Not sure if you’ll see this, but I had some questions since there’s still very little content on this smoker. After a year with it, how do you like it? How long of a cook can you get out of a basket of coals? Can you grill with this drum like you can with the Oklahoma Joe Bronco? I want to add a drum to my collection and I’m torn between the two.
I still love this barrel! I can get on average about 2 hours on a single load of charcoal. My favorite part of this smoker to this day is the unique heat/smoke circulation. Everything I’ve made on it is cooked evenly every time. Thanks for watching!
Hey any chance you could give some measurements of that smoker? I have an 18" barrel type and would like to see if some of the Champion parts would fit. Grates, diffuser, hanging part, etc. Thanks!
The barrel is a little over 24" in diameter so I would think the parts would be too large for an 18" barrel. All the parts are the full width of the barrel so unfortunately I don't think it would work. Best of luck in your search though!
there are literally no videos about this smoker anywhere... we need you to run us through the features in detail! I'm particularly interested if the heat deflector lets juices drop onto the fire for that fat smoke flavour (or maybe you dont really need to cook with it unless cooking on the bottom most rack
I’m planning another video on this smoker soon, but I can tell you it does exactly what you said. Depending on what you’re cooking, the rendered fat will interact with that distribution system for a super unique flavor.
@@HolySmokesBBQ awesome, im looking forward to it! my local hardware store stock this unit but its an online order only - so can't inspect it anywhere... it is a bargain though at $400 AUD!\
@@HolySmokesBBQ can the hanging rack be used in such a way as to hold the charcoal basket higher to the top cooking rack - therefore high heat searing?
was the champion hard to assemble? did the drum part come whole or was it two halves you have to put together because that can leak smoke just curious, thanks
You can! You’d just position the grates lower to the flame. The circulation of heat from the diffuser does a great job of getting the direct heat proportional all around the meat.
You can really get it as low as you want depending on the amount of charcoal you use and having all the intakes closed. With the basket that size you can get a couple of hours out of it without needing to top it off.
@HolySmokesBBQ Thanks for the response! Have you experience any temperature creep? I've read some people say it starts creeping towards 300 even with the intakes closed down.
@chaneydw in that case, I would probably say that they had two large of a fire to begin with. Just start with only a little bit of fuel and adjust from there.
@HolySmokesBBQ Awesome. Thank you for your input. I'm an offset user, but I'm looking for a drum type smoker. Deciding between this and the OKJ Bronco Pro. Both have features I like, but it's been a hard decision.
How long did you out them back on the smoker for after the last glaze? I figure maybe 15/30 mins or so maybe? This makes me want to switch to baby back ribs instead of spare or st louis ribs lol.
