafted to embrace the traditional Low & Slow cooking method, Gateway Drum Smokers serves up supreme performance on a backyard budget. Up your game, lower your cost, and produce mouth-watering, Grand Champion results every time.
Wrapping basically braises the meat and helps tenderize it and retains moisture. It can also help speed up the cook time. But you don't have to wrap if you don't want to.
I greatly appreciate you demonstrating the benefits of the hot n fast method, this has been a natural progression from low n slow for me, the best briskets I’ve done were on my Gateway Drum, I’ve rested meat longer than its taken to smoke on my Gateway 😂👍
We don't recommend using a ceramic pizza stone as a diffuser. If you want to use diffusion on your next cook, you can try out our diffuser plate for our Go2 and 30 gallon drums. bit.ly/4935BNj
This is one of my favorite burn and turn. I'm over here in dupo illinois and i see you guys are near so i may come and see what your store looks like and possibly buy something. Take again for the videos. Keep them coming and keep on smoking on that drum.
Blues hog Smokey Mountain bbq sauce is my favorite, but man, yall need to keep coming with these videos. I love to see food on the uds. I usually use blues hog briquettes but tomorrow I'm going to get a bag of the lump and see how that goes
You can absolutely run a water pan and give the meat a spin every so often if you like. For this video, we just decided to run the meat directly over the coals.
I’m appreciate a demo of the drum running at 250, when I post pictures of my Gateway running a 275, I get negative feedback about not running at 300+ my response: the Drum is versatile enough to cook at different temperatures 👍and different setups
I've cooked over 10 hours on mine and had enough coals left when I fire it up for the next cook I could have went 5 or 6 more hours, probably more honestly. I just shut off the vents once I'm done with the cook and it kills the fire pretty quick. I've never had to re-fuel during a cook. I usually just top off the remaining coals and go for the next cook. B&B Lump.
So what I'm seeing is when the fire needs to be restoked, all of the food has to be removed and a huge temperature change is forced on it. This is a cool smoker for ribs and chicken but I'm not so sure that I want to do that cooking a pork shoulder for 7+ hours.
