Barrel Cooker for Grilling/Smoking Thoughts

I am looking at getting a charcoal pit barrel type of cooker. Anyone have any insight on them? If I don’t go this route I guess I would keep saving for a horizontal type of pellet cooker or something.

Check out the Pit Barrel Smoker. I used to have one and it cooks incredibly well. Only downfall is you have to get it shipped to you because I don’t think anyone has them around here. I think it’s free shipping though.

http://www.pitbarrelcooker.com

Own a Pit Barrel as well and love the thing. I use lump and or charcoal and it continues to put out good cooks. If you live near an Ace Hardware they carry them in store as well as the accessories at least in Minnesota. Good Luck!

Had one years ago that I made myself. Worked great and made good food but you kind of have to babysit them compared to a pellet grill where you can just set the temp and let the grill do the work. Seemed like I was always adjusting the air vents to control the temp and every time you opened the top the temp would spike wild because of all the air you let in. Some people call them UDS (ugly drum smoker) there’s lots of info online if you wanted to make your own. My vote would be save and spend more for a pellet grill and be able to do a lot more with it and less babysitting

Bought a pit barrel earlier this year. Love it. Super easy to use. Still experimenting with it but so far been very impressed.

I have a pellet grill(oven), and a UDS that I made. I like them both, but they are different tools for different jobs. Its fun to cook/smoke on something you made yourself. The drum smoker is much less “hands on” than a stick burner(I have one of them also) but more than a pellet grill. MY neighbor has a pit barrel cooker and likes it. He recently bought a small pellet grill and I notice him using that much more.
You probably need all three.

I have two 18.5″ Weber Smokey Mountains, one at home and one at our camper. I’ve never had a barrel cooker, but the WSM does a great job. It doesn’t look like the 18″ PBS has any way to adjust the temp, but maybe that’s a plus? Looks like they’re both about the same price at Home Depot.

My buddy makes and sells these. He lives in St. Charles.
Does a fine job and they seem to be selling like hot cakes.
Send me a PM if you wish and i can connect you.

Have one built with stacks like the gateway drum smoker. Lots of guys building them in the region. Find the right fabricator and you’ll get an over built unit with better quality steel & welds for the same price or cheaper than some of the drum smokers on the market.

My buddy built one similar to this and it maintains temp extremely well. Spend the money on good temperature gauges, and make sure it’s on wheels.
I’ll try to post some pics of his actual build, but here’s a link to the basic design.

https://www.bbqguys.com/gateway-drum-smokers/55-gallon-charcoal-bbq-smoker-red-55133

Leave the easy bake oven (pellet) for the kids , a barrel, Weber kettle or offset stick burner all churn out better food and the process is much more enjoyable imo. Yes you need to monitor them a bit, but that’s half the fun!!!

If you like charcoal look at a gravity fed grill/smoker.

Masterbuilt or Char Grill 980.

More versatile than a pellet grill

koldfront kraig wrote:

If you like charcoal look at a gravity fed grill/smoker.

Masterbuilt or Char Grill 980.

More versatile than a pellet grill

How are they more versatile?

Whats the max temp on pellet grills?

The majority max out at 450 – 500 degrees. A few go up to 600 – 650.

Gravity fed charcoal goes from 150 to 700.

At 700 degrees you get a great sear on steaks and makes wonderful Neapolitan pizza.

I have had the Masterbuilt Gravity Series 560 for over a year now and it has been awesome. Easy to use like a pellet grill, but you can still do a lot of experimenting with it. You’re not just stuck with whatever brand of pellets. You can use briquettes or lump charcoal and you can mix in as much or as little wood chunks as you like.

Also like Koldfront Kraig says, It has to be the best grill out there for reverse searing steaks and roasts.

tornadochaser wrote:

Have one built with stacks like the gateway drum smoker. Lots of guys building them in the region. Find the right fabricator and you’ll get an over built unit with better quality steel & welds for the same price or cheaper than some of the drum smokers on the market.

My buddy built one similar to this and it maintains temp extremely well. Spend the money on good temperature gauges, and make sure it’s on wheels.
I’ll try to post some pics of his actual build, but here’s a link to the basic design.

https://www.bbqguys.com/gateway-drum-smokers/55-gallon-charcoal-bbq-smoker-red-55133

If I was doing a drum cooker I would go this route

Take a look at the Hunsacker drum. I built a knockoff of his with homemade parts, you can also buy the smoker or any/all the parts from him. I really like the bottom vent because the wind doesn’t effect the draft/temp as much as the side vents. whichever you build, put on wheels like a hand truck.

Pat McSharry wrote:

I have had the Masterbuilt Gravity Series 560 for over a year now and it has been awesome. Easy to use like a pellet grill, but you can still do a lot of experimenting with it. You’re not just stuck with whatever brand of pellets. You can use briquettes or lump charcoal and you can mix in as much or as little wood chunks as you like.

Also like Koldfront Kraig says, It has to be the best grill out there for reverse searing steaks and roasts.

The best Thanksgiving turkey I’ve ever had came off one of these last year. It might be my next purchase when I “need” another cooker.

koldfront kraig wrote:

Whats the max temp on pellet grills?

The majority max out at 450 – 500 degrees. A few go up to 600 – 650.

Gravity fed charcoal goes from 150 to 700.

At 700 degrees you get a great sear on steaks and makes wonderful Neapolitan pizza.

Mine will do 550. However I’ve never needed to go over 400. If I’m doing steaks a cast iron fry pan on the stove is my go to most the time. Also the grills you mentioned on there website shows the lowest they go is 200 degrees… there’s lots of times I smoke at 180 degrees

How do the gravity charcoal smokers work when your done cooking for the day? Can the charcoal be put out and used again or do you have to let the whole hopper burn out on it’s own?