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Gateway Drum Smoker Basics | Seasoning, Lighting & Temperature Control 4K

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In this video we go through the basics of the Gateway Drum Smoker, Seasoning, Lighting and Temperature Control. We cover some of the essentials to get you started.
Rough Temperature Settings
- 1/4'" or 6mm = 240f
- 1/2" or 12mm = 325f
- 3/4" or 18mm = 410f
Temps will also depend upon the weather, charcoal, volume etc I'd recommend checking temperature settings during the seasoning.
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Опубликовано:

28 дек 2019

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Комментарии : 24

@olivertaylor4299 2 года назад

Best video for tips and tricks for the drum smoker I think! Brilliant stuff.

@SimplisticsBBQ 4 года назад

New subscriber, great video. I love my gateways. They are comp cooking machines flat out..

@HectorsSmokeHouse 4 года назад

Many Thanks for subscribing :-)

@tommywoo1888 2 года назад

Thank you, I have band new Gateway Drum Smoker have seasoning!!!!!!1

@chopper3275 4 года назад

Nice Basket

@strickfalls458 Год назад

Hello, is normal that from the intakes we get a little smoke out ? Also is normal that from tge temp gauge is just a bit of smoke going out?

@brentnelson1270 4 года назад

Subscribed!

@HectorsSmokeHouse 4 года назад

Awesome Brent, welcome to the channel 😁

@Hoppy101k 4 года назад

New to the Gateways but when you adjust the intakes I'm assuming you also adjusted to exhaust to the same width? I used charcoal for my first smoke and it seemed really difficult to stay consistent with temp. Gonna try lump on my next smoke

@HectorsSmokeHouse 4 года назад

No, I actually leave the top vent fully open, no matter what temp I'm trying to achieve. All temperature adjustments are made on the two intakes. This seems to work very well.

@matthewhuggins7227 4 года назад

at 9:36 what grill are you mentioning to get grills up too 1000f i have a green mountain jim bowie and a traeger Timberline 1300 and want something to cook at extreme high temperatures

@HectorsSmokeHouse 4 года назад

Hey Matthew, I have a Komodo Kamado and it can comfortably grill at 1000f when required. It is incredible thick and therefor insulated, so keeps temp really well. I have other Kamado's that are similar but not as well insulated, they can get north of 800f, depending upon the charcoal

@matthewhuggins7227 4 года назад

@@HectorsSmokeHouse Thank you for the reply. I will get one soon then both of my pellet grills are great but cooking steaks or anything quick it doesnt work for me. I will have to get a Kamado Soon!

@fattyfat-fat6639 4 года назад

Two questions: 1- Why do you not give the barrel a good burn before seasoning in order to get rid of contaminants like machine oil, et cetera? It would appear you are locking in any nasty stuff under the seasoning. 2- Why did you use the supplied thermometer when other reviewers have noted that it is inaccurate? They simply removed it and used the hole for probe wires. --Thankx

@HectorsSmokeHouse 4 года назад

From what I could see it's not actually a barrel. It looks as though it is totally fabricated and seam welded. So doesn't have the normal barrel contaminants. Good tip on the thermometer, I prefer digital but might also look at a Tel Tru, they've always been pretty accurate.

@fattyfat-fat6639 4 года назад

@@HectorsSmokeHouse Thankx for the quick response! I was thinking about machining contaminants from the fabrication process. There will always be some, otherwise the metal inside would rust before you receive it. Pretty standard practice by fabricators. Best to play it safe, anyway!

@SimplisticsBBQ 4 года назад

I’ve used digital grate thermometer from thermapro, maverick etc and it might just be mine but the thermometer in my gateway seems pretty accurate to those.. but I too read those reviews about it, I can’t say that I’ve seen anything like that with mine.

@MrPepperoni16 4 года назад

Any quick tips for fighting a sudden spike in temperature? Best thing i've done so far was to close the intake valves, but that solution is only as fast as a dying coal.

@sl1d3r1984 3 года назад

Prep instead of react. Close the intakes off most of the way a few mins before you open the lid. Do what you need to do and get the lid back on ASAP. Then open your intakes again slowly as it comes back up

@jacobvanputten3686 3 года назад

Are you leaving the top vent wide open

@HectorsSmokeHouse 3 года назад

Yes, all the temp control is done through the 2 intakes.

@jerrylindner5431 Год назад

How do you add more Charcoal without a door?

@HectorsSmokeHouse Год назад

I've not had to add more charcoal during a cook. It holds enough for the longest cook. However, you can get a hook tool that allows you to lift out the charcoal basket when hot.