DrumBo is a family-run, Alberta based company located in Wainwright. 🇨🇦 Here at DrumBo we will be manufacturing charcoal drum smokers that are hand crafted by Welding Specialist/BBQ enthusiast, Matt Malo and Pit Master/Restauranteur, Alex Heath 🔥🔥🔥 In addition to building these beautiful smokers, Matt and Alex want to show fellow BBQ lovers "how-tos" while having wayyy too much fun. 😂They will be creating, in partnership with Tyler Friedel Productions, many videos on how to cook on these drums. Not just competition-style, but BBQ for your family and friends including fabulous local finds.
Very over priced. I can buy a barrel and build one myself for like a 5th of the price you are wanting for yours. Besides all drum smokers are over priced
Very cool stuff. Stupid question though…do you ever find you need to add more wood/charcoal during a cook? If so do you have to pull all the food and racks out to do that?
This is a great question, The quick and easy answer is no. The DrumBo primarily cooks hot and fast and can achieve perfect temps on any meat in a minimal amount of time. 1 to 8 hours maximum depending the cut. The DrumBo will achieve 10 - 15 hours of cooking time on a full basket so it leaves you tons of room to get any thing you need cooked and ready. We and many other clients of ours have never ran out of fire for any cook. All wood should go on before your meat does as the meat can only absorb so much, if you add wood mid cook you will get a lot of dirty smoke.. same goes with adding charcoal mid cook, this will effect your results. This is the major reason we do not add doors or hatches on our Drums as they are unnecessary, they lead consumers to believe their fire will not last, they add a large hole when there is already one at the lid and its a direct cause for an unstable fire if opened often; all for a problem that does not exist. We recommend a full basket of lump charcoal to start and once complete you can snuff it out. The nice thing about lump is that it's very easy to relight, reuse and stays quite clean in the bottom of the drum. A simple top up and relight will have you cooking again in no time! Thanks for your questions!
Awesome stuff guys. I'm in Leduc. I've been smoking food for close to ten years various ways (started with Bradley's and moved onto pellet grills) and and am now just about to build a couple of drums to get into charcoal cooking. These things are great as there's no moving parts and they don't need power etc. Smoke on guys. Excellent videos.
@@drumbo3179 best of luck to you guys. I'd love to be able to support you guys but I'm just an unemployed tradesman. I will direct anyone you're way that I can.
You called it both sirloin tip and top sirloin. Looks pretty rare to me, which explains why it's so "juicy".. If it rested for half an hour you wouldn't think you'd lose that much juice as you cut it. But probably cuz it was raw.
