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Bought a drum smoker last Thursday. Local culinary business has them brought in from a custom builder. 55 gal drum with internals and vertical stacks. Will season it this week.

First of all a big congratulations! Second, NO YOU DID NOT GET LUCKY! You said you practiced and worked hard so that is not luck. Bob Bass said it best "stick to your plan" and "don't change a thing". What I've learned so far is that BBQ is just like golf.......I know, but let me explain...

Not a bad idea at all especially if you are in a hurry.

Definitely the hinge but adding casters is just as much appreciated.

Looks great! Smoke, salt and pepper is a winning formula.

So many ways and methods to do this but do keep in mind that whatever you do PACE YOURSELF so you can enjoy the company and the food. I've cooked several briskets close to that size and have never taken more than 8.5 hours start to finish. 275 degrees, 4 maybe 4.5 hours fat side up, wrap then...

Thank you Enrico.

not as long as I thought it might take. thanks

Cooking brisket (avg 13lb) on a WSM 22.5 @ 275 degrees does anyone have an average time till probe tender IF: 1. wrapped in paper or 2. not wrapped at all. I've used foil at that temp and its almost spot on to be a 7 to 8 hour cook.

Absolutely!

Sounds like a good time just the same. It's definitely easier with more equipment. Good luck with future comps. - - - Updated - - - Thank you Donna!

I found the gasket on Amazon. Some offer the gasket along with a hinge kit as well as some offer a stainless door. Using the Weber several times it's been easy to see where the heat/smoke loss was coming from. The door sealed up nicely so I could not see purchasing another one...

Thank you very much

Adding the hinge and casters has really enhanced using the 22.5 but the gasket addition was a boost. I installed gasket material on the upper rim of the mid section and also on the interior section of the factory aluminum door. Since I wasn't totally convinced the gasket would adhere minus any...

Happy to report that the competition was great. No, I did not place but I'm fine with learning and growing. The WSM was fantastic! Temps were fairly consistent and I had no trouble getting all 3 category meats done correctly. The only hitch (for me anyway) was the turn in times were later...

Thank you Andrew. - - - Updated - - - Thank you Dustin. - - - Updated - - - LOL! Thanks Geo.

Good info for sure. The point about operating temps is definitely something that stood out. Thanks Enrico I appreciate your response.

It's a BCA comp Bob. Not sure if that's the same as IBCA. I do agree with "less is better" and you are right about the air flow. Good point and I appreciate you bringing that up.

I have used this method and in doing so tried center (tin can) burn outward as well as lit coals over the top burning down. Of the two I found that coals lit and put on top evenly provided a consistent burn as well as longer without refueling. But I know this is all subject to other factors so...

Sounds like I'm ok. Maybe cut back if it's only chicken. Overall I'm thinking the transition from wood smoker on the reverse to the charcoal/wood chunk combo was just that a transition. We literally have not used charcoal in 10+ years. One thing I did notice yesterday just by default of...